Korean Food
The one thing that strikes you about Korean food are the side
dishes that accompay each meal.
Up to fifteen little side plates with an array of pickles,kimchi
and sauces to complement your meal.
Most Korean food is eaten from the centre of the table served with a bowl of rice and depending on dishes served fresh salad leaves will be present.
dishes that accompay each meal.
Up to fifteen little side plates with an array of pickles,kimchi
and sauces to complement your meal.
Most Korean food is eaten from the centre of the table served with a bowl of rice and depending on dishes served fresh salad leaves will be present.
Korean Barbecue
Everyone has heard of the barbecue, in Korea the barbecue is a daily part of Korean food and a very popular way to eat. When served in a local barbecue house you have the choice of seafood, rare tender beef, bulgogi: marinated beef strips. pork strips or the famous pork bacon a sliced pork belly, with a distinct, succulent flavour.The barbecue hot plate will be set into your table or if outside a version similar to the fire pit grills are used similar to the one on the left though this is a fairly newer version, those you will see in Korea are usually raised to come to table level and have been used for many years through the family line.
Korean Side Dishes
Your host will offer dishes varying from pickled daikon, various kimchii, crispy and marinated whitebait, shredded seaweeds, "kochujang" the national red pepper paste and "doenjang" the local soybean paste.
Fresh leaves are served and morsels of the meat are dipped in the sauce of your choice then rolled up with choice of kimchi. A great way to barbecue and to enjoy Korean food and so much more wow factor when the array of dishes are laid out it also has great visual appeal as well as being very pleasing to the tastebuds!
Fresh leaves are served and morsels of the meat are dipped in the sauce of your choice then rolled up with choice of kimchi. A great way to barbecue and to enjoy Korean food and so much more wow factor when the array of dishes are laid out it also has great visual appeal as well as being very pleasing to the tastebuds!
Bibimbap !!
The national Korean food dish is the Bibimbap,
tonguetwister of a name and a very nourishing meal that Korean food is famous for, comprising boiled rice topped by vegetables...must include beansprouts, cabbage, seaweed, shiitake mushrrooms , carrots,and julienne of cucumber, sliced bulgogi beef strips and a fried egg. The idea is to pour over seaweed soup and stir in as much of the "kochujang" or red pepper paste as you can stand, the locals love it!
The Koreans took a liking to the red pepper with zest. This was introduced by the Japanese in the 17 century and led to changes in kimchi flavours and the development of the red pepper paste or kochujang which is so predominant in Korean food. This is the daily condiment which will be used with almost every dish, I did not see one dish while I was there where it was either not served or was not the feature of a dish.
tonguetwister of a name and a very nourishing meal that Korean food is famous for, comprising boiled rice topped by vegetables...must include beansprouts, cabbage, seaweed, shiitake mushrrooms , carrots,and julienne of cucumber, sliced bulgogi beef strips and a fried egg. The idea is to pour over seaweed soup and stir in as much of the "kochujang" or red pepper paste as you can stand, the locals love it!
The Koreans took a liking to the red pepper with zest. This was introduced by the Japanese in the 17 century and led to changes in kimchi flavours and the development of the red pepper paste or kochujang which is so predominant in Korean food. This is the daily condiment which will be used with almost every dish, I did not see one dish while I was there where it was either not served or was not the feature of a dish.
Korean Hobak-juk or Congee
Also found in the daily Korean food culture are rice porridge or congee typically with squash known as hobak-juk, this congee is served thicker than the Vietnamese and Chinese styles and is almost creamy.
Typically eaten as a breakfast dish it is very sustaining always served with various kimchii and salted small fish, you will be able to do a full days work on one bowl of this, if you can get up from the table!
There is a lot of Japanese influence felt in Korean food, there are many similar dishes such as the gim bap which is an evolution of the nori roll, but will be rolled around such things as ham and tuna, and taste nothing like the Japanese version! To accompany the gimbap, side plates of kimchii and pickles are served ...you know you have stepped out side of Japan and this is truly Korean food.
Also with a definite Japanese influence are the noodle soups which are a popular lunch street dish, and again served with various versions of kimchii and chilli pastes , a defining daily element of Korean food.
Typically eaten as a breakfast dish it is very sustaining always served with various kimchii and salted small fish, you will be able to do a full days work on one bowl of this, if you can get up from the table!
There is a lot of Japanese influence felt in Korean food, there are many similar dishes such as the gim bap which is an evolution of the nori roll, but will be rolled around such things as ham and tuna, and taste nothing like the Japanese version! To accompany the gimbap, side plates of kimchii and pickles are served ...you know you have stepped out side of Japan and this is truly Korean food.
Also with a definite Japanese influence are the noodle soups which are a popular lunch street dish, and again served with various versions of kimchii and chilli pastes , a defining daily element of Korean food.
