Written by hand, not generated. Dishes, markets, timing and prices for North Jeolla.
Jeonbuk sets a heavy table. Each city has its own axis — bibimbap and bean sprout soup in Jeonju, loach soup in Namwon, Chinese food and bakeries in Gunsan — and underneath all of it sits a strong culture of fermented pastes.
Vegetables and raw beef over rice in a brass bowl, mixed with chilli paste. It comes with an unusually large spread of side dishes.
Rice in hot bean sprout broth with a poached egg on the side. Mostly a breakfast trade.
Loach ground and simmered with soybean paste, finished with perilla and sansho pepper.
The port city kept its Chinese-Korean cooking, and spicy seafood noodles are what its restaurants lead with.
Rice porridge cooked with hard clams — a morning dish of the tidal flat districts.
A quarter of traditional houses where restaurants and street food sit side by side.
The traditional market next to the hanok village, with a night market on some evenings.
Bars where ordering a kettle of rice wine brings a spread of food with it.
A district of early-modern buildings with long-running Chinese restaurants and bakeries.
A village-scale trade in fermented pastes, made and sold on site.
What it costs — Bibimbap runs KRW 12,000-15,000, bean sprout soup KRW 8,000-9,000, and a kettle of makgeolli with food KRW 20,000-30,000.
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