---
title: "Gudeg"
type: "Recipe"
lang: "en"
canonical: "https://www.geokepo.id/en/kuliner/gudeg"
html_url: "https://www.geokepo.id/en/kuliner/gudeg"
origin_province: "Yogyakarta"
ingredients: ["Nangka muda", "Santan", "Gula merah", "Daun salam", "Lengkuas", "Kemiri", "Daun jati", "Telur rebus", "Ayam", "Krecek (kulit sapi)"]
tags: ["vegetable-based", "sweet", "coconut-milk", "heritage", "jogja"]
publisher: "GeoKepo"
license: "Editorial content © GeoKepo. Cite the canonical URL."
---
# Gudeg

## Origin

Gudeg is the pride of Yogyakarta. The all-day clay-pot cooking deepens the color to dark brown and concentrates a sweet-savory taste unique to the city. Legendary sellers like Gudeg Yu Djum have made it a culinary icon.

## Flavor Profile

Sweetness from palm sugar leads, balanced by coconut and candlenut richness and a faint bitterness from teak leaves sometimes used for color. Served with chicken *opor*, hard-boiled egg, spicy *krecek* (beef-skin chili stew), and tofu.

## How It's Served

Dry gudeg travels well as a souvenir; wet gudeg is for eating now. At traditional stalls it's served on a banana-leaf cone.