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.
Bulgogi, kind of Korean BBQ, is a Korean dish where thinly sliced meat is marinated and then grilled. Alongside bibimbap, naengmyeon, kimchi, and galbi, it is one of the most emblematic dishes of Korean cuisine.
Bibimbap is a traditional Korean dish made by mixing rice with various seasoned vegetables and other ingredients, along with a sauce. While it might be thought of as similar to Japanese donburi (rice bowl dishes), the experience is entirely different due to the blending of the diverse ingredients. It’s an incredibly easy dish to make, which is why it’s a staple in the diet of many Koreans.
Korean BBQ, a quintessential element of Korean cuisine, brings the sizzle to the table with its unique method of grilling meat over an open flame or a searing hot metal plate. This culinary delight, while sharing the basic principle of grilling with other global barbecue traditions, distinguishes itself through several remarkable features.
Janchi Guksu (Party noodle, Banquet noodle) is one of the noodle dishes in Korea. It is served at events such as weddings, birthday parties, and 60th birthday celebrations, symbolizing a wish to live a long life, much like the length of the noodles. It is also widely sold in snack bars.
Garak noodle is a Korean noodle dish that originated from Japan’s udon and was developed in Daejeon. In the past, garak noodle was a popular dish that passengers frequently enjoyed at train stations in South Korea, often accompanied by boiled eggs and soda. Establishments selling garak noodle did not have separate seating areas.