Taste of Gyeonggi-do with Stories

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Hwaseong Bajirak-kalguksu

Hwaseong Bajirak-kalguksuNutritious Food Protecting the Eyes [addtoany] Many villages offer bajirak-kalguksu (hand-rolled clam noodles). People in Hwaseong consider clams collected from Gungpyeong-ri (in Hwaseong) or Jebudo Island (in Ansan) the best in terms of pure quality. Most stooped seniors in Hwaseong are probably those who worked on mud flats for their entire lives. Bajirak boasts rich protein and minerals, helping purify the blood and delay the process of high blood pressure and arteriosclerosis. Abundant taurine helps one recover from fatigue and protects the eyes. After all, learned wisdom says, "Eating bajirak leads to better eyes and renewed energy." Major Restaurant Seohaeilmi (Slow Food) Village | Hwaseong-si Seosin-myeon Gungpyeong-ri 68 82-31-357-9255

Location화성
Idong Galbi

Idong GalbiA Mother’s Love for Her Son [addtoany] Galbi (beef short ribs) in Idong-myeon, Pocheon, is wildly popular among travelers to Sanjeong Lake, Baekun Valley, and Gukmangbong Peak as well as visitors to military servicemen. In the past, though, most visitors to Pocheon were family members or friends who wanted to meet those serving in the military. It was commonly assumed that military servicemen were subject to scarce food and hardships. The first place that families and their military-serving sons went to was a dwaeji-galbi (pork spareribs) restaurant near the military base. Pocheon Idong galbi, initially popular among climbers to the mountains in Pocheon in the 1980s, became famous in Seoul. Marinated with fruits along with sweet seasoning and oak charcoal, the dish captivated travelers from Seoul. Dongchimi (chilled water radish) and makgeolli (a Korean milky alcoholic rice drink), initially served with the dish to prevent an upset stomach, led to the flavorful balance of chilled dongchimi and sweet makgeolli that stimulate digestion of diners as they eat galbi. Major Restaurant Idong Gungjeon Galbi | Pocheon-si Idong-myeon Dopyeong-ri 262 82-31-536-6292 Pungcha Galbi | Pocheon-si Idong-myeon Dopyeong-ri 323-4 82-31-531-0954 Idong Dongwon Galbi | Pocheon-si Idong-myeon Yeongok-ri 733 82-31-534-9922 Myeongjiwon | Pocheon-si Ildong-myeon Hwadae-ri 367-5 82-31-536-9919

