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40 Korean foods we can't live without

Street food, comfort food, spicy stews for masochistic mouths: These 40 dishes are essential to the Korean heart, soul and digestive tract


hangover stewHangover? Forget hair of the dog, sip blood of the ox.

1.Hangover stew (해장국)

Given Korea’s dedicated drinking culture, it’s not surprising that Korea’s hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups.

Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning.

Chungjinok has been making haejang-guk since 1937, so they must be doing something right. 24 Jongno 1-ga, Seoul (청진옥, 서울특별시종로1 24 ); +82 2 735 1690

kimchiThe most popular "Kim" in Korea.

2. Kimchi (김치)

Dating to the Shilla Dynasty (approximately 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion.

Feeling adventurous? Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants. Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup.

For a selection of handmade kimchi, try online kimchi sellers Real Kimchi.

3. Soft Tofu Stew (순두부찌개)

Soft tofu, clams and an egg in spicy broth? This popular stew is a classic example of unexpected flavor combinations yielding delightful sensations.

The soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and serves as a relief from the overall spiciness.

Proper sundubu-jjigae comes in a traditional earthenware pot designed to retain heat. The egg is cracked into the stew after serving, and cooks inside the bowl.

Jaesun Sikdang has the Korean blogosphere buzzing with appreciation for its ambitious menu: four types of sundubu jjigae, all for less than ₩6,000. 182-3 Nonhyun 1-dong, Gangnam-gu (제순식당, 서울특별시 강남구 논현1동 182-3); +82 2 514 3864

samgyeopsalSo juicy and fatty, you won't even need condiments.

4. Samgyeopsal (삼겹살)

The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for “one more serving, please!”

Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil.

Bulzip Samgyeopsal in Hongdae serves delicious pork barbecue 24 hours a day. Seokyo-dong, Mapo-gu, Seoul (벌집 삼겹살, 서울특별시 마포구 서교동); +82 2 323 3384; www.bulzip.co.kr

Greasy and thick? Must be borrowed from Chinese cuisine.

5. Jjajangmyeon (짜장면)

Although originally a Chinese dish, Koreans have taken the noodles and created a thicker, yummier version that holds only a vague resemblance to its Chinese predecessor. (Think of New Yorkers and the wonders they’ve done with pizza.)

It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial.

Yangjagang, 660-15 Sinsa-dong, Gangnam-gu (양자강, 서울특별시 강남구 신사동 660-15); +82 2 543 2233

6. Chimaek (치맥)

Chimaek, short for “chicken, maekju (beer)” is actually not a dish, but an institution. This glorious pairing features two surprisingly mundane foods: fried chicken and beer.

Neither half, chicken nor beer, is particularly remarkable on its own. But their popularity as a joint entity demonstrates a glorious combination devoured by millions of Koreans every weekend.

The Frypan in Sinchon takes chimaek very seriously: 2-2 Changcheon-dong, Seodaemun-gu, Seoul (더 후라이팬, 서울특별시 서대문구 창천동 2-2번지); +82 2 393 7707

ramyeonThe international symbol for student and single life. 7. Instant noodles (라면)

Anyone can follow the directions on the back of the ramyeon package to boil water and sprinkle in the spice packet, but connoisseurs will add extras like canned tuna, eggs, and cheese for enhanced flavor.

Need some pointers on how it’s done? Try Ilgongyuk Lamyun in Hongdae, named for the time of day when ramyeon supposedly tastes the best: 106 for 10:06 pm. Their upgraded ramyeon dishes are replete with everything from bean sprouts and tofu to mussels and sea mustard. And as if that isn’t enough, all meals come with a complimentary supply of eggs, glutinous rice, and toast.

2/F Prugio Sang-ga, 486 Seokyo-dong, Mapo-gu, Seoul (일공육 라면, 서울특별시 마포구 서교동 486번지 푸르지오 상가 2층); +82 3142 1241

8. Kimchi Stew (김치찌개)

A lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative dishes, which comprise a category of their own.

In kimchi jjigae, red cabbage kimchi is chopped, sautéed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables.

Despite the stew's debt to kimchi, you know it has come into its own when it’s served with kimchi as a side dish.

Try Gwanghwamunjip Kimchi Jjigae for kimchi jjigae as kimchi jjigae was always meant to be: obscenely orange and obscenely delicious. 43 Dangju-dong, Jongno-gu, Seoul (광화문집 김치찌개, 서울특별시 종로구 당주동 43); +82 2 739 7737

9. Army Stew (부대찌개)

This hodgepodge stew of sausages, Spam, American cheese, instant noodles, tteok, and assorted vegetables dates back to the aftermath of the Korean War.

Because meat was scarce, cooks found creative replacements in the surplus foods from the American army base stationed in Seoul, hence the stew's name.

Although meat has since then become plentiful, a buddae jjigae without Spam is unimaginable.

Choi-ssi Ajeossi Buddaejjigae has unlimited refills of rice and ramyeon noodles. 54-32 Myeongdong 2-ga, Jung-gu, Seoul (최씨아저씨 부대찌개, 서울특별시 중구 명동 2가 54-32); +82 70 8871 6788

ganjang gye jangWhat can't they ferment over there?

10. Soy sauce crab (간장게장)

Ganjang gejang, or crab marinated in soy sauce, can be so addictive that it’s often affectionately called “rice thief,” the joke being that you keep eating more rice just so that you can have more gejang since it’s just that good.

Slightly tangy, tantalizingly bitter, pungent and cold, the taste may come as a shock for first-timers. But among Koreans, gejang has been carving out a niche for itself as more of a centerpiece than a sideshow to other seafoods.

Pro Ganjang Gejang in Sinsa-dong is over a quarter of a century old. 27-1 Jamwon-dong, Seocho-gu, Seoul (프로간장계장, 서울특별시 서초구 잠원동 27-1); +82 2 543 4126

More on CNNGo: Best noodles in Seoul

tteokbokkiPerfect snack for slurping after the dentist.

11. Tteokbokki (떡볶이)

This iconic red-orange street food is so popular there’s an entire town in Seoul just devoted to the steamed and sliced rice cakes (tteok), cooked with fish cakes (oden) and scallions in a sweet and spicy sauce made of chili paste.

Chefs have been known to put all sorts of things inside the sauce, from the black soybean paste to plain old ketchup. Call us masochists, but one thing is certain: the more pepper, the better.

Sindang-dong Tteokbokki Town, Sindang 1-dong, Jung-gu, Seoul (신당동 떡볶이타운, 서울특별시 중구 신당1동)

12. Gopchang (곱창)

Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled.

Grilled, gopchang is yet another important aspect of Korean barbecue culture. Chewy without being rubbery, it’s a bit more festive than samgyeopsal, although it’s still a staunchly earthy food.

