Korean food is one of the most popular cuisines worldwide. It ranked 4th in a study about the most popular international cuisines on Instagram.
Korean offer something that foodies have begun craving for: an experience. It’s not only about the food you’re fed: the experience itself is just as important. And perhaps the huge success of the film
The four distinct seasons of Korea mean a variety of seasonal foods using local ingredients at their best in spring, fall, and winter.
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In spring, Koreans enjoy seasonal spring greens not seen throughout the long winter. In the hot summer, they cool down with cold food or replenish their energy with high protein ingredients. During the harvest season, there is a great variety of foods and in the cold winter, high nutrition fermented foods are enjoyed and prepared for long storage.
Along with the increasing popularity of Korean culture, such as K-drama and K-Pop, Korean food is also enjoying increased interest. Here are 25 Korean dishes that are loved by both Koreans and foreigners alike.
The optimal conditions for rice farming in Korea mean a wide variety of foods based on rice. It is the largest staple food for Koreans and is always served as a companion to main dishes. Of course, there are also several main dishes using rice. The following are a representative sample of how rice is served in Korean cuisine.
Korean Soup Recipes
Bibimbap is a dish of rice and mixed vegetables. You can also add eggs, fried ground pork, or beef depending on choice. The most common seasoning is red pepper paste, but those who don’t enjoy spicy food often use soy sauce.
The origin of bibimbap is not clear, but it is highly likely that it is passed down from offerings to ancestors during ancestral rites.
Gimbap is a dish made of dried seaweed rolled up with white rice and various ingredients such as spinach, pickled radish, carrot, egg, burdock, etc. and cut it into bite-sized pieces. It is very convenient when traveling or for eating on picnics.
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Gimbap is named depending on the main filling. Tuna gimbap is canned tuna, mayonnaise, sesame leaves, and other vegetables, for example, and there are many others such as cheese, kimchi, and beef gimbap.
Tteokguk is beef broth boiled up with rice cake. It is especially popular on Lunar New Year’s Day, which is one of the biggest holidays in Korea.
Tteokguk itself is made by cutting up ‘Garae Tteok’, a long strip of rice cake dough, which represents a long life. But it can also be cut into the round coin-like shapes, which symbolize wealth.
Traditional And Classic Korean Recipes
By eating rice cake soup during the festival, Koreans celebrate becoming one year older and gaining greater wisdom while wishing for prosperity and longevity.
Noodles are a key feature of Korean gastronomy and over the years, a variety of noodle-based dishes have been developed. The shape of the long noodles represents good luck, wealth, health, happiness, and eternal love. This is what makes them a favorite during celebrations such as birthdays and weddings, bringing good fortune and energy for the future.
In the Korean language, Japchae means ‘noodles mixed with various vegetables’. It is made with sweet potato starch noodles stirred with various fried vegetables such as carrots, spinach, mushrooms, and onions. The dish is then seasoned with soy sauce.
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Japchae originated from a food made by a civil official as a gift for the king during the Joseon Dynasty. It is said that the king enjoyed the taste of japchae so much that it became his most favorite dish and it is also said to help officials rise to higher-ranking positions.
Ramyun is commonly regarded as instant noodles. With low prices and simple recipes, it has become one of Koreans’ favorite dishes, often eaten as a snack. In fact, Koreans consume the most ramen per person in the world.
With Korean instant noodles appearing in Korean dramas and movies, they are becoming popular with people around the world as a substitute for other snacks. In the United States, the cheese Ramyun recipe (cheddar cheese on top of ramyun) is becoming popular and in Australia, a well-known chef has even developed a menu using Korean instant noodles.
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Naengmyeon means cold noodles. They are largely divided into two types: Pyeongyang and Hamheung. Each dish has its own unique taste, making them very distinct. Pyeongyang is known as ‘mul’ (water) naengmyeon because it’s served in plain broth, while hamheung is known as ‘bibim’ (mixed) naengmyeon because it is mixed with red pepper paste.
The noodles are served with cucumber, pear, and slices of pickled radish, with half a boiled egg on top. White vinegar and mustard can be added for extra zing.
