Introduction
Gangwon is the northernmost province in South Korea and one of the most beautiful places in the country. It is home to the Taebaek Mountains, lush forests, numerous hiking trails, and freshwater lakes. Not only is it a great place to explore the outdoors, but it is also renowned for its unique culinary landscape.
Gangwon is home to a range of traditional dishes and regional specialities that are definitely worth trying. From traditional Korean soups and stews to local seafood and seasonal wild vegetables, the culinary landscape of Gangwon is full of delicious surprises that will tantalize the taste buds.
Soups and Stews
One of the staples of the Gangwon cuisine is soups and stews. There are many traditional options, each with its own unique flavor and ingredients. The most common types are haejangguk (hangover soup) and gamjatang (pork bone soup). Haejangguk is a hearty stew made with various ingredients, including beef bone broth and vegetables, while gamjatang is made with pork bones, vegetables, and spices.
Other popular Korean soups and stews from Gangwon include doenjang jjigae (fermented bean paste stew), kimchi jjigae (kimchi stew), and dakdoritang (spicy stew). These dishes are often served as part of a meal and are rich in flavor.
Seafood
Gangwon is known for its seafood dishes, as the province is surrounded by the sea on three sides. The most popular seafood dishes include eo-baegui-jjim (boiled abalone), godeungeo-hoe (raw or grilled mackerel), and bokkeum-gyeopsal-gui (stir-fried pork belly). These dishes are often served with a variety of condiments and spices, and can be eaten either as part of a meal or as a snack.
Other seafood dishes from Gangwon include a variety of soups, stews, and grilled dishes, such as haemul-bop (seafood stew) and galchi-jorim (braised pollock), which can be enjoyed with a bowl of steamed rice.
Seasonal Wild Vegetables
Gangwon is also home to many wild vegetables that are harvested during the spring and summer months. These wild vegetables, often referred to as sansai in Korean, are a major part of the cuisine of Gangwon. Sansai are typically harvested, cleaned, and cooked with a few simple ingredients, often garlic and chili pepper, to create simple but delicious dishes.
Common wild vegetables from Gangwon include ssuk (cursive grass), namu (acorns), doraji (bellflower roots), and yanggonsu (shepherd's purse). These vegetables are often stir-fried with garlic and chili pepper, or cooked in soups and stews.
Conclusion
Gangwon has a unique culinary landscape with many dishes and flavors to explore. From traditional soups and stews, to seafood dishes, and seasonal wild vegetables, there is something to suit all kinds of tastes. Eating traditional regional dishes from Gangwon is a great way to experience the culture and cuisine of the region.