korean foods

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Haemul Pajeon Korean savory pancake with green onions, seafood, including clams and squid. The combination between the soft texture of seafood and the crunchiness provided by green onions allows for the flavor to shine through. People often have haemul with Makgeolli (traditional white rice wine) when it rains. Raindrops hitting a windowsill or falling to earth sounds like sizzling when you cook this savory korean pancake. It's why people are compelled to eat haemul pjeon whenever they hear the sound.


Bossam can be eaten by coating it with ssamjang, salted shrimp, and then wrapping it in lettuce and perilla leafs. Bossam is a Korean favorite food. Bossam Alley is a street in Seoul with many bossam restaurants. Haemul Pajeon, a Korean savory pancake, is made with green onions, seafood (including clams) and served with a vinegar-soy sauce. You can taste the seafood's chewiness and green onion crunch as you chew. On rainy days, haemul pajeon is often eaten with Makgeolli (traditional rice wine).


Naengmyeon stands for cold noodles. They can be divided in two types: Pyeongyang & Hamheung. Each dish is different and each has its own distinct flavor. Pyeongyang can be called'mul' (water naengmyeon) because it's made in plain broth. While hamheung can be called 'bibim’ (mixed naengmyeon) because it contains red pepper paste. The noodles come with cucumber, pear, slices of pickled ginger, and half a cooked egg. You can also add mustard and white vinegar for an additional zing.

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best korean bbq new york

best korean bbq new york


Naengmyeon can be translated as cold noodles. They can be divided into Pyeongyang, and Hamheung. Each dish has a distinct taste that makes them distinctive. Pyeongyang has been called'mul (water) naengmyeon since it is served with plain broth. Hamheung however, is known for being 'bibim(mixed)' naengmyeon as it is made using red pepper paste. The noodles are served with cucumbers, pickled red radish and slices of pear with half a hard boiled egg. To add more zing, you can use white vinegar or mustard.

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Koreans can enjoy noodles at any hour of the day. The variety of noodle recipes is impressive and have great taste. I highly recommend you try all of these noodle recipe in this section.

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korean bar food


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.

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A sauce with sesame oil and pepper will enhance the flavor of the pork. This recipe calls for the addition of kimchi, onions, kimchi, grilled garlic, as well as sliced lettuce. Samgyeopsal first appeared in Kaesong in the early 20th-century. Chimaek is a Korean favorite. It is a Korean national dish. Deep-fried flour is used to fry the chicken wings and thighs, creating a distinctive sound when you chew them. To enjoy the authentic taste of the cuisine, wrap the meat in lettuce, kimchi or perilla leaves, and then dip it into the dipping sauce. To serve with bossam, you can use ssamjang sauce or saeujeot.

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