Korean Food

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[k-cuisine]

Peanut Noodles, 땅콩국수

Peanut noodles are a Korean delicacy enjoyed especially in summer, featuring the savory flavor of peanuts combined with spicy seasoning. Chewy noodles are coated in a savory peanut sauce, and the addition of crunchy vegetables and spicy seasoning creates a rich flavor. Characteristics of Peanut Noodles: Savory: The unique savory flavor of peanuts coats the noodles, providing a rich savory…

Peanut Noodles, 땅콩국수

[k-cuisine]

Juksoon-jjigae || 죽순된장찌개

Juksoon-jjigae is a popular Korean soybean paste stew that features tender bamboo shoots. This dish is especially enjoyed during the springtime when fresh bamboo shoots are readily available. Key Ingredients and Flavors: Bamboo Shoots: The star of the dish, bamboo shoots provide a crisp texture and a slightly sweet flavor. Soybean Paste (Doenjang): This fermented soybean paste gives the stew…

Juksoon-jjigae || 죽순된장찌개

[k-cuisine]

Saessakbibimbap || Sprout Bibimbap, 嫩芽拌饭, 嫩芽拌飯, スプラウトビビンバ, 새싹비빔밥

Saessakbibimbap is a vibrant and healthy Korean dish that features a variety of sprouts. It’s a great way to incorporate a variety of nutrients into your meal. Key Ingredients: Steamed rice Assorted sprouts (bean sprouts, radish sprouts, clover sprouts, etc.) Gochujang (Korean chili paste) Soy sauce Sesame oil Garlic Green onions How to Make Saessakbibimbap: Cook the Rice: Cook the rice…

Saessakbibimbap || Sprout Bibimbap, 嫩芽拌饭, 嫩芽拌飯, スプラウトビビンバ, 새싹비빔밥

[k-cuisine]

Hangwa || Traditional Korean Sweets, 한과

Hangwa is a collective term for traditional Korean sweets. These confections have a rich history, dating back centuries, and represent a unique blend of artistry, culinary skill, and cultural significance. A Tapestry of Flavors and Textures Hangwa encompasses a diverse range of sweets, each with its own distinct characteristics: YuGwa: Deep-fried dough made from glutinous rice flour, coated in…

Hangwa || Traditional Korean Sweets, 한과

[k-cuisine]

Yugwa || 유과

YuGwa is a beloved traditional Korean snack known for its unique texture and sweet flavor. It’s made by deep-frying thinly sliced dough made from glutinous rice flour, then coating it in a sweet syrup and often sprinkled with sesame seeds or other toppings. History and Origin YuGwa has a long history in Korean cuisine. It’s believed to have originated as an offering to Buddha during Buddhist…

Yugwa || 유과

[k-cuisine]

Oranda || 오란다

Oranda is a traditional Korean sweet treat, similar to a rice candy. It’s made from a mixture of rice flour, sugar, and syrup, deep-fried, and then coated in a sweet syrup. The result is a crispy, chewy, and deliciously sweet snack. Origin of the Name The name “Oranda” is believed to have originated from the Japanese pronunciation of “Holland,” the Dutch word for the Netherlands. It’s thought…

Oranda || 오란다

[k-cuisine]

Myeolchiguksu || Noodles in Anchovy Broth, 멸치국수

Myeolchiguksu is a simple yet incredibly flavorful Korean noodle soup. It translates to “anchovy noodle soup” and features a deeply savory broth made from simmering dried anchovies. Here’s a basic recipe: Ingredients: For the broth: 1/2 cup dried anchovies 1 piece dried kelp (kombu) 4-5 cups water For the soup: 8 ounces dried kalguksu noodles (wide Korean knife-cut noodles) 1 tablespoon…

Myeolchiguksu || Noodles in Anchovy Broth, 멸치국수

[k-cuisine]

Ojingeodeopbap || Spicy Stir-fried Squid with Rice, 鱿鱼盖饭, 魷魚蓋飯, イカ炒め丼, 오징어덮밥

Ojingeodeopbap is a popular Korean dish that features spicy stir-fried squid served over a bed of rice. It’s a flavorful and satisfying meal that’s perfect for a quick and easy lunch or dinner. Key Characteristics: Spicy and Savory: The squid is stir-fried with a spicy sauce made with gochujang (Korean chili paste), soy sauce, and other seasonings. Versatile: You can add various vegetables,…

Ojingeodeopbap || Spicy Stir-fried Squid with Rice, 鱿鱼盖饭, 魷魚蓋飯, イカ炒め丼, 오징어덮밥

[k-cuisine]

Saeubokkeumbap || Shrimp Fried Rice, 虾仁炒饭, 蝦仁炒飯, エビチャーハン, 새우볶음밥

Saeubokkeumbap is a popular Korean fried rice dish that features juicy shrimp. It’s a quick and easy meal that’s packed with flavor. Ingredients: Cooked rice Shrimp Eggs Vegetables (carrots, onions, peas, etc.) Soy sauce Sesame oil Garlic Salt and pepper Instructions: Prepare the Ingredients: Cook the rice and set aside. Peel and devein the shrimp. Chop the vegetables. Sauté the…

