Korean Food: Most Popular Articles
This Korean scallion pancake recipe (pa jun) is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes.
I am calling these Korean rice rolls sushi because at first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it's actually picnic and snack food that you eat with your hands. Portable and neat, kimbap is the perfect food for on the go or for a packed lunch. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes.
This spicy kimchi stew is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae or gimchi jjigae is great for cold winter days but Koreans can eat it anytime, anywhere.
Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.
This noodle soup is delicious and easy to make and modify for whatever vegetables or protein that you have in your kitchen. It can be made spicy or mild, chunky or smooth, and vegetarian or a meat-lover's version.
Korean marinade for grilled or broiled meat, pork, or chicken. Sweet and salty, this marinade will tenderize meat and give it lots of flavor.
One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.
Kimchi Fried Rice (kimchi bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.
Soondubuchigae is a spicy Korean stew that manages to be both hearty and healthy at the same time.
This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans eat eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.
One of the most popular side dishes, Sookju Namul (Korean Mung Bean Sprout Salad) can complement almost any Korean meal. It is delicious, fresh, healthy and easy to make.
Jajangmyun ((Chajangmyun, Jjajang myun) is one of the most popular noodle dishes in Korea. It is the Korean adaptation of a Chinese black bean noodle dish with the same name, and you can find it in every Chinese restaurant in Korea. It's delicious and satisfying but inexpensive to buy or make, so it's a favorite home-cooked or takeout meal among almost all Koreans.
These Korean braised short ribs are slow simmered over low heat to a tender and sweet finish. It's hard to have leftovers with Galbi Jim because it's such a crowd-pleaser, whether it's a fancy gathering or just a comforting homestyle meal.
Known as the “birthday soup” in Korea, seaweed soup is also given to post-partum mothers recovering from childbirth. Naturally low in calories and fat and high in calcium, iron, and protein, it is a light and healthy soup good for any meal of the day.
This spicy soup is a forgiving recipe that I make it when I need a quick soup and only have a few ingredients in the fridge. It can take a variety of different vegetables, noodles, and proteins and will still taste good. This recipe calls for Tofu Shirataki noodles, which are low-carb and low calorie Japanese noodles. But if you are not on a low cal diet or lifestyle, you can use other Asian noodles; I like to use Japanese udon or Korean sweet potato noodles.
This Korean rolled egg omelette (Gaeran Mari) recipe is as easy as any American omelette, but looks beautiful on the table and an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner.
This kimchi pancake recipe is a great use of leftover kimchi and is very easy to make. Kimchi Jun works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes with the addition of other vegetables, meat, or seafood.
A Korean dumpling recipe that is easy to make- mandoo or mandu can be prepared in large quantities in advance and stored in the freezer for future use. Korean dumplings are traditionally made with a beef or pork filling, but chicken and vegetarian dumplings are also popular. Versatile and delicious, mandoo can be boiled, steamed, deep fried, pan-fried or added to soup.
These Korean oven-roasted chicken wings are good for almost any occasion. They are good as an appetizer or a main dish, as a drinking snack (anju), as a casual meal or part of a picnic, and as part of a large celebratory dinner. Tongdak chicken wings are juicy and a bit spicy and sweet.
It's hard to keep this stuffed cucumber kimchi (or kimchee) on the table or in the fridge, because it's so popular with Koreans of all ages. Full of snap, crackle, and layers of flavor, oi sobaegi can also be eaten the day you make it.
This sesame seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (“sushi” rolls), and bibimbap (rice with mixed vegetables).
These Korean meal ideas are not full recipes, just guidelines to throw together some ultra-fast meals. I hope you can use these in a pinch, and also use some of the ideas to be creative with the contents of your own fridge and pantry.
An introduction to Korean food and cuisine with explanations of Korean meals, common spices and ingredients, and Korean culinary history. Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick lesson will give you all the basics you need.
