In recent years, many westerners have become interested in Korean food and recipes. You can try Korean cuisine at the restaurant, or if you prefer, try preparing it at home in your own kitchen.
Korean food usually consists of noodles, rice, meat, vegetables and tofu (called “dubu” in Korea). Most meals come with various side dishes (“banchane”), as well as soup, steamed rice, and kimchi (fermented vegetables). Use a range of herbs and spices to add flavor, including garlic, ginger, red pepper paste (“gochujang”), salt, soy sauce, and fermented soybean paste (“doenjang”).
Some popular Korean dishes are:
* Kongnamul guk bean sprouts soup.
* Gamjatang soup based on pork back and potatoes. It usually also contains other vegetables, green onions, peppers and sesame seeds.
* Maeuntang – a spicy fish soup.
* Jeongol seafood and vegetable stew.
* Hoe raw fish into thin slices, somewhat similar to Japanese sashimi. It is usually dipped in mustard or red pepper sauce (“gochujang”) and then placed on cellophane noodles (“dangmyeon”).
* Sannakji – a raw, very fresh small octopus, seasoned and chopped before serving – it can still move on your plate!
* Ramen meat and vegetable noodles, similar to Japanese ramen.
* Kongnamul bap bean sprouts rice.
* Japchae potato noodles with beef, carrots, onions and spinach.
* Kalguksu-Linguine noodles in broth.
* Yukhoe-Raw beef is sprinkled with egg yolk and seasoned with garlic, shallots and various spices.
* Bulgogi meat or seafood cooked on the grill. Common types include chicken (“dak bulgogi”), pork (“dweji bulgogi”) and squid (“ojineo bulgogi”).
* Galbi grilled spare ribs.
* Dakgalbi fried chicken.
* Makchang grilled pork intestines (similar to tonkatsu).
* Samgyeopsal grilled pork belly. Place the pork slices in the lettuce along with boiled rice and spicy sauce (“ssamjang”). It can be combined with various side dishes such as chili, green onion salad or raw garlic dipped in ssamjang.
Korean Recipes and Cuisine
Korean food is dominated by noodles, rice, meat, vegetables, and tofu (called “dubu” in Korea). Meals usually come with lots of side dishes (“banchan”), as well as steamed rice, soup, and kimchi (fermented vegetables, usually cabbage, but sometimes cucumber or radish). Spices and seasonings are widely used, including soybean paste (fermented soybean paste), garlic, ginger, chili paste (red pepper paste), salt, and soy sauce.
Some popular Korean dishes are:
-Gamjatang-A spicy soup made with pork back, potatoes and other vegetables, green onions, peppers and sesame seeds.
-Kimchi jjigae-A soup made with kimchi, pork and tofu.
-Kongnamul-guk-a soup made from bean sprouts.
-Jeongol-A stew made with seafood and vegetables.
-Maeuntang spicy fish soup.
-Bulgogi-Literally translated from Korean, Bulgogi means “fire meat”. This dish consists of beef, chopped or thinly sliced and then cooked on the grill. Other meats can be substituted to create change: chicken (“dak bulgogi”), pork (“dweji bulgogi”) or squid (“ojineo bulgogi”).
-Galbi (or Kalbi) beef or ribs cooked over charcoal.
-Dakgalbi-Similar to galbi, but uses seasoned chicken.
Jokbal pork trotters cooked in soy sauce and spices, boneless, and served with shrimp paste.
-Samgyeopsal pork belly (similar to bacon), seasoned and seasoned with garlic, sesame oil and salt, and cooked on the grill. Place the sliced meat in lettuce or other green leafy vegetables, as well as rice and ssamjang (a hot sauce). Green chili, raw garlic dipped in ssamjang and green onion salad are common condiments.
-Makchang roasted pork intestines, somewhat similar to pork intestines.
Hoe-thinly sliced raw fish, similar to sashimi in Japanese cuisine. Fish is usually dipped in a sauce, chogochujang is a sauce made from gochujang (red pepper paste), or mustard, then wrapped in green leaves and eaten on a bed of dangmyeon (cellophane noodles).
-Yukhoe-Raw beef, topped with raw egg yolk, seasoned with black pepper, garlic, chili paste (red pepper paste), green onions, pears, sesame and sesame oil, soy sauce and sugar.
-Sannakji-A small octopus, cut into pieces, lightly seasoned and ready to eat. When serving, the octopus flakes usually still move on the plate!
-Japchae boiled potato noodles with spinach, beef, onions and carrots.
-Kalguksu- Boiled linguine, usually in a broth with anchovies and zucchini (zucchini).
-Kongnamul bap bean sprouts with rice.
– Ramyeon Korean version of Japanese ramen. Spicy, cooked with meat and vegetables.
-Gujeolpan-Literally translated from Korean, Guljoelpan means “nine dishes”. This is a very delicate meal, traditionally eaten by Korean nobles, on a special plate, divided into eight octagonal side parts, each part contains different types and colors of meat and vegetables, ninth The middle part contains small pancakes.
– Fried nian gao – a dessert made from glutinous rice flour – there are hundreds of different variations.