Gangneung’s flavors

Gangneung’s noodle trio for cold winter days

• Gangneung’s love for noodles is well-documented.
  One only needs to think about the fact that the “Gangneung Noodle Festival” is held every fall as proof.
  In Gangneung, noodle dishes take on a distinctly regional flavor,
  such as spicy noodle soup and noodle soup with potato balls.
  Here are some warm noodle dishes that are perfect for combatting the winter cold.

• Spicy Noodle Soup

  

  Spicy Noodle Soup

  Also known as jangkalguksu in Korean,
  this noodle soup uses fermented paste
  such as soybean or red chili paste for flavor.
  It is made with chewy noodles and a stock
  made with a variety of vegetables and anchovies,
  giving it a rich, savory flavor.
  Different restaurants have their own takes
  on the noodles and toppings,
  but all feature the characteristically spicy
  heat associated with the dish.

• Spicy Seafood Noodle Soup

  Spicy Seafood Noodle Soup

  Known in Korean as jjamppong,
  this Chinese–Korean dish features a spicy broth
  made by stir-frying seafood, vegetables, and meat,
  served with noodles.
  Gangneung is a seaside city,
  so it has many restaurants serving this noodle soup
  with particularly large amounts of seafood,
  such as squid or mussels.
  The soup is refreshingly spicy,
  thanks to the flavors of the seafood.
  In fact, many aficionados flock to Gangneung
  for this dish alone.

  

• Noodle Soup with Potato Balls

  

  Noodle Soup with Potato Balls

  Gangneung, which is known for its potato farming,
  has developed a lot of potato dishes since ancient times.
  One famous dish is ongsimi,
  potato ball soup made with potato starch.
  Indeed, a noodle soup made with these potato balls
  is a famous part of Gangneung’s folk cuisine.
  The combination of the chewy potato ball
  and tender noodles is simply marvelous.