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| Seoul
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| Tteokguk
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Tteokguk is also called byeongtang. The dish was served on New Year's day......
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| Mandu and Gyuasang
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Pyeonsu (Mandu): This is a square-shaped dumpling stuffed with thin-stripped beef.....
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| Jijin Pyeonsu
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The bottom of square-shaped dumpling is placed on the frying pan and pan-fried until it.....
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| Three-colored Mandu
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When kneading dough for mandu shells, carrot juice, spinach juice, and.....
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| Sinseollo
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Sinseollo is also called yeolgujatang. During the Yeonsangun era of the Joseon dynasty....
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| Galbijjim
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Beef ribs are cut into appropriate pieces, put in a pot with water.....
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| Domijjim
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First, make a few small incisions on one side of the fish and season it with.....
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| Eomukjjim
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Seasoned shrimp meat and mashed tofu are stuffed into a hole of boiled fish paste.....
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| Bulgogi or Neobiani
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The name of the dish was changed from maekjeok to sulhamyukjeok, to neobiani, and finally to bulgogi
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| Soemeori Pyeonyuk
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Beef ribs are cut into appropriate pieces, put in a pot with water and boiled.....
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| Tangpyeongchae
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The name of the dish shows the strong yearning for the pacification (tangpyeong).....
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Home > Special Tour > Trip to Korea > Food > Local Food > Seoul
