Korean cuisine has established itself as one of the most coveted in Asia, even outside of the continent. Korean eateries, such as the well-known Korean “steakhouses,” have expanded over the globe.
South Korean cuisine is full of spice, bold flavors, and one-of-a-kind ingredients.
This post will introduce you to ten Korean cuisines with distinct and varied flavors. Enjoy the excellent traditional dishes of South Korea whenever possible!
South Korean food – Korean food
Kimchi
Kimchi is a popular side dish on both family meals and restaurant menus.
Kimchi is made by combining chard with chilli paste and spices like garlic and ginger.
Other ingredients, such as fish sauce, prawn sauce, and even sugar, are added.
Kimchi must ferment for a period of time, which adds acidity to the meal and makes it healthier since fermented foods are beneficial to gut health.
Kimchi recipes abound because additional vegetables, such as radish, may be utilized, and kimchi itself becomes a component in other Korean dishes.
Kimchi is unquestionably the first Korean meal you should be familiar with.
Bulgogi
Bulgogi is a traditional Korean beef preparation method.
A thin slice of fatty beef should be marinated in Asian spices such as soy sauce, garlic, ginger, and sugar.
The most intriguing aspect of preparing bulgogi is grilling the meat at the same time, over a hot grill or even on a barbecue, which imparts a smoky flavor to the meat without drying it out.
At your next family BBQ, try preparing bulgogi! Salad leaves are a typical accompaniment that balances the flavors.
Tteokbokki
Rice is a staple of Korean cuisine, as well as in many Asian nations and even in Brazil. Rice is also fundamental in traditional Japanese dishes.
The tteokbokki demonstrates how rice may be exploited to its maximum potential, in this example, to produce cylindrical rice balls.
Tteokbokki transforms dumplings into a Korean soup flavored with pepper, anchovy, and the invigorating perfume of spring onions.
Well-boiled eggs round off this substantial Korean dish.
Gimbap
In general, gimbap is Korean sushi that is easier to create than Japanese sushi.
The gimbap is a rice cake wrapped in seaweed, but it may include a variety of contents, including whatever is in the fridge that day.
Raw vegetables, such as cucumber and carrot, as well as meat and omelets, are the most often utilized as stuffing, providing a full meal when accompanied by rice and the seaweed itself.
This is a really simple dish to prepare at home; all it takes is patience (or practice) in building the gimbap and delicacy.
Daggangjeong
Dakgangjeong is nothing more than tasty fried chicken.
Wings and wing drumsticks are breaded with potato starch (or corn starch) and seasoned merely with salt and ginger.
It is sufficient to cook these small treats twice. Of course, it would be incomplete without a hot and sweet and sour sauce that goes well with fried.
Dakgangjeong is fried and then blended with a sauce made of soy sauce, rice syrup (or another kind of sugar), pepper, and even peanuts.
I’ve previously prepared the dakgangjeong at home, and it’s excellent, but it’s time-consuming to cook it twice.
Haemul-sundubu-jjigae
Haemul-sundubu-jjigae is a Korean soup that is not similar to Brazilian soups. The soup’s foundation, known solely as sundubu, is an anchovy, garlic, and onion stock.
While beef and mushrooms are prevalent, tofu, as well as diverse shellfish, cannot be overlooked.
When the broth is precisely produced, the whole combination of components in haemul-sundubu-jjigae works.
Jjajangmyeon
Jjajangmyeon is noodles (noodles) accompanied by a luscious pork belly with black bean paste, with a noticeable Chinese flavor. Something different from what we’re used to!
Black bean paste is one of numerous pastes available at Asian vegetable markets. Asians, like us, consume a lot of beans, but in different ways.
When this paste is combined with pork belly, potatoes, and zucchini, a traditional South Korean meal known as jjajangmyeon is created.
Kkotgetang
Crab is often utilized in Korean cuisine. Crab is the major component in kkotgetang, a spicy and very scented soup.
Kkotgetang is often made with chili sauce, fermented soybean paste, radish and zucchini, and Korean crabs.
Soju
Soju is the most well-known Korean beverage in the world; after all, it is the world’s best-selling distillate.
Soju is manufactured from rice and may be paired with spicy Korean food. It is similar to sake but has a stronger flavor.
Haejang-woof
Koreans consume a lot of alcohol, as seen by the Korean drink soju, so a hangover is a certain conclusion after a night of partying.
There’s nothing like haejang-guk soup to cure a hangover like water or Coca-Cola (they claim it’s excellent in that instance, at least).
Haejang-guk is a soup made with vegetables, meat, and either cattle blood or blood sausages (similar to black pudding). This energizing and fatty combo relieves hangovers and restores vitality.
