The city, translated.
SEOULIAN desk · FOOD
Ingredients, fermentation, regional dishes, dining customs, and the people who keep Korean food moving.
66 published stories in this section.
66 stories · Page 3 of 3
Dongchimi (Korean: 동치미) is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong (동; 冬; lit. 'winter') and chimi (치미, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.
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Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds (kōji). It is recognized for its saltiness and pronounced umami taste.
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Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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Bibimbap ( BEE-bim-bap; Korean: 비빔밥; lit. ''mixed rice''), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste).
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Bulgogi ( buul-GOH-ghee, UK also BUUL-gog-ee, US also BOOL-goh-ghee; Korean: 불고기 [puɭɡoɡi], lit. 'fire meat') is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.
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Galbi (Korean: 갈비; pronounced [kal.bi]), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in traditional Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly.
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Bossam (Korean: 보쌈) is a pork dish in Korean cuisine. It usually consists of pork belly that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves…
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Japchae (Korean: 잡채; Hanja: 雜菜; IPA: [tɕap̚tɕʰɛ]) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (당면; 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned…
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Tteokbokki (English: TUK-bok-ee, TUK-boh-kee; Korean: 떡볶이, pronounced [t͈ʌk̚p͈ok͈i]), topokki or simmered rice cake, is a Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. 'rice cake noodles') or commonly tteokbokki-tteok (떡볶이 떡; lit. 'tteokbokki rice cakes').
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Sundubu-jjigae (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.
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Doenjang-jjigae (Korean: 된장찌개; pronounced [twen.dʑaŋ.t͈ɕi.ɡɛ]), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat.
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Naengmyeon (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles)…
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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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