Health food

Hoengseong Korean Beef
Hoengseong Korean Beef
Hoengseong-gun is a mountainous area but the rice farming is developed, so you can easily have rice straw. Since it is a cold and mountainous area, the fat accumulation rate of beef quite high, so the flesh is soft. Also there is a high-concentration of unsaturated fatty acid which, helps blood circulation and prevents diseases in adults. The flesh is soft and the taste is simple. even in the cooked state. It has essential amino acids, ricin, sulfur-containing amino acid, and glutamic acid (gives flavor), so its quality is exceeds most of the other beef brands.
Keomeok Dwaeji
Keomeok Dwaeji
History of Keomeok Dwaeji
There is a livestock farm that has been providing Keomeok Dwaeji for 20 years in Unhang-ri, Suju-myeon, and Yeongwol-gun. It is considered the original house of 'Keomeok Dwaeji.' Keomeok Dwaeji means 'traditional' and 'black hair.' Like in the past, they are fed sewage and are not locked in pigpens.
Hwangtae
Hwangtae
The Flavor of Hwangtae (Dried Alaska Pollack) and its Benefits It is already known to us that Hwangtae broth is a cure for hangovers. Hwangtae has low fat and plentiful amino acids to protect the liver and enhance liver functions. It is believed to neutralize the poison of urbanites. Also, it decreases cholesterol in the blood, controls blood pressure, and activates our body cells to recover from fatigue.
Chicken Spare Rib
Chicken Spare Rib
Chicken Dakgalbi is sizzling in a large pan that looks similar to a cover of a large kettle. From long ago until now, it has been a plentiful and simple dish. Rib meat without bones and sticks of rounded rice cakes are seasoned with various vegetables, spices and condiments, then fried in a pan with Korean hot pepper paste. This 'mixing method' has fascinated people. The method allows for a simple menu that you can enjoy almost anywhere, yet people still want the Chicken Dakgalbi from Chuncheon.
Makguksu(Noodle)
Makguksu(Noodle)
Buckwheat is the only crop that farmers can raise in a short amount of time, and can eat when farming has failed because of a long drought. Because of this, Makguksu has settled down in the Gangwon province which is a mountainous region. Some say Makguksu means, 'Eat with taste,' and others say it means. 'You can eat it anytime.'
Samgyupsal Hwarogui
Samgyupsal Hwarogui
The secret of Yangjimal Hwarogui which develops plain Samgyupsal (Korean style bacon) into something more unique is the special seasoning. First marinate the tender and soft Hongcheon traditional pork with seasoning paste mixed with a specific ratio of traditional soybean paste to traditional honey. Then, grill it over oak tree charcoal for a savory taste without the scent of the pork itself.
Sundubu
Sundubu
Sundubu (Soft Tofu) is the ideal nutritional dish. If you eat it, 95% of the nutrition is absorbed into your body. Soy beans consist of 40% of protein and fiber, calcium, ash, and iron content. In addition, sundubu has essential amino acids, so it is perfect for Koreans, who mainly eat rice.
Sokcho Haksapyoung Kong-ggot village soft tofu
Sokcho Haksapyoung Kong-ggot village soft tofu
The reason why Haksapyoung soft tofu (bean curd) is known as the food representing Mountain Seorak area is because of the soft taste of Haksapyoung soft tofu. In the process of solidifying the soft bean curd, people generally use diverse coagulants or salt water but here in Haksapyoung Sokcho-si, they use the sea water of the East Sea as bittern. Soft tofu made with sea water, unlike regular salt water, creates a softer taste. So by word of mouth, people quickly discovered the taste of soft tofu, and now about 80 restaurants has soft tofu(from a soft tofu village) on their main menu
Sannamul
Sannamul
A medical explanation isn't needed when we talk about the health benefits of Sannamul. Natural Gomchwi (Ligularia fischeri) is a scarce wild vegetable, even in Gangwon-do. It has ten times more vitamin A than the Chinese cabbage. Chamchwi (aster scaber) is an alkali-food that contains a high-level of potassium. People consumer sannamul by slightly boiling Chamchwi and seasoning it with bean paste. Dureup (edible shoots of fatsia), with its faint sweet scent, is good for overcoming fatigue. If possible, it is best to eat Sannamul raw but, if not you can still slightly boil it and fry it with sesame oil.
Taebaek Korean Cow
Taebaek Korean Cow
The Taebaek beef comes from Hanwoo (Korean cows) which are bred in the alpines of Taebaek and are raised eating the medicinal herbs of Mountain Taebaek growing onin the plateaus. Taebaek beef is a high quality meat and is quite tender. Sometimes, people eat selected sirloin steak only mixed with subpar ingredients, but the result is underwhelming That is why tourists want Taebaek beef as their first meal when they real Taebaek The flavor of the beef is brought out by barbecuing the meat on the grill over a charcoal fire. and it is known to be the local dish of the Taebaek area.
Pine mushroom
Pine mushroom
Benefits of Natural Pine Mushroom
Pine mushrooms grow in the shadows of big pine trees in September and October. The best time to harvest them is when its cap has not fully opened. Goseong, Yangyang and Hoengseong are a major areas of pine mushroom production. The deep scent of pine permeates the pine mushroom, which is quite relaxing. It is a good cure for many kinds of diseases. Also, the pine mushroom is recognized for its anti-cancer effect among mushrooms.