Traditional Food from South Korea

Bibimbap

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Bibimbap is a popular Korean rice dish that includes rice as well as various sautéed vegetables, raw or fried eggs, sliced meat, toasted seaweed flakes, and various sauces such as chili pepper paste and fermented soybean paste.

Instead of being fried, the ingredients are combined with the rice in a large bowl before eating. Of course, the ingredients will vary depending on the chef, but the concept of this rice meal has always remained simple and true to its Korean flavor.

Kimchi

Kimchi is one of the most well-known Korean dishes around the world. This spicy side dish is made from fermented napa cabbage and radish and is seasoned with ingredients such as spring onions, garlic, ginger, Jeotgal (a popular Korean seafood-based condiment), and chili powder.

Kimchi is well-known for its health benefits because it is high in fiber, calcium, iron, potassium, and vitamins K and C. Furthermore, because Kimchi is fermented, it contains natural probiotics that are excellent for easing digestive issues.

BULGOGI

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Bulgogi is a Korean barbecued beef specialty that uses thinly sliced pieces of meat that are grilled with garlic and onions to add flavor. Before grilling, the meat is usually marinated in a sweet soy sauce with lots of garlic and sesame oil to enhance the flavor.

Before eating, the grilled meat is traditionally wrapped in lettuce with Ssamjang, a Korean spicy paste. The usual cuts of beef used for this Korean dish are sirloin, rib eye, or brisket.

MANDU

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Korean Mandu, like China's Jiaozi and Japan's Gyoza, is a similar dumpling filled with delectable ingredients. This dish can be served as a side or as the main course.

Mandu can be steamed, boiled, pan-fried, or deep-fried, and different parts of South Korea have different variations of these Mandu. Beef or pork fillings, onions, cabbage, carrots, and mung bean noodles are all common ingredients in Mandu.

There are also light and healthy vegetarian options. Tteok Mandu Guk, a rice cake soup with Mandu prepared with beef or anchovy broth and served with traditional rice cake, is a popular Mandu dish.

JJAJANGMYEON

Jjajangmyeon is a noodle dish tossed with diced pork, onions, cabbage, zucchini, and potatoes and cooked in Chunjang, a black bean sauce. Occasionally, a seafood option is available.

This dish first gained popularity in Incheon in 1905, when it became a favorite of visiting merchants and workers at the port. Jjajangmyeon is now available in many South Korean restaurants and eateries. It is still regarded as a comfort food and is consumed on a regular basis.