Without having Dakgalbi, it would not be a true travel around Chuncheon.
Chuncheon Dakgalbi boasts sweet and a little spicy taste.

It is another representative food of Chuncheon along with Dakgalbi.
Although on one knows the exact origin of its name, it probably came from its way of making which is so easy that anyone can make it. This is made of 100 % buckwheat powder and gives better taste along with Gimchi or Dongchimi. Vinegar or gravy can also be the best matches of Makguksu.

Its name originates Chongdae, barrel, because it looks like a gun barrel.
It is a traditional food of Gangwon province that gets well with pork or Gimchi. It is also deeply loved by many people because of its savory and sweet taste.

Its spicy taste makes it enough become a representative summer food of Chuncheon.
It gives its deep taste by matching with various seasonings and gravy. But the most important thing to become the best is none other than the noodle and gravy. Therefore, each restaurant has its own unique taste handed down traditionally.

With its affordable prices and good taste, it is widely loved by many people.
Since the farming culture is developed around Chuncheon Dam and Soyang Dam, diverse fresh-water fish can be provided at low prices. Other good tastes are Ssogari and smelt, which is especially popular in winter.

It is well-known for its hot and spicy taste.
Chuncheon is blessed with natural conditions like clean lakes and dams where diverse fish swim to make fresh Minmul Maeuntang. Many Gourmets who love this unique taste will never forget to eat this food while visiting Chuncheon.

Morae Muji, rich in Calcium and iron, is good for growing children or anemia patients.
It also contains lots of protein and fat, so it will be good for protecting and strengthening our stomach.

Autumn harvested-rice and wild edible vegetables create a very nice taste and this Bakban is also good and healthy food for your body.
In deed, diverse wild edible vegetables including brackeny is rich in iron. And autumn harvested-rice is suitable to give the optimal taste of rice.
Meanwhile, each restaurant always serves freshly-cooked rice, since the autumn harvested-rice easily tend to be fermented even 3 or 4 hours after being cooked.