This simple, moist cake is subtly sweet and flavored with green tea (nokcha, matcha). You can add more sugar if you prefer more sweetness, or you can top your green cake with some cream cheese frosting.
Budae Chigae was invented during the famine years of the Korean war and post-war period. Koreans managed
Spicy dipping sauce for dumplings, tempura, and Korean savory pancakes.
This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.
Korean lettuce wraps (ssambap) are perfect little packages of delicious seasoned meat, rice, and a zingy sauce (ssamjang) stuffed into a crisp, cool piece of red leaf lettuce.
An easy way to make soy milk at home.
This Korean dish of cylindrical rice cakes covered in a thick, spicy sauce is a popular street food in Korea. Commonly spelled Dukboki or Dduk Bokki in English, it is eaten as a casual meal, snack, or drinking dish.
Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and either grilled or pan-fried. It's very popular cooked with other vegetables like onions and peppers or wrapped with rice in lettuce wraps.
Bibimbap is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included six vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but I usually top mine with just an egg fried sunny side-up.
Yuk Gae Jang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yuk Gae Jang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it.
This marinade is sweet, spicy, and good for making any type of Korean pork- grilled ribs, stir-fried pork, or broiled or barbecued pork.
Every Korean meal includes anywhere from 2 to 12 side dishes (banchan). The most important and well-known is kimchi, of which there are 100+ varieties, but there are also hundreds of other types of side dishes from stewed crab to egg custard.
Korean Stuffed Chicken Soup with ginseng (Sam Gae Tang) is a delicious, fragrant soup that is surprisingly easy to make. Small whole chickens or Cornish hens are stuffed with sticky rice, garlic and chestnuts and then simmered with ginseng, ginger, and garlic.
Champong (or Jjampong) is one of the most popular Chinese-Korean dishes made and enjoyed all over Korea. Chinese restaurants in Korea (and in Koreatowns all over the world) don't have lo mein or kung pao chicken; the most popular choices are usually jajangmyun (black bean noodles) or jjampong.
Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it's also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well.
A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.
This is an easy Korean salad that my mother would always make with Western cabbage (yang baechu). While we ate it, she'd usually reminisce about how she used to make this as a replacement for kimchi when she first moved to America. She couldn't always find Korean cabbage or didn't have the storage space, time or materials necessary to make large batches of kimchi.
Noodles are a staple in Korean cuisine. They are served in stews, soups, stir fries, and in cold salad
This quick radish pickle recipe is ready in just fifteen minutes, and the sweet and salty flavor makes it the perfect side dish. Use small daikon radishes for the best crunch, and with just three more ingredients you'll have a really snappy salad or condiment.
A list of the most basic rules of Korean dining etiquette. Table manners are important in Korean culture and politeness and respect for elders is paramount.
A yogurt cocktail might sound crazy, but yogurt soju is popular in Korea and all over Asia. Both yogurt and soju go well with the fiery aspects of Korean cuisine, so it makes sense that they'd be mixed by Koreans. But be careful, as the most common complaint about yogurt soju is that it's so easy to drink that you're drunk before you know it.
All About The Korean Pear (Bae), AKA the Apple Pear and Asian Pear
Questions about Koreans and dog meat, answered by your Korean food guide on about.com. I've received some questions about how dog meat is cooked and served in Korea, and I've tried to give researched and even-handed responses.
A list of the three best places to buy Korean spices, food, cooking tools, and other items online.
A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. A full Korean breakfast with Grilled Short Ribs (Galbi), Spicy Seafood Salad, Bean Sprout Rice (Kongnamul Bab), Spicy Stewed Fish, Cold Cucumber Soup (Oi Naengguk), Seasoned Kelp, and Radish Strip Kimchi (Moo Saengchae).
This steamed tofu can be made in the microwave or on the stovetop. Healthy, versatile, and good with any number of Asian dipping sauces, tubu tchim (steamed tofu) is a classic Korean dish that is good in any season.
