By: Kimberly Ann C. Abalos
Korean cuisine originated from prehistoric traditions in the Korean peninsula. It is largely based upon rice, vegetables, and meats.
The following are the Korean Foods that you must try. It is rated from 7 being the lowest and 1 being the best and most popular of all Korean Foods. Just be reminded that this list of Top 7 Must Try Korean Cuisine was based only on the bloggers judgment.
Let’s start the countdown to one now. Enjoy!
Dakjuk is a type of Juk (Korean porridge) made with chicken. While Korean food is often spicy, dakjuk is not, so it’s easy to digest. Medical patients and children often eat dakjuk in Korea. These days, dakjuk is becoming popular for its high nutritional value so people can try it in many restaurants specializing in juk in Korea. Dakjuk differs from western country’s porridge in terms of its ingredients. The primary ingredients of Dakjuk are rice, chicken, garlic and green onions.
Japchae is a Korean dish made from sweet potato noodles (called dangmyeon), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavored with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold. This dish is served at Korean parties and special occasions, with seasonal vegetables added. Japchae is most commonly served as a side dish, though it may be a main dish. It is often served on a bed of rice; together with rice it is known as japchae-bap, bap meaning “rice.”
5. Tteokbokki/ Ddukbokkie
Tteokbokki, also known as Ddeokbokki or topokki, is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim, and was a braised dish of sliced rice cake, meat, eggs, and seasoning.
Jajangmyeon is a popular Korean dish, derived from the Chinese dish zhajiangmian. It consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters, which literally means “fried sauce.” Myeon (also spelled myun) means “noodle.”
Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.
Bulgogi or neobiani is a Korean dish that usually consists of barbecued marinated beef, chicken or pork. It is listed at number 23 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011
The word Bulgogi literally means “fire meat” in Korean, derived from Pyongan dialect, equivalent to neobiani in Seoul dialect. It refers to cooked marinated meat, applied old traditional grilling techniques using gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat ingredient and corresponding seasoning are used
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame, garlic, pepper and other ingredients such as scallions, onions or mushrooms, especially white button mushrooms or shiitake. Sometimes, cellophane noodles are added to the dish, which varies by region and specific recipe.
Bulgogi is traditionally grilled, but pan-cooking is common as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole.
Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice.
Now, Aren’t you HUNGRY??