1. Kongguksu (콩국수)
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| Korean Food Kongguksu (콩국수) |
This regular dish may taste insipid to a few, however once you figure out how to appreciate the unobtrusive kind of the bean, you will procure a desire for this chilly, smooth, textured noodle dish that no other dish will have the capacity to fulfill in the mid year.
What's more, if the pale, spring green julienned cucumbers put on the hand-ground, snow-white soybean doesn't tip you off, kongguksu is an exceedingly nutritious dish that additionally happens to be veggie lover neighborly.
2. Kalguksu (칼국수)
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| Korean Food Kalguksu (칼국수) |
Awful kalguksu can be terrible. In any case, great kalguksu is divine.
Albeit most kalguksu spots will include mushrooms, cut pumpkin, and fish or chicken to the fundamental elements of noodles and stock, by the day's end kalguksu is about the delight of the plain.
3. Ox Bone Soup (설렁탕)
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| Korean Food Ox Bone Soup (설렁탕) |
This bull bone soup is effortlessly conspicuous by its smooth white shading and scanty fixings. At most, seolleongtang soup will contain noodles, finely hacked scallions, and a couple segments of meat.
Yet for such a parsimonious speculation, the outcomes are remunerating. There is not at all like a steaming bowl of seolleongtang on an icy winter day, salted and peppered to your taste, and supplemented by just rice and ggakdugi kimchi.
4. Tteokguk (떡국)
Initially tteokguk was entirely eaten on the primary day of the Korean New Year to mean good fortunes and the picking up of one more year in age. The specially crafts more sense in the event that you think in Korean: colloquially, growing a year more seasoned is communicated as "eating one more year."
Be that as it may, this dish of oval rice cake cuts, egg, dried laver kelp, and once in a while dumplings in a meat-based soup is presently eaten lasting through the year, paying little mind to age or season.
5. Doenjang jjigae (된장찌개)
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| Korean Food Doenjang jjigae (된장찌개) |
This humble, immediately conspicuous stew is one of Korea's most cherished nourishments.
The fixings are basic: doenjang, tofu, mushrooms, green peppers, scallions, and an anchovy or two for included flavor. Include rice and kimchi the side and you have a supper - no other side dishes fundamental.
While its particular intrigue may mislead a few, that very taste is the thing that keeps it on the Korean table after a long time.
6. Galbi (갈비)
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| Korean Food Galbi (갈비) |
Galbi, which signifies "rib," can actually originate from pork and even chicken, yet when you simply say "galbi" sans modifiers, you're discussing thick sections of meat marinated in a blend of soy sauce, slashed garlic, and sugar and barbecued over an appropriate flame.
Obviously, meat galbi can be utilized to make soup (galbitang) and steamed galbi (galbijjim). Yet, these dishes, while superb in their own privilege, are dominated by their barbecued pioneer.
7. Chuncheon dakgalbi (춘천 닭갈비)
On the flip side of the galbi range is the low-spending plan understudy most loved Chuncheon dakgalbi. In this dish, pieces of chicken are marinated in a sauce of bean stew glue and different flavors, and blend seared in a vast skillet with tteok, cabbage, carrots, and cuts of sweet potato.
As a result of the propensity of the red dakgalbi sauce to splatter, it's basic to see numerous coffee shops wearing cook's garments over their garments as they cook and eat.
8. Bossam (보쌈)
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| Korean Food Bossam (보쌈) |
As is every now and again the case with numerous Korean meat dishes, Bossam at its center is straightforward: steamed pork.
Yet, key to this dish is that the steamed pork is cut into squares somewhat bigger than a chomp, affectionately wrapped in a leaf of lettuce, perilla, or kimchi, and wiped with a plunging sauce. There are two customary choices: ssamjang, made of stew glue and soybean glue (doenjang), or saeujeot, a horrendously salty pink sauce made of modest cured shrimp.
Wrapping and plunging are key.
9. Agujjim (아구찜)
Agujjim, otherwise called agwijjim, is a fish dish that comprises of anglerfish braised on a bed of dropwort and bean sprout. It is as zesty as it looks: the whole dish is a splendid rosy shading, from the bean stew powder, stew glue, and bean stew peppers utilized as a part of the flavoring.
The white, firm tissue of the anglerfish, which is rightly called the "hamburger of the ocean," is substantial and filling. Furthermore, the tangle of dropwort and bean grow that make up most of the dish aren't only there for design: the dropwort is tart and the bean grows crunchy.
10. Japchae (잡채)
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| Korean Food Japchae (잡채) |
Japchae, a side dish of cellophane noodles, pork, and arranged vegetables sautéed in soy sauce, shows up at dining experiences and potlucks.
There are no exact principles administering the exact combination of vegetables in japchae, yet most formulas won't stray a long way from the standard accumulation of mushrooms, carrots, spinach, onions, and leeks
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