Bibimbap (ë¹ë¹ë°¥) and Sanchaejeongsik (ì°ì±ì ì):
Bibimbap is a mouth-watering dish of boiled rice and various greens and vegetables, sometimes meat, and peppered to your taste with spicy sauce which you mix yourself in a large bowl. sanchaejeongsik rice with mixed wild vegetables is a particular kind of bibimbap that uses vegetables picked out in the mountains, small restaurants in rural areas of gangwon-do often have the best sanchaejeongsik in all of korean.
Chodang Sundubu (ì´ë¹ ìëë¶):
Sundubu stew is made of soft bean curd, famous for its delicate taste and flavored with salt from the east sea. the sundubu is cooked from early in the morning, so soft it melts in your mouth. try restaurants in gangneung's chodang-dong district.
Sundubu (ìëë¶):
Made from the clean water of the seoraksan mountains and salt from the east sea, sundubu, korean-style silken tofu, has a mild, sleek and delicious flavor. a truly gourmet dish. try sokcho's haksapyeong sundubu village and the sinheung's sundubu stew village.
Chuncheon Makguksu (ì¶ì²ë§êµì):
Chuncheon makguksu is made of buckwheat instead of flour and flavored with spicy condiments. it stimulates your appetite and enhances the beauty of your skin. ã usually sold at barbecue spicy chicken restaurants
Chobap (ì´ë°¥):
The best chobab, korean-style sushi, is from fish caught at dawn and eaten right away. gangwon's east coast offers many fresh fish markets. once you try fresh raw fish, you will become an ardent fan. excellent sushi can be found sokcho's daepo port, just past the international ferry terminal, and around dongmyeong port.
Chuncheon Dalk-galbi (ì¶ì²ëê°ë¹):
A spicy barbecue chicken dish where the cook grills richly flavored chicken with fresh vegetables on a steel plate in front of the customers. each restaurant has its secret formula of spices. while the best chuncheon chicken can be found only in chuncheon, many restaurants throughout gangwon-do offer both chuncheon-style, and their own regional variations of this dish.
Roasted Hwangtae (í©í):
Hwangtae is salt-removed pollack dried in a cool, dry place. gangwon-do takes pride in the best hwangtae in korea, properly dried by adequate wind and cold. it is cooked in a hot cauldron with special spices and condiments. it is also called "yellow pollack" for its color after washing and drying the pollack that was salt-dried during winter.
Hongcheon hwarosutbulgui (íì² íë¡ì«ë¶ê³ 기):
This is pork flavored with 20 different types of spices and charcoal broiled. people of all ages love this cuisine for its abundant spices and non-greasy flavor.