This quick cucumber pickle recipe is ready in twenty minutes, and the sweet and salty flavor makes it the perfect side dish. Use small Korean cucumbers for the best crunch, and with just three more ingredients you'll have a really snappy cucumber salad.
Naeng myun (or naengmyoen) is a Korean cold noodle dish made of buckwheat noodles topped with egg, meat, vegetables, and a savory, vinegary ice-cold broth. It is healthy, refreshing in hot weather, and is a one-bowl meal that requires very little time at the stove.
This spicy-sweet chili pepper Korean dipping sauce is primarily used for mixed rice dishes (bibimbap and hwe dub bap), but can also be used as a vegetable dipping sauce or a spicy salad dressing.
Whether it's grilled, roasted, braised or fried, the chicken in these Korean dishes is never bland or dry. Try one of these flavorful chicken dishes that show off the meat's versatility.
This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.
Ssam Jang is the special sauce that gives ssam bap that special 'pow', 'wow', or 'bam'. Ssam Bap translates to 'wrapped rice' and the wrap can be anything from lettuce leaves to thin rice paper wraps. But ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in red or green lettuce leaves.
This simple noodle and vegetable dish is an easy way to disguise leftover vegetables (and even leftover chicken or meat) into a tasty meal. I like to use rice noodles in this recipe, but you can also use buckwheat noodles (memil gooksu, soba), cellophane noodles (sweet potato noodles, dangmyun) or even linguine or fettucine.
Korean soy honey glaze for broiled fish, grilled poultry, and sautéed vegetables. Wonderful on the Korean table but also good for adding a bit of Asian flavor to any meal.
Korean Yuja Cha (Yuzu Tea) is deliciously sweet and tart and full of Vitamin C. Very popular in the winter and as a cold and flu remedy, it is very easy to make at home if you can find fresh citron. If you cannot find fresh yuja, then many Asian groceries and almost all Korean markets will sell the Yuja Chung (Citron Tea Marmalade).
Korean marinade for grilled or broiled short ribs that gives the meat an amazing flavor and tenderness.
In Korean cooking and eating, soup or stew is served at almost every meal. Sometimes stews play a starring role at the table, but usually they are a communal dish shared by everyone at the table like banchan. There are also some Korean restaurants and meals that offer stews (chigae, jjigae) after the main dish, like seafood restaurants with raw fish specialties.
Every Korean household has a rice cooker, but there are times when you do need to make rice on the stove. If you need more rice than normal for a dinner party, if your rice cooker breaks, or if you're cooking in someone else's kitchen, then it's useful to know how to make rice the old-fashioned way.
Potato salad is popular in Korea, which surprises many non-Asians, and it's either included in meals as a side dish or makes a meal as a sandwich filling. Unlike Western versions it includes fruit, vegetables, and sometimes ham, and doesn't have a vinegary component. I usually omit the ham if I'm using it as banchan (side dish) but include it if I'm expecting to use the salad for lunch or picnic sandwiches.
Kuala Lumpur is a food-lover's paradise, and this is especially true for Asian food. Because of its geographic location, busy international airport and diverse Asian population, you can find a huge variety of cuisine options in the city. You can find Korean eateries in most mall food courts, and there is a “Little Korea” in the Ampang area of the city. There are over 20,000 Koreans living in Malaysia and about 3,000 Korean expats live in the Ampang neighborhood. KL's Little Korea is full of Korean restaurants, cafes, stores, supermarkets and businesses.
This light, nutty tea is served year-round with Korean food. Healthy and mild, it can be served hot, warm, or cold.
Jun (or jeon, chon) are pancake-like Korean dishes. They can be made from almost anything- meat, seafood, vegetables, and kimchi, and they are either coated with an egg, flour, or combination batter before they are pan-fried. There are even sweet dessert or snack versions of jun.
This delicious broiled or grilled salmon is easy to prepare and impressive looking for dinner guests if you use either salmon steaks or a side of salmon. Good for Korean meals and also with American sides or salads, it's a very versatile recipe.
