Koreans 10 favorite foods

 
 
 
 
 
 
 

Here are some foods that Koreans enjoy a lot in general

 

 

1. Kimchi stew: It is a soup dish where kimchi and pork are boiled together to enjoy the spicy taste and flavor.

 
 

Sure! Here's a recipe for Kimchi Jjigae, a spicy Korean kimchi stew:

Ingredients:

• Kimchi: 2 cups, aged kimchi preferred
• Pork belly or pork shoulder: 200g, thinly sliced
• Tofu: 200g, cut into cubes
• Onion: 1/2, sliced
• Garlic: 3 cloves, minced
• Korean chili flakes (gochugaru): 1 tablespoon (adjust according to spice preference)
• Soy sauce: 1 tablespoon
• Sesame oil: 1 tablespoon
• Pork or vegetable broth: 3 cups
• Salt: to taste
• Optional: sliced green onion and/or mushrooms

1. Heat a pot or a stew pot over medium heat.
2. Add the pork slices and cook until lightly browned.
3. Add the minced garlic and sliced onion to the pot. Sauté until the onion becomes translucent.
4. Add the kimchi and sauté for a few minutes until the flavors are well combined.
5. Sprinkle the Korean chili flakes (gochugaru) over the kimchi and stir well.
6. Pour in the pork or vegetable broth and bring it to a boil.
7. Reduce the heat to low and let the stew simmer for about 15-20 minutes to allow the flavors to meld together.
8. Add the tofu cubes to the stew and simmer for an additional 5 minutes.
9. Stir in the soy sauce and sesame oil. Taste the stew and adjust the seasoning with salt if needed.
10. If desired, add sliced green onion and/or mushrooms to the stew and cook for a few more minutes until they are tender.
11. Serve the Kimchi Jjigae hot with steamed rice.

That's the basic recipe for Kimchi Jjigae. Feel free to adjust the spice level or add other ingredients according to your preference. Enjoy this spicy and comforting Korean kimchi stew!

 

 

 

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2. Bulgogi: It is a representative Korean dish where beef is marinated and grilled.

 

Sure! Here's a recipe for Bulgogi, a popular Korean grilled beef dish:

Ingredients:

• Beef (such as sirloin or ribeye): 500g, thinly sliced
• Soy sauce: 1/4 cup
• Sugar: 2 tablespoons
• Sesame oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Onion: 1/2, thinly sliced
• Pear: 1/2, grated
• Ginger: 1 teaspoon, grated
• Black pepper: 1/2 teaspoon
• Sesame seeds: 1 teaspoon
• Green onion: 2 stalks, chopped (for garnish)
• Optional: mushrooms, carrots, or other vegetables for grilling

1. In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, grated pear, grated ginger, black pepper, and sesame seeds. Mix well to make the marinade.
2. Add the thinly sliced beef to the marinade and mix until the beef is well coated. Let it marinate for at least 30 minutes to allow the flavors to infuse.
3. Preheat a grill or a skillet over medium-high heat.
4. If using vegetables, grill them first until they are cooked to your liking. Set them aside.
5. Cook the marinated beef on the preheated grill or skillet, stirring occasionally, until the beef is cooked through and slightly charred.
6. Add the sliced onions to the beef and continue cooking for a few more minutes until the onions are softened.
7. Remove the cooked beef and onions from the heat.
8. Garnish with chopped green onions and sesame seeds.
9. Serve the bulgogi with steamed rice and any grilled vegetables on the side.

That's the basic recipe for Bulgogi. Feel free to customize it by adding other vegetables or adjusting the seasoning according to your taste. Enjoy your delicious Korean grilled beef dish!

 

 

 
 

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3. Bibimbap: It is a dish that is flavored with red pepper paste with various vegetables, meat, eggs, etc. on top of rice.