And as most office workers in Korea can tell you, it’s divine with soju.

For something even more out of the ordinary, try gopchang with wine at Seolhalmeoni Gopchang. 227 Hyoje-dong, Jongno-gu, Seoul(설할머니 곱창, 서울특별시 종로구 효제동 227); +82 10 9486 1229

samgyetangWho needs Gatorade to replenish when you've got young boiled chicken?

13. Samgyetang (삼계탕)

Continuing along the masochistic strain, Koreans have a saying that goes, “fight heat with heat.” What that means is Koreans love to eat boiling hot dishes on the hottest summer days.

The most representative of these is samgyetang, a thick, glutinous soup with a whole stuffed chicken floating in its boiling depths.

The cooking process tones down the ginseng’s signature bitterness and leaves an oddly appealing, aromatic flavor in its stead -- a flavor that permeates an entire bird boiled down to a juicy softness.

Head over to the popular Tosokchon Samgyetang near Gyeongbok Palace for some healthy boiled bird--keep in mind, however, that with great fame come long lines. 85-1 Chebu-dong, Jongno-gu, Seoul(토속촌 삼계탕, 서울특별시 종로구 제부동 85-1); +82 2 737 7444

14. Bibimbap (비빔밥)

This Korean lunch-in-a-bowl mixes together a simple salad of rice, mixed vegetables, rice, beef, and egg, with sesame oil and a dollop of chili paste for seasoning. Although Korean kings from yesteryear would probably be shocked at how the royal dish has become so ingrained into the palate of the masses, we love how cheaply and quickly we can devour our favorite lunch.

Bibimbap restaurant Gogung in Myeongdong has a tempting menu of beautifully arranged bibimbap. 12-14 Chungmu-ro 2-ga, Jung-gu (고궁, 서울특별시 중구 충무로2가 12-14); +82 2 776 3211

gimbapSo jam-packed with meat and veg, it's the lunch box within the lunch.

15. Gimbap (김밥)

The process of making gimbap resembles the Italian glasswork technique of millefiori, and indeed, the finished gimbap often looks too pretty too eat.

Sautéed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in a sheet of laver seaweed (gim), and then sliced into bite-sized circles.

Kkoturi Gimbap has gimbap so good that even the ends (which are usually regarded as largely useless, like the crusts on a sandwich) are treasured by their patrons. At least, that’s their claim. #101 Koggiri Sangga, 615-1 Sinsa-dong, Gangnam-gu, Seoul (꼬투리 김밥, 서울특별시 강남구 신사동 615-1 코끼리상가 101); +82 2 515 1259

16. Doenjang (된장)

When people think Asian cuisine, they often think soy sauce. But soy sauce is actually a byproduct of this soybean product, a paste made from dried and fermented soybeans in a process too complicated to describe here.

This brown, textured paste is not the prettiest food in the world, and like Australian vegemite, the taste takes some getting used to. But once that taste is acquired, good luck trying to make do without it.

Few restaurants serve doenjang on its own, but the Solnamugil Doenjang Yesul serves doenjang bibimbap. 103-8 Myeongryun 4-ga, Jongno-gu, Seoul (솔나무길된장예술, 서울특별시 종로구명륜4 103-8); +82 2 745 4516

17. Gamjatang (감자탕)

Most gamjatang places are open 24 hours, because Koreans tend to crave this stew in the early hours of the morning as an alternative to hangover stew.

This hearty dish features potatoes (gamja), scallions, ground perilla seed, and bits of pork cooked in a pork bone broth. The real appeal of this stew lies in the unique taste of the perilla seed, which is perhaps more important to the flavor than the meat.

Geumgangsan Gamjatangi is said to be a favorite of Korean actor Jo In-seong. 345-18 Myeongil-dong, Gangdong-gu, Seoul (금강산 감자탕, 서울특별시 강동구 명일동 345-18); +82 2 442 7714

istockphotoThese make traditional pancakes look like white bread.

18. Haemul Pajeon (해물파전)

Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon.

And with its traditional companion of Korean rice wine, makgeolli, pajeon makes the perfect meal for a rainy day.

“Pajeon Alley,” by Kyunghee University, houses some of the most crowded pajeon places in Seoul, and up there at the top is Nageune Pajeon. 139-3 Jegi-dong, Dongdaemun-gu, Seoul (나그네 파전, 서울특별시 동대문구 제기동 139-3); +82 2 926 9077

19. Jjambbong (짬뽕)

This dish is the soupier, spicier counterpart to jjajangmyeon and together they form the core of Korean Chinese home delivery cuisine.

But although noodles dominate in terms of sheer quantity, the onions and chili oil that flavor the soup are what really demand your attention. With copious amounts of chili oil-saturated onions and other vegetables on top of the noodles, few are able to finish this dish in its entirety, but many try.

Hongshiwon, Bongchun-dong 871-77, Gwanak-gu, Seoul (홍시원, 서울특별시 관악구 봉천동 871-77 ); +82 883 4339

sundaeSundae bloody Sundae.

20. Sundae (순대)

Another street food, sundae is a type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine. “Real” sundae is pig intestine with a stuffing of cellophane noodles, vegetables, and meat, but even if you eat the street vendor version, which uses a synthetic replacement for the pig intestine, you will still be able to enjoy the lungs and liver on the side. Yum.

To sample other varieties of this beloved food, try Wonjo Sundae Town in Sillimdong, where you can pick and choose between several floors packed with soondae sellers. Sillim-dong 1640-31, Gwanak-gu, Seoul (원조 순대타운, 서울특별시 관악구 신림동 1640-31); +82 2 884 7565

More on CNNGo: Best Seoul bindaetteok: Flippin' good Korean pancakes

kongguksuThe Korean version of the protein shake.

21. Kongguksu (콩국수)

This seasonal dish might taste bland to some, but once you learn to enjoy the subtle flavor of the bean, you will acquire a taste for this cold, creamy, textured noodle dish that no other dish will be able to satisfy in the summer.

And if the pale, spring green julienned cucumbers placed on the hand-ground, snow-white soybean doesn’t tip you off, kongguksu is a highly nutritious dish that also happens to be vegetarian-friendly.

Matjarang in Daechi-dong is said to have the best kongguksu south of the river. 987-7 Daechi 2-dong, Gangnam-gu, Seoul (맛자랑, 서울특별시 강남구 대치2 987-7); +82 2 563 9646

kalguksuYour breath will keep the vampires away.

22. Kalguksu (칼국수)

Bad kalguksu can be very bad. But good kalguksu is divine.

Although most kalguksu places will add mushrooms, sliced pumpkin, and seafood or chicken to the basic ingredients of noodles and broth, at the end of the day kalguksu is about the pleasure of the plain.

