Feeling a little low for not having tasted any of these.
That beautiful temptation, my favorite is the Chimaek , congratulations!
Yummie! Haven’t tried any of those yet as I haven’t been to Korea but when I go I’ll definitely make sure to try as much as I can.
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With gochujang popping up on every other Pinterest recipe and hot food trends list 2016 seems to be the year of Korean food.
I’d love to go to South Korea to learn that Korean food is more than kimchi and all you can eat barbecue and I was thrilled to receive this guest post about what to eat in South Korea.
Spicy, savory, and delicious, from the traditional to Western-influenced cuisine, South Korea has a wide variety of cuisine for the adventurous traveler. The following are 30 delectable South Korean taste combinations to whet your appetite.
Translated literally as “mixed rice”and originally called goldongban, this dish was traditionally eaten on the eve of the lunar new year. A colorful blend of vegetables, sesame oil, gochujang, sesame seeds, soy sauce, fried egg are mixed together with rice and make a perfect comfort food.
READ: Chinese New Year Food: 23 Dishes You Must Try
This seaweed rice roll is filled with a colorful array of fresh ingredients, such as vegetables, beef, crab meat, and/or tuna, depending on your taste. They are evenly sliced up, just like sushi, and make for a small, yet filling meal.
The thought of Korean barbecue immediately excites the appetite. Thinly sliced beef is marinated with garlic, sugar, sesame oil, garlic, and pepper, then barbecued for a tender, mouth-watering dish.
Generally prepared at a customer’s table, these short ribs are first marinated in soy sauce seasoned with garlic and sugar, then thinly sliced and cooked over an open flame.
This fast cooking method sears the flavors of the marinade into the meat, while making the meat moist and melt-in-your-mouth tender.
Nakji Bokkeum -Stir Fried Octopus
Chop up a dead octopus -the live ones you can use for another main dish, then stir fry with onions, carrots, scallions, and a gochujang (red pepper paste) marinade seasoned with garlic, soy sauce, and salt.
The results are a wonderful blend of spice that makes this one of the best comfort Korean food.
An interestingly flavorful alternative to stir fry, Julienned vegetables are lightly cooked and flavored with sugar and soy sauce and, then served on with starched sweet potato noodles.
When you think of South Korea, kimchi is one of the first things that comes to mind, simply because it is staple in so many different dishes.
Fermented and seasoned cabbage is pickled in the same way that sauerkraut is. Variations of fish and shrimp are generally added and seasoned to taste. Add in rice and you have a comforting soup blend.
LEARN: How to Make Kimchi
This classic street food goes back to the royal court of the Joseon Dynasty (1460). Made from a soft rice cake (pasta) and fish cakes, topped with a sweet, yet spicy gochujang.
Continuing with the pancake theme, this Korean relative of the Western pancake is a blend of pancake meets wonderfully filled sweet bread. One edge this has over its western cousin is ultra-sweet flavor combination of honey, brown sugar, cinnamon, and small pieces of peanut cooked on a griddle.
Rumored to have been brought to Korea by the Mongolians back in the 14th century, these dumplings are filled with a delectable combination of finely minced meat, ginger, green onions, garlic, and tofu. Served with a side of kimchi, and a soy sauce, vinegar, and chili blend.
High quality tofu is gently added to an intensely hot broth composed of gochujang and garlic paste. This is then simmered with a variety of combinations consisting of meat and/or seafood and vegetables.
This Korean food cold noodle dish starts with handmade noodles made from buckwheat, but there can be varieties of flours and starches used. These are either served by mixing them with a healthy portion of gochujang (Bibim Naengmyeon) or added to an icy broth with light vegetables and meat or seafood (Mool Naengmyeon).
Similar to a standard Western stew, this is generally made with vegetables, meat or seafood, and seasoned with saeujeot (salted and fermented shrimp), gochujang, doenjang (soybean paste), and soy sauce.