Dubu Kimchi is a popular anju (Korean drinking snack) and a delicious, easy way to use leftover or older kimchi. The vibrant flavor of the sauteed kimchi is mellowed by the soft, delicate texture of the plain tofu.
To throw a stress-free dinner party serving Korean food, it's important to choose a few dishes that can be made in advance and are still delicious when warmed up. This easy Korean dinner party menu includes rice, broiled salmon, noodles (chapchae), braised short ribs (galbi jim), kimchi and spinach side dishes, bean sprout soup, and barley tea. Everything but the salmon and short ribs can be made well in advance, and even these two gorgeous main dishes require very little hands-on time.
The best Korean cookbooks for English speakers on the market right now.
Rice is central to Korean cuisine, and the word rice in Korean ("bap") can also be used to describe meals
Galbitang is a rich but delicate soup made from short ribs, Korean radish, and glass noodles. Some people like to add some chili seasoning after cooking to give it a little kick, but I prefer it plain with rice and banchan.
Eating the whole fish is common in Korea, whether it's cut up and made into a stew or fried on the stove. Cooking fish this way makes the fish crispy on the outside and juicy and tender on the inside. It's traditional to cook yellow croaker (yellow corvina) this way, but I've substituted grouper and striped bass with good results. Just try to choose a fish that doesn't have many small bones, as those will be difficult to pick out while you're eating.
I used to love these Korean sesame candies (or cookies) growing up, but I never realized how easy they were to do until I tried to make them for a gluten-free friend.
This Korean fish stew recipe is a little bit spicy and sweet and has dozens of different fish and vegetable variations. (Maeun tang)
Asian pears with honey are a simple and effective home remedy for coughs and sore throat. My Korean grandmother used to do this for us when we were little, and it's something that I now do for my own kids. Unlike many over-the-counter cough medicines, it actually helps to heal the symptoms (not just suppress them).
A list of five fabulous Korean radish side dishes.
Korean Duk Gook, a soup filled with soft Korean rice cakes (Dduk), is always eaten on New Year's Day. Soothing and simple, it takes less than 30 minutes if you use pre-made or store-bought broth. It's also common to add dumplings and/or sliced beef to the soup for a heartier dish.
Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it can get addictive. I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.
A list of delicious Korean salad recipes- both modern and traditional.
In the West, Korean cuisine is known mostly for its beef dishes like bulgogi or galbi. Although I always make the point that Korean food embraces almost every type of vegetable, seafood and meat (except for lamb) under the sun, I do think Korean food knows its way around any cut of meat. For a Korean cook, no piece of beef is too tough to tenderize with a flavorful marinade or a long, slow braise. Enjoy these Korean beef recipes- they rock!
A Korean salad dressing with a hint of spice that is good on salads, cold seafood, and steamed or raw vegetables.
This Korean miso cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.
A look at the customs and traditions surrounding the Korean New Year. Page 2.
A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. Page 2.
Almost any white fish works well in this recipe, and the thin coating of egg and flour make it easy to eat and prepare. Good with spicy dipping sauces or just soy sauce, kids and even meat-eaters love this sauteed fish.
Soup is an integral part of Korean cuisine and can be served and eaten at every meal of the day. They can enjoyed as the main course, a side dish, a post-barbecue tummy soother, or even a snack. If I could choose my last meal on earth, it would definitely include a Korean soup or a stew.
Traditionally, Korean people ate rice, a few side dishes, and a bowl of soup or stew for breakfast. Now people in Korea sometimes eat cereal, pastries, or egg sandwiches for breakfast, similar to people in the West. This Korean breakfast sandwich, sold by street vendors in cities, is commonly called tost-u (toast) or gaeran tost-u (egg toast). It's not that different from an American egg sandwich, but the addition of cabbage and a sweet dusting of brown sugar are tasty Korean additions.
A profile of the oldest Korean alcoholic drink, Makkoli (makgeolli).
