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This is Korean noodles with black beans sauce. This dish is from the MYEON category of Korean cuisine. Noodles are very popular in South Korea and people used to love noodles in soups, curries, salads, etc. This dish has origin from Chinese cuisine but has an impact on Korean cuisine and now it is cooked in Korea with different variations. Gonghwachun (공화춘; 共和春) was the Chinese restaurants in 1900's. They introduced the dish of noodles with red beans sauce to Korea.
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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".
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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.
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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.
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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.
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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.
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In Korean cuisine, Gui is known to be Grilled items of food. Gopchang is a dish of Korean Cuisine, belongs to the GUI category in which grilled items are listed. It is server with hot-pot, barbecue or sundae(sausage), etc.
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Jeon is a kind of fritters used as a snack and in brunch. It is very common go-to food of Korean Cuisine. It is served as appetizer, anju or banchan. Banchan is named for the side dishes served with the main Korean meal. Anju is a Korean term used to call that snacks, served with alcohol. And Buchimgae is the Korean Pancake, used to cooked mainly with vegetables and smoked eggs.
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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.
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Tteokbokki is Korea's very popular dish which usually consists of small rice cakes in a spicy sauce. This dish is also known by another name that is ''Spicy Stir-fried rice cake''. This dish was first recorded in the 19th century in the book of SIUIJEONSEO. This dish has many varieties according to the best ingredients to be added.