Local Korean Cuisine

From Wikiasiantravel

Local Korean Cuisine

The dishes of South Korea had undergone a lot of metamorphosis in order to suite the local taste buds and keep its good traits at the same time adapting to the foreign tongue. The old ways was very much influenced by the desire for balanced diet and nutrition. Some dishes had been influenced by the Buddhism and are basically meat-less. Some dishes like the famous kim-chi and other fermented food, had been developed for the need for food to last long during the winter season. Food which befits only the royalties before are now afforded by the average people and is offered to tourists and other Korean restaurants around the world.

Picture Gallery

1 Main dishes
2 Soups and Stews
3 Side-dishes (banchan)
4 Snacks and Street food

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Main dishes

Bulgogi - a popular Korean beef dish. The meat is marinated in soy sauce, sugar, garlic and other ingredients. It is then cooked on a grill, at times, even at the table. There are also chicken, pork and squid variations.

Galbi - beef or pork ribs cooked over charcoal. Its seasonings have different variations but it is sometimes cooked unseasoned. It is often cooked right at the center of the table. This Korean dish is sometimes called Korean BBQ.

Gobchang - similar to galbi and samgyeopsal but instead of rib or belly meat, the small intestine of a pig is grilled.

Hoe - is a raw-food Korean dish. Some variations include raw fish or other seafood, beef or beef liver. The dipping sauce also varies depending on the variety of Hoe.

Jokbal - pig's feet cooked with soy sauce and spices. It can also be served with salted shrimp sauce. Jokbal is a main dish but it is also consumed as a side-dish(anju) while drinking alcohol.

Makchang - similar to gobchang though large intestines are used instead of small intestines.

Pajeon - thin pancakes with green onion and eggs. Kimchi and seafood along with other vegetables can also be added.

Samgyeopsal - similar to Galbi though it consists of pork belly meat. It is also grilled at the diner's table and may be seasoned with garlic and onions. As with other grilled Korean dishes, Samgyeopsal is also eaten wrapped in lettuce leaves. It is often served as an evening meal.

Sannakji - may be considered as exotic food for most people since it consists of live small octopus cut into small pieces and served immediately. It is usually seasoned lightly and served while the pieces of raw octopus are still moving. This food can be a choking hazard especially to intoxicated people. Despite the danger, some Koreans still eat sannakji as a side-dish(anju) while drinking.

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Soups and Stews

Budae Jjigae - a spicy Korean soup with a Western touch. The soup contains hotdogs and spam mixed with meat, ramen, tofu and spices. It is also known as Army Stew.

Doenjang Jjigae - a soup made from soybean paste. Other ingredients used are vegetables, tofu and a number of seafood.

Gamjatang - a spicy soup containing meat from pork spine, potatoes and other vegetables.

Haejangguk - soup containing pork, cabbage and vegetables on beef broth. Jellied ox blood is sometimes used. This Korean dish is a favorite soup in curing hangovers.

Jeongol - a spicy stew consisting mainly of various seafoods and vegetables. The dish has different varieties depending mostly on the main ingredients used.

Kimchi Jjigae - a soup with kimchi, pork and tofu as main ingredients. The pork may also be substituted with seafood. The dish is usually served boiling hot.

Maeuntang - a spicy fish stew consisting of fish, vegetables and spices. Restaurants in South Korea often let the customers choose the variety of fish to be used.

Samgyetang - chicken ginseng soup. It is made with a young stuffed chicken boiled in ginseng. Herbs and spices are also used.

Seolleontang - a milky-white soup made with ox leg bones. The color is due to the cooking method of simmering for long hours to extract the flavor from the bones.

Sundubu Jjigae - a hot and spicy stew containing tofu and seafood. It is cooked with spices and added with chili powder.

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Side-dishes (banchan)

Kimchi - a famous traditional dish used as an ingredient in cooking other Korean dishes or commonly served as a side-dish. The baechu(a type of Chinese cabbage) variety is most common but kimchi is also made with radish, spring onion, cucumber or perilla leaves.

Kongnamul - banchan made from soybean sprouts. It is also used as a basic ingredient of other Korean dishes.

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Snacks and Street food

Kimbap - a common Korean food sold almost everywhere. It is basically rice wrapped in dried seaweed added with various ingredients such as cucumber, crab meat, ham, carrots and many more.

Mandu - the Korean version of dumplings. The stuffings have many variations but usually it is a mixture of tofu, vegetables, finely chopped beef, pork and other ingredients. Mandu can be steamed, simmered, or fried. It is dipped in soy sauce for taste.