You can order gifts directly from Korean websites (written in English), pay online, and have your present delivered that day to the recipient in Korea. Some of the websites offer free shipping in many Korean cities, guarantee same day or next day delivery, and have a variety of flowers, cakes, fruit baskets, and other gift items perfect for almost everyone.
Bulgogi jungol is a hearty, delicious one-pot meal that is also a good way to use any leftover marinated bulgogi and vegetables from your fridge. I always have marinated meat in the freezer, and bulgogi jungol is one of the easiest ways to use that beef in an easy Korean stew. For an even heartier meal, add noodles to the pot.
These Korean vegetable dumplings are easy to make and can be prepared in large quantities in advance and stored in the freezer for future use. The mixture of tofu, eggs, glass noodles, and vegetables in these dumplings have a savory taste that even hardcore meat-eaters love. Versatile and delicious, yachae mandoo can be boiled, steamed, deep fried, pan-fried or added to soup.
Koreans love ginseng because of the strong connection between food and medicine. Ginseng is a restorative and gives a boost to health and vitality. This ginseng tea is zesty, aromatic and warms you from the inside.
This Korean anchovy dish (Myeolchi Bokkeum) is easy, satisfying, and nutritious. Full of crunch and calcium, it looks a lot better than it looks.
A refreshing, slightly spicy Korean drink that is good both hot and cold, Soo Jung Gwa can also be served as a dessert drink.
A sweet and nutty side dish, these seasoned black beans are a delicious and protein-filled complement to any Korean meal.
There are so many Korean dishes to choose from that do not include rice or noodles, that it mightd seem easy to cut out carbs while eating Korean food. But I know a few Korean people who have tried a South Beach or Atkins type diet, and they have found it difficult to go without rice or noodles while enjoying the strong spicy, salty, or sour flavors in Korean food.
It only takes five ingredients to make this flavor-soaked ginger chicken, which tastes fantastic whether made on the grill or stir-fried in a pan.
A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. Page 3.
This thick, fragrant stew is a Korean comfort food especially popular in the cold winter months. Korean bean paste (daenjang) is similar to Japanese miso but is much more pungent and powerful. Daenjang chigae is wonderfully hearty and can be made with almost any vegetables you have on hand. Although this is one dish where I actually prefer the more common zucchini, potato, and pepper combination of vegetables, it is delicious with carrots, other squashes, and turnips as well.
Although Koreans are most famous for their love of shortribs, you'll never have leftovers with these delicious spareribs. They are tender and a little bit sweet, sticky and spicy.
A look at the customs and traditions surrounding the Korean New Year.
A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.
Korean food is notoriously hard to pair with wines, since there are so many different types of flavors in your average Korean meal. And since many of these flavors are intense and the scents aggressive, it can be hard to find a suitable wine for a Korean dinner. The trick is to make your wine decision based on the main dishes of the meal rather than the banchan (side dishes), since the latter will almost always include spicy, sweet, or salty flavors.
A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast.
Gaji Namul is a simple, tasty Korean side dish (banchan) made of steamed eggplant strips and seasonings.
This is the most pared-down dipping sauce for Korean dumplings (mandoo). You can modify it however you like with the addition of chili powder for spiciness, sugar for sweetness and sesame oil and ginger for depth.
Green tea ice cream is popular all over Korea and you can also find it in Korean restaurants and grocery stores all over the world. It's an easy and addictive ice cream to make if you have natural green tea powder, which you can find in Asian grocery stores and online.
A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. Page 4.
Kaktugi seasonings are almost identical to those in baechu kimchi (which is made from Napa cabbage), but the crunchiness of the radish gives it a snappy texture all its own. It's also good for children or a large family-style meal, since it's a little neater than cabbage kimchi. Kaktugi is easy to prepare and the hands-on time is not long, but with most kimchi, you do have to wait at least a day for the fermentation process to work its magic.
