Soulish Koreanfood

Easy and healthy. Korean cuisine.

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가지찜.

Aubergine Jjim

Jjim (찜; Korean pronunciation: [tɕ͈im]) is a Korean cuisine term referring to dishes made by steaming or boiling[1] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup.

From Wikipedia,

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땅콩호박죽

Hobakjuk or hobak jook is a variety of juk (죽), or Korean porridge, made with steamed pumpkin or squash andglutinous rice flour or rice soaked in water. -wikipeda

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버섯전골

Mushroom Jeongol (Mushroom Hotpot )

Jeongol is a category of stews in Korean cuisine. It was originally a dish for members of the royal court.  Jeongol usually contains sliced beef or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a jeongol tea (전골틀, pot used for cooking jeongol). Some jeongol are spicy, containing added gochujang or chili pepper powder, although these ingredients may be omitted. The variety of broth used varies according to the type of jeongol being prepared.

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korea

Traditional Market

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Jeon

전.

Jeon, buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine.  Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.

Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon is also served as an important food for jesasang (Hangul: 제사상; hanja: 祭祀床) and janchi Hangul: 잔치; feast). The jeon used for jesa is calledgannap (Hangul: 간납; hanja: 干納 or 肝納) or gannam (Hangul: 간남; hanja: 肝南) which is made with beef liver, omasum, or fish along with vegetables and green onions on a skewer.

Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung beanpancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.

-wikipedia

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greentea cake.

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김밥

Gimbap or Kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim(sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

-wikipedia

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i am soko.

it’s soul korean food in berlin.

korean table dishes.

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육개장

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmeredtogether for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.

In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae(taro stems), sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds),soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used. Yukgaejang is generally served with a bowl of rice and kimchi.

The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.

-wikipedia

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I AM SOKO

It’s soul koreanfood in berlin

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두부김치

tofu-kimchi

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Teok-Manduguk

떡만두국

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Peas Noodle

Erbsen Nudel

완두콩국수

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KIMCHI homemade cuisine Korea

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation, kimchi is often allowed to ferment underground in jars for months.There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.

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Samgyetang Homemade Korea

Samgyetang is a hot soup for hot summer days. It is especially popular to eat this chicken soup on sambok (삼복) days, which are three distinct days of the lunar calendar — Chobok (초복), Jungbok (중복), and Malbok (말복) - which are commonly among the hottest and most sultry days in Korea. It is believed to eat the soup threetimes in this period is good for your health.

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Naengguk refers to all kinds of cold guk (soups) in Korean cuisine, mainly eaten in summer. It is so called changuk, which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word and a pure Korean word with the same meaning.

The first historical record on naengguk appears in a poem written by Yi Gyu-bo (1168–1241), a high officer of the Goryeo period (918–1392). In the poem, naengguk is referred to as sungaeng, which literally means sunchaeguk, soup made with sunchae(Brasenia schreberi). Yi praised its clear and plain taste, saying it made usual dishes seem vulgar.

Naengguk is largely divided into two categories according to seasoning and ingredients. The first category is made by mixing chilled water and vinegar to give a sour and sweet taste such as miyeok naengguk made with wakame, oi naengguk made withcucumber, pa naengguk made with spring onions, nameul naengguk made with garlic, and gim naengguk made with gim or nori. The other category is made to supplement health and has rich tastes such as chilled soup made with chicken, sesame, orsoybeans

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Kongguksu

Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kkaeguksu (깨국수, sesame noodle soup) in Siui jeonseo, a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century.