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Types of Korean Food

Types of Korean Food

Jeon
(pan-fried dishes)

Mushroom, zucchini, fish fillet, oyster, or green pepper with ground meat filling are thinly coated with flour, dipped in a beaten egg, and then pan-fried. There are also pancake-type jeon: mung bean powder, wheat flour or grated potato is used to make batter, and green onion, kimchi, or chopped pork are stirred in, then fried.

Jjim and Jorim
(simmered meat or fish)

Jjim and jorim are similar. Meat or fish are simmered over low heat in soy sauce flavored with other seasonings until tender and tasty. Jjim also refers to a steamed fish.

Gui
(broiled or barbecued dishes)

Bulgogi (thin-sliced marinated beef) and galbi (marinated beef ribs) are well-known examples of gui. Fish are often broiled, too.

Jjigae and Jeongol
(stew and casserole)

Less watery and containing more substance to chew than soup, these dishes can be the main part of a meal. Soybean paste stew is a very popular jjigae. Jeongol is usually cooked in a casserole dish on a fire at the dining table. Noodles, pine mushroom, octopus, tripe, and vegetables are favored substances to make jeongol.

Bap
(boiled rice)

Staple of the Korean diet. Barley, beans, chestnut, millet, or other grains are often added for special taste and further nutritional value.

Guk and Tang
(soup)

The Korean table is never complete without soup. Vegetables, meat, fish and shellfish, seaweed, and even boiled cow bones are used to make guk and tang.

Juk
(porridge)

Sometimes a delicacy, sometimes a restorative. Pine nuts, red beans, pumpkin, abalone, ginseng, chicken, vegetables, mushrooms and bean sprouts are the most popular ingredients.

Jeotgal
(seafood fermented in salt)

Fish, clams, shrimp, oysters, fish roe, or selected fish organs are popular for making jeotgal. Very salty. A pungent side dish in itself with boiled rice, it is sometimes added in making kimchi or used to season other foods.

Namul
(vegetable or wild green dishes)

The Korean diet includes hundreds of vegetable and wild green dishes called namul, and a visit to a Korean marketplace shows a huge variety of unusual greens. Namul is usually parboiled or stir-fried and seasoned with combinations of salt, soy sauce, sesame seeds, sesame oil, garlic and green onion.

Hoe
(raw fish)

Sliced raw fish is becoming popular around the world. Tuna, croaker, flatfish, oysters, skate, sea cucumber, abalone, sea urchin, and squid are popular in Korea -- and sometimes raw beef. Sesame leaves or lettuces are common garnishes, and choices of thin-sliced ginger, mustard or red pepper paste sauce provide pungency. Hoe is pronounced "hwey."


 
 

  Korean Food Information  
   The characteristics of Korean food
For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways t…
   About Korean Food
About Korean Food Korean Food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their dise…
   Korean Seasonings
Korean Seasonings In the past, every Korean household would make soy sauce, doenjang soybean paste and gochujang red pepper paste. These three are the most important seasonings in the Korean diet, so preparing them well is another important annual task along with making kimchi. Each Korean household would keep a series of large and small crocks or earthenware jars in their backyards to contain soy sauce, soybean paste, red pepper past…
   Types of Korean Food

Types of Korean Food Jeon (pan-fried dishes) Mushroom, zucchini, fish fillet, oyster, or green pepper with ground meat filling are thinly coated with flour, dipped in a beaten egg, and then pan-fried. There are also pancake-type jeon : mung bean powder, wheat flour or grated potato is used to make batter, and green onion, kimchi, or chopped pork are stirred in, then fried. Jjim and Jorim (simmered meat or fish) Jjim and jorim are similar. Meat or fish are simmered over low heat in soy sauce flavored with other seasonings until tender and tasty. Jjim also refers to a ste…

   Kimchi

Kimchi Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi, somewhere from late November through early December. This nationwide annual event is called gimjang . The introduction of red pepper from Europe, through Japan, in the 17th century brought a major innovation to kimchi and to the Korean diet in general. There are now more than 160 kimchi varieties differentiated by region and ingredients. Kimchi is the …

   Traditional Snacks

Traditional Snacks Koreans have developed a variety of traditional sweets and beverages which make nutritious snacks and delicious desserts. Tteok (Traditional Rice Cake) Tteok is traditional Korean cake made from rice powder. Koreans prepare it for festive occasions such as birthdays and weddings as well as for ancestral memorial services. They also have it on seasonal occasions such as seollal (Lunar New year's Day) and chuseok (Korean Thanksgiving Day). Koreans have the custom to prepare tteok when they move residence, and distribute a plateful to the new neighb…

   Popular Snacks

Popular Snacks Any time you pass by shopping districts, traditional markets, back streets of areas bustling with crowds, tourist spots or college towns, you will come across street vendors, canopy wagons or flour food eateries offering snacks popular among a wide range of age groups. They often serve as an inexpensive meal for Koreans in a hurry or for tourists who want to partake of the local culture. Ramyeon Korean-style ramen noodles. Besides classic ramyeon , there are a variety of others such as seafood-added ( haemul ramyeon ), kimchi-added, etc. Instant varieties…

   Traditional Korean Teas
Traditional Korean Teas Green tea was first introduced to Korea during the reign of Queen Seondeok (632 - 647) of the Silla Kingdom (57 B.C. - A.D. 935). Tea helps ward off drowsiness and invigorates one's mind and body, so Buddhist monks used it as an aid in cultivating their minds. It was during the Goryeo Dynasty (918 - 1392) when Buddhism was at its peak on the peninsula that dado ("way of tea") was developed, a protocol to guide …
   Traditional Liquors & Wines

Traditional Liquors & Wines Traditional Korean drink is made chiefly from rice, other grains, sweet potatoes, etc., usually with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties. Famous cheongju is a yakju and popular makge…

   Kalbi (Korean BBQ)
Ingredients Marinade: 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (…
   Mool Naeing Myun
Mool Naeng Myun Recipe Ingredients: One package of buckwheat noodles from a Korean grocery store - ask for naeng myun - the list of ingredients may read "buckwheat noodles" or may include a few other ingredients like "sweet potato starch," "wheat," and "salt." One carton of organic chicken or organic beef broth Sea salt Vinegar (brown rice vinegar is best, white vinegar will do) One cucumber, peeled, seeded with a spoo…
   Kimchi
This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes. Prep Time: 30 minutes Cook Time: 72 hours Ingredients: 10 cups of water 2 Napa cabbages, washed and cut into 2-inch squares 1 cup coarse salt (or kosher or sea salt) 1 Tbsp fi…
   Korean Spicy Tofu Soup
Like many Korean stews, soondubuchigae can be adjusted for very different spice levels and flavor preferences. Many Korean people like their soondubu with pork and kimchi, and I do admit that it's a delicious combination. But most of the time I crave it with clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the version in the photograph, and added enoki mushrooms at the end. In restaurants, soondubuchigae is served in traditio…
   bulgogi (Korean BBQ)
Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 clove garlic, minced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 pound beef top sirloin, thinly sliced 1 carrot, julienned 1 green onion, chopped 1/2 yellow onion, chopped Directions In a large resealable plastic…
   Bibimbap
Ingredients Steamed white rice Bulgogi, recipe follows 1 carrot, julienned Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt 1 egg, cooked over easy 1 tablespoon sesame seeds 1 tablespoon dark sesame oil Soy s…
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