This dish is made by deep-frying chicken and mixing it with sweet spicy gochu-jang (red chili pepper paste) sauce. Franchised deep-fried chicken delivery and takeout restaurants are popular in Korea, with fried chicken and seasoned spicy chicken as their signature items.
This signature Korean street food is made by boiling bite-sized rounded rice cakes or thin rice cakes in gochu-jang (red chilipepper paste) sauce with vegetables and fish cakes. Chewy rice cakes with their spicy and sweet
Gimbap is easily made by seasoning cooked white rice with salt and sesame oil, spreading it over lightly toasted laver, adding various vegetables and beef and rolling and cutting them into bite-sized pieces.
This dish is made by mixing boiled sweet potato noodles, stir-fried vegetables, mushrooms and meat in soy sauce. Its characteristic is that each type of mushroom and vegetable is cooked separately before they are all mixed.
This dish is made by pan-frying flour batter with julienned spring onions, squid, clam meat and oysters. Haemul-pajeon is served with a cho-ganjang (soy sauce with vinegar) for dipping. Although green onions are popular for sauces,
This dish is prepared by placing colorful savory pancakes made by pan-frying flour with egg-covered meat, fish and vegetables. Modum-jeon made of ae-hobak-jeon (pan-fried Korean young squash), saengseon-jeon.
This dish is made by marinating thinly sliced pork in a gochu-jang (red chili pepper paste) sauce. It is more commonly known as ‘jeyuk-bokkeum,’ and it is one of the most popular dishes in Korea.
Galbi Jjim is a dish made by steaming beef (or pork) ribs, radishes, carrots, chestnuts and jujube in soy sauce. Galbi-jjim is one of the signature dishes of the Korean New Year and Chuseok, which are traditional Korean holidays.
Bulgogi is a signature Korean meat dish made by marinating thinly sliced beef in soy sauce and then grilling it. Although the name bulgogi means meat grilled on fire, bulgogi is generally stir-fried in a moist pan.
The dumplings are made by filling meat and vegetables into thinly kneaded flour dough wrapper. In autumn and winter, dumplings with meat, dubu (tofu) and kimchi fillings are the best; steamed dumplings with finely
This spicy dish is made by boiling soft dubu (tofu), beef, seafoods and vegetables in a meat broth in a stone pot; sometimes, eggs are used. The soup may be boiled clear, or it may be spiced with gochut-garu (red chili pepper powder).
Kimchi is side dish made by preserving many vegetables with the brine, and seasoning with spices, then salting it with fish source and leaving it so as to be get flavored. There are 300 kinds of home made Kimchi in Korea. It is never […]
Korea Insam, the leader of Ginseng, has been cultivating from 1000 years ago and now favorably noticed in the world. The nature of Korea Insam which is much superior in its effect and excellence than others is […]
New cluster mushroom produced in Korea has protein, major amino acids (lysine, aspartic acid, glutamine acid), good quality of vitamins and biotin, which is rare in plants. Especially, most mushrooms lack vitamin C; however the new […]
Chestnut is rich in nutriments as its sweet taste, especially it is used as substance in preventing geriatric diseases, recovery from illness, weaning food, strengthening food for digestion and processed food. You can try Korean chestnut in […]
Citron is mainly used as tea, ingredients for other food or oriental medicine because it has strong sourness and smell even it is soft and rich in juice. And especially Citron tea is popular which maintaining refresh taste and smell of […]
Korean-Pear has special feature in full of sweetness from fruit sugar and less organic acid with no sourness. There are enzymes which decomposes meat in gemmule, so it make meat more soft when using it in marinating, […]
Bell Pepper is one of representative sweet pepper along with bladder cherry pepper. It has sweet taste than mixed one, various color so it is much used when stimulating color and taste of dishes such as salad or pizza. […]