Top 14 most typical dishes that make up Korean culinary culture

A traditional Korean soup made with beef bones, meat, and beef brisket, seolleongtang is a local Seoul dish, usually cooked with salt, ground black pepper, chopped scallions, or minced garlic. individual taste. The broth is milky white and is often eaten with rice. If you add a bowl of hot rice with Seolleongtang, how much Korean cold will be repelled. You can try Seolleongtang in many restaurants and eateries in Korea, and remember not to miss this dish. You’ll fall in love with Seolleongtang’s thick soup, sweet flavor, and tender beef!

There are two types of cold noodles Naengmyeon are Naengmyeon-mul and Naengmyeon-bibim. If Naengmyeon-mul is prepared with cold broth, Naengmyeon-bibim is served with spicy sauce and mixed with the same ingredients as bibimbap rice. Types of cold noodles can be noodles or vermicelli, stir-fried or served with broth, but they have the same thing in common, especially served with cool cooling foods such as bean sprouts, cucumbers, boiled eggs, green vegetables… Cold broth made from pheasant, yes
can be replaced by meat and bones of other species. Spicy mustard and vinegar are often added by users before eating. A small plastic packet of mustard is usually supplied with the type naengmyeon cassava packaging. This is a dish that is loved by Koreans and appears in many popular dramas or reality shows, a great cooling dish for hot summer days.

Bulgogi Traditionally, this meat dish is grilled, but sometimes this meat is also prepared by frying in a pan. This dish is also often served with lettuce or other leafy vegetables, beef is often rolled in vegetables and dipped in sauce.
with ssamchang or other spices. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other seasonings such as green onions, or mushrooms, especially white button mushrooms or shiitake mushrooms. This flavorful sauce with all levels of sour-spicy-salty-sweet creates an irresistible attraction for the dish. You won’t find Bulgogi tat barbecues or on the beach, but in the small street stalls themselves. Imagine a winter day, walking on the streets of Seoul with cold hands, encountering a roadside grill is wonderful. Therefore, the culture of “le la” restaurant and enjoy Bulgogi isfavored by Koreans, regardless of class.

Galbi is the common name for grilled ribs in Korean cuisine. Galbi is usually beef or pork ribs or chicken marinated in soy sauce (kanch’ang) and then grilled. When using beef ribs, it is also called “sokalbi” or “soekalbi”. If using pork ribs or chicken ribs, it is called “twaechi galbi” or “t’ak galbi”. However, since beef ribs are most commonly used, sometimes Galbi alone implies grilled beef ribs. Grilled ribs are a favorite dish of many families because of the delicious and rich flavor of the meat. However, when grilled, ribs are often dry, firm, and not tasty. Therefore, there are many ways to make grilled ribs delicious, but first of all, do not marinate ribs with salt, only marinate soy sauce or fish sauce. When grilling, do not press the meat, but let the meat cook naturally and regularly spread the marinade on the ribs, avoiding repeated turning. There is also a double-baking technique. Roast for the first time and then put it back in the marinade, occasionally returning the ribs to absorb. When it’s almost ready to eat, take it out and grill it again until the ribs are fully cooked. While grilling, you should only keep the heat on medium low, pay attention that when grilling, turn the sides evenly and apply a little more oil on each side to prevent the meat from drying out.

Hotteok (Sweet Donuts). Considered a sweeter version of Western pancakes, Hotteok (or hoeddeok), is a popular Korean street food, especially during winter. Its main ingredient is thinly sliced ​​dough. , which is filled with a filling that is a mixture of cinnamon, honey, brown sugar, peanuts. Hotteok is then baked on a griddle, so the outside is crispy but the inside is extremely soft. If “suddenly” do not know what to eat while traveling to the land of kimchi, then remember this Korean delicacy, its delicious taste is hard to resist!

The royal mixed vermicelli “Gungjung Japchae” is one of the dishes offered to the king made from vegetables such as cucumber, radish, green bean sprouts, Doraji bellflower root and many other vegetables. Today, Japchae has become a special dish for family guests. It takes a lot of effort and dedication in processing, so Gungjung Japchae’s royal mixed vermicelli only appears in important events or special occasions.

The main ingredients to make this dish are vermicelli and seasonal vegetables (usually thinly sliced ​​carrots, onions, spinach, and mushrooms) and meat (usually beef). Koreans use sesame oil (sesame oil) for stir-frying. The main seasoning is soy sauce and chili and sesame seeds. Japchae can be eaten hot or cold.

Tteobokki The bright red color is very inviting and appears everywhere, from street food stalls to luxury restaurants. Across the streets of Korea in the snowy season, tteokbokki more attractive than ever.