Known as “hangover stew”for its obvious properties as a morning after concoction, it is made of dried napa cabbage, vegetables, and meat in a hearty beef broth that is slow simmered for an appetizing stew.
Fried chicken has become a South Korean food staple in recent years. Especially fried chicken that has been spiced to South Korea’s hot chili paste standards. Add that to a mug of beer and this combination is known as Chimaek.
Eaten since the 19th century, this blood sausage variation is a popular street food. Boiled or steamed pig or cow intestines are stuffed with a flavorful combination of spices, rice, and noodles. It is especially delicious when combined to make a soup.
This unique and sweet dessert is the perfect treat on a hot summer day. Made of condensed milk, red beans, shaved ice and topped with fresh fruit, you will be surprised at the refreshing combination energizes on exhausting summer afternoons.
Sangyeopsal -Pork Strips
This traditionally common grilled pork belly meat is prepared sans marinade or rub. Simply seasoned with salt and pepper, mixed in sesame seed oil, and then wrapped in lettuce with slices of garlic, grilled slices of onion, kimchi, and green onions.
Hobakjuk -Pumpkin Porridge
This popular traditional breakfast and comfort food is made from steamed pumpkin, glutened rice (prepared by soaking in water), and rice dumplings, which add just the right amount of texture.
Another comfort food (with a little bit of a tangy kick), this soup starts with seasoned-to-taste brisket, oxtails, and a blend of salt, ground black pepper, red pepper, chopped spring onions, and minced garlic. The mixture is then slow-simmered for 8-10 hours to create a creamy, savory soup.
Samgyetang -Ginseng Chicken Soup
Made of chicken, garlic, scallions, Korean ginseng, jujube (Korean red dates), and spices, this meaty and creamy soup has a savory taste and incredible aftertaste.
Sannakji -Live Octopus
These small, raw still moving octopi are cut up smaller and served while the tentacles are still squirming around on the plate. The taste is very chewy and you will want to make sure the suction cups on the tentacles do not get stuck. Not only would that be awkward, but highly uncomfortable.
Seasoned pig’s feet (trotters) are seasoned with ginger, soy sauce, and black taffy, then simmered to steaming perfection for a tender and mouth-watering taste treat.
Documentation of this crab condiment has been found as far back as the 17th century. It is prepared by marinating raw crab in a soy sauce with a chili pepper powdered base, then fermenting for six hours.
After fermentation, it is quickly boiled with a combination of sesame oil, sugar, finely sliced scallions, ginger, fresh red chili pepper, and garlic.
Andong jjimdak -Steamed Chicken
Chicken is steamed at a high heat in a soy sauce base with sweet potatoes, sugar, vegetables, Cheongyang gochu, and noodles to create a sweet a delicious sweet and spicy combination.
Korean food is well known for using all parts of the animal in its cuisine. Gamjatang uses a pig’s backbone as its main flavoring ingredient, made with rice and a salty broth of potatoes, sesame seeds, onions, and other veggies. The soup is a warm and filling meal for a cold day.
This pancake-like side dish is more savory than sweet. Originally a Korean royal court cuisine, it is made with sliced meats, poultry, seafood, and vegetables mixed with flour batter or coated with egg batter and pan-fried in oil.
These salty flavored pancakes are made from a combination of mung beans, kimchi, and green onions. They are served with vinaigrette dipping sauce.
This popular staple of Korean barbecue will have your mouth watering as it’s being prepared. Pork belly is thinly sliced, then marinated in a red chili pepper paste and spiced with garlic and ginger. After being barbecued, it is gently wrapped in a lettuce leaf and served with rice.
Traditionally known as a soup to ease the stomach when sick, rice is cooked until it becomes scorched, crisp, and sticks to the bottom of the pot. In its crispy rice state, this makes a crunchy and tasty snack.
Have you had the pleasure of sampling any of these South Korean dishes? What is your favourite traditional Korean food?
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Original article and pictures take http://www.baconismagic.ca/korea/korean-food site