Introduction
This guide introduces Korean dishes that travelers may want to try when visiting locations associated with Queen of Tears (눈물의 여왕). The drama spans two very different worlds — the rural village scenery of Mungyeong in Gyeongsangbuk-do, and the urban landscape of Seoul. The food culture of these two places reflects that contrast: mountain and countryside ingredients in Mungyeong, and city food culture along the Han River in Seoul.
This is not a restaurant recommendation guide. It is a food and travel guide for international readers who want to understand the regional food connected to the drama's filming locations.
Drama and Region Connection
Queen of Tears is associated with filming locations across Mungyeong in Gyeongsangbuk-do and several parts of Seoul. The fictional hometown of Yongdu-ri is connected to the Mungyeong area, a mountainous inland region known for its natural scenery and local food traditions. Seoul locations include Yeouido, Seongbuk-gu, and the Han River corridor near the Walkerhill complex.
The food culture around these locations reflects both sides of the drama's world — the simple, countryside eating of inland Gyeongsangbuk-do and the casual outdoor food culture of Seoul's Han River parks.
Omija (오미자)
What is it?
Omija (오미자) means "five-flavor berry" in Korean — the small red berry is said to contain all five basic tastes: sour, sweet, bitter, salty, and savory. Mungyeong is one of Korea's most well-known omija-producing regions, and omija products are closely associated with the area. The berries are most commonly enjoyed as omija-cha (오미자차), a tart, red-colored tea made by steeping dried or preserved berries in water.
What does it taste like?
Omija tea is distinctly tart and slightly sweet, with a deep red color. It can be served warm or cold. The flavor is unlike most common herbal teas — the tartness is more prominent, and the overall profile is refreshing rather than sweet.
How Koreans usually eat it
Omija is most commonly consumed as a cold or warm beverage. It is also used in traditional Korean punch (화채, hwachae), as a natural food coloring, and in various traditional sweets and rice cakes. In Mungyeong, omija products — including teas, extracts, and packaged goods — are widely available at local markets and roadside stalls near tourist areas.
How is it eaten?
Omija tea is served in a cup or glass, sometimes with a few whole berries or flower petals floating in it as a garnish. It is drunk on its own as a refreshment, particularly in summer when served cold.
Where to try in Korea
Omija products are most closely associated with Mungyeong and the surrounding Gyeongsangbuk-do region. In Mungyeong, omija tea and packaged omija goods are commonly available near tourist areas including the rail bike station and local markets. Omija-based products are also found at Korean traditional markets and specialty food shops in other cities.
Can you make it at home?
A simplified home version is possible. Dried omija berries are available at Korean grocery stores and some Asian supermarkets. To make the tea, soak dried berries in cold water overnight and strain. The result is a naturally tart, red-colored cold tea. A simple home-style version can be introduced in a separate recipe guide.
Yakdol Pork (약돌돼지)
What is it?
Yakdol pork (약돌돼지) is a regional specialty of Mungyeong. The name refers to pigs raised on feed containing powdered medicinal stone (약돌, yakdol) — a mineral-rich stone found locally in the Mungyeong area. The mineral content of the feed is said to influence the flavor and texture of the pork. It is most commonly served grilled, similar to standard Korean barbecue pork.
What does it taste like?
Locals and Korean food media describe yakdol pork as having a cleaner, less fatty flavor than standard grilled pork belly, with a firmer texture. It is generally considered a premium local product. The difference in flavor may be subtle to first-time visitors, but trying it is considered part of the Mungyeong food experience.
How Koreans usually eat it
Yakdol pork is eaten as a grilling meal, similar to standard Korean barbecue. The meat is cooked at the table, either by staff or by diners themselves, and eaten wrapped in lettuce or perilla leaves with garlic, sliced green onion, and fermented paste. Rice, kimchi, and simple side dishes are served alongside. It is a shared meal, with one or more portions ordered for the table.
How is it eaten?
The raw pork arrives and is grilled at the table. Wrapping leaves, garlic, and condiments come alongside. The meal follows the same format as standard Korean grilled pork — cook, wrap, eat in one or two bites.
Where to try in Korea
Yakdol pork is closely associated with Mungyeong and is most reliably found at local restaurants in the Mungyeong area. It is less commonly available outside the region.
Can you make it at home?
This dish is best enjoyed in Korea, particularly in Mungyeong. The specific feed and local preparation are part of the product's identity. Standard grilled pork belly (samgyeopsal) can be made at home, but yakdol pork itself is a travel food experience.
Mountain Vegetable Bibimbap (산나물 비빔밥)
What is it?
Bibimbap (비빔밥) is one of Korea's most widely known dishes — a bowl of rice topped with seasoned vegetables, a fried or raw egg, and gochujang (red pepper paste). The mountain vegetable version (산나물 비빔밥) uses wild foraged greens and mountain herbs as the toppings. In inland mountainous regions like Mungyeong, this style of bibimbap reflects the local countryside food tradition.
What does it taste like?
Mountain vegetable bibimbap is earthy and savory, with the distinct flavors of wild greens such as fernbrake (고사리, gosari), bellflower root (도라지, doraji), and spinach. The gochujang adds spice and depth when mixed in. The overall flavor is more rustic and herbal than the standard restaurant version of bibimbap.
How Koreans usually eat it
Bibimbap is a single-bowl meal. It arrives with the toppings arranged over rice and a spoonful of gochujang on the side or on top. Diners mix everything together with a spoon before eating — the mixing is part of eating bibimbap. A bowl of soup and small side dishes typically come alongside. The spice level can be adjusted by adding more or less gochujang before mixing.
How is it eaten?
