This is a folk dish often eaten in the mountains of Gangwon State, namely Jeongseon, Pyeongchang, and Gangneung. Known as memilgukjuk in Korean, this porridge is made with buckwheat, dried anchovies, potatoes, bean curd, and bean sprouts, boiled down together in a soybean paste soup. In the past, rice was rather scarce in the mountainous regions of Gangwon State. This led to the residents of the area using other crops like buckwheat, corn, and potatoes instead of rice. This dish was likewise often eaten when food was scarce. Memilgukjuk is soupier than most other porridges, but the buckwheat, boiled down, gives it the unmistakable character of porridge. Indeed, it strikes a balance between the deep and flavorful soup and the unique texture of tender, yet chewy buckwheat. Buckwheat is a highly nutritious staple rich in essential amino acids, vitamins B1 and B2, and iron. It is often powdered and made into noodles or jelly.
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