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.

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 – Gopchang

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

In Korean cuisine, Gui is known to be Grilled items of food. Gopchang is a dish of Korean Cuisine, belongs to the GUI category in which grilled items are listed. It is server with hot-pot, barbecue or sundae(sausage), etc.

Korean – Hotteok / Korean Sweet Pancakes

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

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.

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, 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.

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.

Korea – Soft Tofu Stew

August 15, 2021/0 Comments/in Asian Cusine, North Korean Cuisine, South Korean Cuisine, World Cuisine/by Evelyn brutz

Soft tofu stew as the name indicates stew having soft tofu as the main ingredient in this dish. This dish is also known by the other name SUNDUBU-JJIGAE. Sundubu is the word for extra soft curdle tofu and Jjigae is the Korean stew category. This is a very delicious stew in Korean cuisine and, it is also known as Spicy tofu stew because Gochujang and chili powder are added to this stew. The origin of soft tofu stew was recorded first time at Joseon Dynasty.

North/South Korea – Tangpyeong-chae

October 4, 2021/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutz

Tangpyeong-chae is also known as Mung beans salad or Jelly mung beans. This is a very tasty salad served as BANCHAN, in Korean cuisine. This dish is also a part of the Korean Royal Court Cuisine. The history of this dish is written in the book, Dongguksesigi. This book was written in 1849, and explaining the Tangpyeong policy that means policy for “harmony” and “meditation”.