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Traditional Korean Food

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Kimchi- Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups.

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Hotteok– Hotteok tastes like a bready pancake filled with cinnamon sugar. Because it is a yeasted dough, you get a nice rise that resembles a soft bread but the manor of cooking gives it the crisp outsides of a pancake made in a skillet.

Bulgogi– Bulgogi, literally “fire meat”, is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish.

Samgyeopsal– Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of gui in Korean cuisine. Samgyeopsal (삼겹살; ) is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners table.

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Japchae– Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. From the nuttiness of the sesame to the slight crunch of the vegetables with the soft noodles, meaty mushrooms, umami taste of soy, and the overall sweetness blended with the fresh taste of vegetables, japchae is a nutritious and filling meal.

Tteok-Bokki– Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, this dish is made with garaetteok, a cylinder-shaped white rice cake. Tteokbokki; or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes.

Sundubu-Jjigae–  Soondubu is a very famous spicy Korean stew that’s made with freshly curdled soft tofu, vegetables, and your choice of protein. There are seafoods versions (that includes oysters, clams and shrimp) or meat versions (which include beef or pork). As soon as the dish arrives, locals like to crack a raw egg into the soup. Sundubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. 

Bibimbap– Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term “bibim” means mixing rice, while the “bap” noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul or kimchi and gochujang, soy sauce, or doenjang. 

Korean Home Cooking

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