Jook (rice porridge) was always eaten in Korea to stretch grains for the poor and to soothe sick, young, or elderly bellies. It's still enjoyed as a snack, as breakfast or another light meal, or as comfort food for the sick. Pat Jook (sweet bean porridge) is smooth and mild with a subtle sweetness, and is a nice change from the many types of savory Korean porridges.
A milky white soup made of long-simmered ox leg bones, seollantang (sullong tang) is a Korean soup that is easy to make but requires a lot of time.
Profile of the Korean Liquor Soju, the most popular alcohol in Korea today and a drink of growing popularity in the West.
These Korean shortribs are tender, sweet, and full of of the flavors of soy and garlic. Called Galbi or Kalbi, they are usually served alongside lettuce and a spicy dipping sauce called ssamjang. A spoonful of rice, a piece of galbi, and a dollop of ssamjang wrapped up in lettuce is a divine mouthful of some of the best flavors in Korean cooking. Galbi is popular as both Korean picnic food and Korean-American restaurant food.
Tofu (or Dubu, Tubu, Dooboo in Korean) is made by curdling soymilk. It's similar in process to the way cheese is made from cow or goat's milk. The coagulated soymilk is pressed into blocks known as soymilk. Dubu is high in protein and calcium and is low in fat and carbohydrates. It is also delicious and easy to prepare in a number of ways as it absorbs the flavor of the seasonings and foods it is cooked with.
Photo Gallery of Popular Korean Dishes
This is a short list of the 15 most important things you need in a well-stocked Korean pantry. You can make a huge variety of Korean dishes using these ingredients, and having most or all of these things on hand in your kitchen will make cooking and meal planning easier.
Wanja Jun belong to the Korean group of food called jun-ya, or any vegetables, meat, or seafood that
A classic, traditional Korean birthday meal.
Bibim Gooksu is the noodle version of bibimbap. These spicy cold mixed noodles are wonderful in the summer when you don't want to spend a lot of time at the stove and you don't feel like eating hot, heavy dishes. It's easy to make but full of spice, flavor, and texture, so it's still feels like a complete and satisfying meal. I like to make Bibim Gooksu with buckwheat noodles since it's so delicious and healthy, but you can substitute other thin noodles if you don't have any soba at home.
Teriyaki is a Japanese way of cooking, but Korea was under Japanese rule for 35 years until the end of World War II. So there are numerous Japanese dishes in Korean cooking that are traditionally Japanese or a Koreanized version of the original Japanese dish.
This fresh Korean scallion side is often served alongside grilled meat and seafood dishes in Korean restaurants. You can add it to your lettuce wraps or just treat it as another side dish or salad.
The light but sweet flavor of this soup comes from dried pollack, which is sold in Korean and Asian markets. It is healthy, very easy to make, and costs almost nothing. You can make a big pot of this soup for less than $5.
This homey, tasty chicken soup is good on any day of the year. Enjoy it with or without a good splash of kochukaru (Korean chili pepper powder).
This jellyfish salad is a fresh, delicious, and pretty impressive salad that is easy to make at home. It's colorful, full of different textures, and has a nice bite from the mustard dressing.
A traditional Korean candy made of carmelized sugar and a pinch of baking soda, Bbopki is sometimes served on a stick as a lollipop. Bbopki can also be made in round disks with no stick, and is an easy candy to make at home. stamped with a design or shape, and if you manage to eat around the shape without breaking it, then you can get another Bbopki for free.
A popular Korean grain "tea", Sungyung is just well-roasted rice steeped in hot water. It has a nutty,
Hwe Dub Bap combines three things that Koreans love: raw seafood, rice, and spicy sauces. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a sweet and spicy sauce on the side, so that everyone can mix it according to their personal spice levels.
This soy honey chicken recipe is simple to make and can be done in one pan on the stovetop. It's also great on the grill, on skewers, or as the protein in a meal salad.
