Braised Cutlassfish (galchi-jorim)
Cutlassfish is a long fish that is one of the favorite fish among Koreans. Cutlassfish, radish and other ingredients are put into a pot, topped with red chili powder seasoning and braised. The fish flesh is very soft and does not smell fishy thanks to the spicy seasoning. This sweet and spicy braised cutlassfish is popular as a side dish or bar food.
Short Rib and Octopus Soup (gallaktang)
You can enjoy the rich taste of beef short ribs and the chewy texture of octopus alike. The short rib and octopus soup is an energy-boosting dish enjoyed during summers in Yeongam, Jeollanam-do. The refreshing and clean taste of the soup is quite good.
Pumpkin Porridge (hobakjuk)
Cooked mashed pumpkin is added to sweet rice flour and boiled. This yellow porridge boasts a sweet, soft and savory taste. Pumpkin porridge is one of the most popular porridge among Koreans. It is frequently served as an appetizer or dessert. Pumpkin porridge helps the rapid recovery of patients.
Red Bean Porridge (patjuk)
Red beans are boiled to remove the bitter taste and are then mashed on a coarse strainer and boiled again with rice. Koreans eat red bean porridge on Dongji (winter solstice around December 22 or 23), which marks the shortest day and the longest night of the year, believing that the color red wards off evil spirits. Eat a spoonful of this soft porridge and the gentle sweet taste will fill your mouth.
Jeonju Korean Table d'Hote (Jeonju-hanjeongsik)
Thanks to vast plains, Jeolla-do, where Jeonju is located, produces diverse food ingredients. Jeonju, in particular, is also called the «hometown of food». Jeonju Korean table d'Hote includes dishes made with local specialties such as goby minnow, bean sprouts, mung bean jelly, water parsley, and zucchini. Compared to other cities, Jeonju has developed diverse dishes thanks to its abundant ingredients to create local foods with a richer taste.
Abalone Porridge (jeonbokjuk)
Abalone porridge is called the «king of porridge» in Korea. Thinly sliced abalone and soaked rice are boiled in water. Add abalone intestines and the porridge will turn a gentle yellow-green color with a unique flavor and a pleasantly bitter taste. Abalone caught from the sea near Jejudo Island was offered to kings in the past. Abalone tastes best from August to October, whereas abalone caught in winter is not recommended. Abalone porridge is a popular energy-boosting food.
Icheon Steamed Rice Set Menu (Icheon-ssalbap-jeongsik)
Icheon, Gyeonggi-do is a renowned producer of quality rice. Icheon has a gourmet street lined by many restaurants offering a set menu with steamed rice made with locally produced rice. Hot steaming rice cooked in a stone pot made to order and a pork dish, grilled fish and various vegetable salads wow diners. In particular, the glossy steamed rice is quite superb.
Beef Tartare Bibimbap (yukhoe-bibimbap)
Beef tartare, bean sprout salad, spinach salad, bracken salad, zucchini salad, wild pine mushrooms, lettuce, julienned radish salad, an egg yolk, crushed laver, and sesame salt are neatly arranged atop a bowl of rice. All the ingredients are mixed together with sesame oil and seasoned red chili paste. A generous portion of beef tartare adds a rich flavor to the dish.
Yeonggwang Dried Yellow Croaker Set Menu (Yeonggwang-gulbi-jeongsik)
Yellow croaker caught before its spawning season is salted and dried. Yeonggwang of Jeollabuk-do is known for its quality dried yellow croaker or gulbi in Korean. Called a rice thief, dried yellow croaker was so loved by Koreans that the dish was served as a king's meal. You can find many Korean restaurants in Yeonggwang offering Korean table d'hote with grilled dried yellow croaker.