There are hundreds of different types of kimchi, and you are supposed to have years of experience to make good kimchi. However, it depends on what type of kimchi you are making. Quick kimchi is delicious and very easy to prepare. Kimchi making is addictive. Find out why Koreans can’t live without this wonderful Korean superfood.
Sundubu is a spicy, hot, comforting and delicious soft tofu stew that is one of the most popular stews that can be found in Korean restaurants. Served in a claypot, this hot sizzling soup is the perfect comforting meal in winter.
Galbi Gui is a very popular Korean meat dish made from thinly sliced beef short ribs that are grilled to perfection. The short ribs are marinated in a sweet and spicy sauce which consists of Korean pear juice, sesame oil, spicy soybean paste, soy sauce, garlic, sesame oil and sugar. This dish is usually served with a side of lettuce, which is used to wrap a sliced of the sliced beef.
Jeonbok naejang jook also known as the “king of porridges” in Korea is the ultimate comfort food for cold weather. It is creamy, delicious, hearty, savoury and satisfying. Abalone is considered a delicacy in Korea and used to be presented to the King as a gift. Jeonbok naejang jook is also given to the sick and elderly as it is known for its nutritional benefits.
Chuseok being a harvest festival at heart, special delicacies are made to celebrate the occasion. Where the Chinese have their mooncakes, the Koreans have the songpyeon. Made from rice flour, this traditional rice cake is kneaded into balls and then filled with sesame seeds, beans, or chestnuts. There is an old Korean saying that whosoever makes a beautifully-shaped songpyeon they will meet a good spouse or give birth to a beautiful baby.
A staple side dish in Korean dining, mung bean sprout is blanched and seasoned lightly in a sesame dressing. Toasted sesame seeds are added for extra crunch.
Jeon is often used in reference to pancake type dishes in Korean cuisine. This recipe, “flat” portions of prawns and fish coated with flour and egg, then pan-fried to perfection. For a delicious alternative, many Koreans deep fry the prawns.
Toran, literally means egg from the earth (this recipe uses the smaller sized taro), is main ingredient to the soup. In Korea, season for taro peaks in fall and it is Korean custom to enjoy this dish during the major harvest festival of Chuseok or Korean thanksgiving. Chuseok is the Korean equivalent of Mid-Autumn festival in the Chinese calendar.
Prized for its rejuvenating qualities, ginseng is often used in many traditional Asian dishes. Because of its restorative properties, this Korean Ginseng Chicken Soup dish is usually served on hot summer days.
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