Korean food is made of rice dough (meat, vegetables and tofu in Korea as "The Oak" concerned "). Meals are generally served with various side dishes (" banchan "), as well as rice, soup and kimchi ( fermented vegetables, most commonly cabbage but sometimes cucumber or radish). Spices and seasonings are widespread, including Doenjang (fermented soybean paste), garlic, ginger, Gochujang (chili paste), salt and soy sauce.
Some popular Korean dishes are:
- Gamjatang - Aspicy soup with spina pork, potatoes and other vegetables, and green onions, peppers and sesame seeds.
- Jjigae Kimchi - A soup with pork kimchi, and tofu.
- Kongnamul-guk - A soup bean sprouts.
- Jeongol - stew with seafood and vegetables.
- Maeuntang - Hot and spicy fish soup.
- Bulgogi - Translated literally from Korean, means Bulgogi "irons in the fire." The dish is prepared with minced meat, or cut into thin slices, then grilled.Other meats can be substituted to create variations: chicken (Dak Bulgogi), pork ( "dweji Bulgogi"), or squid ( "ojingeo Bulgogi).
- Galbi (or Kalbi) - beef or pork ribs cooked on charcoal.
- Dakgalbi - How Galbi, but chicken with experience.
- Jokbal - pork in soy sauce and spices, boneless, cooked and served with a sauce of shrimp.
- Samgyeopsal - pork belly (like bacon), spiced and seasoned with garlic, sesame oil and salt, cooked on the grill.Slices of meat are placed in a green salad or other vegetables, along with cooked rice and ssamjang (a pasta). Green peppers, cloves of raw garlic dipped in ssamjang spring onion and salad, are common concomitants.
- Makchang - Grilled pork intestines, like offal.
- Hoe - Thinly sliced raw fish, like Japanese food and sashimi. The fish is usually dipped in a sauce, is chogochujang, a Gochujang sauce (red chili paste is made)and wasabi sauce, then wrapped in leaves of green and served on a bed of dangmyeon (cellophane noodles).
- Yukhoe - raw meat, topped with raw egg yolk and seasoned with black pepper, garlic, Gochujang (chili paste), green onions, nashi pear, sesame seeds and sesame oil, soy sauce and sugar .
- Sannakji - A small octopus, cut into pieces, lightly seasoned and served. The pieces of octopus are generally still moving on the plate when the dish is served!
- Japchae - boiled potatoesPasta with spinach, meat, onions and carrots.
- Kalguksu - spaghetti cooked, usually in a broth with anchovies and zucchini (courgettes).
- Kongnamul-BAP - bean sprouts served over rice.
- Ramyeon - The Korean version of Japanese ramen noodles. Spiced and cooked with meat and vegetables.
- Gujeolpan - Translated literally from Korean, means Guljoelpan "court of nine judges. This is a very expensive meal, which traditionally has served the Korean nobility atea special mark in eight octagonal side plates, each shared with meat and vegetables for a different type and color, and the ninth central section, with small pancakes.
- Tteok - A sweet dessert made of glutinous rice flour - there are hundreds of different variations.
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