Korean-Chinese cuisine offers a fascinating fusion of flavors and dishes that are unique to Korea. Among these, the Korean-Chinese cold noodles, known as Jungsik Naengmyeon, stand out as a refreshing summer treat. This dish is a testament to the culinary creativity found in Korean-Chinese restaurants, offering a distinctive taste experience that you won’t find in … Read more
When in Korea, if you want to try Sundae, one of the most accessible and enjoyable ways is to visit Sillim-dong‘s Sundae Town. This culinary hotspot naturally formed in the 1960s when street vendors started selling sundae, a traditional Korean blood sausage. In 1992, the vendors were consolidated into a dedicated building, transforming the scattered … Read more
The article explores the cultural and culinary significance of skate (Hongeo), a type of fish highly regarded in Korean cuisine for its unique fermented varieties. Known for its distinct flavor and aroma, skate is celebrated as a traditional delicacy, often associated with special occasions in Korea. The fermentation process unique to skate, which prevents decomposition and enhances flavor through the conversion of urea to ammonia, sets it apart from other seafood. Despite its challenging odor and taste, skate commands high prices, particularly the true skate from Heuksando Island, considered superior due to its scarcity and flavor profile.
In recent years, overfishing and environmental degradation have severely impacted skate populations, leading to a reliance on imports and causing local fishermen significant economic distress. The article also describes various skate dishes, including the fresh and fermented varieties of skate sashimi, highlighting their preparation, culinary uses, and the cultural nuances surrounding their consumption. With its robust, challenging flavors and unique preparation methods, skate remains a cornerstone of Korean gastronomy, revered for its taste and cultural significance.
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.
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.
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.
Galbi refers to the rib section of either beef or pork. In Korea, however, galbi commonly denotes a specific culinary practice: grilling ribs on a charcoal fire, Korean BBQ. Traditionally in Korea, galbi specifically meant beef ribs. But as beef prices soared, people began to opt for pork ribs as an economical alternative. Nowadays, the term “galbi” often implies pork ribs, though among the various pork cuts, Koreans tend to prefer pork belly. Despite this, beef ribs still hold the top spot in Korean culinary preferences.
As a beloved gem in the world of Korean-Chinese culinary fusion, Jajangmyeon presents a delightful symphony of flavors, where perfectly cooked noodles dance in harmony with a rich sauce crafted from chunjang (a savory black bean paste), tenderly stir-fried vegetables, and succulent pieces of meat, all brought together in a silky coat of fine edible oil.
Chungmu Kimbap is a distinctive Korean culinary offering, primarily comprising petite-sized kimbap rolls filled solely with rice, accompanied by seokbakji (mixed radish kimchi), and a choice between stir-fried fish cakes or marinated squid. This dish diverges notably from traditional kimbap in its consumption method. It is customary to skewer a piece of the small kimbap, radish kimchi, and squid together, allowing for a harmonious blend of flavors in a single bite. However, diners may also choose to enjoy each component separately, based on personal taste preferences. Typically, Chungmu Kimbap is served alongside a soup made from dried radish greens(Siraegi), adding a complementary flavor profile to the meal.