South Korean Dishes

JAPCHAE

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The Korean word for "mixed vegetables" is japchae, but the main ingredient in this traditional dish is sweet potato noodles (dangmyeon), also known as glass noodles. Japchae is typically served as a side dish or with rice to round out a meal.

Stir-fried glass noodles with meat and an assortment of vegetables such as mushrooms, carrots, cucumber, onions, and mushrooms are topped with sesame seeds in this sweet and savory dish.

Japchae was once considered a royal dish, but it is now one of the most popular traditional dishes served during holiday seasons and special occasions such as weddings and birthdays.

SEOLLEONGTANG

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Seolleongtang is another traditional Korean broth made from ox bones. The soup is typically made with ox leg bones and briskets that are boiled for several hours to produce a rich and creamy white broth that is a wintertime staple.

Because of the prolonged boiling, the broth has a thick texture and is high in protein and calcium, making it a healthy dish. Perhaps this is why Seolleongtang is eaten for breakfast, lunch, dinner, and all year.

The broth is typically served without seasoning so that salt and pepper can be added at the table to taste.

PAJEON, SAVORY PANCAKE

Pajeon are savory Korean pancakes made with scallions. The main ingredients are egg batter, wheat flour, rice flour, scallions, beef, pork, and kimchi.

Seafood pajeon, also known as Haemul Pajeon, is a popular Pajeon variety in South Korea, with oysters, shrimp, squids, clams, and other seafood options.

Another popular option that dates back to the Joseon era is Dongrae Pajeon, which is made from a batter of rice flour, glutinous rice flour, eggs, and Korean red chili paste.

DAK GALLBI

Dak-galbi is a spicy stir-fried chicken dish from Korea that is marinated in a gochujang-based sauce (a fermented Korean chili paste) before cooking. Sweet potatoes, cabbage, perilla leaves, scallions, and Korean rice cakes are also featured in the dish.

The Dak Galbi dish first became popular in Chuncheon in the 1960s, when there was a demand for less expensive food following the Korean War. The chicken dish quickly became a favorite comfort food for many people in the area.