page_title: Korean regional cuisine
section_title: Gyeonggi province
hierarchical_section_title: Korean regional cuisine / Central region / Gyeonggi province
caption_attribution_description: English: area map of Gyeonggi
context_page_description: Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
  Although Korea has been divided into two nation-states since 1948, it was once divided into eight provinces according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces. Gyeongsang and Jeolla provinces made up the southern region.
  Until the late 19th century transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation, and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate.
context_section_description: Geographically, Gyeonggi province is located in the central region of the Korean peninsula. Until the Korean War it included Kaesong, the old capital of Goryeo. Mountain vegetables are obtained from those surrounding Seoul, while fish and seafood are harvested from the Yellow Sea, located to the west. In Gyeonggi cuisine, jeotgal (fermented salted seafood) is abundant, and among them jogijeot (made with croaker) and saeujeot (made with small shrimp) are often used as ingredients in kimchi. The climate is relatively mild, and various types of cereal crops are harvested, so dishes made with grain crops are especially developed. Ogokbap (steamed five cereal crops), and chalbap (steamed glutinous rice) are enjoyed as main dishes. Although the province borders Seoul, its cuisine is generally simple, and its flavors and use of seasonings are moderate except in Kaesong cuisine. Due to the sophisticated culinary culture, and diverse dishes, Kaesong's cuisine is often compared with Seoul's cuisine and Korean royal court cuisine. Since Gyeonggi province borders the provinces of Gangwon, Chungcheong, Hwanghae, the cuisine has much in common with the cuisines of these neighboring provinces, including flavors and naming conventions for dishes.
  Savory grain dishes are numerous, and include sujebi (dumpling soup), and beombeok (thick mixed-grain porridge). They are made with either pumpkin, potato, corn, wheat flour, or azuki beans. Noodle soups such as Jemul guksu (noodles in soybean paste soup), and memilkal ssakdugi (knife-cut noodle soup) also have a thick broth and a savory taste along with a soft texture in contrast with naeongmyeon in the clear dongchimi broth eaten in the northern region. Naengkongguk (soybean soup with dumplings) is also a common dish which is also a local specialty of Chungcheong and Hwanghae provinces.
caption: Map of Gyeonggi province
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