KOREAN FOOD TOUR PART 1: GANGWON PROVINCE
I’m sure you’ve heard about kimchi. Or samgyupsal, the popular Korean barbecue. I’m also positive that you’ve tried at least one of the many variants of Korean ramyeon or Korean ice cream. But did you know that there is so much more to Korean food besides these?
They say one of the best ways to learn about a place is through its cuisines. In this food tour blog series, I would like to introduce you to some of Korea’s regional cuisines. Despite being relatively small, Korea has so many culinary offerings that will satisfy just about any palate. We will start from the northern provinces and work our way down towards the southern areas of Korea.
In this blog, we will talk about Gangwon province!
Gangwon Province, South Korea - Wikipedia
Gangwon province is a beautiful, lush province in the northeast region of South Korea. It is flanked on its east by the East Sea, on its west by the Gyeonggi province, and on its south by the North Gyeongsang and North Chungcheong provinces. Pyeongchang county, one of the eleven counties in the region, hosted the 2018 Winter Olympics.
Gangwon province was one of the eight provinces of Korea during the Joseon dynasty. It derived its name from the principal cities of Gangneung and Wonju, with Wonju being the capital city. Eventually, the capital city was moved to Chuncheon, which remains the capital city to date. The province is currently divided into seven cities and eleven counties.
Because of its surrounding mountains and coastal waters, Gangwon province is known for its diverse cuisines. Locals mainly use potatoes and buckwheat in their dishes, but areas near the sea have plenty of seafood offerings. The region’s dishes are generally simple and not as sophisticated as in other areas of Korea, but that very simplicity reflects the uncomplicated and charming way of life in the province.
Here are several notable dishes from Gangwon province:
1. Chuncheon Dakgalbi (춘천 닭갈비)
![Enjoy Market : [Enjoy Food]Chuncheon Dakgalbi and Makguksu (춘천 닭갈비와 막국수), Gangwon Province](https://kccsupportersblog.files.wordpress.com/2021/03/32890-eb8badeab088ebb984.png)
Enjoy Market : [Enjoy Food]Chuncheon Dakgalbi and Makguksu (춘천 닭갈비와 막국수), Gangwon Province
No matter how much you’ve traveled Korea and tasted all the scrumptious dakgalbis all other regions have to offer, you have never truly tasted dakgalbi if you’ve never tried the Chuncheon Dakgalbi. Dakgalbi translates to “chicken ribs,” but it’s not really made of ribs. Instead, it is a spicy stir-fried chicken mixed with various ingredients such as sweet potatoes, perilla leaves, scallions, cabbage, and rice cakes.
This dish was originally developed in the 1960s as a cheap substitute for expensive grilled meat dishes. It became popular in Chuncheon where there was a steady supply of chicken livestock, and the dish was further developed there. Now, even Koreans say that the Chuncheon Dakgalbi is the best dakgalbi.
2. Makguksu (막국수)
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Makguksu or buckwheat noodles is a dish served with cold broth and sometimes sesame oil and vinegar. It is closely related to Naengmyeon (cold noodles), but the difference lies in the usage of buckwheat flour which is a staple in the province. The result of this is firmer, more chewy noodles that are pleasant to the mouth. Depending on where you’re having it, it can be paired with either boiled beef or pork or gamja-jeon (potato pancakes). The dish is a must-have during the hot and humid summer months, but I’ve also enjoyed eating it on cool and refreshing winter days.
3. Gamja-jeon (감자전)
Simple potato pancake (Gamjajeon: 감자전) recipe - Maangchi.com
Gamja-jeon is a close cousin of the slightly more popular Pa-jeon (scallion pancakes) and is a beloved member of the jeon (Korean fried fritters) family. It is made mainly with grated potatoes and salt, and then fried in oil. Modern takes on this dish include using shredded instead of grated potatoes and the addition of carrots, mushrooms, and garlic chives for added crunch. This is best paired with either soda or alcohol as it is a little on the greasy side, but this tasty snack is perfect especially after a tiring day of hiking the mountains of Gangwon province.
4. Gamja-Ongsimi (감자옹심이)
Gangwon-do delicacy: potato ongsimi from Gangneung | koreatourinformation.com
Gamja-ongsimi (pronounced ongshimi) is a delightful, hearty potato dough soup made of—you guessed it—potatoes harvested from Gangwon province. It is a variety of sujebi or hand pulled dough soup. It is prepared by grating, draining, and squeezing potatoes. The potatoes are then formed into small balls and boiled in anchovy broth with a variety of vegetables such as zucchini and mushrooms. It is then topped with seaweed flakes and toasted sesame seeds. The simple, clean taste of this dish will warm not only your stomach but also comfort your soul.
5. Ojingeo Sundae (오징어순대)
How to Cook Ojingeo Sundae (Stuffed Squids) - Recipe Mash
If eating sundae (pork blood sausage) is nothing on you, I recommend you try its brother, the ojingeo sundae or squid sundae. Popular in the coastal city of Sokcho, the stuffing of normal sundae which consists of pig’s blood, barley, and glass noodles among other things are stuffed into a whole squid. It is then grilled and served with various side dishes. I heard it’s great to pair it with alcohol, but then don’t a lot of Korean dishes do?
I hope you had fun on this first food tour! Like I said in the beginning, Korea has so many food offerings than just Korean barbecue and kimchi. If you have suggestions about which food to feature next, please leave them down in the comments section, and we’ll see which ones make it to the next food tour. Until next time!