You can’t get much plainer than the Chanyangjip in Jongno. But don’t be fooled by its unsophisticated appearance--this place has been serving kalguksu to the masses since 1965 for ₩200 a bowl, and shows no sign of slowing down. 27 Donui-dong, Jongno-gu, Seoul (찬양집, 서울특별시 종로구 돈의동 27); +82 2 743 1384

seollung tangIf stone soup existed, it would taste something like this.

23. Ox Bone Soup (설렁탕)

This ox bone soup is easily recognizable by its milky white color and sparse ingredients. At most, seolleongtang broth will contain noodles, finely chopped scallions, and a few strips of meat.

Yet for such a frugal investment, the results are rewarding. There is nothing like a steaming bowl of seolleongtang on a cold winter day, salted and peppered to your taste, and complemented by nothing more than rice and ggakdugi kimchi.

Mapo-Ok in in Mapo-gu serves seolleongtang made from Korean beef, and has two options for seolleongtang: “regular” and “special.” 50-13 Yonggang-dong, Mapo-gu, Seoul (마포옥, 서울특별시 마포구 용강동 50-13); +82 2 716 6661

24. Tteokguk (떡국)

Originally tteokguk was strictly eaten on the first day of the Korean New Year to signify good luck and the gaining of another year in age. The custom makes more sense if you think in Korean: idiomatically, growing a year older is expressed as “eating another year.”

But this dish of oval rice cake slices, egg, dried laver seaweed, and occasionally dumplings in a meat-based broth is now eaten all year round, regardless of age or season.

The tteokguk at Gung in Insadong serves tteokguk with meaty dumplings all year long -- excepting holidays. 30-11 Gwanhun-dong, Jongno-gu Seoul (, 서울특별시 종로구 관훈동 30-11); +82 2 733 9240

doenjangKoreans never met a paste they couldn't turn into stew.

25. Doenjang jjigae (된장찌개)

This humble, instantly recognizable stew is one of Korea’s most beloved foods.

The ingredients are simple: doenjang, tofu, mushrooms, green peppers, scallions, and an anchovy or two for added flavor. Add rice and kimchi on the side and you have a meal -- no other side dishes necessary.

While its distinctive piquancy might throw some off, that very taste is what keeps it on the Korean table week after week.

Enjoy a bowl of doenjang jjigae at Ttukbaegijip for a mere ₩4,000, celebrated for its deep and satisfying flavor. 5-1 Gwancheol-dong, Jongno-gu, Seoul (뚝배기집, 서울특별시 종로구 관철동 5-1); +82 2 2265 5744

galbiThe key to being liked in Korea? Holding the tongs.

26. Galbi (갈비)

Galbi, which means “rib,” can technically come from pork and even chicken, but when you just say “galbi” sans modifiers, you’re talking about thick slabs of meat marinated in a mixture of soy sauce, chopped garlic, and sugar and grilled over a proper fire.

Of course, beef galbi can be used to make soup (galbitang) and steamed galbi (galbijjim). But these dishes, while excellent in their own right, are overshadowed by their grilled leader.

Sure, there are less expensive options out there, but Galbi can be a high-end dish, and the notorious Byeokje Galbi in Bangi doesn’t let you forget it. 205-8 Bangi 1-dong, Songpa-gu, Seoul (벽제갈비, 서울특별시 송파구 방이1 205-8); +82 2 415 5522

27. Chuncheon dakgalbi (춘천 닭갈비)

On the other end of the galbi spectrum is the low-budget student favorite Chuncheon dakgalbi.

In this dish, chunks of chicken are marinated in a sauce of chili paste and other spices, and stir-fried in a large pan with tteok, cabbage, carrots, and slices of sweet potato.

Because of the tendency of the red dakgalbi sauce to splatter, it’s common to see many diners wearing aprons over their clothes as they cook and eat.

At 619 Rib a serving is ₩9,000; add an order of gamjajeon (potato pancakes) for a break from the spicy. 104-8 Daehyeon-dong, Seodaemun-gu, Seoul (춘천 닭갈비, 서울특별시 서대문구 대현동 104-18); +82 2 313 0619

28. Bossam (보쌈)

bossamA very Korean way to eat pig.

As is frequently the case with many Korean meat dishes, Bossam at its core is simple: steamed pork.

But key to this dish is that the steamed pork is sliced into squares slightly larger than a bite, lovingly wrapped in a leaf of lettuce, perilla, or kimchi, and daubed with a dipping sauce. There are two traditional options: ssamjang, made of chili paste and soybean paste (doenjang), or saeujeot, a painfully salty pink sauce made of tiny pickled shrimp.

Wrapping and dipping are essential.

Try Nolboo Bossam, where the bossam and its associated side dishes are tied into convenient sets that you can order for reduced prices. Daechi-dong 899-3, Gangnam-gu, Seoul (놀부보쌈, 서울특별시 강남구 대치동 899-3); +82 2 556 2232

29. Agujjim (아구찜)

Agujjim, also known as agwijjim, is a seafood dish that consists of anglerfish braised on a bed of dropwort and bean sprout. It is as spicy as it looks: the entire dish is a bright reddish color, from the chili powder, chili paste, and chili peppers used in the seasoning.

The white, firm flesh of the anglerfish, which is quite rightly called the “beef of the sea,” is meaty and filling. And the tangle of dropwort and bean sprout that make up the majority of the dish aren’t just there for decoration: the dropwort is tart and the bean sprouts crunchy.

Try the famous agujjim at seafood restaurant Getmaul. Poongwon Building, 449-16 Seongnae-dong, Gangdong-gu, Seoul (갯마을, 서울특별시 강동구 성내동 449-16); +82 2 487 2102

japchaeThere's a reason why musicals have entire songs about cellophane.

30. Japchae (잡채)

Japchae, a side dish of cellophane noodles, pork, and assorted vegetables sautéed in soy sauce, makes its most frequent appearances at feasts and potlucks.

There are no precise rules governing the precise assortment of vegetables in japchae, but most recipes won’t stray far from the standard collection of mushrooms, carrots, spinach, onions, and leeks.

Sandong gyojagwan in Sinsa-dong serves a mean platter of chili pepper japchae. Customers can also opt for a smaller, less expensive sample of the noodles by going with the japchaebap, which is just another way of referring to japchae with rice on the side. 615 Sinsa-dong, Gangnam-gu, Seoul (산동교자관, 서울특별시 강남구 신사동 615); +82 2 514 2608

More on CNNGo: 5 Korean ways to eat a pig

dubukimchiJust add some soju and -- hey presto -- a main dish becomes a side dish.