Saeubokkeumbap || Shrimp Fried Rice, 虾仁炒饭, 蝦仁炒飯, エビチャーハン, 새우볶음밥

[k-cuisine]

Saeujang || Soy Sauce Marinated Shrimp, 酱生虾, 醬生蝦, カンジャンセウ, 새우장

Saeujang is a popular Korean dish that features raw shrimp marinated in a soy sauce-based marinade. It’s known for its delicate flavor and unique texture. Key Ingredients: Fresh shrimp Soy sauce Rice wine Sugar Garlic Ginger Green onions How to Make Saeujang: Prepare the Shrimp: Clean the shrimp and remove the shells and intestinal tracts. Make the Marinade: Combine soy sauce, rice…

Saeujang || Soy Sauce Marinated Shrimp, 酱生虾, 醬生蝦, カンジャンセウ, 새우장

[k-cuisine]

Samgyeopsal || Grilled Pork Belly, 烤五花肉, サムギョプサル, 삼겹살

Samgyeopsal translates to “three-layer meat” in Korean, referring to the distinct layers of fat and lean meat found in pork belly. It’s a beloved Korean BBQ dish where thick slices of pork belly are grilled at your table. Here’s a breakdown of Samgyeopsal: Flavor: The key to Samgyeopsal is the balance of flavors. The fat renders as it grills, adding incredible juiciness and a satisfying…

Samgyeopsal || Grilled Pork Belly, 烤五花肉, サムギョプサル, 삼겹살

[k-cuisine]

Dalgyalmarigimbap || Rolled Omelet Gimbap, 달걀말이김밥

Dalgyalmarigimbap is a unique and delicious type of Korean gimbap that features a soft and fluffy omelet as its main ingredient. It’s a delightful twist on the classic gimbap, offering a unique texture and flavor. What makes Dalgyalmarigimbap special? Soft and Fluffy Texture: The omelet provides a soft and airy contrast to the usual firmer texture of traditional gimbap. Versatile Filling: The…

Dalgyalmarigimbap || Rolled Omelet Gimbap, 달걀말이김밥

[k-cuisine]

Dolsotbibimbap || Hot Stone Pot Bibimbap, 石锅拌饭, 石鍋拌飯, 石焼きビビンバ, 돌솥비빔밥

Dolsot Bibimbap is a popular Korean dish that translates to “stone pot mixed rice.” It’s a sizzling hot pot of rice topped with various colorful vegetables, meat (usually beef), and a savory sauce called gochujang. Key Ingredients: Rice: Short-grain rice is traditionally used. Vegetables: Common choices include spinach, carrots, mushrooms, bean sprouts, and zucchini. Meat: Thinly sliced beef…

Dolsotbibimbap || Hot Stone Pot Bibimbap, 石锅拌饭, 石鍋拌飯, 石焼きビビンバ, 돌솥비빔밥

[k-cuisine]

Meju || 메주

Meju is a fundamental ingredient in Korean traditional fermented foods like doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste). It’s essentially a fermented soybean brick, created through a time-honored process that involves steaming soybeans, mashing them, and then molding them into blocks before allowing them to ferment. The Process of Making Meju Steaming…

Meju || 메주

[k-cuisine]

Garibihoe || Scallops, 가리비회

Scallops are a type of bivalve mollusk that are highly prized for their sweet, delicate flavor and tender texture. The adductor muscle of the scallop is the part that is typically eaten and is often referred to simply as the “scallop.” Why Scallops are a Delicacy: Taste: Scallops have a naturally sweet and slightly briny flavor. Texture: The texture is tender and slightly chewy, making them a…

Garibihoe || Scallops, 가리비회

[k-cuisine]

Buchujeon || Chive Pancake, 韭菜煎饼, 韭菜煎餅, にらのチヂミ, 부추전

Buchujeon is a popular Korean pancake made with plenty of chives. It’s a simple yet delicious dish that’s perfect for any occasion. Ingredients: Chives All-purpose flour Water Egg Salt Vegetable oil Instructions: Prepare the Chives: Wash the chives thoroughly and cut them into bite-sized pieces. Make the Batter: Mix all-purpose flour, water, egg, and salt to form a batter. Combine…

Buchujeon || Chive Pancake, 韭菜煎饼, 韭菜煎餅, にらのチヂミ, 부추전

[k-cuisine]

Sogogiyukgaejang || Spicy Beef Soup, 香辣牛肉汤, 香辣牛肉湯, 牛肉のユッケジャン, 소고기육개장

Sogogiyukgaejang is a hearty and spicy Korean soup that’s perfect for a cold day. It’s made with tender beef, vegetables, and a flavorful, spicy broth. Key Ingredients: Beef brisket Napa cabbage Green onions Garlic Ginger Gochugaru (Korean chili powder) Soy sauce Beef bone broth How to Make Sogogiyukgaejang: Prepare the Beef: Cut the beef brisket into bite-sized pieces. Sauté the…

Sogogiyukgaejang || Spicy Beef Soup, 香辣牛肉汤, 香辣牛肉湯, 牛肉のユッケジャン, 소고기육개장