Many visitors to Seoul, Korea, tend to flock to well-known destinations like Myeong-dong. Yet, given Seoul’s expansive nature, there’s a wealth of areas to discover. In particular, Songpa District stands out as the city’s most populous region, brimming with attractions. Let’s delve into what makes Songpa unique and highlight some top spots you shouldn’t miss.
Ramen is a beloved dish among people in East Asia, including Korea, China, and Japan, with each country boasting its unique take on the dish. Korean ramen is characterized by its affordability, ease of preparation, and a wide variety of distinctive flavors. In this post, we’ll delve into the world of Korean ramen.
Gyeongju, nestled in South Korea’s North Gyeongsang Province, boasts a remarkable history as the capital of the ancient kingdom of Silla, dating back to the Three Kingdoms period. This city, having served as the Silla capital for about a millennium, is renowned for its abundant historical relics. In Gyeongju, excavations for construction projects often lead to the discovery of countless artifacts, highlighting the city’s rich past. However, the abundance of cultural heritage sites has somewhat hindered urban and industrial development, leading to Gyeongju becoming a smaller city compared to its rapidly growing neighbors like Pohang, Ulsan, Busan, and Daegu.
Budae Jjigae, commonly known as “Army Stew” or “Korean Army (Base) Stew,” is a rich and savory stew made primarily with Western ingredients like processed ham, sausages, bacon, ground meat, and baked beans, simmered in a spicy kimchi-based broth. Despite its Western ingredients, this dish has become a staple in both Korean and international cuisine, owing to the harmonious blend of the oily and savory flavors from the meats with the distinct taste of kimchi. It’s also informally referred to as “Sausage Mixed Stew” or “Ham Mixed Stew” due to its key ingredients.
Traditional soju is a distilled spirit made in Korea using a traditional method that involves distilling fermented grains, cheongju (clear rice wine), yakju, or takju (cloudy rice wine). It is considered a premium liquor, differing significantly from diluted soju in terms of production process, taste, and quality.
1. What is Soju Soju (燒酒) is a distilled alcoholic beverage that holds a unique and cherished place in Korean culture. It frequently appears in Korean media and is a key feature of Hallyu, the Korean Wave, which has brought Korean cuisine and culture to global prominence. While the term “soju” traditionally referred to a … Read more
Makgeolli is a traditional Korean alcoholic beverage and a type of Takju (cloudy rice wine). The process of making Makgeolli involves brewing alcohol from rice, then separating the clear part, known as Cheongju (clear rice wine), and using the remaining rice sediment. While Makgeolli originally was a byproduct of Cheongju production, with the reduced demand for Cheongju in modern times, Makgeolli is now brewed specifically for its own consumption, with the entire batch being mixed with water and filtered.
Takju (濁酒) is a traditional Korean alcoholic beverage made from nuruk (a Korean fermentation starter), rice, and water, characterized by its cloudy and turbid appearance. Historically, it was commonly consumed by the general population rather than the upper class. Before the Japanese colonial period, the term “takju” referred to a variety of cloudy rice wines, which were numerous and frequently brewed due to the diversity of traditional liquors at that time. However, as time progressed, many of these varieties disappeared, leaving makgeolli as the most representative and virtually the sole survivor of the takju category. Nowadays, in Korea, it’s generally acceptable to equate takju with makgeolli, though technically, takju is a broader category that includes makgeolli.
Dakgalbi is a popular Korean dish made with the meatiest parts of the chicken, primarily the breast and thighs, marinated in a spicy sauce. The dish is then cooked with additional ingredients such as vegetables, sweet potatoes, and rice cakes, either grilled on a gridiron or stir-fried on a hot plate. There are two main types of Dakgalbi: one made with boneless chicken (usually thigh meat) and the traditional style, which includes wings and rib meat. It’s also possible to order internal organs separately. As an accompaniment, dongchimi (radish water kimchi) is often served.
Korean fried chicken, influenced by Western cuisine, is a type of fried chicken where chopped chicken pieces are seasoned, coated in flour or starch, and then deep-fried in oil. However, in Korea, the term “chicken” is broadly used, encompassing not only fried varieties but also other cooking methods that don’t involve frying or even cutting the chicken into pieces. Thus, while it began with frying, the term has evolved to include a wide range of chicken dishes.