Examples of foods from Gyeonggi-do















           Joraengi Tteokguk                              Samgyetang                              Naengi Tojangguk
















             Gaeseong Mujjim                               Sogalbi Gui                 Dwaejigalbi Gui and Daknalgae Gui















             Jjukkumi Jorim                            Memilmuk Muchim                               Dureuphoe


In Gyeonggi province, both rice farming and dry-field farming are actively done. With plenty of seafoods 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's foods in general are simple in appearance and large in quantity. Similar to that of Seoul, the taste is either not too strong or mild. Also, seasonings are not used much. Because this 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 beombeok (thick mixed-grain porridge), pulttegi (thick gruel of grain flour), and sujebi (soup with dough flakes) are made with pumpkin (or zucchini), corns, flour, and red beans.

People enjoy steamed rice with five grains and steamed glutinous rice. For noodles, there are some with thick and tasty broth such as kalguksu (hand-made noodles) and buckwheat kalssakdugi (hand-made noodles whose strips are wider) boiled with its own water instead of clear broth.

Naengkongguk (cold soybean soup), which is also frequently made in Chungcheong-do and Hwanghae-do, is one of the favorites in the region. Because Gaeseong was the capital during the Goryeo era, there still remain traces of cuisine from that time. Gaeseong is known for its variety of luxurious foods in the country along with Seoul and Jeonju. Authentic Gaeseong cuisine is as elaborate as that of court cuisine.