Soup and rice are often served together in Korean cuisine. While rice is the most important part of a meal, soup comes second followed by side dishes.
Popular Korean Side Dishes
Korean soups are divided into four main types: Guk (국), Tang (탕), Jjigae (찌개), and Jeongol (전골). Guk is mainly made of broth, tang requires a little longer cooking time than guk, and jjigae has more solid ingredients in it. Jeongol is cooked directly at the table. The following are the most popular soups for both Koreans and non-Koreans.
Kimchi is a traditional soup that is considered the national food. Thanks to the health benefits, this country’s iconic food is also loved by many people around the world. Admittedly, there are many Kimchi-based foods in Korea. Kimchi jjigae is a stew based on kimchi.
There are various kimchi jjigae recipes, but the most common is made with pork, kimchi, and tofu. Kimchi, used for kimchi jjigae, is fermented to a certain extent because the specific flavors are brought out more than when kimchi has just been made.
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Samgyetang is a chicken soup made with a whole chicken and ingredients such as glutinous rice, ginseng, jujube, and garlic. The ‘sam’ in its name, samgyetang, means ginseng, which is essential for this famous chicken soup.
Koreans traditionally eat samgyetang during the three hottest days in July and August called ‘Sambok’, to supplement the energy that is lost due to the hot weather.
The classic version of sundubu jjigae is made simply with plain tofu in broth, which is called Chodang tofu. However, sundubu jjigae, with spicy seasoning including red pepper oil and red pepper powder, is much more well-known and popular all over the world.
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Gamjatang is a soup made using pork backbone. This fascinating and well-loved dish is boiled with potatoes, vegetables, perilla seeds, and so on. The soup is well known as a hangover cure eaten early in the morning, so there are many gamjatang restaurants open 24 hours.
After the Korean War (1950-1952), there was a food shortage. When Koreans came across unfamiliar ingredients such as canned ham and sausage enjoyed at the U.S. military unit in Korea, they began to create recipes to suit their particular taste. They mixed ham and sausage with kimchi and gochujang (red pepper paste), and budae jjigae was created.
With the rapid economic development from the 1980s, ordinary Koreans became able to incorporate more meat into their diets. In the past, however, meat dishes were not commonly served except during special occasions such as Seollal (Korean New Year’s Day) or Chuseok (Korean Thanksgiving Day).
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In the past, meat dishes were only served during special occasions such as the Korean New Year’s Day and Korean Thanksgiving Day
In 1970, Korea consumed only 5.2 kilograms of meat per person per year. This began to exceed 10kg in the 1980s, and then 30kg in the 2000s. Since then, many Korean meat dishes have been developed. Nowadays, many overseas people enjoy Korean meat-based dishes to the point that Korean Barbecue has become a proper noun.
Galbijjim is a dish made mostly from braised short ribs of beef. However, there is also another less common variety using pork ribs. Out of interest, ‘jjim’ (찜) in the word ‘galbijjim’ means ‘steamed’. However, the braised short ribs are not actually steamed but rather stewed.
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Beef short ribs are marinated and stewed in soy sauce, minced garlic, ginger, green onion, and sesame oil. Galbijjim, which is very popular, is perfect for celebrating birthdays and holidays and serving welcomed guests.
Bulgogi is a traditional Korean meat dish usually made of grilled beef cooked in sauce. Tender parts such as sirloin are used for bulgogi. ‘Bul’ means ‘fire’ and ‘gogi’ means ‘meat’, which suggests grilled meat on fire, but its meaning gradually changed to mean the seasoning used.
According to a recent survey, a quarter of foreigners who have visited Korea opted for bulgogi as their favorite Korean dish. They love it just as much as Koreans do.
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For Koreans, pork belly is the most favored cut of pork. Samgyeop in Samgyopsal means ‘three layers’, referring to the layers of fat on the pork belly. Pork belly is also called ‘Korean Soul food’, as Koreans take comfort from eating samgyeopsal and drinking Soju (Korean alcohol) with friends after a difficult day.
Samgyeopsal is popular among foreign tourists as well and was ranked first as the Korean dish foreign tourists most want to eat again after returning home.
This is ‘Korean-styled’ fried chicken. You can find fried chicken in any country
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