CUISINE

REPORTED BY: RISSA MAE ORPILLA

KIMCHI
One of the oldest and probably the most essential
dishes in Korean cuisine. Kimchi is a spicy and sour
dish made up of fermented vegetables.
BIBIMBAP (MIXED RICE)
A bowl of mixed ingredients including, but not limited to,
rice, namul (seasoned and sautéed vegetables), mushrooms, beef,
soy sauce, gochujang (chili pepper paste), and a fried egg.
BULGOGI (MARINATED BEEF BARBECUE)
It is often grilled with garlic and sliced onions to add flavor
to the meat. The meat is usually wrapped in lettuce and it is also
traditionally eaten with ssamjang (a thick, red spicy paste).
JAPCHAE (STIR-FRIED NOODLES)
is a traditional Korean noodle dish made up of stir-
fried sweet potato, thinly shredded vegetables, beef,
and a hint of soy sauce and sugar. 
HOEDDEOK  (SWEET SYRUPY PANCAKE)
is a popular Korean street food, especially during the winter
season. It is essentially flat, circular dough that is filled with a
mixture of cinnamon, honey, brown sugar, and small pieces of
peanut and cooked on a griddle.
DDUKBOKKI ( SPICY RICE CAKE)
is a common spicy Korean food made of
cylindrical rice cakes, triangular fish cake,
vegetables, and sweet red chili sauce.
SEOLLEONGTANG ( OX BONE SOUP)

A traditional hot Korean soup made from ox bones, ox meat

and briskets. It is a local dish of Seoul, often seasoned with salt,
ground black pepper, chopped green onions, or minced garlic
according to the consumer’s taste. 
SUNDUBU-JJIGAE ( SOFT TOFU STEW)
is a common spicy Korean stew generally made of dubu (tofu), vegetables,
mushrooms, seafood, beef or pork, and gochujang (chili paste).
SAMGYEOPSAL (PORK STRIPS) 
Consists of grilled slices of pork belly meat that are not marinated or
seasoned. They are commonly dipped in seasoning made of salt and pepper
mixed in sesame seed oil, and then wrapped in lettuce along with grilled
slices of garlic, grilled slices of onion, shredded green onions, and kimchi. 
HAEMUL PAJEON
(SEAFOOD VEGETABLES PANCAKE) 

is a pancake-like Korean dish made predominantly with

green onions, egg batter, wheat flour, and rice
flour, incorporates seafood to the common pancake.
NAENGMYEON
( COLD BUCKWHEAT NOODLES)

is 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. The noodles are often made of buckwheat, potatoes, and
sweet potatoes.
MANDU (DUMPLINGS)
Korean dumplings (mandu) come deliciously fried or boiled
in a noodle soup. As a street snack the most likely choice
is kimchi mandu, which are filled with sweet onion, minced
pork and a load of spicy kimchi that you can see shimmering
orange through the soft skin.  
GIMBAP (KOREAN SUSHI)
Fillings are much like sushi with meat, spinach,
surimi, tofu, pickled radish and egg roll, but can
include a leaf of butter lettuce rolled into the gimbap to
lift the freshness. 
SOJU
It is traditionally made from rice, wheat,
or barley, modern producers often replace rice
with other starches such as potatoes, sweet
potatoes, or tapioca.
KOREAN TEA
Is a beverage consisting of boiled water infused
with leaves, roots, flowers, fruits, grains, edible
mushrooms, or seaweed.
FESTIVALS
Seollal (New Year’s Day)
Chuseok (Harvest Festival)
Boryeong Mud Festival
Buddha’s Birthday
Andong Mask Dance Festival
TRADITIONAL
CLOTHING
 is a traditional Korean dress for semi-
HANBOK formal or formal attire during traditional
occasions such as festivals,  celebrations,
and ceremonies.

Jeogori- upper garment of the male and

female.

Goreum- coat strings attached to the

breast part to tie jeogori.

Chima- skirt of the female.

Baji- pants of the male.

Kkotsin- silk shoes.

Royalty, court officials, and the upper class

wore bright colored hanboks, while
commoners wore light earth colored
hanboks such as white, pale pink, light
green, and charcoal.
HANBOK

Traditional hanboks boasted with vivid Gold- emperor

colors that corresponds to the YIN and Indigo- skirts of court ladies and coats
YANG theory: of court officials.
Yellow Jeogori/ Red chima- young
White- purity and modesty (accenturates unmarried woman.
the black hair of Koreans) Green jeogori/ red chima- married
Red- good fortune and wealth (often use
in weddings)
Blue- new birth, brightness and clarity
(thread decorations)
Black- infinity (use for men’s hat)
Yellow- color of the universe (often worn
by royalty)
AYAM
An ayam is a traditional
winter cap mostly worn by
Gwanbok is a Korean
women during the Joseon general term referring
period. It is also to all business attires of
called aegeom meaning
"covering a forehead". The
government officers
ayam consists of a crown and given by government,
trailing big ribbons. with Rank badge on
them to distinguish
hierarchies.
JEONBOK

Jeonbok is a
type of Kkachi durumagi is a
children's colorful overcoat
sleeveless long worn on Korean New Year.
vest mostly
worn by
military
personnel.