Korean

Discover Makgeolli: The Ultimate Guide to Korea’s Traditional Rice Wine

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Makgeolli

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.

Explore Dakgalbi: Korean Chicken Delights Recommended by TasteAtlas

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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 BBQ Galbi Guide

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Galbi

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.

The Essential Guide to Bibimbap: Culture, History, and Recipes

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bibimbap

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 Guide: Everything You Need to Know About Korea’s Grilling Sensation

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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.

Jajangmyeon Guide: Discovering Korea’s Iconic Noodle Dish

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Jajangmyeon

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: Korea’s Seaside Snack

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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.

Oil Tteokbokki: John Kerry’s Choice of Korea’s Crispy Street Food Delicacy

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Oil Tteokbokki refers to a type of Tteokbokki that is stir-fried in oil. While the name ‘Tteokbokki’ suggests that the rice cakes are stir-fried, the dish is commonly perceived as a type of stew or braise, cooked with broth rather than actually fried. However, Oil Tteokbokki is truly stir-fried in oil. It’s made simply with gochujang (Korean chili paste), soy sauce, and oil, which means it can easily burn if not cooked carefully. The flavor is a perfect combination of crispy and chewy textures. Oil Tteokbokki can be enjoyed at Tongin Market in Seoul.