Makguksu: Delightful Noodles from the North
Makguksu is a regional Korean dish originating from the northern part of the country. The dish consists of cold buckwheat noodles and chicken broth, topped with a variety of vegetables and other accompanying sauces. It’s a simple yet flavorful summertime classic.
The name “makguksu” is composed of two syllables: “mak” meaning “buckwheat” and “guksu” meaning “noodles”. Buckwheat is the star ingredient of this dish, giving it its characteristic nutty flavor. The dried buckwheat noodles are boiled in water first and then cold-soaked until they become soft and pliable.
The cold buckwheat noodles are then combined with a chicken broth made with dried anchovies, green onions, garlic, and ginger. To this broth, a variety of vegetables are added such as sliced radish, cucumber, and dried seaweed. For a bit of sweetness and tanginess, sesame oil, soy sauce, vinegar, and sugar are all added to the mix.
Finally, a generous helping of chopped eggs, sesame seeds, toasted seaweed, and chili pepper flakes are sprinkled on top to give the dish a delicious kick of flavor. While this is the traditional version, many regional variations exist as different ingredients are used to give the dish a unique flavor.
Jeonju Bibimbap: A Classic Dish from the Jeolla Region
Jeonju Bibimbap is a famous regional dish originating from the Jeolla region of South Korea. Transitioning away from the summer season, Jeonju Bibimbap is a great way to warm up in the winter months. It’s a hearty, flavorful dish that has been enjoyed for centuries.
“Bibimbap” is the Korean term for “mixed rice” and it’s exactly what this dish is. Jeonju Bibimbap is a combination of cooked white rice, vegetables, mung bean sprouts, and a variety of other ingredients, all served together in a hot stone bowl.
The vegetables used in bibimbap vary depending on the season and location, but the most common ingredients are mushrooms, carrots, bell peppers, shiitake mushrooms, spinach, and zucchini. All these vegetables are sautéed with sesame oil and garlic and served on top of a bed of cooked white rice. Other ingredients such as beef, egg, or even kimchi may also be added.
To top off the dish, a generous dollop of gochujang (Korean chili paste) is added. Gochujang is a blend of chili peppers, sticky rice, and fermented soybeans and adds a delightful bit of heat to any dish. All these ingredients are then stirred together until they are fully incorporated. The result is a hearty, nutritious, and flavorsome dish that is sure to satisfy.
Gomtang: Nourishing Stew from the Chungcheong Region
Gomtang is a popular regional dish originating from the Chungcheong region in South Korea. It’s a type of soup that’s slow-cooked for hours and is soothing yet nourishing. “Gom” means “bone” and “tang” means “soup”, so the name Gomtang literally translates to “bone soup”.
It’s made by simmering either beef or pork bones for several hours to draw out the rich and nourishing broth. To enhance the flavor of the broth, garlic, green onions, and ginger are added. The longer it simmers the more flavorful it becomes.
Once the broth is done, the cooked beef or pork bones are taken out and the broth is strained. To this fragrant broth, dried anchovies, tofu, Korean chives, cabbage, shiitake mushrooms, and other vegetables are added and cooked until tender.
The soup is then served with a dollop of gochujang on top. The combination of the savory broth, succulent meat, and flavorful vegetables make Gomtang a highly popular dish. It’s a staple of many households in the Chungcheong region, and is eaten during special occasions and holidays.
Suncheon Beoseot Jeongol: A Unique Seafood Feast from Jeju Island
Suncheon Beoseot Jeongol is a regional dish from Jeju Island. It’s a delicious seafood stew that is bursting with flavors. The name “jeongol” translates as “stew” and “beoseot” refers to the main ingredient, which is fresh mushrooms.
This regional dish is known to highlight the fresh seafood from Jeju Island such as clams, abalone, and mussels. Along with the seafood, there are a variety of vegetables such as carrots, onions, and zucchini. All these ingredients are simmered in a flavorful broth made with dried anchovies, green onions, garlic, and ginger.
Once the stew is cooked, a garnish of sesame oil, sesame seeds, chili pepper flakes and toasted seaweed are added to give the dish an extra burst of flavor. This jeongol is a popular dish during the cold winter months, as it is both healthy and comforting.
Soondae: Blood Sausage from Gyeonggi Province
Soondae is a traditional Korean dish from Gyeonggi Province. While it’s not for the faint of heart, it’s an interesting regional dish that is worth trying. The name “soondae” means “stuffed pig’s intestine”, which gives you an idea of what this dish is.
Soondae is a blood sausage made with a mixture of ground pork, rice cakes, and glass noodles that is stuffed into a pig’s intestine and then boiled. Once cooked, it’s served with a variety of accompaniments such as tartar sauce, gochujang, sesame oil, and garlic.
It’s a unique and flavorful dish that is often served during special occasions and holidays. It’s also a popular street food in the Gyeonggi Province. While it may seem intimidating at first, it’s an interesting regional dish that can’t be missed.
Korean cuisine has so much to offer and the diversity of its regional dishes is what makes it so special. From the cold noodles of the North to the hearty soups of the Chungcheong region, there are countless dishes to explore and enjoy. From Jeonju Bibimbap to Soondae, these iconic dishes are sure to tantalize the taste buds and give you a glimpse into the flavors of regional Korean cuisine.