{"id":4586,"date":"2026-08-20T19:42:41","date_gmt":"2026-08-20T10:42:41","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4586"},"modified":"2026-08-24T19:23:25","modified_gmt":"2026-08-24T10:23:25","slug":"goyang-food","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/goyang-food\/","title":{"rendered":"Goyang Food BEST 7+ Comprehensive Guide to Local Delicacies and Specialties (Traditional Food, Local Food, Regional Food)"},"content":{"rendered":"

When you think of Goyang, what comes to mind is Ilsan New Town, KINTEX, and Lake Park. Because of its strong image as a satellite city of Seoul, it is not easy to think of local specialties unique to this region.<\/p>\n\n\n\n

However, Goyang is a city built on a fertile alluvial plain bordering the Han River. Long before the new city was established, it was the land of people who made a living through rice and vegetable farming and river fishing.<\/p>\n\n\n\n

From the river where fish presented to the Joseon royal court once frolicked, to the rice paddies where rice seeds from 5,000 years ago were buried, and the villages where chestnut trees flourished for over 250 years, Goyang's specialties and food contain the history they once held.<\/p>\n\n\n\n

\n

index<\/p>\n <\/div><\/p>\n\n\n\n

Goyang specialties<\/h2>\n\n\n\n

Goyang Kawaji rice<\/h3>\n\n\n\n
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In the summer of 1991, a single grain of rice was discovered in a rice paddy in Kawaji Village, Daehwa-dong, where construction of the Ilsan New Town was in full swing. The rice seed, found by a cultural heritage survey team led by Professor Son Bo-gi while excavating a peat layer, was confirmed to be approximately 5,000 years old.<\/p>\n\n\n\n

It was the oldest cultivated rice found on the Korean Peninsula. It is as if the land dug up to build a new city actually revealed that Goyang is a region where rice farming has been practiced for a very long time.<\/p>\n\n\n\n

The variety named after this rice seed Kawaji No. 1<\/span>It started cultivation in 2019 and has now established itself as a representative rice brand of Goyang.<\/p>\n\n\n\n

It is characterized by its sticky and chewy texture due to the light milling process. Baedari Brewery uses this rice to brew Kawaji Takju and is offering a limited quantity of handmade Makgeolli.<\/p>\n\n\n\n

Night \u2014 Jeongbalsan Bamgasi Village<\/h3>\n\n\n\n
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Chestnut trees have long been densely packed on the northern slopes of Jeongbalsan Mountain in Ilsan.<\/p>\n\n\n\n

Goyang-gunji written during the mid-Joseon period(\u9ad8\u967d\u90e1\u8a8c)<\/span>In this area, this village is Yurakbugok(\u6817\u5cb3\u90e8\u90e8\u66f2)<\/span>It is recorded as.<\/p>\n\n\n\n

Night Yul (\u6817<\/span>Judging by the use of the character ), it can be inferred that chestnuts have been a local specialty here for at least 250 years.<\/p>\n\n\n\n

The village was named Bamgasi Village because in autumn, after the chestnuts were all harvested, the remaining thorns were scattered across the entire village ground. In the center of the village, an old thatched house, Bamgasichoga, built with pillars and rafters made of chestnut wood, still remains.<\/p>\n\n\n\n

Designated as a Gyeonggi-do Folk Cultural Heritage, this house is the only traditional house preserved amidst the development of Ilsan New Town.<\/p>\n\n\n\n

These days, this area Bamridan-gil<\/span>It is more famous by the name. With unique cafes and restaurants popping up between the old alleys, the old Chestnut Valley has been revived as a new walking path.<\/p>\n\n\n\n

Ung-eo<\/h3>\n\n\n\n
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When spring was in full swing and the time of Gogu arrived, schools of gizzard shad would swim upstream into the river in front of Haengju, where the Han River meets the sea. With their silvery-white bodies and abundant fat, gizzard shad has long been considered the finest of sashimi, as it is said to taste savory the more you chew it when sliced.<\/p>\n\n\n\n

Jeong Yak-jeon is Jasaneobo(\u7386\u5c71\u9b5a\u8b5c)<\/span>It was written that the gizzard shad has a sweet and rich taste. The Joseon court even established a royal fish station in Haengju, Goyang.(\u8466\u6f01\u6240)<\/span>It is said that they established an office called [name] to manage the fishing of gizzard shad.<\/p>\n\n\n\n

