of the Korean Food
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. These are also pancake-type jeon: mung bean
powder, batter, and green onion, kimchi, or chopped pork are stirred
in, then fried.
(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 dish.
(broiled or barbecued dishes)
Bulgogi(thin-sliced, marinated, and barbecued beef) and galbi(marinated
beef ribs) are well-known examples of gui. Fish are often broiled,
Sliced raw fish is becoming popular around the world. Tuna, croaker,
flatfish, oyster, 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,
wasabi mustard or red pepper paste sauce provide pungency. Hoe is
Sometimes a delicacy, sometimes a restorative. Pine nuts, red beans,
pumpkin, abalone, ginseng, chicken, vegetables, mushrooms and bean
sprouts are the most popular ingredient.
and Jjigae (casserole and stew)
Less watery and containing more substance to chew than soup, these
dishes can be the main part of a meal. Jeongol is usually cooked
in a casserole dish on a fire at the dining table. Noodles, pine
mushroom, octopus, tripe, and vegetables are favored substance to
make jeongol. Soybean paste stew is a very popular jjigae.
Garlic, sesame leaves, radish and cucumber are pickled in soy sauce,
soy been paste or hot pepper paste to make jangajji. Before serving,
the pickled vegetables are cut into slices and sometimes mixed with
(vegetable or wild-greens dishes)
The Korean diet includes hundreds of vegetable and wild-greens dishes
called namul, and a visit to a Korean marketplace shows a huge variety
of usual greens. Namul is usually parboiled or stir-fried and seasoned
with combinations of salt, soy sauce, sesame seeds, sesame oil,
garlic and green onion.
(Seafood fermented in salt)
Fish, clams, shrimp, oyster, 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.
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.
Staple of the Korean diet. Barley beans, chestnut, millet or other
grains are often added for special taste and further nutritional
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 calling Gimjang.
The introduction of red pepper to Korea 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, most of them quite spicy.
Kimchi is the basic side dish at every Korean meal; it is also an
ingredient in other popular dishes such as kimchi stew, Kimchi pancakes,
kimchi fried rice and kimchi ramyen(ramen noodles). Kimchi is being
widely tried in various ways in an effort to create new taste and
flavors. These days kimchi is gaining popularity worldwide for its
nutritional value and disease-prevention effect.