https://static.finmail.com/wp-content/uploads/2021/10/30130711/OB7S7ZQJAVDRFGVXYHMD3FUS2Y.jpg 1125 1500 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-11-09 16:18:072021-11-09 16:18:13Korea – Jajangmyeon (자장면)
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.
https://static.finmail.com/wp-content/uploads/2021/10/23162334/6630212149_e70b9d7698_b.jpg 711 948 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-10-25 15:01:542021-10-25 15:02:04North/ South Korea – Daechang-jeonya (대창저냐)
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.
https://static.finmail.com/wp-content/uploads/2021/10/03130347/xt.jpg 656 980 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-10-18 16:59:232021-10-18 16:59:29Korea – Korean Ginseng Chicken Soup/Samgye-tang
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.
https://static.finmail.com/wp-content/uploads/2021/09/25165621/11-1.jpg 1066 1600 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-10-04 10:42:232021-10-04 10:42:32North/South Korea – Tangpyeong-chae
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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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.
https://static.finmail.com/wp-content/uploads/2021/08/18141229/aa.jpg 867 1300 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-08-23 10:34:262021-08-23 11:22:00Korea – Tteok Guk ( Korean Rice Cake Soup )
This is the traditional Korean dish of the New Year's celebration. This is a sliced rice cake dish with soups and stew in it. Tteok means Rice cakes and Guk is used to classify soups and stew dishes. This dish is considered a GOOD LUCK DISH. In the book, DONGGUKSESIGI, that explains the Korean traditions, their food, customs, and many more, the tradition of eating tteokguk at Korean's New year is written. It is a book from the 19th Century. In another book, The Customs of Joseon, white tteok is used in making the dinner for the new year.
https://static.finmail.com/wp-content/uploads/2021/07/23095844/hang.jpg 1629 2500 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-07-25 17:55:012021-07-25 17:55:08Korea – Hangover Stew
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.
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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.
https://static.finmail.com/wp-content/uploads/2021/06/26165051/uiy-scaled.jpg 1440 2560 Evelyn brutz https://static.finmail.com/wp-content/uploads/2020/04/06042558/logo_white.png Evelyn brutz2021-06-27 17:27:562021-06-27 17:28:04Korean – Jeon
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.