Must-Try Dishes When Visiting Chungcheong Province, South Korea: A Culinary Journey
Chungcheong Province, located in the heart of South Korea, is a region steeped in history, culture, and tradition. While it may not receive as much attention as Seoul or Busan, Chungcheong offers a slower, more authentic Korean experience, especially for food lovers. The province is known for its agricultural roots, and its cuisine reflects this with fresh, local ingredients and time-honored recipes that have been passed down through generations. In this guide, I will introduce you to the must-try dishes of Chungcheong Province, where to find them, and how to fully enjoy the unique flavors that define this region. Whether you're visiting the bustling city of Daejeon or the peaceful countryside of Gongju, Chungcheong has a diverse array of culinary delights to offer.
1. Hodu Gwaja (Walnut Cookies) in Cheonan
One of Chungcheong’s most famous snacks is Hodu Gwaja, or walnut cookies, from the city of Cheonan. These bite-sized treats are a favorite among locals and visitors alike, combining the rich flavor of walnuts with a sweet red bean filling. Walnut cookies are a popular souvenir, and you can find them in most bakeries and snack shops near Cheonan Station.
How to Eat: These cookies are best enjoyed fresh, slightly warm from the oven. The crispy outer shell gives way to a soft, chewy center filled with sweet red bean paste and chunks of walnut. They pair perfectly with a cup of green tea or coffee, making them an ideal afternoon snack.
Flavor Profile: Hodu Gwaja has a sweet, nutty flavor, with the earthy richness of the walnuts balancing the sweetness of the red bean paste. The contrasting textures—crisp on the outside, soft on the inside—make each bite a delightful experience.
2. Chungcheong-Style Sundubu (Soft Tofu Stew)
Sundubu, or soft tofu stew, is a staple of Korean cuisine, but the version found in Chungcheong has its own distinct twist. While most regions in Korea use seafood or pork in their sundubu, Chungcheong’s version is simpler and focuses on the natural flavor of the tofu itself. This makes it a lighter, more delicate dish, perfect for those seeking a comforting meal without too much spice.
You can find excellent sundubu in small, family-run restaurants throughout the province, especially in rural areas where fresh tofu is made daily.
How to Eat: The stew is served piping hot in an earthenware bowl. To enjoy it, scoop a spoonful of tofu and broth into a small bowl of rice. The tofu will melt in your mouth, and the broth adds a subtle, savory depth of flavor.
Flavor Profile: The tofu is soft and silky, with a clean, almost creamy texture. The broth is mild but flavorful, often made with anchovy stock and seasoned with soy sauce, garlic, and green onions. It’s the simplicity of the dish that allows the freshness of the tofu to shine.
3. Daejeon’s Jjampong and Jajangmyeon: A Korean-Chinese Delight
Daejeon, the largest city in Chungcheong Province, is famous for its take on Korean-Chinese cuisine, particularly jjampong (spicy seafood noodle soup) and jajangmyeon (black bean sauce noodles). While these dishes can be found throughout Korea, Daejeon’s versions are known for their generous portions and bold flavors.
At most Korean-Chinese restaurants in Daejeon, you’ll find jjampong filled with a variety of seafood—shrimp, mussels, squid, and clams—along with hearty noodles in a spicy, tangy broth. Jajangmyeon, on the other hand, features thick noodles topped with a savory black bean sauce, diced pork, and vegetables.
How to Eat: For jjampong, use chopsticks to lift the noodles and seafood from the broth, and take a bite that combines both for a burst of flavor. For jajangmyeon, mix the noodles thoroughly with the black bean sauce before eating.
Flavor Profile: Jjampong is spicy and briny, with the sweetness of the seafood balancing the heat from the chili-infused broth. Jajangmyeon, in contrast, has a rich, umami flavor, with the slightly sweet and savory black bean sauce coating each noodle perfectly.
4. Gongju Chestnut Makgeolli: A Unique Local Beverage
No visit to Gongju is complete without trying chestnut makgeolli, a traditional Korean rice wine infused with the flavor of local chestnuts. Gongju is famous for its chestnuts, and this makgeolli is a delicious way to experience the region’s produce. Slightly sweet and fizzy, it’s the perfect complement to a hearty Korean meal.
You can find chestnut makgeolli at local markets and restaurants throughout Gongju, often served in a large bowl with ladles for communal drinking.
How to Drink: Pour the makgeolli into a small cup and sip slowly to appreciate its light, refreshing flavor. It pairs particularly well with savory Korean pancakes (jeon) or grilled meats.
Flavor Profile: The makgeolli has a creamy, slightly tart flavor, with a subtle sweetness from the chestnuts. The natural effervescence adds a playful fizz, making it both refreshing and satisfying.
5. Chungcheong’s Iconic Grilled Mackerel
In coastal areas of Chungcheong, particularly in Boryeong, grilled mackerel is a must-try dish. This simple, yet incredibly flavorful fish is grilled to perfection, with crispy skin and tender, flaky flesh. Mackerel is a staple in Korean cuisine, prized for its rich flavor and nutritional value.
Many seaside restaurants in Boryeong serve grilled mackerel alongside a variety of banchan (side dishes), such as kimchi, pickled radish, and spicy stir-fried vegetables.
How to Eat: Use chopsticks to carefully pull apart the fish, avoiding the bones, and combine each bite with rice and banchan. The salty, smoky flavor of the mackerel pairs beautifully with the tangy, spicy side dishes.
Flavor Profile: The mackerel has a strong, rich flavor with a slight smokiness from the grill. The flesh is moist and tender, with a natural oiliness that adds depth to each bite. The side dishes provide a nice contrast, balancing the richness of the fish with bright, acidic flavors.
6. Spicy Jokbal in Cheongju
For meat lovers, jokbal (braised pig’s trotters) is a must-try dish, and Cheongju is known for its particularly spicy version. Jokbal is typically braised in soy sauce, garlic, ginger, and rice wine, but in Cheongju, they add gochujang (Korean chili paste) for an extra kick.
Cheongju’s spicy jokbal is tender and flavorful, with the rich, gelatinous texture that makes jokbal so beloved in Korea. It’s often served with lettuce leaves, raw garlic, and ssamjang (a dipping sauce made from fermented soybean paste and chili paste).
How to Eat: Wrap a slice of jokbal in a lettuce leaf with a bit of garlic and ssamjang, and enjoy the burst of flavors. The spice of the gochujang enhances the savory richness of the pork, creating a perfectly balanced bite.
Flavor Profile: The spicy jokbal has a deep, savory flavor with a pleasant heat from the gochujang. The pork is tender and juicy, with a slight chewiness from the skin that adds texture.
7. Cheongpyeonghoe: Raw Fish with a Twist in Chungcheong
While raw fish (hwe) is typically associated with coastal regions like Busan or Jeju, Cheongpyeonghoe is a unique take on the dish that hails from the inland city of Chungju. Cheongpyeonghoe is raw freshwater fish, typically served with a special dipping sauce made from gochujang, vinegar, and sugar.
This dish is a must-try for adventurous eaters, offering a different flavor profile from the more common saltwater hwe. The fish is delicate and mild, allowing the dipping sauce to take center stage.
How to Eat: Dip the raw fish into the gochujang sauce and pair it with a bite of rice. The sauce adds a sweet, tangy, and spicy kick to the mild fish, creating a harmonious balance of flavors.
Flavor Profile: The fish is light and slightly chewy, with a subtle flavor that’s complemented by the bold, sweet-spicy sauce. It’s a refreshing and unique dish that showcases the versatility of Korean hwe.
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