Food blog,Knowledge of cooking for family,delicious dishes every day: 50 Most Popular Korean Foods

Doenjang jjigae

SOUTH KOREA, ASIA

4.2

(10)

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The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a flavorful broth that is enriched with rice water, anchovies, kelp, and a generous amount of soybean paste.

The usual additions include different vegetables such as zucchini, onions, scallions, and radishes, as well as tofu, meat, or seafood. Doenjang jjigae is one of the most common stews in Korean cuisine, and it is usually served with rice on the side.

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MAIN INGREDIENTS

STEW

Gamjatang

JEOLLA PROVINCE, SOUTH KOREA

n/a

(8)

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Gamjatang is a flavorful Korean stew made with pork spine and potatoes as the key ingredients, along with bean paste, chili powder, and garlic which are also simmered in the pot. The dish is usually topped with sesame leaves and served with a bowl of rice on the side.

Gamjatang has origins in the Incheon area, famously full of construction workers who used to cook it throughout the day so it could be consumed when they would finish working. The stew would often be paired with a few shots of cold soju. Today, gamjatang is a popular hangover cure in Korea, and it has spread to other territories such as Europe, USA, and Southeast Asia.

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MAIN INGREDIENTS

WHERE TO EAT THE BEST GAMJATANG IN SOUTH KOREA

PANCAKE

Bindaetteok

SOUTH KOREA, ASIA

4.0

(6)

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Bindaetteok is a savory mung bean pancake which first appeared in a cookbook in the 1670s under the name binjatteok. Originally, it was topped with savory chunks of pork and was mainly enjoyed by the rich, while the plain varieties were reserved for the lower social classes.

Next to ground mung beans, modern-day bindaetteok usually employs a wide variety of other ingredients such as cabbage kimchi, sprouts, onions, glutinous rice, or ground pork. Fried in shallow oil, bindaetteok is best eaten fresh when it is still crispy on the exterior.

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MAIN INGREDIENTS

WHERE TO EAT THE BEST BINDAETTEOK IN SOUTH KOREA

DUMPLINGS

Songpyeon

SOUTH KOREA, ASIA

4.1

(7)

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Songpyeon are steamed South Korean rice cakes consisting of a rice flour shell which is tinted and wrapped around various fillings such as mung bean or sesame powder as well as creamy red bean or chestnut paste. The cakes are formed into half-moon shapes and are usually steamed on a bed of pine needles, which impart flavor and keep the cakes separated.

Songpyeon are traditionally served during Chuseok festival, the annual celebration of a good harvest season.

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DEEP-FRIED DESSERT

Yakgwa

SOUTH KOREA, ASIA

4.1

(10)

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Yakgwa is a deep-fried Korean dessert that is prepared with wheat flour and sesame oil. Traditionally shaped into round or floral forms, the cookies are occasionally spiced, and after frying, they are doused in a sweet, honey-infused syrup. The name yakgwa roughly translates as medicinal confectionery, allegedly because honey was once considered a health remedy.

This ancient Korean dessert is believed to have originated during Later Silla era, and it was traditionally served on various festivities and special occasions.

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NOODLE DISH

Kalguksu

SOUTH KOREA, ASIA

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Kalguksu is a favorite summertime dish of many South Koreans, usually served during rainy seasons and on windy summer days. It consists of handmade wheat flour and egg noodles in a broth that is usually made with shellfish, dried anchovies, and kelp.

The noodles are cut with a knife, giving the dish its name, kalguksu, which literally means knife noodles. Although seafood kalguksu is the most popular variety, there are other versions of kalguksu such as spicy (jjanppong kalguksu), chicken (dak kalguksu), and mushroom kalguksu (beodeot kalguksu).

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WHERE TO EAT THE BEST KALGUKSU IN SOUTH KOREA

PORK DISH

Jokbal

SOUTH KOREA, ASIA

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(4)

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Jokbal is a popular South Korean dish consisting of boneless seasoned and steamed pig's legs. The meat is usually seasoned with a combination of soy sauce, ginger, and black taffy, giving the dish a unique flavor. Jokbal is traditionally served with side dishes such as kimchi, buchu, and shredded radish, while the condiment of choice is usually ssamjang, which is a combination of fermented bean paste and pepper.

It is recommended to serve jokbal wrapped in lettuce leaves.

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MAIN INGREDIENTS

WHERE TO EAT THE BEST JOKBAL IN SOUTH KOREA

SIDE DISH

Gim gui

SOUTH KOREA, ASIA

4.2

(18)

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Gim gui is a simple, yet delicious Korean side dish consisting of crispy and salty roasted seaweed. The dish is a common item in numerous bento boxes due to its great flavor and hefty doses of fiber, vitamins, minerals, and protein. Many people like to consume gim gui with a cold beer on the side because of its overpowering saltiness.

Although gim gui can nowadays be found in most grocery stores, in the past, every Korean cook used to roast his own seaweed. When beer is not available, it is recommended to pair gim gui seaweed with freshly steamed white rice and consume the whole thing as a nutritious snack.

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HERBAL INFUSION

Yuja-cha

SOUTH KOREA, ASIA

4.1

(7)

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Yuja-cha is a Korean citrus infusion that is mostly enjoyed during winter. It is made with yuya—a lemon-like citrus fruit native to China that was brought to South Korea during Tang dynasty. The tea can be prepared by mixing fresh sliced fruit with sugar and then combining it with warm water.

The other way is to make a fruit preserve (yuja-cheong), which usually consists of sliced yuya, honey or sugar, and water. The tea is then prepared by dissolving the preserve in water. This warming tea should be enjoyed warm and is often claimed to be a soothing health remedy.

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SIMILAR HERBAL INFUSIONS

Rooibos Tereré Mate de Coca Omija-cha Daechu-cha

VEGETABLE SOUP

Naengguk

SOUTH KOREA, ASIA

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(3)

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Naengguk is a common name for a group of South Korean cold soups that are usually consumed during summer. It is believed that there is no better refreshment than a bowl of cold naengguk on a hot summer day. The soups are typically divided into two main categories: for the first one, cold water is combined with vinegar and ingredients such as cucumbers, spring onions, garlic, wakame, or nori seaweed.

The second category of naengguk is reserved for soups that benefit health, such as the ones made with sesame, soybeans, or chicken. Naengguk first appeared in the 12th century in a poem written by Yi Gyu-bo, where it was referred to as soup with sunchae and was praised for its refreshing, clear flavor.

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MAIN INGREDIENTS

RICE DISH

Kimchi bokkeumbap

SOUTH KOREA, ASIA

4.1

(14)

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Kimchi bokkeumbap is a simple and flavorful South Korean dish made with a combination of fried rice and kimchi. It is considered to be a great way to use leftover kimchi. The dish can also be enriched with additional ingredients such as meat, vegetables, and soy sauce.

In most cases, kimchi bokkeumbap is topped with a fried egg before serving, although it can also be garnished with sesame seeds, finely chopped green onions, or gim. Because it is very easy to prepare, inexpensive, and comforting, the dish is a favorite amongst South Korean students.

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