The chewy taste of river snail and the savory taste of soybean wet the appetite.
This dish is low in fat and full of vitamins.
Freshwater fish from the clean waters of YeongDong is boiled together with ginseng and dates.
Freshwater Mandarin Fish Hot Stew is a low-fat, high protein, and high calcium food. It is especially good after drinking.
Originally, Yongbong-tang was royal court food, but Mrs. Nam developed and popularized Yongbong-tang in the 1960's. Carp, white silky fowl, and snap turtles are used to make this dish.
One hundred percent Melanian snails, which come from deep rivers, should only be used to cook tasty Melanian snail soup.
Duck is a food of unsaturated fatty acid.
Herbs as well as vegetables, and high-quality duck are used for cooking, so the tastes and nutrition are satisfactory.
As an alpine animal, goats eat both meat and plant, providing unoily but delicious meat.
From ancient times, ducks are recognized as being effective to prevent and treat diverse disease like high blood pressure, palsy, neuralgia and gastroenteric disorder. Hanbang Ori Baeksuk, made with ducks grown along the Geumgang river and medical herbs, are enjoyed by among general people as a restorative food.
As a side dish of all 4 seasons made with persimmon, it is rich in vitamin A and C.
Gajuk, only produced in spring, has its unique scent and flavor and is loved as a side dish and accompaniment of drinks.
