Explore Korean cuisine (Part 2)

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Not only is Korea famous for its beautiful sightseeings, but it is also well-known for amazing cuisine. If you get a chance to travel to Korea, don’t miss these food below.

>> Explore Korean cuisine (Part 1)

Soondubu Jiggae (Soft Tofu Stew)

Served in a large stone bowl, soondubu jiggae is a common spicy Korean stew generally made of dubu (tofu), vegetables, mushrooms, seafood, beef or pork, and gochujang (chili paste). Depending on the chef and region, some ingredients are removed, substituted or added to the mix. Though different variations exist, traditionally, a raw egg is placed on top of the stew and mixed with the soup before serving to add additional flavor to the dish.

Samgyeopsal (Pork Strips)

One of the most popular Korean dishes in South Korea, samgyeopsal consists of grilled slices of pork belly meat that are not marinated or seasoned. They are commonly dipped in seasoning made of salt and pepper mixed in sesame seed oil, and then wrapped in lettuce along with grilled slices of garlic, grilled slices of onion, shredded green onions, and kimchi. It is one of the most common dishes found in any Korean restaurant throughout the world.

Heamul Paieon (via hungryghost.sg)

Haemul Pajeon (Seafood Vegetable Pancake)

A version of pajeon, which is a pancake-like Korean dish made predominantly with green onions, egg batter, wheat flour, and rice flour, haemul pajeon incorporates seafood to the common pancake. Common seafood ingredients used include, but are not limited to, oysters, shrimp, squid, and clams. Haemul pajeon is generally eaten as a main dish and is known for its soft and chewy texture as well as its mixture of seafood flavors

Hobakjuk (Pumpkin Porridge)

A sweet and grainy dish, hobakjuk is a traditional Korean porridge made from steamed pumpkin and glutinous rice that has been soaked in water. Though its appearance is simple, it is extraordinarily sweet and flavorful due to the pumpkin. It is a popular meal during breakfast hours, and is often a perfect meal choice for people who are unwell and unable to consume heavy meals. It is served both hot and cold but is best when hot.

Naengmyeon ( Cold Buckwheat Noodles)

Naengmyeon is a common cold Korean noodle dish that consists of long, thin noodles, cucumbers, slices of Korean pear, slices of beef and a hard-boiled egg. The noodles are often made of buckwheat, potatoes, and sweet potatoes, but can also be made of arrowroot and kudzu, depending on the type of naengmyeon. It is a popular dish especially during the summer to cool off under the scorching heat and thick humid air in South Korea.

Naengmyeon (via kimchiandbasil)

Soondae (Blood Sausage)

Soondae, or sometimes spelled as sundae, is a unique Korean dish made of pig’s intestines stuffed with several ingredients such as noodles, pork blood, and barley. Versions of soondae differ in fillings and wrappings, and are often prepared differently according to the province or city in South Korea. Nevertheless, though the recipes differ, every soondae is chewy on the outside and soft and flavorful on the side, creating an interesting mix of textures as well as flavors.

Samgyetang (Ginseng Chicken Soup)

A common dish particularly during the summer, samgyetang is a traditional soup made of chicken, garlic, rice, scallion, Korean jujube, Korean ginseng, and spices. It is known to have a high nutritional value. Not only is it known for its healthy contents but it also is popular simply for its creamy and meaty flavor.

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