Korean regional cuisine

Korean regional cuisine refers to the local specialties and distinct styles of cooking that have developed in the various regions of Korea. The cuisine is largely based on rice, vegetables, and meats, with each region having its own unique dishes and flavors.

History

The history of Korean regional cuisine can be traced back to ancient times. The Three Kingdoms period (57 BC – 668 AD) saw the development of regional cuisines based on the local produce and livestock. The Goryeo period (918–1392) saw the further refinement of these regional cuisines, with the royal court cuisine of the time influencing the food culture of the entire country.

Regions

Korean regional cuisine can be broadly divided into four main regions: Central, Southwest, Southeast, and Northeast.

Central Region

The Central region, including Seoul, is known for its sophisticated and refined cuisine. The region's cuisine is heavily influenced by the royal court cuisine of the Joseon Dynasty. Dishes such as Bulgogi and Galbi are popular in this region.

Southwest Region

The Southwest region, including Jeolla-do, is known for its abundant seafood and agricultural products. The region's cuisine is characterized by its bold, spicy flavors. Dishes such as Kimchi and Bibimbap are popular in this region.

Southeast Region

The Southeast region, including Gyeongsang-do, is known for its hearty, robust cuisine. The region's cuisine is characterized by its use of fresh seafood and spicy flavors. Dishes such as Samgyeopsal and Soondubu Jjigae are popular in this region.

Northeast Region

The Northeast region, including Gangwon-do, is known for its simple, rustic cuisine. The region's cuisine is characterized by its use of mountain vegetables and wild game. Dishes such as Buckwheat Noodles and Dakgalbi are popular in this region.

See also

• Korean cuisine
• List of Korean dishes

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