Sure! Here's a recipe for Bibimbap, a popular Korean mixed rice dish:
Ingredients:

• Cooked rice: 2 cups
• Carrots: 1/2
• Zucchini: 1/2
• Spinach: a handful
• Bean sprouts: a handful
• Mushrooms: a handful
• Ground beef or bulgogi: 100g
• Eggs: 2
• Sesame oil: 1 tablespoon
• Soy sauce: 1 tablespoon
• Gochujang (Korean red chili paste): 2 tablespoons
• Sesame seeds: 1 teaspoon
• Salt: to taste
• Optional toppings: sliced cucumber, kimchi, nori (seaweed), or any other preferred vegetables

1. Julienne the carrots and zucchini into thin matchstick-sized pieces.
2. Blanch the spinach and bean sprouts in boiling water for a minute, then drain and squeeze out any excess water.
3. Slice the mushrooms and sauté them in a pan with a little sesame oil until cooked.
4. In a separate pan, cook the ground beef or bulgogi until browned and fully cooked. Season with soy sauce and sesame oil.
5. Fry the eggs sunny-side up or over-easy.
6. In a large bowl, place the cooked rice as the base.
7. Arrange the prepared vegetables, mushrooms, and beef on top of the rice in separate sections.
8. Place the fried egg on one side of the bowl.
9. In a small bowl, mix together gochujang, sesame oil, and sesame seeds to make the sauce.
10. Drizzle the sauce over the ingredients in the bowl.
11. Add any optional toppings, such as sliced cucumber, kimchi, or nori.
12. Before eating, mix everything together thoroughly to evenly distribute the flavors.
13. Season with salt to taste.
14. Enjoy your delicious Bibimbap!

That's the basic recipe for Bibimbap. You can customize it by adding or substituting ingredients according to your preference. It's a versatile dish that allows for creativity and personalization. Enjoy your flavorful Korean mixed rice dish!
 
 

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4. Soybean paste stew: It is a soup dish that is boiled with soy sauce soybean paste, pork, bean paste, vegetables, etc.

 
Sure! Here's a recipe for Doenjang Jjigae, a classic Korean soybean paste stew:
Ingredients:

• Doenjang (Korean soybean paste): 2 tablespoons
• Tofu: 200g
• Zucchini: 1/2
• Onion: 1/2
• Green chili pepper: 1
• Garlic: 2 cloves
• Korean chili flakes (gochugaru): 1 teaspoon (adjust according to spice preference)
• Water or anchovy-kelp broth: 3 cups
• Sesame oil: 1 teaspoon
• Salt: to taste
• Optional: sliced mushrooms, green onion, and/or seafood (such as clams or shrimp)

1. Prepare the ingredients by cutting the tofu into cubes, slicing the zucchini and onion, mincing the garlic, and chopping the green chili pepper.
2. In a pot, heat the sesame oil over medium heat and add the minced garlic. Sauté until fragrant.
3. Add the sliced onion, zucchini, and green chili pepper to the pot and stir-fry for a few minutes until slightly softened.
4. Add the Korean soybean paste (doenjang) and Korean chili flakes (gochugaru) to the pot. Stir well to combine with the vegetables.
5. Pour in the water or anchovy-kelp broth and bring to a boil. Reduce the heat to medium-low and let it simmer for about 10 minutes to allow the flavors to meld together.
6. Add the tofu cubes and any optional ingredients, such as sliced mushrooms, green onion, or seafood. Simmer for an additional 5 minutes until the tofu is heated through and the flavors are well incorporated.
7. Taste the stew and adjust the seasoning with salt if needed.
8. Serve hot with steamed rice.

That's the basic recipe for Doenjang Jjigae. Feel free to customize it by adding your preferred ingredients or adjusting the spice level. Enjoy this comforting and flavorful Korean soybean paste stew!
 
 

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5. Tteokbokki: It is a street food that is spicy by boiling rice cake and fish cake together in red pepper paste sauce.

