Korea – Gopchang Gui (Í≥ĪžįĹÍĶ¨žĚī)

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Gui is known to be the GRILL ITEM. Gopchang-GUI¬†(Í≥ĪžįĹÍĶ¨žĚī) is the "grilled intestines" could be small intestine and large intestine. The word Gui is derived from the other word, gupda¬†(ÍĶĹŽč§), which means "To grill". Relevantly, the history of Korean cuisine starts from the Three kingdom period and ends with the Joseon period followed by the Modern era.

Korea – Korean Ginseng Chicken Soup/Samgye-tang

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Samgye-tang is a soup dish that is also known as Ginseng chicken soup. The name of the dish of the same category depends upon the use of chicken. In Korean tradition, there are three popular days of the year to have this soup as the culture of Korean cuisine. Whenever it comes to Korean cuisine and traditions, the Great Joseon State, Joseon Dynasty has a big role. The culture of eating Samgye-tang on Bok Days is common even nowadays but it has a tradition that came up from that time.

North/South Korea – Tangpyeong-chae

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Tangpyeong-chae is also known as Mung beans salad or Jelly mung beans. This is a very tasty salad served as BANCHAN, in Korean cuisine. This dish is also a part of the Korean Royal Court Cuisine. The history of this dish is written in the book, Dongguksesigi. This book was written in 1849, and explaining the Tangpyeong policy that means policy for "harmony" and "meditation".

North/South Korea – Kongnamul Muchim

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This is a very nutritious side dish served as BANCHAN. This dish is a combination of beans sprouts with other vegetables and some nuts and noodles are also added to give it a nice base to the dish. Banchan is the side dish of Korean cuisine. It is mostly grilled and steamed dishes. This is the Korean cuisine that traditionally originated at the JOSEON DYNASTY. This dish is influenced by Buddhists at the time of the Three Kingdom.

Korea – Dolsot Bibimbap

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It is a rice dish in which different ingredients are added and served with eggs. It is also known by names like MIXED RICE. This dish is the type of Korean cuisine category: BAP. Cooked rice in any form is named BAP in Korea. The origin of this dish, Bibimbap is unknown. But this is a very old traditional dish. Both bap and Bachan are Korean categories of national cuisine. There are some areas in which leftover rice is mixed with leftover curries and vegetables to make bibimbap. Dolsot is the cookware used in Korean Kitchen to cook bibimbap and other bap dishes.

Korea – Kimchi

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Kimchi is a traditional Korean dish that is served as Bachan. It is a dish of traditional Korean Pickle. It is formed by fermenting vegetables, meat into salt and rice vinegar. This fermentation is known as LACTIC ACID FERMENTATION. Kimchi has sour, salty, spicy, Pungent, and tangy. There is also a story about the origin of kimchi.

Korean – Sundubu-jjigae

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This is a Korean Soup that can be made up from Scratch. The spicy Korean Tofu soup is very popular in Korea. Sundubu-jjigae or Soondubu Jjigae are two names of the same dish, tofu stew. The main component besides seafood is TOFU. There are varieties of JJIAGE, stew dishes of Korean cuisine.

Korea, Japan – Bibimbap / Korean Mixed Rice Bowl

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Bibimbap is a dish from Korean national cuisine. It is actually a rice dish which means Mixed Rice. In this dish, many different ingredients are added like stir-fried vegetables, cooked meat chunks, raw vegetable salad, noodles, spices and herbs, eggs, etc. BIBIMBAP was first time recorded in a book of JOSEON. There are different versions of Bibimbap.

North Korea – Japchae ( Stir-fried Glass Noodles )

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These are Korean stir-fried noodles cooked in many Asian countries as a snack and dinner. Japchae is only made from noodles which are made from glass noodles. There are many versions of Japchae which is cooked with different ingredients, with different spices and versions. This dish was on the top list of Korean Royal Court Cuisine.

North Korea – Gujeolpan (Platter of Nine Delicacies)

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This dish is not actually one dish, it is a platter of nine different traditional dishes of Korea. They have many different colorful dishes from vegetarian to non-vegetarian dishes. The word ''GUJEOLPAN'' means 9 section plate or you can say plate. This is a very old delicacy of Korean cuisine which is old as about the 14th century associated which the Korean Dynastic kingdom.