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KOREAN FOOD TOP 10

CNN 40 Korean foods we can't live without | CNN Travel-2011 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 By Violet Kim Hangover? 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 p.. 더보기
Korean Annual Customs and Food-Dano 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 per.. 더보기
Kinds of Korean Food 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 an.. 더보기
KOREAN FOOD TOP 10-Juntongju Origin 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 befor.. 더보기
KOREAN FOOD TOP 10-Eumchungryu Definition 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 .. 더보기
Overview of Korean Food 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 .. 더보기
KOREAN FOOD TOP 10-'Ttuk-Hangwa' Definition 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 w.. 더보기
KOREAN FOOD TOP 10-Sinseollo Definition 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 to.. 더보기
Radish Kimchi with Oysters-KOREAN EMBASSY CUISINE Radish Kimchi with Oysters 더보기
KOREAN FOOD TOP 10-Japchae Definition 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 ingr.. 더보기

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