Namulbap, a traditional Korean dish, involves mixing rice with a variety of seasonal vegetables, serving as a healthy meal option.
Historically, dates back to the Goryeo Dynasty, where it was a staple on Korean tables, and by the Joseon Dynasty, it is considered a precursor to Bibimbap.
The dish focuses on using seasonal vegetables to maintain a balanced diet rich in vitamins, minerals, and dietary fibers.
In Korea’s agrarian society, Namulbap played a crucial role by incorporating ingredients directly sourced from nature, allowing diners to experience the seasonal shifts through their meals.
This goes beyond mere food, intertwining deeply with Korean life and culture, becoming an integral part of the culinary heritage passed down through generations.
The Hwacheon Sancheoneo Ice Festival : A unique local festival1
This is a restaurant I visited when I went to the Hwacheon Sancheoneo Ice Festival before. Please refer to the post below for my Hwacheon trip.
I visited “Gangwon Namulbap,” a restaurant famous for namulbap, Korean traditional vegetable rice located in Hwacheon.
Here’s the menu from Gangwon Namul Rice ChaeWon. Our party ordered two servings of Gangwon Namul Rice and a Ddukbaegi Spicy Catfish Stew.
In addition to Namulbap, they also serve tofu hot pot, spicy chicken stew, and catfish spicy stew, which, despite not being the main menu items, receive good reviews. For the hot pot dishes, you can add handmade dumplings separately.
The Gangwon Namul Rice has arrived.
The portion is huge. Looking at the contents, there are wild greens, shiitake mushrooms, and carrots. Once we finish eating, we can add hot water to enjoy it as scorched rice.
A variety of side dishes were served in abundance.
Overall, the amount was so plentiful that it was too much for two people to finish.
In the end, I was too full to eat the scorched rice and had to leave it.
