Food

Oil Tteokbokki refers to a type of Tteokbokki that is stir-fried in oil. While the name ‘Tteokbokki’ suggests that the rice cakes are stir-fried, the dish is commonly perceived as a type of stew or braise, cooked with broth rather than actually fried. However, Oil Tteokbokki is truly stir-fried in oil. It’s made simply with gochujang (Korean chili paste), soy sauce, and oil, which means it can easily burn if not cooked carefully. The flavor is a perfect combination of crispy and chewy textures. Oil Tteokbokki can be enjoyed at Tongin Market in Seoul.

Kal-guksu is one of Korea’s noodle dishes, characterized by noodles that are cut with a knife. The method of eating Kal-guksu varies by region, which is why people from each area have a unique sense of pride in their own version of Kal-guksu.

Jinju Naengmyeon sets itself apart from other cold noodle dishes with its distinctive broth. While many cold noodle dishes use beef as the primary ingredient for the broth, Jinju Naengmyeon incorporates a diverse range of dried seafood.

Hamheung Bibim Naengmyeon, often referred to as Bibim Naengmyeon or Hoe Naengmyeon, is a distinctive dish characterized by its minimal or absent broth. As previously mentioned, this dish, originally called “회국수 (Hoe Guksu)” in Hamheung, North Korea, has been localized to suit the ingredients available in South Korea.