31. Dubukimchi (두부김치)

This appropriate combination of blanched dubu (tofu), sautéed kimchi, and stir-fried pork is a threesome made in heaven. The dubu, which has the potential to be bland on its own, has the pork to add substance and the kimchi to add flavor.

Another stalwart companion to alcohol, especially at more traditional bars and restaurants, dubukimchi makes soju almost palatable.

Try some dubukimchi, without or without soju, at Wonjo Halmeoni Dubujip. 2/F Inwang Building, 85-9 Gugi-dong, Jongno-gu, Seoul; (서울특별시 종로구 구기동 85-9 인왕빌딩 2층); +82 2 379 6276

32. Hobakjuk (호박죽)

hobakjukNothing says "get well soon" like a bowl of golden porridge. This viscous, yellow-orange juk, or porridge, gets its distinctive color and flavor from the pumpkin, its namesake and its main ingredient. The pumpkin is peeled, boiled, and blended with glutinous rice flour, and the result is a bowl of porridge so creamy, golden, and sweet that in some ways it seems more pudding than porridge.

Hobakjuk is often served as an appetizer to meals, or as a health food: it is supposedly beneficial to those suffering from intestinal problems. The specifics of medicinal science aside, it’s not difficult to imagine that this mellow, mildly flavored meal can heal.

Daeyeo, 44-4 Youido-dong, Yeongdeungpo-gu, Seoul (대여, 서울특별시 영등포구 여의도동 44-4); +82 2 783 6023

33. Gyeranjjim (계란찜)

This side dish, in which an egg is beaten into a bowl, lightly salted and steamed into a spongy, pale yellow cake, is absolutely essential when eating spicy food.

Similar in consistency to soft tofu (sundubu), but with more flavor, gyeranjjim is sometimes made with diced mushrooms, carrots, zucchini, leeks, and sesame seeds sprinkled on top.

The gyeranjjim at Korean barbecue restaurant Guiga, if lacking in vegetable toppings, is nonetheless as fluffy and yellow as gyeranjjim should be. Changcheon-dong 52-8, Seodaemun-gu, Seoul (구이가, 서울특별시 서대문구 창천동 52-8); +82 2 326 2292

Mustard and vinegar are optional.

34. Naengmyeon (냉면)

In Korea we wait for summer just so we can start eating naengmyeon every week. The cold buckwheat noodles are great as a lightweight lunch option or after Korean barbecue, as a way to cleanse the palate.

Mul naengmyeon, or “water” naengmyeon, hailing from North Korea’s Pyeongyang, consists of buckwheat noodles in a tangy meat or kimchi broth, topped with slivers of radish, cucumber, and egg, and seasoned with vinegar and Korean mustard (gyeoja).

Bibim naengmyeon, or “mix” naengmyeon, generally contains the same ingredients, but minus the broth. The noodles are instead covered in a sauce made from chili paste.

Try the naengmyeon at Sambong Naengmyeon -- basic, inexpensive, and tasty! (Jamwon-dong 58-24, Seocho-gu, Seoul (삼봉냉면, 서울특별시 서초구 잠원동 58-24 ); +82 2 599 3367

dotori mukNutty, spicy, sweet and fresh.

35. Dotorimuk (도토리묵)

This light brown jello, made of acorn starch, is served cold, frequently with a topping of chopped leeks and soy sauce as a side dish, or as an ingredient in Dotorimuk salads and dotorimukbap (dotorimuk with rice).

Like tofu, dotorimuk, while nutritious and vegan-friendly, can taste bland on its own. The flavor, which is unique, can only be described as acorn -- bitter rather than nutty. But although dotorimuk may be an acquired taste, most dotorimuk dishes have a host of appetizing spices and condiments to help the process along.

Simhaksan Dotoriguksu in Paju has a dotorimuk muchim that is spicy, sweet, and fresh. 1096-4 Dongpae-ri, Gyoha-eup, Paju-si, Gyeonggi-do (심학산 도토리국수, 기도 파주시 교하읍 동패리 1096-4); +82 31 941 3628

36. Mudfish Soup (추어탕)

This spicy soup has a consistency closer to that of stew. Although mashed and boiled to the point where it is unrecognizable, chueotang is named for the freshwater mudfish (chueo) that constitutes the main ingredient.

But the selling point of this soup is the coarse yet satisfying texture of the mudfish and the vegetables -- mung bean sprouts, dried radish greens, sweet potato stems, and most of all the thin, delicate outer cabbage leaves.

The chueotang at Gumasan sells authentic Southern-style chueotang for ₩9,000 a bowl. 43 Yeouido-dong, Yeongdeungpo-gu, Seoul (구마산, 서울특별시 영등포구 여의도동 43); +82 2 782 3269

bulgogiFire, meet meat.

37. Bulgogi (불고기)

If galbi represents Korean barbecue, then bulgogi’s playing field is Korean cuisine as a whole. This well-known sweet meat dish, which has existed in some form for over a thousand years, was haute cuisine during the Joseon Dynasty.

The dish is also a fusion favorite: bulgogi-flavored burgers are part of the menu at fast food franchise Lotteria, and there have also been sightings of other adaptations like the bulgogi panini.

If you just want some old-school open-fire bulgogi, head over to Samwoojeong for this quintessential Korean grilled beef. 40-1 Jamsil-dong, Songpa-gu, Seoul (삼우정, 서울특별시 송파구 잠실동 40-1); +82 2 2143 7895

ppongtwigiInexplicably, ppeongtwigi has recently gained attention as a nutritious “diet food.”

38. Ppeongtwigi (뻥튀기)

If you’ve ever been lucky enough to get stuck in daytime Seoul traffic, you will see the ppeongtwigi sellers emerge from nowhere and park themselves in the center of the highway. Their fearlessness is a sure sign that your car won’t be budging for a while yet.

Ppeongtwiti is onomatopoeic. The ppeong represents the sound that rice makes as it pops, and there really isn’t much else to the snack but that -- popping.

If you’re feeling tired of all the greasy, barbecue-flavored, chocolate-covered, and over-packaged snacks that most stores stock today, try a handful of this relatively Spartan treat. It’s unexpectedly addictive.

The best places to find it are at the local seller down the street. If you can't find him, order online at Jangsu Gangnaengi.

nakji bokkumThis octopus will set your mouth on fire.

39. Nakji bokkeum (낙지볶음)

In this enduring favorite, octopus is stir-fried with vegetables in a sauce of chili paste, chili powder, green peppers, and chili peppers -- ingredients that would be spicy enough on their own, but which all congregate to create one extra fiery dish.

When it’s done right, the chewy, tender octopus swims in a thick, dark red, caramelized sauce, so good that you can ignore the fact that it sets your mouth aflame to keep eating.

