The cuisine of Chungcheong-do is distinguished by the simplicity of the food that brings out natural flavors. Seafood dishes abound in Chungcheongnam-do, and Chungcheongbuk-do boasts dishes made with wild greens and mushrooms.
Acorn jelly made with acorn powder is cut into noodle-like strips and served in cold broth. With a clean taste and low calories, this noodle dish is an ideal choice for those on a diet.
Glutinous rice with assorted grains and nuts are wrapped in lotus leaves then steamed. It is a memorable treat with the delicate flavor of lotus leaves.
Olgaengi means marsh snail in the Chungcheongdo dialect. Olgaengiguk, a fine representative of the area’s cuisine, is boiled with soybean paste, garlic and garlic chives. This soup is genuinely comforting with a clean and savory taste.
Koreans usually prefer grilled jeoneo (gizzard shad), as grilling brings out its bold taste. Gizzard shad has high unsaturated fat content and can be eaten whole, including the bones.
Fresh blue crab filled with roe, which are caught from the west sea near Boryeong-si, sea cucumber, abalone, and various vegetables are boiled together with spicy seasonings.
Intestines and the bones of freshwater fish are removed, and the remaining fillet is simmered with seasonings and rice or noodles until the texture becomes tender.
Mandarin fish caught in the clean valley in Cheongyang-gun is boiled with various vegetables and spicy sauce. The rich and flavorful broth makes a perfect pair with the chewy fish.
Octopus caught in the mudflats in Seosan-si, which are well-known for their soft meat and clean taste, are boiled in clear broth with gourds. Don’t forget to add noodles or dough pieces later.
Danyang-gun is famed for garlic that boasts rich flavor. Try dolsotbap (hot stone pot rice) cooked with garlic grown in Danyang-gun. Several garlic dishes are served as well.