According to the 1755 Goyang County Gazetteer, there is a record stating that in the spring, officials would stay for about 50 days to catch gizzard shad, fill the ice storage with them, and present them to the king. Around this time, Gyeomjae Jeong Seon also depicted the scene of catching gizzard shad in the river in front of Haengju and left behind a painting titled 'Haenghogwan-eodo'.<\/p>\n\n\n\n

However, as the waterway changed and the reed forests disappeared due to the development of the Han River, it has become difficult to see gizzard shad in the Han River. Consequently, it is said that most gizzard shad specialty restaurants in Goyang nowadays source their fish from the southern regions.<\/p>\n\n\n\n

Neunggok Pear (Golmeori Pear)<\/h3>\n\n\n\n
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Even in the Neunggok and Hwajeong areas, which are now densely packed with apartments and commercial buildings, pear orchards once stretched endlessly. Pears grown in the village called Golmeori, located between Neunggok and Wondang, became known as Golmeori pears.<\/p>\n\n\n\n

It is said that in spring, the entire village of Hwajeong-ri is covered in white pear blossoms.<\/p>\n\n\n\n

This pear orchard is also the site of fierce battles during the Korean War. It is as if the trees, having grown back from the scars of war, have bloomed with white flowers every year.<\/p>\n\n\n\n

When the pear season arrived, it was common to see farmers coming out to the roadside to sell freshly picked pears, and passersby stopping to buy and eat them.<\/p>\n\n\n\n

As the 1990s passed, most of the orchard sites were transformed into apartments and commercial buildings. It is a specialty of Goyang that is now difficult to taste and remains only in memory.<\/p>\n\n\n\n

Ilsan Yeolmu<\/h3>\n\n\n\n
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The Ilsan area is an alluvial plain formed by the accumulation of soil carried by the Han River over a long period. Rich in organic matter, this land has long been suitable for vegetable farming.<\/p>\n\n\n\n

Goyang-gunji written in 1977(\u9ad8\u967d\u90e1\u8a8c)<\/span>There are records indicating that, thanks to the fertile land, this place cultivates many high-quality vegetables such as young radish.<\/p>\n\n\n\n

Ilsan Yeolmu<\/span>It is characterized by its deep green leaves, firm stems, and high moisture content. Thanks to its crunchy texture and strong aroma, it is traded at a higher price in the market than young radishes from other regions.<\/p>\n\n\n\n

In 2024, it was registered as Geographical Indication No. 115 by the National Agricultural Products Quality Management Service, officially recognizing its quality and reputation.<\/p>\n\n\n\n

In Goyang City alone, about 350 farms produce approximately 20,000 tons annually. The peak season is from June to August, and you can best enjoy its crunchy texture when mixed with Eolgari to make water kimchi.<\/p>\n\n\n\n

Goyang City local food<\/h2>\n\n\n\n

Ungeo sashimi<\/h3>\n\n\n\n
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The representative dish made from the gizzard shad introduced earlier is gizzard shad sashimi. Once a tribute offered only to the king, it has now become a spring delicacy that anyone can enjoy.<\/p>\n\n\n\n

When sliced thinly, it is soft yet has a lively chewiness, and the more you chew, the more a savory aftertaste emerges.<\/p>\n\n\n\n

If you spread out perilla leaves and mix them with gochujang and wasabi, the flavor becomes much more diverse.<\/p>\n\n\n\n

You can enjoy it as gizzard shad sashimi rice bowl by mixing it with warm rice, or as seasoned gizzard shad sashimi by briefly soaking it in makgeolli and mixing it with sour dressing.<\/p>\n\n\n\n

'Jayuro Jang-eo Ung-eo Hoe' near Neunggok Station is considered a representative restaurant. During its peak season in April and May, the flesh becomes more tender and soft, with a subtle watermelon scent.<\/p>\n\n\n\n

loach<\/h3>\n\n\n\n
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In the rice paddies and ditches where the autumn harvest had ended, there were many plump loaches preparing for hibernation. In those days of scarcity, these loaches were a precious source of protein for the farming households in Goyang that cultivated rice.<\/p>\n\n\n\n

Because they say you throw all the noodles, dumplings, and available vegetables into the loach soup and boil it. Tteollegi<\/span>It was given the name.<\/p>\n\n\n\n

It is a local dish widely enjoyed in the northern Gyeonggi region. Whole loaches add a rich umami flavor to the broth. It is spicy like spicy fish stew, yet does not have the strong fishy smell characteristic of freshwater fish.<\/p>\n\n\n\n

