::CUISINE::

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. The most famous food is Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).

Kimch’i. Kimchi is the most well known Korean food locally and abroad. It is a fermented vegetable dish highly seasoned with red pepper and garlic and is served at virtually all meals.

Pulgogi. Pulgogi is one of the most popular dishes in Korea and is often liked by visitors. Pulgogi or Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.



Kalbi. Kalbi, on the other hand, are short ribs of beef or pork. Kalbi is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce).



Shinsollo. Shinsollo is a delicious mixture of meat, fish, vegetables, and bean curd, which is simmered in beef broth over a charcoal brazier at the table.


Hanjongshik. Hanjongshik literally means “full course Korean meal” and it is just that. When you order hanjongshik, you are usually served pulgogi, steamed short ribs, grilled fish, and a host of side dishes. These side dishes may vary from restaurant to restaurant, but the servings are always ample.


Pibimpap. Pibimpap is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with koch’ujang (a hot red pepper sauce).


Kujolp’an. Kujolp’an is usually the first-course meal at any elegant Korean restaurant. Strips of cooked meat and vegetables are arranged in a large sectioned dish with a stack of Korean pancakes in the center. The fillings are wrapped in the pancakes.


Naengmyon. Naengmyon literally means “cold noodles”. It is a summer favorite, which is truly refreshing. Very thin, chewy buckwheat noodles are served in a cold beef broth with chopped scallions, shredded radishes, cucumbers, sesame seeds, and slices of lean beef. Appropriate condiments are hot mustard and vinegar.


Pap (Boiled Rice). Boiled rice, or rice mixed with barley, corn, or other grains, is the staple of the Korean diet. There are many ways to cook rice and different ingredients can be added to it. Besides boiling rice on its own or with other grains, it can also be re-cooked with vegetables, eggs, or meat.


Kuk or T’ang (Soup). Soup should be served at any Korean meal. Ingredients commonly used for soup include meat, vegetables, fish, seaweed, clams, and even the bones and internal organs of cows and pigs.


Tchigae (Stew) & Chon-gol (Casserole). Stews contain less water and more ingredients than soup. Depending on the main ingredients, soy sauce, soybean paste, and red pepper paste can also be added. Tchigae is an example of a stew dish. Chon-gol, a casserole dish, is cooked by placing layers of sliced, seasoned beef at the bottom of a pot.


Tchim & Chorim (Smothered and Soy Sauced Glazed Dishes). To cook tchim, put whatever ingredients you want along with seasonings into an earthenware pot and steam them at a low heat for a long time until they softened. There are many varieties of tchim. Glazing in soy sauce, or in red pepper paste, is a time-honored technique, which can preserve food for weeks.


Kui (Broiled Dish) & Chon (Fried Dish). You can broil food on a spit or directly on a grill. Barbecued beef is the most popular broiled dish. One popular fried dish is chon. Chopped or whole meat, fish, or vegetables are covered with flour. It is then dipped into beaten eggs and pan-fried to make chon.


Hoe (Sliced Raw Fish and Meat). Many people enjoy either raw or parboiled fish. Both dishes go well with drinks and are usually eaten on special occasions.


Namul (Vegetable Dishes). Vegetables may be parboiled or fried, and seasoned with various spices. They should be mixed, seasoned, and soaked by hand to improve the taste.


Chotkal (Salted Fish). Koreans preserve fish, clams, fish eggs, or the internal organs of fish with salt until they are fermented. This brings about salty yet tasty side dishes and appetizers. They also make good seasonings for other foods, especially kimch’i.


Ttok (Rice Cakes). Rice cakes are made by steaming rice flour in a rice cake steamer. These traditional cakes are usually made for ancestor worship ceremonies and for holidays.


Ch’a (Teas). Green Tea, Job’s Tears Tea, Citron Tea, and Ginger Tea are all examples of popular teas. A special etiquette called tado (the way of tea) is observed when drinking tea.


Korean Liquors. Korean beer and soju, a distilled liquor, are popular drinks. There are great tasting traditional Korean liquors such as Ch’ongju (strained rice wine), Insamju (ginseng liquor), and Makkolli (unrefined rice wine). Each province has its own special liquors. Munbaeju in Seoul, Igangju in Chollabuk-do province, Andong Soju in Andong, Kyongju Popchu in Kyongsangbuk-do province, Changgunju in Chonju, and Paegilju in Kongju are famous. Korean drinking etiquette is also slightly different. When somebody offers to fill your glass, hold it up with your right hand and place your left hand lightly under it.