Location포천
Icheon Ssalbap-jeongsik

Icheon Ssalbap-jeongsikTaste that Captivated Kings [addtoany] From ancient times, Icheon has been known as a town with fertile land, abundant people, and numerous wealthy farmers. Icheon rice is considered the best among rice products, according to gourmet specialists. It represents the exquisite balance of human efforts and natural environment. Icheon ssalbap-jeongsik has developed surasang (dining table for the king) set menus (with nine or twelve side dishes) and become the taste of Icheon. Major Restaurant Deokjegung | Icheon-si Sindun-myeon Wonjeok-ro 89-beongil 168 82-31-634-4811 Icheonok | Icheon-si Jungnicheon-ro 115-beongil 18 82-31-631-3363 Jeongdaham | Icheon-si Yeongchang-ro 42 82-31-636-8598 Jeongilpum | Icheon-si Gyeongchung-daero 3054 82-31-631-1188 Icheon Ssalbapjip | Icheon-si Sindun-myeon Wonjeok-ro 82-31-634-4813 Icheon Ssalbap Songhak Seolseong Branch | Icheon-si Seolseong-myeon Seodong-daero 8207 82-31-641-6005 Majangdeulbap | Icheon-si Jisan-ro 22-beongil 27 82-31-637-6040 Woni Ssalbap | Icheon-si Daewol-myeon Sadong-ri 108-3 82-31-636-0893 Nadeulae Cheongmok | Icheon-si Gyeongchung-daero 3046 82-31-634-5414 Sodam Hanjeongsik | Icheon-si Gyeongchung-daero 2995 82-31-634-9889 Yetnal Ssalbapjip | Icheon-si Gyeongchung-daero 3066 82-31-633-3010 Hanjeongsik Donggang | Icheon-si Gwango-dong 503-5 82-31-631-8833 Hanjeongsik Jiwon | Icheon-si Sindun-myeon Hwangmu-ro 579-beongil 37-3 82-31-632-7230 Imgeumnim Ssalbapjip | Icheon-si Sindun-myeon Gyeongchung-daero 3134 82-31-632-3646 Cheonghakdong Hanjeongsik | Icheon-si Bubal-eup Muchon-ro 101 82-31-631-8187 Gamasot Boribapjip | Icheon-si Majang-myeon Ocheon-ro 131 82-31-632-8689 Hwanggeumtteul Ssalbap Hanjeongsik | Icheon-si Hobeop-myeon Jungbu-daero 775 82-31-638-3547 Minseoksikdang Icheon Ssalbapjip | Icheon-si Majang-myeon Deokpyeong-ro 882-beongil 2-23 82-31-633-9358 Icheon Ssalbap Hanjeongsik Cheongpung Myeongwol | Icheon-si Jungnicheon-ro 127 82-31-637-1616

Location이천
Uijeongbu Budae-jjigae

Uijeongbu Budae-jjigaeIntersection of the East and West as the Best Fusion Dish [addtoany] "Budae" from budae-jjigae refers to an army base. Budae-jjigae literally means “army base jjigae (stew).” In the aftermath of the Korean War, food was scarce everywhere except on army bases. The dish was born when sausages from army bases were mixed with kimchi, gochujang (chili pepper paste), tteok (rice cake), and fresh vegetables to create a spicy, flavorful stew. What’s unique in Uijeongbu budae-jjigae is that the main ingredients (ham, sausage, and minced beef) are simmered in spicy meat stock along with chewy noodles. The unique taste, abundant nutrition, and inexpensive price have made the dish a representative Korean dish. Beloved by Korean and international tourists alike, this fusion dish represents the best of what the East and the West can offer. Major Restaurant Gyeongwon Restaurant | Hoguk-ro 1309-beongil 12 82-31-846-5464 Boyeong Restaurant | Taepyeong-ro 133-beongil 26 82-31-842-1129 Yangji Restaurant | Hoguk-ro 1309-beongil 26 82-31-848-6792 Yangju Restaurant | Taepyeong-ro 137-beongil 27 82-31-846-3421 Odeong Restaurant | Hoguk-ro 1309-beongil 7 82-31-842-0423 Hyeongne Restaurant | Hoguk-ro 1309-beongil 9 82-31-846-4833 Chingune Restaurant | Hoguk-ro 1309-beongil 16 82-31-842-0331 Myeongseong Budae Jjigae | Hoguk-ro 1309-beongil 5 82-31-846-2335 Uijeongbu Myeongmul Jjigae | Hoguk-ro 1279-beongil 26 82-31-846-9977

Location의정부
Yongin Baekam Sundaeguk and Modeum-sundae

Yongin Baekam Sundaeguk and Modeum-sundaeMarket Dish Popular among Nationwide Merchants [addtoany] Sundae-gukbap (blood sausage soup with rice) used to be sold in meat-abundant Baekam Market (in Yongin) where merchant ladies made sundae (Korean-style blood sausage) and placed it in pork stock. The dish became popular when merchants tasted it and spread its deliciousness through word-of-mouth across the country. Unlike sundae sold in other areas, Baekam sundae is known for an abundant amount of vegetables, including cabbage and seasonal vegetables, as well as for its rough combination of intestines (of cow/pig) and various other ingredients. This reflects the consideration of the merchant ladies to convey the happiness and satiety of chewing meat to diners who, despite raising cows and pigs, were not able to afford the enjoyment of eating them. Major Restaurant Cheonseo-ri Makguksu | Yongin-si Cheoin-gu Baekam-myeon Baekam-ri 447-10 82-31-332-4601 Pungseong Restaurant | Yongin-si Cheoin-gu Baekam-myeon Bakgok-ri 689-3 2nd floor 82-31-332-4604 Baekam Jeil Restaurant | Yongin-si Cheoin-gu Baekam-myeon Baekam-ri 499 82-31-332-4608

