South Korean Food [Traditional foods]

BUDAE JJIGAE

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Budae Jjigae, also known as army stew, is a hot pot dish made from leftover foods from the American military during the Korean War. Expect to find spam, ham, sausages, baked beans, and kimchi among the ingredients in the spicy stew!

Despite being introduced during a period of poverty, the dish has remained popular to this day. Many restaurants, in fact, specialize in Budae Jjigae. It's also a great dish for large groups because the stew is usually served in a 12-inch pot, packed with lots of ingredients, and cooked over a flame.

TTEOKBOKKI

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Tteokbokki is a popular street food in South Korea that literally translates to "stir-fried rice cake."

Tteokbokki is typically cooked to a chewy texture and seasoned with a spicy and slightly sweet flavor. This red and spicy dish was introduced after the Korean War in 1953, and it has remained popular ever since due to its rich flavor and low cost.

SAMGYETANG

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Samgyetang, or traditional Korean Ginseng chicken soup, is a popular dish on South Korean menus. The broth is typically boiled with a whole chicken stuffed with garlic, rice, jujube, and ginseng and then left to simmer for hours before being served.

This traditional soup is extremely flavorful and consumed primarily for health reasons. Given the popularity of ginseng in South Korea, it's no surprise that Samgytang is one of the country's most popular soup dishes.

SUNDAE

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Sundae is a steamed blood sausage made of sticky rice and pig's blood stuffed into the intestines. This dish has appeared on numerous strange food lists, and while it may not be everyone's favorite, Sundae remains a popular street food in both North and South Korea that is worth a try.

Sundae comes in a variety of flavors that include squid and other protein-rich ingredients. The most popular version combines pork blood, cellophane noodles, and glutinous rice. Sundae is frequently served with pork broth and spicy Korean bean paste.

DOENJANG JJIGAE

Doenjang Jjigae is a traditional Korean stew made with fermented soybean paste and fresh vegetables, mushrooms, tofu, seafood, and meat.

This stew dish is extremely rich in flavor and is often mixed with a small amount of spicy chili paste. Its simplicity has also made it one of the most popular stews that can be served at any time of day.

Doenjang Jjigae is also a good source of essential amino acids, minerals, and vitamins, according to recent research. It also has positive health effects, such as increasing antimutagenic and anti-cancer potential.

NAENGMYEON

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Naengmyeon are cold noodles that are served in a variety of styles in Korea. It's a popular noodle dish during the hot summer months because it's so cool and refreshing.

Mul Naengmyeon is cold noodles served in a clear, refreshing beef broth that is savory and slightly sweet, while Bibim Naengmyeon is noodles mixed in a red, spicy sauce.

Regardless of the variety, what distinguishes a good Naengmyeon dish is the noodle texture, which should be soft and chewy after cooking. These handcrafted noodles are typically made with buckwheat flour and starch, potatoes, sweet potatoes, arrowroot, and kudzu.