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| In Gyeonggi Province, both rice farming and dry-field farming is practiced. With plenty of seafood from the west coast and mountain greens from the eastern mountain area, a variety of food products are easily available here. Except for Gaeseong, whose food is renowned for its elaborate elegance, Gyeonggi foods are simple in appearance and large in quantity. Similar to that of Seoul, the taste is neither too strong nor too mild, and seasonings are not used much. Because the province is bordered by Gangwon-do, Chungcheong-do, and Hwanghae-do, there are common features and many dishes share the same name. In the countryside, tasty bumbug (thick mixed-grain porridge), pulddeggi (thick gruel of grain flour), and sujebi (soup with dough flakes) are made with pumpkin (or zucchini), corn, flour, and red beans. People enjoy steamed rice with five grains and steamed glutinous rice along with the usual rice. For noodles, there are some with a thick and tasty broth such as kal-guksu (hand-made noodles) and buckwheat kal-ssakdugi (hand-made noodles whose strips are wider) boiled in its own water instead of clear jangguk. Naeng-kongguk (cold soybean soup), which is also frequently made in Chungcheong-do and Hwanghae-do, is one of the favorites in the region. Because Gaesong was the capital during the Koryo era, traces of the cuisine from that time remain. Gaeseong, along with Seoul and Jeonju, is known throughout the country for its variety of luxurious foods. Authentic Gaeseong cuisine is as elaborate as that of court cuisine. |
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Recommend of foods from Gyeonggi-do |
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| Sanchae Bibimbap(Yangpyeong-gun) | |
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| Steam Crucian Carp(Kwangju-gun) |
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| Tojong Chicken(Goyang-si) | |
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