Korea – Dolsot Bibimbap

September 5, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

It is a rice dish in which different ingredients are added and served with eggs. It is also known by names like MIXED RICE. This dish is the type of Korean cuisine category: BAP. Cooked rice in any form is named BAP in Korea. The origin of this dish, Bibimbap is unknown. But this is a very old traditional dish. Both bap and Bachan are Korean categories of national cuisine. There are some areas in which leftover rice is mixed with leftover curries and vegetables to make bibimbap. Dolsot is the cookware used in Korean Kitchen to cook bibimbap and other bap dishes.

Korean – Jeon

June 27, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

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.

North/South Korea – Kongnamul Muchim

September 21, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

This is a very nutritious side dish served as BANCHAN. This dish is a combination of beans sprouts with other vegetables and some nuts and noodles are also added to give it a nice base to the dish. Banchan is the side dish of Korean cuisine. It is mostly grilled and steamed dishes. This is the Korean cuisine that traditionally originated at the JOSEON DYNASTY. This dish is influenced by Buddhists at the time of the Three Kingdom.

Korea – Hangover Stew

July 25, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

Haejang Guk is another name for the Hangover stew. It is called the SOUP TO CHASE HANGOVER. It is also named sulguk. The term seongjutang is assumed to be the origin of Hangover stew. It is said that ”soup to get sober” in nogeoldae, a book of old Chinese published in Goryeo Era. Seongjutang is the first time Hae Jang guk dish was written in this book. There are also many variations of this stew.

Korean – Sundubu-jjigae

July 11, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

This is a Korean Soup that can be made up from Scratch. The spicy Korean Tofu soup is very popular in Korea. Sundubu-jjigae or Soondubu Jjigae are two names of the same dish, tofu stew. The main component besides seafood is TOFU. There are varieties of JJIAGE, stew dishes of Korean cuisine.

Korea – Korean Ginseng Chicken Soup/Samgye-tang

October 18, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

Samgye-tang is a soup dish that is also known as Ginseng chicken soup. The name of the dish of the same category depends upon the use of chicken. In Korean tradition, there are three popular days of the year to have this soup as the culture of Korean cuisine. Whenever it comes to Korean cuisine and traditions, the Great Joseon State, Joseon Dynasty has a big role. The culture of eating Samgye-tang on Bok Days is common even nowadays but it has a tradition that came up from that time.

Korea – Bulgogi

May 2, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

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.

Korean – Gomguk

June 13, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

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.

Korea – Kimchi

August 1, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

Kimchi is a traditional Korean dish that is served as Bachan. It is a dish of traditional Korean Pickle. It is formed by fermenting vegetables, meat into salt and rice vinegar. This fermentation is known as LACTIC ACID FERMENTATION. Kimchi has sour, salty, spicy, Pungent, and tangy. There is also a story about the origin of kimchi.

Korea, Japan – Bibimbap / Korean Mixed Rice Bowl

June 20, 2021/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

Bibimbap is a dish from Korean national cuisine. It is actually a rice dish which means Mixed Rice. In this dish, many different ingredients are added like stir-fried vegetables, cooked meat chunks, raw vegetable salad, noodles, spices and herbs, eggs, etc. BIBIMBAP was first time recorded in a book of JOSEON. There are different versions of Bibimbap.