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Korean cuisine
Bibimbap (Korean. 비빔밥) - one of the most famous dishes in Korea. Traditionally served in a deep bowl and is a set of rice, pieces of meat or seafood, sliced julienne vegetables, spicy Gochujang paste, raw or fried eggs etc. All ingredients are mixed just before use. (Su-lin)
Bulgogi (Korean. 불고기). Translated from Korean means "fire meat". The dish is a roasted meat (beef, pork, poultry), previously marinated in sesame oil, soy sauce, garlic and pepper. Often fried with vegetables. And serves food at a special frying pan or Dutch oven, and the guests are directly involved in the preparation. (Chloe Lim)
Kimchi (Korean. 김치) (fermented cabbage with red pepper) - a dish that is cooked in every Korean family. There are many types of kimchi, different ingredients used. For example, cabbage or radish often replace cucumbers. (Kattebelletje)
Oisobagi (Kor. 오이 소박이) - cucumber kimchi. (Chloe Lim)
Mantoux (Kor. 만두) - analog of Chinese dumplings. Vary according to the method of preparation: boiled, steamed or fried. Fillings also vary from meat and fish to vegetables. (Chloe Lim)
Gimbap (Kor. 김밥) - appetizer, borrowed from Japanese cuisine during the occupation (1910 to 1945). Dish is a roll, but unlike the original in the filling includes not raw fish and ham, scrambled eggs, Takuan, cucumbers, carrots and other vegetables (fresh or pickled). Another important feature is the dressing for rice - instead of vinegar used sesame oil. Over a century Gimbap firmly consolidated its position in Korean cuisine. (Chloe Lim)
Japchae (Korean. 잡채) - traditional snack. The dish is a salad of noodles (Kuksu) with vegetables and meat, fried in sesame oil with added flavorings. Japchae has long been a part of the Korean royal court cuisine. (Chloe Lim)
Tokpoggi (Kor. 떡볶이) - rice cakes cylindrical shape, fried in a spicy sauce Gochujang.
Samgyeopsal (Kor. 삼겹살) - pork bacon fried on a grill directly on the tables of visitors. Used a bit of sugar with fresh leaf lettuce and sesame.
Yukkedzhan (Kor. 육개장) - spicy soup based on beef and vegetables. Prepared using a number of inherent flavors, including red and black pepper, soybean paste tvendzhan, soy sauce and sesame oil kandzhan. Yukkedzhan long been a part of the Korean royal court cuisine.
Panjal (Kor. 반찬) - set of variety of snacks are served in individual bowls to the main course. For example, kimchi, etc. Japchae
Soju (Korean. 소주) - vodka-based sweet potato or grain. Has a sweet taste. Every year in the country is used for more than 3 billion bottles of the drink.
Source: algre.livejournal.com
Bulgogi (Korean. 불고기). Translated from Korean means "fire meat". The dish is a roasted meat (beef, pork, poultry), previously marinated in sesame oil, soy sauce, garlic and pepper. Often fried with vegetables. And serves food at a special frying pan or Dutch oven, and the guests are directly involved in the preparation. (Chloe Lim)
Kimchi (Korean. 김치) (fermented cabbage with red pepper) - a dish that is cooked in every Korean family. There are many types of kimchi, different ingredients used. For example, cabbage or radish often replace cucumbers. (Kattebelletje)
Oisobagi (Kor. 오이 소박이) - cucumber kimchi. (Chloe Lim)
Mantoux (Kor. 만두) - analog of Chinese dumplings. Vary according to the method of preparation: boiled, steamed or fried. Fillings also vary from meat and fish to vegetables. (Chloe Lim)
Gimbap (Kor. 김밥) - appetizer, borrowed from Japanese cuisine during the occupation (1910 to 1945). Dish is a roll, but unlike the original in the filling includes not raw fish and ham, scrambled eggs, Takuan, cucumbers, carrots and other vegetables (fresh or pickled). Another important feature is the dressing for rice - instead of vinegar used sesame oil. Over a century Gimbap firmly consolidated its position in Korean cuisine. (Chloe Lim)
Japchae (Korean. 잡채) - traditional snack. The dish is a salad of noodles (Kuksu) with vegetables and meat, fried in sesame oil with added flavorings. Japchae has long been a part of the Korean royal court cuisine. (Chloe Lim)
Tokpoggi (Kor. 떡볶이) - rice cakes cylindrical shape, fried in a spicy sauce Gochujang.
Samgyeopsal (Kor. 삼겹살) - pork bacon fried on a grill directly on the tables of visitors. Used a bit of sugar with fresh leaf lettuce and sesame.
Yukkedzhan (Kor. 육개장) - spicy soup based on beef and vegetables. Prepared using a number of inherent flavors, including red and black pepper, soybean paste tvendzhan, soy sauce and sesame oil kandzhan. Yukkedzhan long been a part of the Korean royal court cuisine.
Panjal (Kor. 반찬) - set of variety of snacks are served in individual bowls to the main course. For example, kimchi, etc. Japchae
Soju (Korean. 소주) - vodka-based sweet potato or grain. Has a sweet taste. Every year in the country is used for more than 3 billion bottles of the drink.
Source: algre.livejournal.com
