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How to Cook dishes from Korea
Korean food is based on noodles, rices, meat, vegetables and tofu
(known in Korea
as "dubu").
Meals are usually served with many side dishes ("banchan"),
as well as steamed rice, soup and kimchi (fermented vegetables, most often
cabbage but sometimes cucumber or radish). Spices and seasonings are
widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and
soy sauce.
Some popular Korean recipes and dishes include:
- Bulgogi - Literally translated from
Korean,
Bulgogi means "fire meat". The dish consists of beef, shredded or thinly sliced,
then cooked on a grill. Other meats may be substitued to create variations:
chicken ("dak bulgogi"), pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").
- Galbi (or Kalbi) - Beef or pork ribs cooked on charcoal. A similar dish made using seasoned
chicken is known as "dakgalbi".
- Gamjatang - A spicy soup made using pork spine, potatoes and other vegetables,
and green onions, hot peppers and sesame seeds.
- Gujeolpan - Literally translated from
Korean,
Guljoelpan means "dish of nine dishes". This is a very elaborate meal, traditionally
eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections,
each containing meats and vegetables of a different type and color, and a ninth center section
containing small pancakes.
- Hoe - Thinly sliced raw fish, similar to Japanese cuisine's sashimi.
The fish is usually dipped in a sauce,
either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce,
then wrapped in green leaves, and served on a bed of
dangmyeon (cellophane noodles).
- Japchae - Boiled potato noodles with spinach, beef, onion and carrots.
- Jeongol - A stew made using seafood and vegetables.
- Jokbal - Pig's trotters cooked in
soy sauce and spices, deboned, and served with a shrimp sauce.
- Kalguksu - Boiled flat noodles, usually in a broth containing
anchovies and zucchini (courgettes).
- Kimchi jjigae - A soup made using kimchi, pork and tofu.
- Kongnamul-bap - Soybean sprouts served over rice.
- Kongnamul-guk - A soup made from soybean sprouts.
- Maeuntang - Hot and spicy fish soup.
- Makchang - Grilled pork intestines, somewhat similar to chitterlings.
- Ramyeon - The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.
- Samgyeopsal - Pork belly (similar to bacon), flavored and seasoned with garlic,
sesame oil and salt,
cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with
cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and
spring onion salad, are common accompaniments.
- Sannakji - A small
octopus, cut in pieces, lightly seasoned and served. The
octopus pieces are usually still moving on the plate when the dish is served!
- Tteok - A sweet dessert made from glutinous rice flour - there are hundreds of different variations.
- Yukhoe - Raw beef, topped with a raw egg yolk,
and seasoned with
black pepper,
garlic,
gochujang (red chili paste),
green onion,
nashi pear,
sesame seed and
sesame oil,
soy sauce and
sugar.
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