This traditional Korean dish dates back to the Shilla Dynasty, and has been around for over 2,000 years. Kimchi is made from Korean cabbage, pumpkin, onion and ginger. It also includes chili powder, crushed garlic, salt seafood and scallion
Teokbokkiis traditional Korean street food. It's made with thick slices garaetteok (boiled rice cake), fish cakes, onions, garlic, salt and sugar, and stir-fried in sweet chili sauce. This popular snack is known for its bright red-orange appearance and is often sold at independent snack bars or street vendors.
Bulgogi is a thin slice of marinated beef sirloin. It's cooked with sliced onions, green bell peppers and garlic on a charcoal stove, creating a unique smoky flavor. To enhance the flavour and tenderness of the meat, it is marinated in a mixture soy sauce, sesame oils, black pepper, garlic and onions as well as
Although there are many jjigaein Seoul you can find it in many varieties. This Korean stew typically contains meat, seafood, and vegetables in a broth that has been seasoned with gochujang, fermented miso, soybean paste, salty fermented shrimp (saeujeot), or hot pepper paste (gochujang). Jjigae is a Western-style stew that's often served as a palate cleanser.
jajangmyeon is a Korean-Chinese fusion recipe. It's made with thick handmade wheat noodles, topped with raw cucumber slices, and a mix of salty black soybean paste and diced pork. This hearty noodle dish, which costs only 5,000 won, is great for quick meals that don't break the bank.
Samgyeopsalis another Korean staple dish. It involves chunky pieces of pork belly that are cooked on a barbecue at the table. The pork belly is then wrapped in lettuce, sesame leaves, and accompanied by dipping sauces like green chili peppers green onions green onions garlic and kimchi.
Korean fried chicken is a unique take on American fast food. The chicken is fried in a sweet and spicy batter, which some restaurants use to give it a kick.
Bibim Nengmyun comes in a stainless-steel bowl. It contains a cold broth, julienned cucumbers and Korean pear slices. Also, it has a boiled egg and slices of cold boiled meat. These noodles can be made with sweet potatoes or flour, but seaweed and green tea can also be used.
Locals believe that summer is the best time to replenish your body's energy. They eat a hot bowl of samgyetang (chicken ginseng soup) every day between June and September.
This soup is made with small spring chickens stuffed with chestnuts and garlic. It also includes dried jujubes (ginseng), ginseng, glutinous, and ginseng. Slow-cook the ingredients until the meat is tender. The thick broth imparts a bitter but fragrant flavor.
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