Mix the rice, vegetables, egg, and gochujang together in the bowl using a spoon. Eat with a spoon, with side dishes alongside. It is a solo dish, not shared.
Where to try in Korea
Mountain vegetable bibimbap is associated with mountainous inland regions, including the Mungyeong and Gyeongsangbuk-do area. It can also be found at traditional Korean restaurants in Seoul and at specialty bibimbap restaurants nationwide, though the mountain vegetable version is more commonly found in rural areas.
Can you make it at home?
A simplified home version is possible. Standard bibimbap can be made at home with store-bought Korean ingredients. Gochujang is widely available at Korean and Asian grocery stores. Wild mountain vegetables may be harder to source outside Korea, but substitute vegetables can be used. A simple home-style version can be introduced in a separate recipe guide.
Chimaek (치맥) — Chicken and Beer
What is it?
Chimaek (치맥) is a combination of the Korean words for fried chicken (치킨, chikin) and beer (맥주, maekju). Eating fried chicken with cold beer — especially outdoors along the Han River in Seoul — is one of the most recognizable casual food experiences in Korean popular culture. Han River parks in Seoul have designated outdoor eating areas where people bring or order delivery food and eat overlooking the river. The Han River near the Walkerhill area is part of this same riverside culture.
What does it taste like?
Korean fried chicken is known for its thin, extra-crispy coating and comes in many varieties — plain salted, soy garlic, spicy, and honey butter are among the most common. It is crunchier and lighter than many Western-style fried chicken, and the pieces are typically smaller. In Korea, it is often enjoyed with cold drinks, especially in casual outdoor settings such as Han River parks.
How Koreans usually eat it
Chimaek is eaten casually and informally — at outdoor picnic areas, in casual restaurants (치킨집), or ordered for delivery at home. At Han River parks, people typically sit on the grass or at picnic areas with convenience store beer and delivery chicken. It is social food, usually shared. Yellow pickled radish (단무지, danmuji) is a standard accompaniment — eaten between bites to cut through the richness of the fried chicken.
How is it eaten?
Fried chicken pieces are eaten by hand or with chopsticks, with pickled radish on the side. Beer or other cold drinks accompany the meal. There are no formal utensils or plates involved in the outdoor Han River setting — napkins and disposable containers are standard.
Where to try in Korea
Chimaek is widely available across Korea at Korean fried chicken restaurants (치킨집). The Han River park experience is specific to Seoul — riverside parks such as Yeouido Hangang Park and the parks near the Walkerhill area are popular spots for outdoor eating. Convenience stores near the river also sell beer and snacks.
Can you make it at home?
Korean fried chicken can be made at home. The key to the crispy coating is a light batter using potato starch or a mix of flour and starch, double-frying for extra crunch, and finishing with sauce. A home-style recipe is available here: Korean Fried Chicken Recipe — kdrama-recipes.com
Korean Restaurant Tips for First-Time Visitors
1. Spoon and chopsticks
In Korean restaurants, cutlery is often not placed on the table automatically. Check the table drawer, a cutlery holder beside the table, or a small storage compartment underneath. Both a spoon and chopsticks are standard at most restaurants.
2. Calling staff
Many Korean restaurants have a call button on the table. In restaurants without a button, you can quietly say "yeogiyo" (여기요) to get the staff's attention. Calling for staff when you need something is completely normal in Korea.
3. Tablet ordering
Many Korean restaurants now use a tablet at each table for ordering, requesting side dishes, and paying. The tablet may be in Korean only, so having a translation app ready can help.
4. Water and side dishes
Some restaurants have a self-service area where you collect water and side dishes yourself. Side dish refills are available at many restaurants, but not all.
5. Rice, soup, and side dishes
Korean meals are not served as courses. Rice, soup, the main dish, and all side dishes typically arrive together. Side dishes (banchan) are shared and can be eaten in any order, on their own or with rice.
6. Grilling restaurants
At Korean barbecue restaurants, some staff will grill the meat for you, while others leave it to the customer. If a staff member comes to the grill, let them manage the cooking. If no one comes, it is a self-grill restaurant.
7. Payment and bill
In most Korean restaurants, you pay at the counter after finishing your meal. Look for a cashier area near the entrance when you are ready to leave.
8. Tipping
Tipping is not part of Korean restaurant culture. There is no expectation of a tip.
Food Summary
| Food | Korean Name | Regional Specialty? | Where to Try | Home Cooking |
|---|---|---|---|---|
| Omija Tea | 오미자차 | 🌿 Mungyeong | Mungyeong / Korean grocery stores | Easy if dried omija is available |
| Yakdol Pork | 약돌돼지 | 🌿 Mungyeong | Mungyeong | Best enjoyed in Korea |
| Mountain Vegetable Bibimbap | 산나물 비빔밥 | 🌿 Gyeongsangbuk-do | Mungyeong / traditional restaurants nationwide | Possible with substitutions |
| Chimaek | 치맥 | — | Nationwide / Han River parks | Home-style fried chicken recipe → |
Related K-Drama Travel Guide
Planning a K-drama trip to Korea? You can also explore the filming locations from this drama here:
👉 Queen of Tears Filming Locations — scene-note.com
Sources and Notes
This article is a general food and travel guide for international readers. It does not recommend a specific restaurant or claim that these dishes are officially featured in the drama.
This guide focuses on local foods and casual food experiences connected to the filming locations and surrounding regions, rather than dishes that appear directly in the drama.
Food availability may vary by region, season, and restaurant. Information about Mungyeong regional dishes is based on general Korean food culture references, local tourism information, and commonly recognized regional food traditions.
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