Hotteok street snacks are loved by many tourists and have been enjoyed for generations by Korean children. On many streets across Seoul, you will find stalls selling the flour dough mixed with sugar syrup. It is hard to forget about the sticky and chewy rice cakes, dipped in the spicy sauce. This well-known street food was featured in the Korean cookbook during the 19th Century and became an iconic culinary item of this country.
Stir-fried translucent pasta has been a favorite of mine since childhood. Korean stir-fried sweet potato noodles are amazing. They're chewy and mixed with vegetables, onions, mushrooms, and sometimes meat. I found this dish for the first time in Myeongdong's busy shopping district. This combination of spicy stir-fried Octopus, spicy daikon/radish kimchi, plain rice, seaweed gimbap and spicy octopus is an amazing one.
A Korean legend about miyeok Guk explains why Koreans believe it is a food that signifies birth. The Goryeo Koreans believed that whales ate seaweed to recover after childbirth. So they cooked for pregnant women. It's easy to make ice-cream because it's gratted with a knife. The ice cream's flavor can be enhanced by condensed-milk toppings and various Korean fruits. For many toppings, you may also request cakes and candies.
This is Korean-styled Fried Chicken. Although you can find fried Chicken in all countries, Korean Fried Chicken is unique because it uses unique seasonings, such as sweet chili (Yangnyeom), or soy sauce ("Ganjang”). Bossam, which is pork belly or pork neck cooked in broth, is made by boiling the meat with various herbs and garlic. Because bossam goes well with kimchi it is usually prepared right after Gimjang. Gimjang is a Korean tradition when large amounts of kimchi are made for winter.
I was very excited to taste the Korean hangover soup when I arrived in South Korea. It was served in a steaming hot earthenware bowl. The broth comes unseasoned and unsalted. You can adjust the seasonings by adding salt, chili paste, and extra green onion to suit your taste. Get together a group of friends for a meal that is cooked right at the table. Korean barbecue brings the gas grill to the table. Here, guests can cook their own meats using a charcoal or gas stove. To spice things up, thinly sliced meats like bulgogi or sirloin are prepared marinated and ready for cooking.
Naengmyeon refers to cold noodles. They can be divided into Pyeongyang (or Hamheung) types. Each dish is distinctive because it has its own flavor. Pyeongyang, which is made with water, is known as "mul" (water) Naengmyeon. Hamheung, on the other hand is made with red pepper paste and is called "bibim" (mixed). The noodles come with cucumber, pear, pickled radish slices and half a boiled yolk. For an added zing, white vinegar and mustard may be used. Sundubu Jigae in its original form is made from plain tofu and broth. It is also known as Chodang Tofu. Sundubu Jjigae is a more popular version of the dish, which includes red pepper oil and red chili powder.
According to a Korean anecdote, miyeok Guk is believed to be a food that symbolizes birth. The Goryeo Koreans believed seaweed was a way for whales to recover from childbirth. Therefore, they cooked it for pregnant women. Because the ice cream is made with grated coconut milk, it is very easy to make. You can add various Korean fruits or condensed milk toppings to enhance the flavor. You can request candies and cakes to add a variety toppings.