There are old restaurants remaining near Goyang City Hall and in the Daeja-dong area that continue this taste. If you eat the chewy sujebi first and then mix thin noodles into the remaining broth, it makes for a hearty meal.<\/p>\n\n\n\n

Haengju Grilled Eel and Noodles<\/h3>\n\n\n\n
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Around Haengjunaru, an old freshwater port dating back to the Three Kingdoms period, there are still clusters of freshwater eel farms. The eels, which have been pre-grilled, are grilled once more at the table, preserving their rich flavor and chewy texture.<\/p>\n\n\n\n

There is the fun of choosing between the plain salt-grilled and the savory marinated grilled options. If you feel a bit hungry after climbing Haengju Fortress, a light bowl of noodles is also a good choice.<\/p>\n\n\n\n

Haengju Noodles primarily serves banquet noodles and mixed noodles, but also sells menu items such as loach noodles.<\/p>\n\n\n\n

An eel street has formed below Haengjusanseong Fortress, allowing you to browse through various restaurants and choose one that suits your taste. Generous portions and reasonable prices are its advantages.<\/p>\n\n\n\n

Ilsan Kalguksu<\/h3>\n\n\n\n
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Around 1982, when it became difficult to make ends meet solely through the farming that had been done for generations, Grandmother Hwang Gyeong-sun opened a noodle shop in a small shack.<\/p>\n\n\n\n

Back then, anchovy or clam broth was common for kalguksu. My grandmother introduced kalguksu made by simmering chicken thoroughly to create a broth and adding the umami flavor of clams to it.<\/p>\n\n\n\n

This unique combination spread by word of mouth, and customers kept flocking in.<\/p>\n\n\n\n

Later, as the development of Ilsan New Town began, the shop's location was incorporated into railway land and residential plots multiple times. Each time, we had to relocate.<\/p>\n\n\n\n

Nevertheless, it is said that everyone who moved to the new city sought out the kalguksu at this place first and formed a connection with it.<\/p>\n\n\n\n

Now, the second-generation son is carrying on the family business. Ilsan Kalguksu<\/span>There are many restaurants in Ilsan bearing that name, but the main branch in Jeongbalsan-dong is the only one without any official branches.<\/p>\n\n\n\n

The secret to its popularity is the combination of a rich chicken broth infused with the umami of clams and crunchy fresh kimchi.<\/p>\n\n\n\n

Goyang City Seasonal Calendar<\/h2>\n\n\n\n\n\n\n\n\n\n\n
food<\/th>Seasonal period<\/th>Signature taste<\/th>How to enjoy the recommendations<\/th><\/tr><\/thead>\n
Goyang Kawaji rice<\/td>\nAutumn (Harvest in October\u2013November)<\/td>\nSticky and chewy rice<\/td>\nFreshly cooked rice, Kawaji Takju<\/td>\n<\/tr>\n
Night (Bamgasi Village)<\/td>\nSeptember to October<\/td>\nNutty and firm texture<\/td>\nRoasted chestnuts, braised chestnuts<\/td>\n<\/tr>\n
Ung-eo<\/td>\n4~May<\/a><\/td>\nGreasy and savory taste<\/td>\nGizzard Shad Sashimi, Seasoned Gizzard Shad Sashimi<\/td>\n<\/tr>\n
Ilsan Yeolmu \u2605<\/td>\nJune to August<\/td>\nCrispy texture, rich aroma<\/td>\nYeolmu kimchi, Mul kimchi<\/td>\n<\/tr>\n
loach<\/td>\nAugust to November (autumn is at its peak)<\/td>\nSpicy and savory broth<\/td>\nServed with sujebi and somyeon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n

Since most of the orchards for Neunggok pears disappeared after the 1990s, it is now difficult to taste them. It is a specialty of Goyang that is passed down only through names and stories.<\/p>","protected":false},"excerpt":{"rendered":"

When you think of Goyang, what comes to mind is Ilsan New Town, KINTEX, and Lake Park. The image of it being a satellite city of Seoul\u2026<\/p>","protected":false},"author":1,"featured_media":4597,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[177],"tags":[],"class_list":["post-4586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-tourist-spot"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4586"}],"version-history":[{"count":2,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4586\/revisions"}],"predecessor-version":[{"id":4600,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4586\/revisions\/4600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4597"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}