Korean – Gopchang
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.
Tag Archive for: North Korean Cuisine
Korea – Soft Tofu Stew
/0 Comments/in Asian Cusine, North Korean Cuisine, South Korean Cuisine, World Cuisine/by Evelyn brutzSoft 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.
Korea – Hangover Stew
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzHaejang 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 – Tteok Guk ( Korean Rice Cake Soup )
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzThis 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.
Korea – Kimchi
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzKimchi 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.
North/ South Korea – Daechang-jeonya (대창저냐)
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzThis 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.
North/South Korea – Tangpyeong-chae
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzTangpyeong-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”.
Korea, Japan – Bibimbap / Korean Mixed Rice Bowl
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzBibimbap 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.
Korean – Tteokbokki
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine, South Korean Cuisine/by Evelyn brutzTteokbokki 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.
North Korea – Gujeolpan (Platter of Nine Delicacies)
/0 Comments/in World Cuisine, Asian Cusine, North Korean Cuisine/by Evelyn brutzThis 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.