Regional specialties

Jeonju is especially famous for Jeonju bibimbap and kongnamul-gukbap (bean sprout rice soup), and it has been designated a UNESCO Creative City of Gastronomy. The area around the Hanok Village has plenty of street snacks too. Food in the Jeolla region is known for generous side dishes. Bibimbap there is often served in a brass bowl.

Chuncheon is known for dakgalbi, chicken and vegetables stir-fried in a spicy sauce, and makguksu, buckwheat noodles. After dakgalbi, people usually fry rice in the leftover sauce. There is a dakgalbi street where you can compare several restaurants. Dakgalbi comes either stir-fried on a griddle or grilled over charcoal.

Andong is known for Andong jjimdak, chicken braised in soy sauce with glass noodles and vegetables, and salted mackerel (gangodeungeo). Heotjesatbap, a meal said to come from ancestral rite food traditions, is also introduced as a local dish. Many jjimdak restaurants let you choose the spice level.

Daegu is famous for grilled makchang (intestines) and napjak-mandu, thin flat dumplings. Spicy, hearty dishes like ttaro-gukbap and jjim-galbi (spicy braised short ribs) are also known as local specialties. As one of Korea's hottest cities, it is known for many spicy dishes.

Suwon is famous for Suwon galbi, large beef short ribs that are marinated and grilled. The ribs are typically butterflied into wide pieces, and the city has many long-established galbi restaurants. Many travelers pair it with a visit to Hwaseong Fortress.

Tongyeong is known for chungmu gimbap, plain rice rolls served with spicy squid and radish kimchi on the side, as well as oysters and other seafood. Ggulppang, a sweet glazed bun, is a popular local snack. As a port city, its markets offer very fresh seafood.

Sokcho is known for ojingeo-sundae (stuffed squid), Hamgyeong-style abai-sundae, raw fish and mulhoe (cold raw fish soup). The history of Abai Village, settled by people displaced during the Korean War, lives on in its food. Sweet and crispy fried chicken (dakgangjeong) is also a popular market snack.

The Chodang neighborhood of Gangneung is famous for soft tofu made using seawater as the coagulant. You can enjoy the mild, creamy white tofu plain or in spicy styles such as jjamppong sundubu. Snacks like tofu gelato have also become popular there.

Budae-jjigae is said to have started after the Korean War, when ham and sausages obtained around U.S. military bases were cooked with kimchi and gochujang. Uijeongbu has a budae-jjigae street, and the stew became the city's signature dish. Adding instant ramyeon noodles is standard.

Pyongyang naengmyeon is usually described as buckwheat noodles in a clear, subtle broth, while Hamhung naengmyeon is known for chewy potato or sweet potato starch noodles mixed with spicy sauce. This is a general distinction rather than a strict rule. Both are named after places in North Korea and spread in the South through people displaced from the North.

Naju gomtang is the signature dish of Naju in South Jeolla Province: a clear beef broth topped generously with sliced meat. It is often described as clearer than milky bone broth. It is eaten with kimchi and radish kimchi on the side.

Yeosu is known for Dolsan mustard leaf kimchi (gat-kimchi), soy-marinated and spicy marinated crab (gejang) and a variety of seafood. Many restaurants serve gejang set meals, which shows why the dish is nicknamed a rice thief. Its coastal location also makes it great for raw fish and seafood dishes.

Cheonan walnut cakes (hodu-gwaja) are small walnut-shaped pastries filled with red bean paste and walnut pieces, sold widely at highway rest stops and train stations. Gyeongju's Hwangnam bread is a thin pastry packed with red bean filling and is the city's signature snack. Both are popular gifts.

Gwamegi is a winter specialty of the Guryongpo area in Pohang, made by repeatedly freezing and thawing Pacific saury or herring in the cold sea wind until semi-dried. It is wrapped with seaweed, green onion and garlic and dipped in sweet chili sauce. Its strong fishy flavor divides opinion.

Namwon is famous for chueotang, a soup made from ground loach (a small freshwater fish) simmered with dried radish greens and other vegetables. It is often seasoned with perilla seeds and sancho pepper powder for a rich, earthy taste. The loach may be unfamiliar, so it is good to know before ordering.

The Damyang and Gwangju area is known for tteokgalbi, seasoned minced beef or pork shaped into patties and grilled. In Damyang, it is often served with daetongbap, rice cooked inside a bamboo tube. It is not spicy, so it is a good choice for families with children.

Jinju in South Gyeongsang is famous for Jinju bibimbap, topped with beef tartare (yukhoe), and Jinju naengmyeon, which is known for a broth made with seafood. Jinju naengmyeon is also described as being topped with strips of pan-fried beef (yukjeon). Comparing regional versions of familiar dishes is part of the fun.

The Jeolla region has abundant ingredients from its wide plains and coastline, and it is known for hanjeongsik meals with a large number of side dishes. Its fermented foods and salted seafood are praised for deep flavor. Many of these spreads must be ordered for two or more people.

A region's traditional markets and food streets are great places to try many local dishes in one spot. Local government tourism websites and the Korea Tourism Organization introduce each area's signature foods. Rather than chasing one famous shop, look for places locals have frequented for years.

Yes. Seoul has restaurants serving food from all over Korea, so you can easily try Chuncheon dakgalbi, Andong jjimdak, Jeonju bibimbap or Pyongyang naengmyeon. The ingredients and atmosphere may differ from the original region, though. If you have time, comparing them with the local versions is part of the fun.