Korean food20 Korean cuisine #11 Andong jjimdak Andong jjimdak (Andong-style Braised Spicy Chicken with Vegetables) A dish originated in Andong, Korea, made with vegetables and vermicelli in chicken and simmered in soy sauce. Andong Jjimdak is a food that has been enjoyed at traditional markets in Andong since the 1980s. Andong Jjimdak is a meat dish with various vegetables and vermicelli added to a piece of chicken and is loved by citizens f.. 2021. 4. 3. Korean cuisine #10 Hodu-gwaja Hodu-gwaja It is made by baking walnuts, bean jam, and flour as the main ingredients in a walnut shape. In 1933, it was first made at the Hakhwa walnut confectionery shop in Jo Gwi-geum (趙貴金). Walnuts are known to be rich in omega 3 fatty acids and are rich in nutrients that are good for our body, such as protein, vitamin B1, and vitamin B2. It is a specialty confectionery representing Cheonan C.. 2021. 4. 3. Korean cuisine #9 Tteokbokki Tteokbokki Tteokbokki is Korea's representative street food (bunsik). Galaetteog (a stick of rounded rice cake) and vegetables stir-fried with Gochujang. Tteokbokki is one of Korea's most popular snacks, so even people who are not good at eating spicy foods drink water and eat it. Recently, the types of tteokbokki have been diversified, and there are dozens of types of tteokbokki such as gugmul .. 2021. 4. 2. Doenjang(soybean paste) and Ganjang(soy sauce) Doenjang (Soybean Paste) Doenjang is a fermented food that is very important in Korean dietary life. Doenjang is made from soybeans, soaked in soy sauce, and left over after leaving soy sauce. Doenjang, mainly rice and vegetables, has long been loved as the main protein source in our traditional diet, which is prone to lack of protein. Since ancient times, they have made doenjang in the traditio.. 2021. 4. 2. Gochu-jang (Red Chili Paste) Gochu-jang (Red Chili Paste) Gochujang is a unique fermented food in Korea along with soy sauce and soybean paste. It is a complex seasoning and favorite food that harmonizes the sweetness resulting from hydrolysis of carbohydrates, the umami of soybean protein amino acids, the spicy taste of red pepper, and the salty taste of salt. Origin of Gochujang It is a special sauce product unique to Kor.. 2021. 4. 1. Korean cuisine #6 Sinseollo (Royal Hot Pot) Sinseollo (Royal Hot Pot) The essence of Korean food is court food. Among them, the most representative food is Sinseonro. Sinseonro was originally the name of a pot with a flower thong, and the name of the food was ‘Yolgujatang,’ but now it has been changed to the name of food. 'Yolgujatang' means'a delicious soup that fits your mouth'. Food that builds harmony Lee Gyu-tae said, “Shinseon-ro is.. 2021. 3. 31. Korean cuisine #5 Chueotang (loach in hot bean paste soup) Chueotang This dish is a soup prepared by purging sand out of live loach by boiling in salted water. The boiled and cleaned loach is then ground in a blender and brought to a boil again with various ingredients, such as chive, dried radish greens, and gochujang. It is a popular health food in Korea. It is another one of the traditional stamina inducing healthy soups made by boiling loach that ha.. 2021. 3. 30. Korean cuisine #4 Maeuntang Maeuntang It is a soup made with fish as the main ingredient, vegetables, tofu, etc., and hot pepper paste and red pepper powder-based seasoning, and then boiled spicy. Whitefish, such as pollock, beef tongue, flatfish, anglerfish, sea bass, cod, flounder, catfish, carp, crucian carp, mullet, dongja dog, stone sea bream, and flatfish, are mainly used. When it comes to maeuntang, it mainly refers.. 2021. 3. 29. Korean cuisine #3 Yukgaejang Yukgaejang Yukgaejang is a type of spicy soup made by boiling beef, bracken, bean sprouts, and other vegetables. It originated from Gaejangguk. Season with red pepper powder, and add pepper, salt, sugar, sesame oil, and soy sauce as seasoning. In some cases, chicken is used instead of beef, and such yukgaejang is called'chicken gaejang'. One of Korea's representative home-cooked meals and health.. 2021. 3. 28. 이전 1 2 3 다음
