Traditional and Classic Korean Cuisine
- Johanna Kristine Joy Estender
- Oct 28, 2020
- 1 min read
Korean bibimbap looks gorgeous on the plate. It is also one easily tweaked for more or less spice for different palates. This recipe uses six vegetables, but you can use whatever you have in your refrigerator or garden. Koreans usually eat this rice dish with beef, but can also top bibimbap with just an egg fried sunny-side-up.
Dating to the Silla Dynasty (around 2,000 years ago), Kimchi is one of the most distinctive parts of Korean cuisine, and the pickled and fermented vegetables are eaten at almost every meal. Pickled and fermented Napa cabbage is the most popular form of kimchi, but there are hundreds of different kinds of kimchi with different levels of spiciness which depends on where region they originated from.
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.
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.
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