Ingredients: 1 lb Korean radish peeled, and cut into 1″ cubes 3 x scallions or equivalent in Chinese chives cut into 2″ lengths 1 x garlic head – (abt 12 cloves) peeled and chopped 1 piece fresh ginger – (1″ long) chopped 3 tbl hot red chili powder – (or 4 tbspns) to taste 1 […]Read More
Korean cuisine revolves around rice, vegetables, and meats. Traditional meals are remarkable for the number and variety of side dishes steamed short-grain rice. Kimchi is often served at each meal. Frequently used ingredients are; sesame oil, fermented bean paste, soy sauce, salt, garlic, ginger, pepper flakes and fermented red chili paste
As in other Asian countries, popularity of ingredients and creation of dishes varies between provinces. In some cases, previously regional dishes been incorporated as part of the national cuisine. Thus, dishes that were once regional have proliferated in different variations across the country.
Condiments are many and varied. Fermented condiments include; ganjang, doenjang, gochujang and vinegars. Spices used in Korea recipes include; red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and spring onion.
Korean Cuisine & Recipes of Korea
Ttok’wach’ae (Rice-Cake Fruit Cup Songpyon (Half-Moon-Shaped Rice Cake) Samsaekchuak (3-Color Sweet Cumplings) Samsaekchuak (3-Color Sweet Dumplings) Ingredients 5 cups glutinous rice 1 tbsp. salt 20 jujubes 2 tsp. cinnamon 1 tsp. honey food coloring(pink, green) 3 cups frying oil 1/2 cuphoney or syrup Directions Wash the glutinous rice and soak it in water. Drain, grind […]Read More
Korean BBQ Tofu Spinach Soup (Korean Malgun Sigumchi Kuk) Hot Cucumbers Phreelee Bindaetuk Scallion Pancakes Great Kimchee Korean Bean Sprouts Cucumber Salad Seasoned Potatoes Seasoned Spinach Spinach (Korean Sigumchi Namul) Bean Thread Sesame Noodles With Vegetables Korean BBQ Tofu Yield: 1 servings Ingredients 1-1 1/2 lbs firm tofu 1/2 c Soy sauce 5 6 T […]Read More
Kuljon (Oysters Fried in Egg Batter) Bulgogi Chapche Mixed Vegies with Beef Chen Ya Korean Meat Fritters Jeot Khal Spiced Whitebait Cheon Seafood And Vegetable Omelet Khal Bi (Korean Beef BBQ) Korean BBQ Chicken Chap Jae Bibimbap Vegies and Beef on Rice Pork Roast Beef Sticks Stir-Fried Cucumbers And Beef Shin Sul Ro Korean Hot […]Read More
Korea is an old country, with the earliest states beginning about the time of the Late Chou Dynasty in China. Despite the predominant Chinese influence on Korea and the vast borrowing of Chinese vocabulary, the Korean language is unrelated to Chinese. There is no agreement about just what it is related to, though kinship with […]Read More
Korean society is based on the tenets of Confucianism, a system of ethics developed in China around 500 BC. Confucianism is big on devotion and respect – for parents, family, friends and those in positions of authority. Confucius also emphasised justice, peace, education, reform and humanitarianism. Many Koreans attribute their country’s remarkable success in recent […]Read More
For centuries,the Koreans have eaten the the products of the sea, the fields and the mountains. Korean foods are very special, exotic and particular. The most distinguishing feature of the Korean food is the spiciness. The basic seasonings; red pepper, green onion, soy sauce, bean paste, garlic, ginger, sesame, mustard, vinegar, wine have been combined […]Read More
The Republic of Korea (South Korea) shares borders to the north with the demilitarised zone (separating it from the Democratic People’s Republic of Korea), to the east with the East Sea, to the south with the Korea Strait (separating it from Japan) and to the west with the Yellow Sea. There are many islands, bays […]Read More
Korean BBQ Sauce Sesame And Ginger Marinade Kochujang Sauce Red Bean Paste (Korean Kochu Chang) 1 Korean Dipping Sauce Korean Marinade with Sesame Seeds Mustard Cabbage Relish Yangnyum Kanjang Sauce for Bulgogi Sook Choo Na Mool Meat Sauce For Vegetables (Korean Chang) Korean Marinade Red Bean Paste (Korean Kochu Chang) 2 Korean BBQ Sauce Serving […]Read More
Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four […]Read More