Baetgodong in Gangnam specializes in stir-fried baby octopus and squid. Their prices are above average, but then again, so is their taste. Pop in at lunchtime to enjoy their slightly reduced rates. Sinsa-dong 663, Gangnam-gu, Seoul (뱃고동, 서울특별시 강남구 신사동 663번지);+82 2 514 8008

bingsuFinally, flakiness is a virtue.

40. Bingsu (빙수)

In this delectable summer dessert, sweetened red beans (pat) and tteok are served on a bed of shaved ice (bingsu). Variations will include condensed milk, misutgaru, syrup, ice cream, and corn flakes.

Then there are, of course, the variations on the bingsu, where the pat is sometimes entirely replaced by ice cream or fruit.

Classic patbingsu, however, is too beloved to lose ground to the newcomers -- come summer, every bakery and fast food restaurant in Seoul will have patbingsu on its dessert menu.

C Four Cake Boutique in Sinsa-dong has, among the other bingsu varieties on its menu (milk tea bingsu, green tea bingsu), the classic patbingsu. The prices are steep, but the bingsus match the price, in taste and appearance. The shaved ice mound towers well above the rim of the glass, and the pat and tteok come in a separate bowl. 529-4 Sinsa-dong, Gangnam-gu, Seoul (C4, 서울특별시 강남구 신사동 529-4); +82 549 9946

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Korean Annual Customs and Food-Dano

KOREAN FOOD TOP 10 2009.06.02 08:49 Posted by 대풍

Table Manners


Introduction of Dano  

The name of the holiday for the May 5 of the lunar calendar is Danotnal or Suritnal. The Dongguksesigi says, "On Dano, they make rice cake picking some kind of marsh plant called Surichwi in the mountain or make rice cake with mugwort." Since the shape of the rice cake looks like a wheel, this holiday is named as 'Suritnal'.


The Origin of Dano


Dano is originated from the period of King Hoe in China. There was a subject named Gulwon who fell into a snare of villainous retainers and drowned himself into Myeongnasu to show his integrity. The day fell on May 5. After that, a memorial service for him was held every year, and which is the origin of Korean holiday of Dano.

In this Danojang, women in farmhouses made ornamental hairpins cutting the roots of sweet flags and put them on in order to prevent headache and misfortunes. They washed their hair using the water infused with sweet flags to make their hair more lustrous. Moreover, they said that it would prevent psoriasis and soften the skin to mix face powder with dew formed on lettuce leaves in the lettuce field at the dawn of Dano and apply it to face. Meanwhile, men put the roots of sweet flags on their waist on Dano, which was originated from the belief that it would have effects on driving misfortunes away.
On Dano, especially at O-si (11:00~13:00), they made a bunch of wormwood and put it next to the gate, and this was because they believed it would drive away misfortunes. In the farmhouses, they kept one of the folkways to insert stone between the branches of a Chinese date tree as a wish for a bumper harvest of Chinese dates.

It is one of the typical plays of Dano for women. In the picture titled 'Danopungjeong (Elegance of Dano)' by the famous artist in the latter Joseon period, Sin, Yun-bok, the women in Hanbok rise up to the sky as their skirts blowing off by the wind.

This is a play for men, which is comparable to Geunettwigi for women. The winner of this play gets a bull as a prize. To become a winner, you should win every game and have no challenger to fight with.

These are the ceremonies for encouraging the unity of the people in a region. The examples of these are Gangreungdanogut of the Gangreung regions in Gangwon-do, Munhojanggut of Yeongsan in Gyeongnam, and Hanjanggunnori of Gyeongbuk Jain. Each of these ceremonies has some festival pattern of the people in a region as they are related with various plays or events.

It is a tool to cool off the heat. It becomes hot as Dano approaches, so making a fan called 'Danoseon', they offered it up to the king on Dano.

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Kinds of Korean Food

KOREAN FOOD TOP 10 2009.06.02 08:44 Posted by 대풍

Table Manners

Korean foods are largely categorized into main meal, side dish and dessert. Rice, porridge and noodle are normally taken as main meal, while side dishes include soup, stew, fried food, steamed dish, Seon, raw vegetable, wild greens, hard-boiled food, Cho, fried fish, roasted meat, Jeok, raw fish, Ssam, sliced boiled meat, Jokpyeon, fried kelp, jerky, slices of dried radish or cucumber, kimchi and salted fish. Dessert includes rice cake, cookie and pastry as well as tea, juice and punch.

Main meals


Cooked rice


Dumpling, rice-cake soup



 Bap(Cooked rice)

Boiled white rice has long been the staple food for the Koreans. We also eat mixed grains meal cooked with such ingredients as barley, millet, Indian millet, bean and red-bean. The cooking method of rice is to mix it with other grains and water, boil them and allow sufficient time for settling by its own heat. Sometimes vegetables, fish, clam and meat are put into rice cooking to produce special meal. Bibimbap is a food made with wild greens and meat laid above rice, and taken after all the contents are mixed together.



Side dishes


Soup, stew


Jeongol, Bokkeum

Jjim, Seon



Jorim, Cho


GuEe, Jeok

Hoe, Ssam

Pyeonyuk, Jokpyeon

Twigak, Bugak




Pickled fish


 Soup, stew

In Korea where rice is the main staple, soup is a basic side dish indispensable to daily meals. Clean soy soup, bean paste soup, thick beef soup and cold soup are the most popular ones. Soups can be cooked with nearly all ingredients available, such as meat, fish, clam, vegetable and aquatic plants. In particular, brisket and shank of beef, rib, tail, leg bones of cattle, their internals such as tripe and intestines, and even their clotted blood are used as ingredients of soup. Clean soy soup is seasoned with salt or soybean sauce, while bean paste soup uses soybean paste and hot pepper paste. 'Gomtang' and 'seolleongtang' (ox-bone stews that are cooked through boiling for a long time) are seasoned with salt or soybean sauce. In the hot summer, cold soup made with cucumber, seaweed, kelp, vegetable gelatin, etc is often enjoyed.


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KOREAN FOOD TOP 10-Juntongju

KOREAN FOOD TOP 10 2009.06.02 08:37 Posted by 대풍

Table Manners



Liquor is a fermented drink in which various ingredients including alcohol were created by microbes’ disintegration of carbohydrates and is the oldest drink among human made drinks. The origin of Korean liquor, Takju (unrefined rice wine) and Yakju (rice wine) is not known exactly but based on the literatures it seems to have developed over a long period of time after it was created before Samhan age.

