Korean cuisine is one of the most loved around the world. According to an Instagram study, it ranked fourth among the most popular international cuisines. Korean foodies are now craving an experience. The experience is as important as the food.Korea's four seasons offer a wide variety of seasonal dishes that use local ingredients at their best in fall, spring, and winter. Koreans can enjoy spring greens that are not available in the long winter. They can cool off with cold foods or replenish their energy with high protein ingredients in the summer heat.
Tteokguk can be made by cutting up Garae Tteok (a long strip of ricecake dough) which is used to represent a long life. You can also cut it into round coins-like shapes which represent wealth. Koreans celebrate the one-year celebration by eating rice cake soup. This symbolizes wisdom and wealth. Noodles are a main feature of Korean gastronomy. Many noodle-based dishes and recipes have been created over the years. The long noodles symbolize wealth, happiness, health and love. These noodles are loved by many people at weddings and other celebrations. They bring good luck and energy for the future.
Korean cuisine has a long and rich history of fermentation. This is what makes it so unique and delicious. These recipes vary from light and tangy dishes to more complex ones. Korean food is a delicious and easy way to fall in adore with. Bulgogi, another Korean specialty in barbecued meats, is also a popular choice. Bulgogi is most commonly made from beef. However, thin strips can be made with chicken or pork.
Bossam can also be eaten with ssamjang or salty shrimp. Then, it is wrapped in lettuce and perilla leaves. Bossam has always been a favourite Korean food. Bossam Alley, an area in Seoul that's full of bossam eateries, is proof of this. Haemul Pajeon Korean savory pancake is made with green onions and seafood. The combination of the crunchy texture of green onions and the chewy texture seafood makes it so that the flavors are clear as you chew. On rainy days, people often enjoy haemul paneon with Makgeolli, a traditional rice wine.
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. Sikhye's malted-barley powder contains many enzymes that assist the digestive process. This makes it an attractive choice for holiday and feast day meals after eating a lot. Samgyeopsal also makes a great dish for picnics and barbecues. Koreans are known for not seasoning slices of pork belly meat prior to grilling.
Bossam is made by wrapping it in lettuce, perilla leaves and dipping it into ssamjang. Bossam has been a popular Korean food for many years, as is Bossam Alley in Seoul, which is home to many bossam restaurants. Haemul Pajeon (or Korean savory pancake) is made with green onion and seafood. It's served with a vinegar soy glaze. The combination of the chewy texture and crunchiness from green onions makes the flavor shine through when you chew. Haemul pajeon is often served with Makgeolli (traditional rice wines) during rainy days.
Godeungo Jorim means mackerel cooked in spicy seasoning. Braised mackerel is delicious even for those who don’t enjoy fishy smells and tastes. The recipe is quite simple. In a saucepan, combine the radish slices with the mackerel filets. Then, pour the seasoning mixture, which includes red pepper powder, chopped green onions and minced garlic, over the top. You can then braise the fish for around 15-20 minutes.