Kimchi (fermented vegetables)
One of the oldest and probably the most essential dishes in Korean cuisine, kimchi is a spicy and sour dish made up of fermented vegetables. It is prepared with various kinds of ingredients, but the most common main ingredient is cabbage. Kimchi is popular among foreigners for its unique flavor, as well as its high nutritional value, fiber content and low calorie content. However, for Koreans, it is most popular due to its significant cultural value. Without kimchi, dinner is considered incomplete.
Ddukbokki (spicy rice cake)
Ddukbokki, also spelled tteokbokki, is a common spicy Korean food made of cylindrical rice cakes, triangular fish cake, vegetables, and sweet red chili sauce. It is often sold by pojangmacha (street vendors). People enjoy ddeukbokki for the combination of spicy and sweet flavors.
Sundubu-jjigae (soft tofu stew)
Served in a large stone bowl, sundubu-jjigae is a common spicy Korean stew generally made of dubu (tofu), vegetables, mushrooms, seafood, beef or pork, and gochujang (chili paste). Depending on the chef and region, some ingredients are removed, substituted or added to the mix. Though different variations exist, traditionally, a raw egg is placed on top of the stew and mixed with the soup before serving to add additional flavor to the dish.
Bibimbap (mixed rice)
Bibimbap is essentially a bowl of mixed ingredients including, but not limited to, rice, namul (seasoned and sautéed vegetables), mushrooms, beef, soy sauce, gochujang (chili pepper paste), and a fried egg. The ingredients found in bibimbap vary by region, and the most famous versions of the dish are found in Jeonju, Tongyeong, and Jinju.
You must be logged in to post a comment.