Various kinds of brewing were done in the middle of Goryeo Dynasty and from that time on the kinds of wines such as Takju, Yakju (Cheongju) and Soju (distilled liquor) were started to be documented in the literature. In Joseon Dynasty, the methods of brewage were diversified by region, family, season and usage, which are largely categorized into Yakjus, Takjus, Sojus and liquors for medicine use. From ancient times, Koreans loved to brew wines, enjoyed drinking them and had wisdom and intelligence to control liquor. Based on long history and original culture, Koreans created its own unique liquors and culture. Korean ancestors used to express that they eat wines instead of saying that they drink wines, as they have perceived wines as food instead of merely taste beverage.

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KOREAN FOOD TOP 10-Eumchungryu

KOREAN FOOD TOP 10 2009.06.02 08:35 Posted by 대풍

Table Manners




Drinks mean all kinds of palatable drinks other than liquor. Korean traditional drinks have real variety in terms of kinds, type and how to make. From early times in our country, drinks have been classified into Cha (tea), Tang (boiling water), Hwachae (honeyed juice mixed with fruits), Milsu (honeyed water), Sikhye (sweet drink made from fermented rice), Sujeonggwa (fruit punch made of dried persimmons),

Jangsu (fermented grain juice with sour taste), Galsu (thirst water), Suksu (scorched rice tea), Jeup (fruit juice) and milk. Drinks have positioned themselves as native Korean foods which took roots deeply into our dietary life such as ordinary meals, seasonal foods, sacrificial rites and big and small festive events. As dietary life was structured entering into the Three States age, foods are categorized into main dish, subsidiary dishes and dessert, and drinks are developed as the kinds of dessert. With the development as dissert, traditional drinks were positioned as important palatable foods together with cakes. In the cooking related books of old days, we can see that a variety of ingredients were used to make traditional drinks and the drinks were closely related to people’s life as foods used for ordinary meal, special food, special meal and banquet meals. Our ancestors demonstrated their wisdom by appropriately utilizing various kinds of medicinal ingredients produced from mountains, fields and even rivers and sea and putting the ingredients into the traditional drinks so that the drinks helps the promotion of physical and mental health. Such medicinal health drinks have outstanding taste and nutrition based on pure natural foods. Our traditional drinks are the expression of the changes in the tastes of the four seasons in our country by using natural products of the seasons, and as such Korean traditional drinks are the generic Korean food in which romance, elegance and sincerity of our ancestors who knew how to enjoy natural taste and style are kept.


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Overview of Korean Food

KOREAN FOOD TOP 10 2009.01.24 23:01 Posted by 대풍

Korea has much in common with China and Japan in terms of dining style due to frequent cultural and historical exchanges. But over time, Korea has developed its own unique cuisines.

Korea was once a primarily agricultural nation, and boiled rice has become Koreans’stable food. Stable food and side dishes are clearly distinguished in Korean table settings. A traditional Korean meal consists of a bowl of rice and side dishes. Koreans use a wide arrange of ingredients such as meat, fish, vegetables and seafood with unique seasonings. As there are many ways to cook these ingredients, Koreans have developed diverse kinds of cuisines.

Boiled Rice, Staple of the Korean Diet

Bap, or boiled rice, is the staple of Korean cuisine. Barley, millet, beans, and red beans are sometimes mixed with rice for special taste and nutritional value. Vegetables, seafood, and kimchi are also added to rice when cooking for a better taste. One of the most famous rice dishes is bibimbap, boiled rice mixed with seasoned vegetables and meat.

Juk, or porridge, is grains boiled over time with a lot of water. Many varieties of juk exist, such as juk made of pine nuts, abalones, sesame, walnuts, and mung beans. Mieum is a thin porridge and Eungi is a thin starch porridge.

Naengmyeon (buckwheat noodles in a cold broth), manduguk (dumpling soup), tteokguk (rice cake soup) are cuisines enjoyed in everyday life and
on special occasions. These dished are also often enjoyed for lunch.
Guk (soup), Tang (thick soup), Jjigae (stew)

A Korean table is never completed without soups such as guk, tang and jjigae which always accompany bowls of rice. They are made of a variety of ingredients such as beef, seafood, and vegetables, with seasonings such as salt, soy bean sauce, bean paste, and seafood fermented in salt. Soups that most frequently appear on Koreans’ tables include seaweed soup, bean paste soup, seolleongtang (beef and bone soup), yukgaejang (spicy beef soup). Jjigae, gamjeong, and jochi are similar to guk, but they are thicker in texture and stronger in taste. They are
seasoned with bean paste, red pepper paste, and shrimp fermented in salt.
Gamjeong refers to jjigae seasoned with red pepper paste. Jochi is the term
for jjigae served during a royal meal. Casserole is a soup with seasoned meat and
vegetables. It is boiled and cooked on the spot and shared by many people.

Namul (vegetable or wild-greens dishes)

Namul, vegetable or wild-greens dishes, is one of the most basic side dishes in the Korean diet. While namul refers to both raw and cooked vegetables and wild-greens,
it usually means cooked ones these days. Almost all kinds of seasonal vegetables
and wild-greens are used for namul dishes. Koreans often skewer and dry the ingredients to use them when they’re out of season. There are different ways to cook namul according to the type of its ingredients. Vegetables with green leafs are parboiled and seasoned with combinations of salt, soy sauce, sesame seeds, sesame oil and garlic. Wild greens such as Chinese bellflowers are boiled and stir-fried with seasonings. Fresh seasonal vegetables are not boiled, but tossed in a sweet and
sour seasoning.

Gui (grilled dishes), Sanjeok (beef and vegetable brochettes), Jijim (pan-fried dishes)

Gui, or grilled dishes, first appeared in the Korean diet when Koreans began to use fire for cooking. Neobiani is a type of grilled dish served in royal cuisine. It is thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled at the table over charcoal.
Sanjeok is a grilled brochette made of seasoned meat, vegetables and mushrooms. There are many kinds of sanjeok according to their ingredients, such as sanjeok made of beef and vegetables, mushrooms, green onions and fish. Sanjeok brings beauty to the table as it is made by putting ingredients of many colors onto skewers.
Jeon is a pan-fried dish. It is also called as Jeonyueo or Jeonyuhwa. These dishes include thinly sliced meats, fish, and vegetables that are coated in flour, dipped in egg and pan-fried. Some common pan-fried dishes include pan-fried summer squash,
pan-fried fish, and pan-fried meat. Jijim is a small pancake made of flour batter
pan-fried with various ingredients. Some popular pancakes include mung bean pancake, green onion pancake, and layers of thin wheat pancake.