Tteokbokki Currently made from fried rice cakes with many other ingredients such as beef, bean sprouts, onions, mushrooms, carrots, onions, fish cakes… and hot chili sauce, so tteokbokki It is usually very spicy and tastes better when eaten hot. How to eat tteokbokki the traditional way is to boil cylindrical rice cakes and eat them with red chili sauce, fermented bean paste, soy sauce,
and sugar, with sesame seeds sprinkled on top. Bibim sauce – a taste that balances sweet, salty and spicy – ​​is a great sauce for chewy rice cakes.

This is a spicy and thick Korean stew. Dubbed as one of the hottest street food. Everyone knows tofu is a frugal and good food for the body. Dish Soondubu jjigae will bring a great taste with a spicy taste that stimulates your taste buds. This is an appropriate choice because of its high protein content, which is good for health. The soup is made from tofu, seafood (shrimp or clams, oysters, mussels) or meat, mushrooms, kimchi, vegetables and lots of chili. Eaters often crack a raw egg in while the stew is boiling. This dish is soft, easy to digest and nutritious, so Koreans love it very much. This is a delicate dish that you should try if you have the opportunity to come to Seoul.

Kimchi is one of the most popular traditional Korean pickles. Kimchi is a mixture of vegetables (mainly cabbage, radish, cucumber…) and spices (chili, garlic, onion, ginger, salt, sugar…). All are harmoniously mixed to create a dish with full of flavors such as sour, spicy, salty, sweet. Nowadays, kimchi is the most “multi-purpose” food, which can be used as an ingredient in many dishes, or simply eaten directly in Korean meals. All are essential ingredients for human health. Kimchi It also contains few calories so it is good for dieters. Kimchi gradually become the culinary soul in Korean daily meals.

Ginseng stewed chicken is a Korean delicacy that is popular during the summer. Samgyetang is a traditional soup made from chicken, garlic, rice, scallions, red apple, Korean ginseng and spices. This dish has very high nutritional value; but that’s not the only reason it’s become one of the must-try dishes in Korea, it’s because of the thick soup and the tender, juicy casseroles!

Korean specialties? One of them is definitely Sundae (or alternatively, soondae). This is a very unique Korean delicacy made from pig intestines, stuffed with several ingredients such as noodles, pork and barley. It has the same form and method of making blood sausage of our country. This dish also has many variations, such as changing and reducing the ingredients depending on the regions and cities living in Korea. However, despite the difference, sundae is still a mouth-watering dish with the toughness of the outer coating combined with the softness and richness of the inside.

As one of the traditional dishes in the land of kimchi, bibimbap has long been famous around the world, especially in Asian countries. With a simple way of processing and a strange delicious taste, the blend of rice and vegetables has made bibimbap more and more popular. When cooked, this dish is served in a hot rice cooker or in a stone bowl to retain heat. A bowl of mixed rice has at least 6 to 7 dishes or more. Korean mixed rice is notable for the art of mixing colors: white rice, green vegetables, brown meat, yellow eggs… This blend has created the name “mixed rice”. Today, the mixed rice dish has changed a lot from the traditional rice dish so that it can be suitable for everyone, not just for Koreans. In families, this is considered a main dish because the way to make Korean mixed rice is quite simple, providing a high source of nutrition for the body.

Kimbap also known as gimbap is the name of the rice dish wrapped in seaweed leaves (needle means seaweed, bap means rice). With a very simple method, the ingredients used in the dish kimbap All are healthy and balanced foods
nutritional values. Dishes include: Dried seaweed leaves, carrots, cucumbers, eggs, sausages, crab sticks, roasted sesame seeds, sesame oil… Kimbap It is often eaten with pickled radish or kimchi. A good piece of kimbap is when there is a harmony of seaweed leaves that are tough enough, not too hard or too soft, white rice that is flexible enough, carrots are sliced ​​to taste, eggs are fried until cooked, and vegetables are boiled just right. When each ingredient reaches perfection, the kimbap also achieves its delicious taste. Therefore, Koreans often make kimbap to take out to eat at picnics or outdoor events, or in light lunches.

Black soy sauce noodles, called “jjajangmyeon” in Korean, is a “legendary popular” dish that people of all walks of life and all ages fall in love with. With a simple recipe that gives off a rich flavor, “jjajangmyeon” is always the first choice of Koreans and especially visitors to Korea. With two main ingredients in the dish, noodles and sauce, easy to find and easy to prepare, black soy sauce noodles have gradually made their “brand” and become a familiar family dish of the people of the “country”. kimchi department”. The main ingredients to make black bean noodles are fresh noodles and sauce. The sauce part of the noodles is the most important, made from black bean paste. Koreans use black sauce in combination with traditional spices, add vegetables such as potatoes, zucchini, along with meat, or seafood cut into squares and cook until thickened. After completing the standard black soy sauce, the cooked noodles can be eaten immediately.