Sure! Here's a recipe for Tteokbokki, a popular Korean spicy rice cake dish:
Ingredients:

• Rice cakes: 200g
• Fish cakes: 100g
• Onion: 1/2
• Green onion: 2 stalks
• Garlic: 2 cloves
• Gochujang (Korean red chili paste): 2 tablespoons
• Gochugaru (Korean red pepper flakes): 1 tablespoon (adjust according to spice preference)
• Soy sauce: 1 tablespoon
• Sugar: 1 tablespoon
• Water: 2 cups

1. Soak the rice cakes in water for about 30 minutes to soften them.
2. Cut the fish cakes into bite-sized pieces.
3. Slice the onion and green onion. Mince the garlic.
4. In a pan, add the soaked rice cakes, fish cakes, onion, green onion, and minced garlic.
5. In a separate bowl, mix together gochujang, gochugaru, soy sauce, sugar, and water until well combined.
6. Pour the sauce mixture into the pan with the rice cakes and fish cakes. Stir well to coat everything evenly.
7. Cook over medium heat, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy. This usually takes about 10-15 minutes.
8. Once the tteokbokki reaches the desired consistency, remove from heat and serve hot.

That's the basic recipe for Tteokbokki. Feel free to customize it by adding other ingredients like boiled eggs, cabbage, or ramen noodles. Enjoy your spicy and delicious Korean rice cake dish!
 

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6. Galbitang: It is a Korean soup dish characterized by a rich soup made with beef ribs and medicinal ingredients.

 
Sure! Here's a recipe for Galbitang, a traditional Korean beef short rib soup:
Ingredients:

• Beef short ribs: 500g
• Onion: 1
• Green onion: 1 stalk
• Garlic: 3-4 cloves
• Ginger: 2-3 slices
• Red pepper flakes: 1 tablespoon (adjust according to preference)
• Salt: a pinch
• Ground black pepper: a pinch
• Water: about 8 cups

1. Rinse the beef short ribs under running water to remove any blood.
2. Peel and slice the onion. Slice the green onion.
3. Peel and thinly slice the garlic and ginger.
4. In a pot, bring water to a boil. Once boiling, add the beef short ribs and boil for about 30 minutes. Skim off any foam or impurities that rise to the surface for a clear broth.
5. Season the beef short ribs with salt and ground black pepper.
6. Add the onion, green onion, garlic, and ginger to the pot and continue boiling for about 20 minutes. This will allow the onion and vegetables to cook and enhance the flavor.
7. Serve hot in bowls and enjoy!

That's the basic recipe for Galbitang. You can adjust the seasoning and spice level according to your preference. Enjoy your delicious Korean beef short rib soup!
 
 
 
 

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7. Pork belly: It is a typical Korean grilled dish where you can enjoy the spicy and savory taste of grilled pork belly.

Sure! Here's a recipe for Samgyeopsal, a popular Korean grilled pork belly dish:
Ingredients:

• Pork belly: 500g, thinly sliced
• Soybean paste (ssamjang) or soy sauce: for dipping
• Lettuce leaves: for wrapping
• Garlic cloves: for wrapping
• Sesame oil: for dipping
• Optional side dishes: kimchi, pickled radish, sliced onions, etc.

1. Preheat a grill or a skillet over medium-high heat.
2. Place the thinly sliced pork belly on the preheated grill or skillet.
3. Cook the pork belly slices, flipping occasionally, until they are cooked through and crispy on the edges.
4. While the pork belly is cooking, prepare the lettuce leaves and garlic cloves for wrapping.
5. Once the pork belly is cooked, remove it from the heat and transfer it to a serving plate.
6. To eat, take a lettuce leaf and place a piece of grilled pork belly on it.
7. Add a garlic clove and any desired side dishes, such as kimchi or sliced onions.
8. Wrap the lettuce leaf around the contents and dip it in soybean paste (ssamjang) or soy sauce mixed with sesame oil.
9. Enjoy the delicious samgyeopsal wrap!
10. Repeat the process with the remaining pork belly slices and ingredients.

