Korea Tour : Kinds of Korean Foods (Part 1)

Hi?

I am Eddie Kwon, a Korea tour interpreter and guide.

Today, I would like to give tips about kinds of Korean foods in 3 parts, main dishes, side dishes and dessert. 

Someday I will post about each of them in more details.

Main dishes

There are various kinds of main dishes and 1 or 2 of them are served together at a meal.

1) Bap (Boiled Rice)

 

Huinbab

Japgokbap

Bibimbap

Bap, a staple of Korean food, is steamed rice. It may also include other grains. There are many kinds of bap depending on the ingredients such as Huinbap (white rice); Japgokbap (rice with barley, millet, and beans); Yeolmibap (rice with vegetables, seafood and meat); and Bibimbap (rice mixed with namul and beef).

 

2) Juk (Porridge)

 

Juk is one of the Korean dishes that was developed in early times. It consists of grains simmered for a long time with 5 to 7 times the volume of water. There are many varieties of Juk depending on the ingredients. Juk is not only served as a main dish but it can also be part of a special meal. It is served to patients and the old, and sometimes

taken for health.

 

3) Guksu (Noodles)

 

Korean noodles are made by kneading wheat flour or buckwheat flour and drawing the dough into long coils. Many kinds of Guksu recipes are available, hot or cold. Noodles helped develop the use of chopsticks in Korea.

 

4) Manduguk (Dumpling soup)

 

Mandu is a dumpling made of thin wheat flour wrappers stuffed with fillings then steamed, or boiled in Jangguk (soy sauce soup). It is a specialty of the northern area of Korea.

 

5)Tteokguk (Sliced rice cake pasta soup)

 

Tteokguk consists of diagonally sliced white rice cakes that are simmered in Jangguk. It is served on the first day of the year.