Korean Regional Cuisine Overview
Korea's regional cuisines are shaped by its diverse geography, rich history and four distinct seasons.
Quick Summary
A one-page map of Korea's eight food regions and the signature dish that defines each one.
Key takeaways
- Seoul — Seolleongtang (beef bone soup): royal cuisine and refined traditional flavors.
- Incheon — Jajangmyeon (black bean noodles): port-city cuisine influenced by diverse cultures.
- Gyeonggi — Suwon Galbi (grilled short ribs): royal heritage meets abundant farmland.
- Gangwon — Makguksu (buckwheat noodles): mountain ingredients and clean natural environments.
- Chungcheong — freshwater fish stew: balanced flavors from fertile land and canals.
- Jeolla — the food capital of Korea, with rich and diverse dishes.
- Gyeongsang — Dwaeji Gukbap (pork soup with rice): hearty, bold flavors from land and sea.
- Jeju — Jeju black pork: unique island cuisine with fresh ingredients.
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