标签存档: North Korean Cuisine

North/ South Korea – Daechang-jeonya (대창저냐)

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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.

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".

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 – Tteok Guk ( Korean Rice Cake Soup )

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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.

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 – 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.

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 – Jeon

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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.

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 – Tteokbokki

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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.