Location용인
Yeoju Cheonseo-ri Makguksu

Yeoju Cheonseo-ri MakguksuTaste of Gangwon-do Delivered through the River [addtoany] Makguksu (buckwheat noodles in chilled broth) started in Gangwon-do and spread to other areas through the river. Its taste went viral through Seoulites who stopped by Cheonseo-ri (while traveling to and from Gangwon-do) and were fascinated by makguksu. Soon, Cheonseo-ri makguksu became just as popular as the Gangwondo-style makguksu because the combination of the unique taste of dongchimi (chilled water radish) with piquant makguksu sauce captivated diners. A whole village became a makguksu-serving one, hosting the Makguksu Festival annually. Major Restaurants Cheonseo-ri Makguksu | Daesin Cheonseo 603-3 82-31-883-9799 Ganggye Bongjin Makguksu | Daesin Cheonseo San 36-1 82-31-882-8300 Hongwon Makguksu | Daesin Cheonseo 605-2 82-31-882-8259

Location여주
Yangpyeong Okcheon Naengmyeon

Yangpyeong Okcheon NaengmyeonPiquant Taste Reflecting Nostalgia [addtoany] A person from Hwanghae-do Province came down to Yangpyeong in the aftermath of the Korean War in 1952 and opened a restaurant, serving the Hwanghaedo-style naengmyeon (buckwheat noodles in chilled broth) to diners. The dish reflected the taste of the hometown, sadness of losing it, and longing for people to share it. Boasting over 60 years of history, the Hwanghaedo-style Okcheon naengmyeon differs from the Pyeongyang-style naengmyeon which combines beef stock with chicken, pheasant, or pork. Rather, it uses only pork to produce stock. The dish also used Okcheonsu (water of Okcheon) for the stock. The water, reflecting the spirit of Yongmunsan Mountain, was known as precious water that helped treat illnesses of the kings of the Joseon Dynasty. Major Restaurants Okcheon Naengmyeon | Yangpyeong-gun Okcheon-myeon Okcheon-ri 760 82-31-772-9693

Location양평
Ansan Bajirak-kalguksu

Ansan Bajirak-kalguksu Taste of Abundance and Sharing [addtoany] Bajirak-kalguksu (hand-rolled clam noodles) on Daebudo Island (in Ansan) is known for being served in a generous amount. Prepared in a large bowl, the dish can handle multiple servings. Each diner scoops her own serving amount out of the bowl. This sort of dining is believed to have originated on the island. The dish is prepared with freshly-opened clams, sun-dried salt, and hand-rolled noodles in a large bowl. Diners eat together while enjoying the smell of simmering noodles. The dish has led to Kalguksu Culture in which diners eat and share the abundant, delicious dish and soup. Major Restaurants Daebudo Bangameori Food Culture Street | Ansan-si Danwon-gu Daebubuk-dong 1847

Location안산
Suwon Wanggalbi

Suwon WanggalbiTransformation of Part of Haejangguk into a Main Menu [addtoany] Suwon galbi (beef short ribs) was known for being not just tender and delicious, but also large. A single strip of galbi was as large as five meters or more. Because a single person could not handle a single strip of galbi, Suwon galbi became known as wanggalbi (big-sized beef short ribs). In addition, salt was used instead of soy sauce to marinate it, maintaining both a crisp taste and fresh-looking color. Pleasing the eyes and tongue of diners, Suwon wanggalbi has become ever more popular since 1995 thanks to the annual Galbi Festival. * Haejangguk (hangover soup) Major Restaurant Gabojeong | Suwon-si Paldal-gu Ingye-dong 958-1 82-1600-3883

