Tag Archive for: South Korean Cuisine

North/ South Korea – Daechang-jeonya (ŽĆÄžįĹž†ÄŽÉź)

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This dish is known to be as KOREAN FRITTERS. Fritters are something that is fried in shallow oil and are patty in shape, flattened, and crispy. Jeolla province is the Province of Southern Korea. In this Province, the cuisine has retained the ancient traditional cuisine and many dishes from the GORYEO REGION. There are many varieties of JEON.

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.

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 – Beef Jeongol, Korean Style Hotpot

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Jeongol is the dish that is Korean-style Hotpot. The idea of this dish is taken from the Chinese cuisine but have ingredients and cooking method in Korean style. All kinds of meat and vegetables, seasonings are added together in a pot with broth and cooked together. This dish is very similar to the dish, jjigae. Manguksamulkiwon Yeoksa is a book of old Korean customs. In this book, Jeongol is said to be originated in ancient times when soldiers used to cook the food in their helmet by adding all the ingredients they have and cook it. There are many varieties of this dish.

Korea – Soft Tofu Stew

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Soft tofu stew as the name indicates stew having soft tofu as the main ingredient in this dish. This dish is also known by the other name SUNDUBU-JJIGAE. Sundubu is the word for extra soft curdle tofu and Jjigae is the Korean stew category. This is a very delicious stew in Korean cuisine and, it is also known as Spicy tofu stew because Gochujang and chili powder are added to this stew. The origin of soft tofu stew was recorded first time at Joseon Dynasty.

Korea – Hangover Stew

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Haejang Guk is another name for the Hangover stew. It is called the SOUP TO CHASE HANGOVER. It is also named sulguk. The term seongjutang is assumed to be the origin of Hangover stew. It is said that ''soup to get sober'' in nogeoldae, a book of old Chinese published in Goryeo Era. Seongjutang is the first time Hae Jang guk dish was written in this book. There are also many variations of this stew.

Korean – Samgyetang

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Samgyetang is also known by many other names, Ginseng Chicken Soup is one of the names of this dish. Korean Ginseng is a small plant, with Chicken served as whole chicken in the soup. This dish is no included in the soups category, but in the class of TANG/GUK. This is the custom of Korean Lunar calendar, during which this dish is served. This dish is known as the dish to maintain the stamina in summer.

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.

Korean – Gomguk

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In Korean cuisine, Guk and Tang is the category of soup and stew. This dish GOMGUK is included in the category of Guk. It is also known in simple English as, Beef Bone soup. GUK can be prepared of different types.

Korean – Hotteok / Korean Sweet Pancakes

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Hotteok is a very popular Korean pancake with stuffing inside the cakes. Stuffing can be chocolate, peanuts, cinnamon, nuts, coconut, brown sugar, honey. There is a difference between normal and Korean pancakes. Hotteok is shallowly sauteed in butter to make it crispy from the outside. So this makes a difference in Korean Hotteok / pancakes. This snack dish is first time introduce in 1927. It was the time of the Chinese when settled in Korea.