Best Korean Food & Recipes
Joegaetang is a refreshing stew made with fresh clams and assortment of vegetables in a mild broth.
It contains a generous portion of little neck clam (including shells) with soybean sprout, tofu, and hot peppers.
Red chili pepper powder can be added for additional seasoning in spice.
This is a popular dish found in Korean bars and restaurants which is enjoyed while drinking soju.
It is usually served hot on a portable butane gas or jelly burners.
It contains a generous portion of little neck clam (including shells) with soybean sprout, tofu, and hot peppers.
Red chili pepper powder can be added for additional seasoning in spice.
This is a popular dish found in Korean bars and restaurants which is enjoyed while drinking soju.
It is usually served hot on a portable butane gas or jelly burners.
Gimbop is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and then sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs.
At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil.
At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil.
Choco pie is Korea's second most popular snack next to saewookkang. It is manufactured by Orion Confectionery which consists of two small round layers of cake with marshmallow filling, with chocolate covering, similar to a Moon Pie. Orion supplies the South Korean military with choco pies, which are given out to soldiers after their first week of basic training.
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Galbitang is a soup-based dish made primarily from beef short ribs and it is one of most commonly found soups in Korean cuisine. It’s similar to sollongtang where clear and hearty soup is made by slowly simmering galbi in water for a long period of time and is eaten as a meal. Short ribs along with daikon radish, onions, garlic, and other ingredients are all boiled together for approximately five hours until most of the fat is drained out and the meat becomes very tender. A spicy version of this dish called maeun galbitang (spicy short rib beef soup) is available by adding gochujang and gochugaru.
Great care and attentiveness during its cooking process is needed when preparing this dish since soup should be chilled so that fat floating on the surface can be removed repeatedly for optimal taste. The ribs are chopped into 1-2 inches in length and slits are sometimes made in the top of the inner bones before the ribs are cut to make the flesh separate easily from the prepared beef ribs. The seasoned ribs and sliced daikon are again put into the pot along with vermicelli noodles which are then simmered once more. Finally, each serving bowls are seasoned with minced scallions, black pepper powder and salt to meet individual taste buds.
Fact: Galbitang has been a representative dish served at Korean wedding receptions.
Great care and attentiveness during its cooking process is needed when preparing this dish since soup should be chilled so that fat floating on the surface can be removed repeatedly for optimal taste. The ribs are chopped into 1-2 inches in length and slits are sometimes made in the top of the inner bones before the ribs are cut to make the flesh separate easily from the prepared beef ribs. The seasoned ribs and sliced daikon are again put into the pot along with vermicelli noodles which are then simmered once more. Finally, each serving bowls are seasoned with minced scallions, black pepper powder and salt to meet individual taste buds.
Fact: Galbitang has been a representative dish served at Korean wedding receptions.