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Cylindrical rice cakes are seasoned and cooked in a gochujang (Korean chili paste) sauce. Tteokbokki is a popular snack in Korea.
Made by simmering chicken with ginseng, samgyetang is a Korean traditional health food often consumed during sultry summer days to invigorate the body.
This is one of the most popular Korean dishes. In the olden days, thinly cut beef was marinated then grilled on a gridiron, but today's bulgogi is usually cooked in a pan.
Characterized by a crunchy texture and crisp taste, oi sobagi is a type of seasonal kimchi best enjoyed in the summer, when cucumbers are in season.
Chopped chicken is braised in a soy sauce-based seasoning with vegetables and glass noodles. This is usually called “Andong jjimdak,” as the dish originates from Andong in Gyeongsangbuk-do .
Pajeon is green/spring onion pancake, and by adding fresh seafood, haemul, you can make a more delicious pancake called "haemul pajeon." Koreans like to eat haemul pajeon with dongdongju (traditional rice liquor) on rainy days.
Made by soaking cabbage in salt water then coating with a radish filling, baechu kimchi, or simply kimchi, is the most common of all kimchi. Before winter arrives, families get together to make large amounts of kimchi to last through the cold winter. This annual traditional called "gimjang" was designated a UNESCO World Heritage in December 2013.
Fried chicken is seasoned in a special sweet and spicy gochujang (Korean red chili paste) sauce. Sweet and spicy yangnyeom chicken is perfect with a cold can of beer.
Galbi jjim can be made with beef ribs or pork ribs. Chunky ribs are braised in a soy sauce based seasoning with various vegetables.
Mul naengmyeon, or cold buckwheat noodles are served in chilled dongchimi (radish water kimchi) or beef broth. Recently, it has become common to eat naengmyeon instead of rice at the end of galbi meals for a refreshing finish to the meal.