Pickled and Dried Foods for Long Storage

Jangajji is vegetables pickled in soy sauce, red pepper paste or soybean paste. They are stored for a long time and used as a side dish in winter times when vegetables are hard to get. Jeotgal and sikhae are also a type of stored foods. They include seafood fermented in salt.
Another type of stored food includes twigak (deep-fried seaweed or leaves and stems of various vegetables), bugak(deep-fried vegetables coated with starch), and po (beef or fish jerky). Yukpo, one of the most popular types of jerky, is thin slices of beef marinated in soy sauce, then dried in the shade. It is often served as a dried snack with alcohol or prepared for a wedding ceremony.
Kimchi is Korea’s most representative fermented food and the most basic side dish in the Korean diet. As it is an indispensable part of any Korean meal, some people say they cannot have a meal without Kimchi. There are many different kinds of Kimchi depending on region and its ingredients. Kimchi comes in various colors and tastes according to its ingredients, and types of jeotgal, or fermented seafood, used to make it. There is also a water kimchi with its refreshing and tangy juice.

Hoe (raw fish or meat), Ssam (vegetable leaf wraps), Muk (jelly) ? Cuisines Unique to Korea

Hoe is raw meat, fish, or vegetables served with dipping sauces such as red chili pepper paste with vinegar and sugar, soy sauce with vinegar and sugar, mustard, and salt with sesame oil. Sukhoe is similar to hoe, but it uses parboiled ingredients. Some of the popular ingredients for sukhoe include parboiled parsley, small green onions, and fatsia shoots.
Ssam, vegetable leaf wraps, is an unique eating style of the Korean diet which is loved by many Koreans. Ssam is spoonfuls of rice wrapped in wide leafs such as lettuce, Chinese cabbage, sesame leafs, fresh seaweed and dried laver with soybean paste.
Also unique to Korean food is jokpyeon, pressed ox feet, and muk, firm jelly made of acorn, mung bean, or buckwheat starch.

Tteok (traditional rice cake), and Hangwa (traditional sweets and cookies) for Festive and Seasonal Occasions and Ancestral Memorial Services

Koreans always prepare for tteok and hangwa for festive occasions and a variety of special occasions. They are usually enjoyed as desserts these days. There are wide varieties of tteok based on how to make it. Sirutteok is rice power mixed with other ingredients and steamed in a siru, an earthenware steamer. Jeolpyeon and injeolmi is made by steaming glutinous rice and pounding it to make a firm and sticky dough. Bukkumi and hwajeon is kneaded glutinous rice dough shaped into small circles and pan-fried. Jeungpyeon is a steamed rice cake made with white rice flour and rice wine. It is also called as Sultteok, or rice wine cake. Yaksik, also called as yakban and yakbap, is steamed sticky rice made with chestnuts, jujubes (Korean dates), honey, pine nuts and cinnamon.
Hangwa is traditional Korean sweets and cookies. It is rice or wheat flour dough mixed with honey, yeot (sticky rice sugar), and sugar and then deep-fried. It is also made by simmering fruits and plants’ roots in honey syrup until they are glazed. It is also called as jogwa, which means cookies made of natural produce by adding artificial flavor. There is a wide variety of hangwa, such as yakgwa (deep-fried honey cookies), sanja (deep-fried sweet rice cookies), ganjeong (deep-fried sweet rice puffs), yyeotgangjeong (malt toffees), dasik (traditional pressed sweets), and jeonggwa (candied fruits and roots).

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KOREAN FOOD TOP 10-'Ttuk-Hangwa'

KOREAN FOOD TOP 10 2008.11.23 23:47 Posted by 대풍

Table Manners



Rice cake means all kinds of foods, which are made of the grain powders by kneading the powder with water and steaming it, in which rice cakes such as white rice cake (Hintteok), steamed rice cake (Sirutteok), rice cake coated with beam powder (Injeolmi), rice cake steamed on a layer of pine needles (Songpyeon), flower shaped rice cake, pan-fried rice cake (Juak) and dumpling coated with beam paste (Gyeongdan) are included. 

Rice cake is a food which has been developed together with the lives of
Korean people and unique sentiment and culture are contained in it. And also
the combination of its taste, nutrition, texture and flavor is rather scientific. The taste,
flavors and colors of rice cakes are diversified depending on season and region and
rice cakes are natural food which is very good for health. The ingredients of rice
cake are mostly natural foods and the ingredients are used in the season in which
they are produced, and the mixture of the ingredients such as rice, grains, nuts,
fruits and vegetables contains all five major nutrients with medicinal nature
to some extent. Addition of various edible flowers, herb medicines and
natural coloring agents and natural flavoring agent makes rice cake '
more luxurious and graceful. With the harmony of colors from seasons
and regions, rice cake has the meaning of the sentiment for mutual help and
collaboration by sharing the rice cake with neighbors.

Hangwa (Oil-and-honey pastry) means Korean traditional cake or cookie.
The making method is far more diversified compared to that of western
cakes or biscuits, while allowing longer period of storage than that of western
cakes or biscuits without using inflating agent and preserving agent at all.
Hangwa is pure natural and healthy snack and is good for health
as good as medicine. Glutinous rice is a main ingredient and
most ingredients are natural plant foods, especially some herb ingredients
such as apricot stone, raspberry and pine pollen are used. That is
why Hangwa has outstanding nutrition with even medicinal efficacy to some
extent. Color and flavor are made using natural dyestuffs and natural flavoring
agents while well balanced nutrition can be taken depending on the
combination of main ingredients and subsidiary ingredients.


As the agricultural age was unfolded in full scale entering into the Three States
age and the Unified Silla age, total grain outputs, especially rice output
was significantly increased and therefore rice cakes using grains other than rice
were diversified accordingly. Rice cakes are further developed in Goryeo age,
and the rice cakes are made by general people for occasionally prepared special foods for ordinary times not as special foods for upper class people, festive days and sacrificial rites only.
Entering into Joseon Dynasty, rice cake was positioned as essential food
for various ceremonial events such as marriage ceremonies, funeral rites and
sacrificial rites as well as large and small banquets, and such customs and
practices are inherited as tradition and customs even nowadays.

  by  Korea Agro-Fisheries Trade Corporation

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KOREAN FOOD TOP 10-Sinseollo

KOREAN FOOD TOP 10 2008.11.23 23:30 Posted by 대풍

Table Manners



Sinseollo is a kind of hot pot, which is cooked by putting various ingredients in
a metal pot, pouring broth and boiling them together to be taken on-site. 
The ingredients are arranged in the pot in good and orderly shape according
to color.  The food is similar to stew, but different from it in that stew has mostly
one main ingredient while sinseollo has a lot of ingredients cooked together
so that diverse tastes originating from each ingredient can be enjoyed in one time. 

cooking method is unique in that several persons sitting around the table can
dine on it jointly while the food is boiling on the table, each person picking up
the food when suitable to his taste.


