FOOD IN KOREA
Korean food is essentially hearty and spicy and gets more salty and spicy as you go down to the southern provinces. They tend to use more seasonings and salt-fermented seafood in the south. Red pepper and garlic are used liberally. Korean food is served all at once instead of in courses. In a typical Korean meal 8-12 flavored and fermented vegetables side dishes and fish accompany the rice along with soups and stews. The number of sides usually determines how elaborate the meal will be.
Cooking method includes boiling broiling, grilling steaming stir-frying and pan frying. Food is seldom deep fried and Koreans traditionally do not bake food. Most dishes are prepared in the kitchen but some are also prepared at the table.
The basic sauces in Korean food are Gochujang (Hot pepper paste), Sesame oil, Soy sauce, Doenjang (Soy bean paste), barley paste, and red pepper paste or crushed red pepper (Gochugaru).
Side Dishes (Banchan)
The side dishes typically come in the form of beans, bean curd, meats, fish and/or vegetables, and are usually seasoned with sesame oil, fermented soybean paste, soy sauce, salt, garlic, ginger, and red chili paste. The most traditional side dish is Kimchi, usually cabbage, cucumber or radish fermented in a salt water of green onion, ginger, garlic, and chilli pepper powder.
RICE DISHES
Steamed rice is at the heart of Korean meal. It is commonly cooked alone, with other grains, or with chestnuts and beans.
Bibimbap (boiled rice mixed with vegetables) is made from cooked rice mixed with bits of meat, seasoned vegetables like spinach, bean sprouts, kimchi, seaweed, radish, and egg. If desired, it can be eaten with koch'ujang (a hot red pepper sauce).
SOUPS & STEWS
Soups and stews accompany every meal and vary from mild to spicy. They are made from a variety of different fish, meats or vegetables, and are served with rice and banchan.
Maeuntang is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg.
Twoenjang-guk is a fermented soybean paste soup with shortnecked clams in its broth.
Miyok-guk is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.
Haemultang is a rich mixed seafood soup.
Sollong T'ang is a beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. It is served with rice as the main meal and is accompanied by side dishes and a special radish kimchi called kkaktugi.
Samgye T'ang (Ginseng Chicken stew). Another favorite, the chicken is stuffed with ginseng, rice, and garlic. It is then stewed and seasoned with salt and black pepper when served.
SEA FOOD & MEAT DISHES
Fish alone is very seldom eaten as a meal but rather as a compliment to a meal, in soups or as a side dish.
To-mi is a broiled red snapper served with sweet and sour vegetables.
Nakji bokkeum consists of grilled spicy sliced octopus.
Saeu toekim is deep fried shrimp.
Sojum kui is a beef barbecued on an iron-hot plate then dipped in salt and pepper.
kimpap is made of chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.
Pulgogi (marinated, charcoal-broiled beef barbecue) is one of the most popular dishes in Korea and is often liked by visitors. Thin, tender slices of beef are marinated in a sauce made with soy sauce, sesame oil, garlic, and other seasonings, and then cooked over a hot charcoal grill.
Jeyuk bbokeum (sauteed spicy pork with vegetables)
Galbi gui are short ribs of marinated grilled beef or pork.
Galbi jjim are also short ribs but with a combination of potatoes, turnips, mushrooms and/or nuts stewed in soy sauce based liquid over low heat. Absolutely amazing!
Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmering in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts. It was a dish once prepared for royalty.
NOODLES
Naengmyon literally means "cold noodles". It is a summer favorite. 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. Be sure to try the mild mul-naengmyon before sampling the spicier bebim-naengmyon.
Jajangmyon is noodles with black sauce.
Bebim guksu is a spicy noodle dish with an assortment of vegetables, tofu, fish cakes and red pepper paste.
Kong guksu are cold noodles in a soy milk broth.
SWEETS
A traditional cookie that is very popular at tea hoses is made with fruits, nuts, powdered grains, and honey.
The flat, fried cakes sold on the street at night are called hotteok. They are filled with hot cinnamon-and-sugar syrup and are absolutely delicious.
TEA
Green tea, ginseng tea, barley tea, Citron Tea, and Ginger Tea are all examples of popular teas.
KOREAN LIQUORS
There are great tasting traditional Korean liquors such as Ch'ongju (strained rice wine), Insamju (ginseng liquor), and Makkolli (unrefined rice wine). A good quality white wine called Majuang is available for about W7,900 (US$10). Each province has its own special liquors. soju (potato vodka) is a Korean favorite. Beer (maekju), a popular beverage throughout the country, is available in two domestic brands-Crown and OB. It is a satisfying accompaniment to the many spicy dishes.
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