This dish is known to be as KOREAN FRITTERS. Fritters are something that is fried in shallow oil and are patty in shape, flattened, and crispy. Jeolla province is the Province of Southern Korea. In this Province, the cuisine has retained the ancient traditional cuisine and many dishes from the GORYEO REGION. There are many varieties of JEON.
Jeongol is the dish that is Korean-style Hotpot. The idea of this dish is taken from the Chinese cuisine but have ingredients and cooking method in Korean style. All kinds of meat and vegetables, seasonings are added together in a pot with broth and cooked together. This dish is very similar to the dish, jjigae. Manguksamulkiwon Yeoksa is a book of old Korean customs. In this book, Jeongol is said to be originated in ancient times when soldiers used to cook the food in their helmet by adding all the ingredients they have and cook it. There are many varieties of this dish.
Tteokbokki is Korea’s very popular dish which usually consists of small rice cakes in a spicy sauce. This dish is also known by another name that is ”Spicy Stir-fried rice cake”. This dish was first recorded in the 19th century in the book of SIUIJEONSEO. This dish has many varieties according to the best ingredients to be added.
In Korean cuisine, Guk and Tang is the category of soup and stew. This dish GOMGUK is included in the category of Guk. It is also known in simple English as, Beef Bone soup. GUK can be prepared of different types.
Jeon is a kind of fritters used as a snack and in brunch. It is very common go-to food of Korean Cuisine. It is served as appetizer, anju or banchan. Banchan is named for the side dishes served with the main Korean meal. Anju is a Korean term used to call that snacks, served with alcohol. And Buchimgae is the Korean Pancake, used to cooked mainly with vegetables and smoked eggs.
This is the traditional Korean dish of the New Year’s celebration. This is a sliced rice cake dish with soups and stew in it. Tteok means Rice cakes and Guk is used to classify soups and stew dishes. This dish is considered a GOOD LUCK DISH. In the book, DONGGUKSESIGI, that explains the Korean traditions, their food, customs, and many more, the tradition of eating tteokguk at Korean’s New year is written. It is a book from the 19th Century. In another book, The Customs of Joseon, white tteok is used in making the dinner for the new year.
Samgyetang is also known by many other names, Ginseng Chicken Soup is one of the names of this dish. Korean Ginseng is a small plant, with Chicken served as whole chicken in the soup. This dish is no included in the soups category, but in the class of TANG/GUK. This is the custom of Korean Lunar calendar, during which this dish is served. This dish is known as the dish to maintain the stamina in summer.
Bulgogi is Korean style grilled and roasted meat dish which is also known as FIRE MEAT. BULGOGI is a Korean word, where BUL means, Fire, and GOGI means, Meat. Gui is a Korean cooking style which is usually said in a sense of Grilled food. So this dish, Bulgogi is a Gui. During the era of GOGURYEO, this dish is called MAEKJEOK. Over the time this dish is said to be as NEOBIANI.
Hotteok is a very popular Korean pancake with stuffing inside the cakes. Stuffing can be chocolate, peanuts, cinnamon, nuts, coconut, brown sugar, honey. There is a difference between normal and Korean pancakes. Hotteok is shallowly sauteed in butter to make it crispy from the outside. So this makes a difference in Korean Hotteok / pancakes. This snack dish is first time introduce in 1927. It was the time of the Chinese when settled in Korea.
This dish is not actually one dish, it is a platter of nine different traditional dishes of Korea. They have many different colorful dishes from vegetarian to non-vegetarian dishes. The word ”GUJEOLPAN” means 9 section plate or you can say plate. This is a very old delicacy of Korean cuisine which is old as about the 14th century associated which the Korean Dynastic kingdom.