Koreans love fish and the art of braising, and this recipe brings the two together. This is an easy and adaptable recipe: you can use striped bass, cod, halibut, red snapper, and other firm-fleshed fish in this recipe.
Like kimbap or sandwiches, spam musubi is a portable snack or meal with endless variations. The traditional and most recognizable musubi is a large rectangular portion of rice topped with grilled Spam and held together by a strip of Nori (seaweed).
Koreans, normally so health-conscious, love to eat Spam. Find out why.
This icy, cool summer dessert is perfect for those hot and humid summer nights. Now Korean cafes create complex shaved ice concoctions, but start with this basic patbingsu (or patbingsoo) recipe and add on at home.
A list of restorative, refreshing, and delicious Korean drinks to enjoy and make. Some of these are traditional Korean teas and others are contemporary cocktails and new takes on old classics. Cheers!
This Korean chicken noodle soup is most often served at large feasts like wedding celebrations or banquet dinners. Because noodles represent long life in Korea, this delicious noodle soup is symbolic for marriages and honored guests.
This spicy Korean pickled squid (ojinguh jut) packs a lot of flavor, so it's the perfect accompaniment to a traditional Korean meal with rice and soup or stew.
Koreans love broiled fish that is either cooked whole or sliced in half and cooked until the skin is crisp and sizzling. Broiling is an easy and mess-free way to make almost any type of fish, and a side dish portion is easily done in the toaster oven on the broil setting. I usually ask the people at the fish counter to remove the spine, head, and tail so that I'm left with two halves of the mackerel with the skin on.
Moo Saeng Chae is a fresh Korean radish salad that goes well with savory stews and well-seasoned sauteed dishes.
Definition of Korean kochukaru. Korean Food.
You can find this grilled squid at food stalls in Korean markets, but it's also easy to make at home. It's really hard to mess up this recipe if you use good-quality squid. Fresh is best, but you can even use good-quality frozen.
These Korean tuna croquettes (or tuna pancakes or patties) are delicious when eaten hot, but they are also a popular snack or lunchbox food and can be eaten room temperature.
I love almost all Korean meat marinades, whether the cook's version is salty, sweet, or spicy. And there is nothing like the smoky flavor of meat cooked on the grill. But thinly slicing and cutting the raw meat for bulgogi or having to turn many individual pieces of galbi on the grill can be time-consuming. Korean grilled steak is an easy East-West compromise, as it holds the deep bulgogi flavor but is still easy to cook and serve to a larger group for an outdoor meal.
This sweet Korean ginger tea is served chilled as a refresher on a hot summer day or brewed with cinnamon and served warm as a natural cold remedy.
Koreans like to eat rice cooked with different beans and mixed with a variety of vegetables, but kongnamul bab is a personal favorite of mine. We only had it at special meals growing up, so I still get really excited to eat it, whether it's being served to me or I've made it with a handful of leftover sprouts wilting in the fridge. Adding beef or pork is something I've only started doing in recent years, and it's a good thing to do if you want to bulk up a meal.
This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.
Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.
Koreans eat many different types of rice cakes- in savory main dishes, as snacks and as desserts. These sweet dessert rice cake balls (jap gwa pyon) are made of glutinous rice flour, dried fruit and nuts.
Step by Step instructions on making Korean rolled omelette (Gaeran Mari). Once you get the hang of making this dish, you can whip up a few different versions in less than 10 minutes.
Recommendation of Korean Drama Dae Jang Geum, also called Jewel in the Palace.
Korean Roasted Corn Tea (Oksoosoo Cha or Oksusu Cha) is a mild, light tea that can be enjoyed with meals or by itself. It's considered good for digestion and intestinal health.
Onban is similar to bibimbab and naengmyun since is a mixed dish made up of different components. It can be made with either beef or chicken (and beef or chicken broth), but always includes rice, mushrooms, glass noodles (sweet potato vermicelli), mung bean pancake (bindaedduk, bin dae teok), and eggs. It also sometimes include pyongyang dumplings.