The city, translated.
SEOULIAN desk · FOOD
Ingredients, fermentation, regional dishes, dining customs, and the people who keep Korean food moving.
30 published stories in this section.
30 stories · Page 2 of 2
Samgye-tang (Korean: 삼계탕), or "ginseng chicken soup" is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube, mung bean, and ginseng. It is traditionally considered to be a health food. Samgye-tang is a representative summer health food.
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Seolleongtang (Korean: 설렁탕) or ox bone soup is a Korean tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.
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Gomguk (Korean: 곰국), gomtang (곰탕), or beef bone soup refers to a soup in traditional Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth tends to have a milky color with a rich and hearty taste.
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Gimbap (Korean: 김밥; lit. 'seaweed rice'; IPA: [kim.p͈ap̚] ), also romanized as kimbap, is a Korean dish made from bap (cooked rice), vegetables, and optionally, cooked seafood or meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices.
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Mandu (Korean: 만두), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea.
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Jeon (Korean: 전) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, and other ingredients, and coating them with wheat flour and egg wash before frying them in oil. Jeon can be served as an appetizer, a banchan (side dish), or an anju (food served and eaten with drinks).
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