Korea Tour : Kinds of Korean Foods (Part 2)

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.

Side dishes

 Some Side dishes are served with main dishes at a meal.

1) Guk (Soup)

 

uk is a soup of vegetables, seafood and/or meats boiled in plenty of water. Some varieties are Malgeun-jangguk (clear soy sauce soup), Tojangguk (soybean paste soup), Gomguk (rich beef soup) and Naengguk (chilled soup). The standard Korean table setting always has bap and Guk. Guk has helped develop the use of spoons in Korea.

 

2) Jjigae (Stew)

 

Jjigae has less water and more solid ingredients than soup, and it is saltier. Varieties include Malgeun-jjigae (clear jjigae) and Tojang-jjigae (soybean paste jjigae).

 

3) Jeongol (Hot pot)

 

Jeongol started as a royal court food. It consists of meat, seafood, mushrooms and vegetables simmered in broth at the table just before serving for dinner or as a dish to accompany liquor.

 

4) Jjim (Steamed dish)

 Galbijjim (Short Ribs Jjim)

Jjim is a dish of main ingredients, fishes or meats, cooked with seasonings in deep water. It may be boiled with soup just above the solid ingredients, or steamed.

 

5) Jorim (Braised dish)

 

Fish Jorim

Jorim is a cooking method to braise meat, seafood or vegetables with soy sauce or red pepper paste on low heat. The ingredients are cooked for a long time to allow the flavors to seep in. It may have strong seasonings and can last a long time.

 

6) Bokkeum (Stir-fried dish)

 

Squid Bokkeum

Bokkeum is a stir-fry of meats, seafood or vegetables. There are two types of Bokkeum dishes; one is just stir-fried in an oiled frying pan, the other one is stir-fried with soy sauce and sugar.

 

7) Gui (Grilled dish)

 

Gui is a dish of grilled meats, seafood or vegetables, or grilled after seasoning.

 

8) Jeon & Jeok (Pan-fried dish. Brochette)

 

Jeon is a dish of pan-fried meats, seafood or vegetables after they have been minced or sliced and coated with wheat flour and beaten egg. Jeok is a dish of pan-fried ingredients after they have been seasoned and skewered.

 

9) Hoe (Raw fish & meat)

 Fish Hoe

Beef Hoe

Hoe is a dish of raw meat, fish or vegetables seasoned with vinegar soy sauce, vinegar red pepper paste, or mustard. It can also be blanched in boiling water. Pyeonyuk is a dish of pressed and sliced beef or pork. Jokpyeon is a dish of long-simmered ox-head and ox-feet that is solidified and sliced.

 

10) Jangajji (Pickled vegetables)

 

Jangajji is a side dish of pickled vegetables that include Korean radish, cucumbers, bellflower roots and garlic in soy sauce, soybean paste or red pepper paste. It can be stored for a long time.

 

 11) Jeotggal (Salt-fermented seafood)

Squd Jeotggal

Jeotggal is a side dish of marinated shrimp, anchovies or clams with salt that is fermented. It is served as a side dish or used as a seasoning.

 

12) Sukchae (Parboiled vegetables)

 

Octopus Sukhae

Sukchae is a dish of parboiled vegetables. It may be mixed or fried with seasonings. Sukchae is a popular basic side dish in Korea.

 

13) Saengchae (Fresh salad)

 

Saengchae is a seasonal fresh salad dressed with vinegar soy sauce, red pepper paste or mustard. It is sweet and sour. This method of preparation is best for preserving the taste and most of the nutrition in the ingredients.

 

14) Kimchi (Seasoned and fermented vegetables)

 

Kimchi is a dish made by marinating Korean cabbage and Korean radish with salt, seasoning it with red pepper, garlic, green onion, ginger and salt-fermented seafood, mixing it thoroughly and letting it ferment. Kimchi is the quintessential side dish in Korea. It is a typical fermented and storable food.