Written by hand, not generated. Dishes, markets, timing and prices for Gangwon.
Mountains and sea sit close together here, so upland crops — buckwheat, potato, corn — and East Sea fish share the same table. The winters are long, which is why so much of the local food is dried, frozen and thawed, or otherwise preserved.
Buckwheat noodles served in cold radish water kimchi broth or with chilli sauce. You choose which, and broth usually comes on the side.
Marinated chicken and vegetables stir-fried on a hot plate; rice is fried in the leftover sauce at the end.
Pollack hung through the winter and repeatedly frozen and thawed. Served as hangover soup or grilled.
Sausages stuffed into squid bodies or large intestine, from villages settled by people displaced from the north.
Tofu set with seawater instead of brine. Many shops serve it as breakfast.
A downtown alley densely packed with dakgalbi restaurants.
Dried seafood, raw fish and fried chicken, all inside one building.
An old town market mixing street food with seafood stalls.
Gangneung cafes lined along the beachfront.
Highland restaurants working with mountain vegetables, beef and dried pollack.
What it costs — Dakgalbi runs KRW 14,000-16,000 per person, buckwheat noodles KRW 9,000-11,000, and a soft tofu set around KRW 10,000.
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