Godeungo Jorim consists of mackerel simmered in spicy seasoning. You can enjoy braised mackerel even if you don't like the fishy smell and taste. The recipe for braised mackerel is simple. Put the sliced carrot in a pot. Next, add the mackerel pieces. Just braise it for 10-15 minutes. Nakji Bokkeum refers to stir-fried, octopus covered in a spicy sauce. Stir-fried Octopus is best eaten with rice. Nakji bokkeum can be ordered in restaurants either as a table-side dish or as a separate meal.
Noodles play a central role in Korean cuisine. Many noodles-based dishes have been developed over time. The shape of long noodles is a sign of good fortune, wealth and health. This is why they are so popular at weddings and birthdays. Japchae can be translated to Korean as "noodles mixed together with various veggies". It is made using sweet potato starch noodles. The dish can then be seasoned with soya sauce. Japchae comes from a food gifted by a civil official to the Joseon Dynasty. It is believed that the king loved japchae and that it was his favorite dish.
Chimaek is served in nearly every Korean restaurant. This is the country's national dish. The chicken wings or thighs are deep-fried with flour, which makes a rustling noise when they're chewed. For the best taste, wrap a piece with lettuce, kimchi, perilla leaves and dip in the dipping marinade. You can serve bossam with ssamjang, saeujeot or both.
Gimbap consists of dried seaweed that has been rolled up with white Rice and various ingredients, such a pickled radish carrot, egg or burdock. It can be cut into bite-sized pieces. It's ideal for taking on the road or eating at picnics. Gimbap has a name that reflects the main ingredient. Tuna-gimbap contains canned tuna, mayonnaise or sesame oil, as well other ingredients such as cheese, beef gimbap, and kimchi.
Naengmyeon is a Korean word for cold noodles. They can be divided into two types: Pyeongyang or Hamheung. Each dish is unique and has its own taste. Pyeongyang is called'mul' water naengmyeon, because it is served in plain broth. Hamheung is called 'bibim (mixed), naengmyeon due to the addition of red pepper paste. With half of a boiled eggs on top, the noodles are served with pickled radish slices, cucumber, and pear. You can add white vinegar or mustard for an extra kick. Sundubu jjigae's classic recipe is simply made with tofu in broth. This is known as Chodang tofu. Sundubu jjigae with red pepper oil or red pepper powder is more popular and well-respected.
Gimbap can be described as a dish made from dried seaweed and white rice. It is made with various ingredients, such as pickled radishes, carrots, eggs and burdock. You can then cut it into bite-sized pieces. This is great for traveling and picnics. Gimbap is named according to the main filling. Tuna gimbap includes canned tuna and mayonnaise as well as sesame leaf and other vegetables. However, there are many other fillings such cheese, kimchi or beef gimbap. It is unclear where bibimbap came from, however it is likely that it was passed down through ancestral rites. Tteokguk, which is beef broth cooked with rice cake, is also known as teokguk. It is most popular during the Lunar New Year's Day holiday, which is one among the biggest holidays in Korea.
It is often served with salt in Seoul, Gyeonggi Province. In Gyeongsang Province such as Busan and Ulsan people often eat it with Makjang (or Ssamjang) which is a sauce made with gochjang and doenjang. Chojang, which is a spicy sweet chilli pepper sauce, are the most preferred dipping condiments in Jeolla Province (Gwangju Metropolitan City). Chungcheong Province prefers to eat soondae with a salty fermented shrimp marinade. Bingsu, an ice dessert from Korea made from ice shaving & sweetened red peppers, is a very popular choice. Koreans are quick to respond with their favorite summer sweet: bingsu.