Location수원
Seongnam Namhansanseong Fortress Dakjuk and Dak-doganitang

Seongnam Namhansanseong Fortress Dakjuk and Dak-doganitangTreating Diners at the Foot of a Fortress [addtoany] Chickens in the village were known to be wild and strong due to being raised on a steep mountain slope. One hour alone cannot complete the simmering of chicken as in the Seoul-style baeksuk (simmered whole chicken stuffed with rice and ginseng). Visitors to the fortress have to remind themselves that dakjuk (rice porridge with chicken) will be ready in three hours after they climb up and descend to the fortress. Rich taste with long-simmered glutinous rice porridge was clearly distinguished from the Seoul-style baeksuk, gaining popularity among customers, and the legend of Dakjuk Village at the Foot of Namhansanseong Fortress spread across the country. * Dak-doganitang (chicken stew) Major Restaurant Eunseong Garden | Seongnam-si Sujeong-gu Yangji-dong 929 82-31-742-7788

Location성남
Dongducheon Tteokgalbi

Dongducheon TteokgalbiGalbi Passed on from One Generation to the Next [addtoany] The history of Dongducheon tteokgalbi originates from a young lady who was born in Jeonju, but relocated to Dongducheon after her marriage in the aftermath of the Korean War. Simply put, tteokgalbi (grilled ground beef rib meat patties), a traditional Jeonju food enjoyed for over 650 years, got married to Dongducheon. The lady, in turn, developed her own method that transformed the traditional tteokgalbi into Gyeonggi-do’s unique taste. Major Restaurants Songwolgwan | Dongducheon-si Saengyeon-dong 683-16 82-31-865-2428 Yejiwon | Dongducheon-si Saengyeon-dong 30-6 82-31-865-9363

Location동두천
Gwangju Someori-gukbap

Gwangju Someori-gukbapTaste Born from a Wife’s Love for Her Husband [addtoany] A young lady was struggling with life, operating a street stall in Gonjiam in the mid-1970s. She tried many methods to boil ox head for her oft-sick husband. In the process, she came up with someori-gukbap (rice in ox head soup) that impressed her customers, and, in turn, many customers asked for the secret recipe of the soup. In the end, the reputation of Gwangju someori-gukbap spread across the country. The first step of preparing for the soup requires making meat stock by boiling water combined with ox head. The simple taste of the meat stock is then combined with five-year-old ginseng, radishes, and glutinous rice flour and boiled until the glutinous rice becomes untangled, producing a whitish color and rich flavor. The soup is served with soft-textured suyuk (boiled, sliced meat) along with baechu-kimchi (cabbage kimchi), and kkakdugi (diced radish kimchi). Customers often enjoy the soup and side dishes with alcoholic drinks. After all, a wife’s love for her husband simply transformed the village. Major Restaurant Choimija Someori-gukbap | Gwangju-si Gonjiam-eup Sam-ri 24 82-31-764-0257

Location광주

English	Japanese
Chinese (Simplified)	Chinese (Traditional)
Gyeonggi Tourism Organization	Korean

Hwaseong Bajirak-kalguksu

Idong Galbi

Icheon Ssalbap-jeongsik

Uijeongbu Budae-jjigae

Yongin Baekam Sundaeguk and Modeum-sundae

Yeoju Cheonseo-ri Makguksu

Yangpyeong Okcheon Naengmyeon

Ansan Bajirak-kalguksu

Suwon Wanggalbi

Seongnam Namhansanseong Fortress Dakjuk and Dak-doganitang

Dongducheon Tteokgalbi

Gwangju Someori-gukbap