Korean food

Bulgogi (불고기)
• A marinated meat dish.
• The word bulgogi is commonly translated as Korean barbecue, though
it literally means “fire meat”.
• Traditionally it is beef dish, however pork, chicken, lamb, squid and
octopus are also cooked in bulgogi style.
• Thin slices of meat are marinated in a sauce made of soy sauce,
sesame oil, minced garlic, sesame seeds and other seasonings, and
then grilled.
• The grilled beef slices are eaten wrapped in a lettuce leaf along with
slices of fresh garlic and green pepper and eaten with ssamjang (a
thick, red spicy paste).
Bibimbap (비빔밥)
• Korean lunch-in-a-bowl mixes
• Essentially a bowl of mixed
ingredients:
rice, namul (seasoned and
sautéed vegetables),
mushrooms, beef, soy
sauce, gochujang (chili pepper
paste), and a fried egg.
Kimbap (김밥)
• Made from cooked rice and
other ingredients that are rolled
in kim- dried sheets of seaweed,
and served in bite-sized slices.
• Fillings vary, often with
vegetarian and vegan
options. Popular ingredients
include danmuji (yellow pickled
radish), ham, beef, imitation
crab meat, egg strips, kimchi,
bulgogi, spinach, carrot, burdock
root, cucumber and canned
tuna.
Samgyeopsal (삼겹살)
• Grilled slices of pork belly meat
that are not marinated or
seasoned.
• Served with lettuce, perilla
leaves, sliced onions and raw
garlic kimchi.
• It is smudged in ssamjang (a mix
of soybean paste called
'doenjang' and chili paste called
'gochujang') or salt and pepper
in sesame oil.
Tteokbokki (떡볶이)
• Steamed and sliced rice cakes
(tteok).
• Made of cylindrical rice cakes,
triangular fish cake, vegetables,
and sweet red chili sauce.

Kimchi Stew (김치찌개)

• Red cabbage kimchi is chopped,
sauteed in oil, and cooked with
tofu, noodles, pork (sometimes
tuna), and other vegetables.
Jjajangmyeon (짜장면)
• A Chinese Korean noodle dish.
• Topped with a thick sauce made
of chunjang (sweet bean sauce),
diced pork, and vegetables.

Samgyetang (삼계탕)
• A common dish particularly
during the summer.
• A traditional soup made of
chicken, garlic, rice, scallion,
Korean jujube, Korean ginseng,
and spices.
Doenjang jjigae (된장찌개)
• Ingredients: doenjang (fermented
soybeans paste), tofu, mushrooms,
green peppers, scallions, and an
anchovy or two for added flavor.

Galbi (갈비)
• Galbi, which means "rib“ comes
from pork or beef.
• Thick slabs of meat marinated in a
mixture of soy sauce, chopped
garlic, and sugar and grilled over a
proper fire.
• Are made as soup, steamed or
grilled.
Japchae (잡채)
• A traditional Korean noodle dish
made up of stir-fried sweet potato,
thinly shredded vegetables, beef,
and a hint of soy sauce and sugar.
Naengmyeon (냉면)
• A common cold Korean noodle dish
that consists of long, thin noodles,
cucumbers, slices of Korean pear,
slices of beef and a hard-boiled
egg.
• Noodles are often made of
buckwheat, potatoes, and sweet
potatoes
Bingsu (빙수)
• A summer dessert.
• Sweetened red beans (pat)
and tteok are served on a bed
of shaved ice (bingsu).
• Variations include condensed
milk, misutgaru, syrup, ice
cream, and corn flakes.
• Pat is sometimes entirely
replaced by ice cream or fruit.
Korean liquor (술)
Beer (맥주)
• Introduced by Europeans
Wine
• Podoju (포도주) is made from
rice wine which is mixed
with grapes
• Maesil-ju made from plums
• Bokbunja-ju made from Korean
black raspberries
• Insamju, made with ginseng, is
said to be the most popular
medicinal wine among older
people.
Makgeolli (막걸리)
• Raw rice wine
• The milky, off-white and lightly
sparkling.
• Tastes slightly sweet, tangy,
bitter, and astringent.
• Six to nine percent alcohol by
volume
• Nuruk, made with different
ingredients such as rice, wheat,
barley, or beans.
• It is often considered a
communal beverage.
Soju (소주)
• A clear, colorless distilled
beverage.
• Alcohol content varies from
about 15% to 50%.
• Traditionally made
from rice, wheat, or barley.