Sinseollo was originated from the story that a politician Chung Hee-ryang had become
a victim in a massacre of scholars under the rule of King Yeonsan in Joseon
(Chosun) dynasty.  He fled to a remote mountain and was leading a solitary life
like a hermit.  He made a pot and cooked vegetable by boiling in it, to be taken
as daily meal.  After his death, his utensil had come to be called as sinseollo,
meaning a fire pot (ro) used by a hermit (sinseon).  And later, the food has begun
to be called as sinseonro or sinseollo.

by  Korea Agro-Fisheries Trade Corporation

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Radish Kimchi with Oysters
(4 servings, 7 days, 2 hours)

▪ 2 medium size radish
▪ 16 oz. fresh oysters
▪ 30 g green onions
▪ 30 g parsley
▪ 3 tbs. garlic minced
▪ 1 tsp. ginger minced
▪ 1/2 cup hot chili powder
▪ 3 tbs. mild chili powder
▪ 1/4 cup brined tiny shrimp
▪ 4 tbs. sugar
▪ 1 ½ tbs. salt
▪ 3 tbs. toasted sesame seeds
▪ 1 tsp. shredded red chili
▪ 1 tbs. pine nuts
▪ 1 lemon
The ever-present dish in a Korean meal: Kimchi!
Although there are several types of kimchi, we will make radish kimchi.
This dish should be spicy, sour, and sweet.
This recipe will serve four people for roughly 21 meals (or 7 days when consumed daily in each meal), and will be ready in 2 hours, including the preservation time.

♫ Directions

  1. Wash the radish thoroughly. The outer skin has more vitamin C than the inside.
  2. Dice the radish into 1 inch cubes. This size will give you the richest flavor once the pickling process is complete.
  3. Sprinkle 1 tablespoon each of sugar and salt over the radish and let it stand for 30 minutes to an hour.
  4. The oyster may smell fishy so we drizzle some lemon juice. (Oysters are not only used in radish kimchi, but also numerous other kimchis)
  5. While waiting for the radish, wash and clean the parsley and green onions. Chop them into 0.5 inch slices. Chop the green onions diagonally. Benefits of parsley
  6. Remove excess water from the radish.
  7. Add radish, parsley, and green onions to a large bowl.
  8. Add mild chili powder, 1 tablespoon sugar, licorice, brined tiny shrimp, garlic, and hot chili powder.
  9. Mix all ingredients together. (the ingredients are very spicy so remember to wear gloves)
  10. Lastly, add the oysters.
  11. Add shredded red chili and pine nuts.
  12. Extra salt should be added according to your taste.
  13. Let it stand for 30 minutes at room temperature and then 3 days in the refrigerator.
  14. This dish does not require any excess water. Wash the oysters thoroughly and mask the smell with lemon. The oysters expel water that moistens the kimchi.
  15. Store in a glass container and let it stand for 3 hours at room temperature and 2-3 days in the refrigerator. The kimchi can be enjoyed for 7 days.

The outer skin has a lot of vitamin C. Cut the radish into 1 inch cubes.

Add 1 tablespoon salt and 1 tablespoon sugar, and mix well. Let it stand for at least 30 minutes. Remove excess water. Do not wash.

This dish can smell fishy so we will wash the oysters in running water and squeeze fresh lemon juice over them.

While we wait on the radish, wash and clean the parsley (30 g) and green onion (30 g). The slices should be 1/2 inch in length. The green onions should be chopped diagonally.

The radish does not have to be pickled for long to be enjoyed in 2 or 3 days.

Add 30 g of parsley, 30 g of green onion and 3 tbs of mild chili powder. Add 3 tbsp sugar, 1 tsp. ginger, ¼ cup brined tiny shrimp, 3 tbs toasted sesame seeds, 3 tbs minced garlic, ½ cup hot chili powder, and mix well. Lastly, add the oysters and mix again.

We do not add extra water to radish kimchi with oysters since this may add a pungent smell.

Add 1 tbs pine nuts and 1 tsp shredded red chili.

Radish kimchi with oysters is made with a clean radish and oysters drizzled with lemon juice. This is very important. The oysters already add water to this dish, making it tasty and mouth-watering.

Store in a glass container and let it stand for 3 hours at room temperature and 2-3 days in the refrigerator. This kimchi can be enjoyed for 7 days.

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KOREAN FOOD TOP 10 2008.10.03 14:40 Posted by 대풍

Table Manners


Japchae is a Korean dish which is popular at feasts or during festive days. It is made by putting pan-fried vegetables into sweet potato noodles (called dangmyeon) and stirring them on a pan. Originally, it was one of the palace foods served by mixing the steamed vegetables of thinly-sliced cucumber and radish, bean sprouts and ballonflowers only. These days, dangmyeon is a major ingredient of Japchae.


There is an episode as an origin of Japchae. During the period of King Gwanghaegun in Joseon Dynasty (Reign 1608~1623), one day, king was tired of eating various kinds of loyal delicacies. He asked his subjects, “Isn’t there any better tasty food?” Then, an official named Lee Choong has prepared and served Japchae. King was very delighted with the taste of Japchae and offered him a high position.
Japchae is categorized into Mushroom Japchae, Pine mushroom Japchae and Korean leek Japchae depending on major ingredients. The name, Japchae, literally means a mixture of vegetables ('Jap' means a mixture, and 'chae' means vegetables). In Joseon Dynasty, it meant the mixing of various raw and cooked vegetables in sliced shape or sometimes it meant the mixing of main ingredients such as steamed and sliced fish, jellyfish and lotus root.

In palace, there were a variety of japchaes available such as Japchae with shredded cow foot jelly (Jokchae), Japchae with Mung-bean jelly mixed with beef and vegetables (Tangpyeongchae), Japchae in mustard sauce (Gyeojachae) and Japchae with vegetables and sliced fruits (Wolgwachae).

Characteristics of Japchae

Originally, Japchae was made from vegetables only but, from the beginning of 1900 when sweet potato noodle was developed, the sweet potato noodle was used as one of the ingredients. It eventually became a key ingredient, as people liked the sweet potato noodles better than vegetables in Japchae.

These days, people are enjoying a variety to japchaes by adding other ingredients in the plain Japchae, such as seafood, sliced potatoes or sometimes mushroom only without other vegetables. Japchae is a healthy food with sweet potato noodles, various vegetables, mushrooms and beef, after pan-frying them separately. It has abundant well-balanced nutrients as it looks good and delicious.

There are a variety of Japchaes available such as Ballonflower Japchae, Bean curd Japchae, Kimchi Japchae and Rice cake Japchae. As such, Japchae has different names when it uses other ingredients instead of sweet potato noodles. Japchae has one drawback that it is easy to be spoiled. Therefore, it is wise to cook it only for one time meal to enjoy its fresh tastes.

                                by  Korea Agro-Fisheries Trade Corporation

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