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.
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.
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.
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.
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.
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.
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.
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.
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”.
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.
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