That's the basic recipe for Samgyeopsal. It's a popular Korean dish enjoyed for its flavorful and juicy grilled pork belly. Feel free to customize your wrap with additional ingredients or condiments according to your taste. Enjoy your tasty Korean grilled pork belly!
 
 

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8. Seafood green onion pancake: It is a hot pot dish that is mixed with seafood and green onion and eaten with soy sauce.

 
Sure! Here's a recipe for Haemul Pajeon, a savory Korean seafood and green onion pancake:
Ingredients:

• All-purpose flour: 1 cup
• Cold water: 1 cup
• Eggs: 2
• Green onions (scallions): 4-5, chopped
• Assorted seafood (such as shrimp, squid, and/or clams): 1 cup, chopped
• Salt: 1/2 teaspoon
• Soy sauce: for dipping
• Vinegar: for dipping
• Optional: sliced chili peppers for added spice

1. In a mixing bowl, combine the all-purpose flour and cold water. Whisk until the batter is smooth and free of lumps.
2. Add the eggs to the batter and whisk again until well incorporated.
3. Stir in the chopped green onions and assorted seafood into the batter.
4. Season the batter with salt and mix well.
5. Heat a non-stick skillet or a frying pan over medium heat.
6. Pour a ladleful of the batter mixture onto the heated pan and spread it evenly to form a round pancake shape.
7. If desired, add sliced chili peppers on top of the pancake for added spice.
8. Cook the pancake for a few minutes until the bottom is golden and crispy.
9. Flip the pancake using a spatula and cook the other side until golden and crispy as well.
10. Repeat the process with the remaining batter and ingredients to make more pancakes.
11. Once cooked, transfer the pancakes to a serving plate.
12. In a small bowl, mix soy sauce and vinegar to create a dipping sauce.
13. Cut the pancakes into smaller pieces and serve hot with the dipping sauce.

That's the basic recipe for Haemul Pajeon. Feel free to customize it by adding other seafood or vegetables according to your preference. Enjoy this delicious Korean seafood and green onion pancake!
 
 

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9. Gamjatang: It is a generous soup dish that is boiled with potatoes, pork, and medicinal ingredients.

 
Sure! Here's a recipe for Gamjatang, a hearty Korean pork bone stew with potatoes:
Ingredients:

• Pork neck bones or pork spine bones: 1 kg
• Potatoes: 2 large, peeled and cut into chunks
• Korean radish (mu): 1/2, peeled and cut into chunks
• Green onions: 4-5, chopped
• Garlic cloves: 4-5, minced
• Korean chili flakes (gochugaru): 2 tablespoons (adjust according to spice preference)
• Soybean paste (doenjang): 2 tablespoons
• Soy sauce: 1 tablespoon
• Salt: 1 teaspoon
• Sesame oil: 1 tablespoon
• Optional: perilla leaves (kkaennip) or other leafy greens for garnish

1. In a large pot, add the pork bones and enough water to cover them. Bring it to a boil and let it cook for about 10 minutes to remove any impurities. Drain the bones and rinse them under cold water.
2. Place the cleaned bones back into the pot and add fresh water to cover them again.
3. Add the minced garlic, chopped green onions, Korean chili flakes (gochugaru), soybean paste (doenjang), soy sauce, and salt to the pot. Stir well to dissolve the soybean paste and distribute the flavors.
4. Bring the pot to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork bones are tender and the soup has developed a rich flavor. Skim off any scum that rises to the surface.
5. Add the chunks of potatoes and Korean radish to the pot. Continue simmering for another 20-30 minutes, or until the potatoes and radish are cooked through and tender.
6. Stir in the sesame oil to enhance the flavor of the stew.
7. Ladle the gamjatang into individual bowls and garnish with perilla leaves or other leafy greens, if desired.
8. Serve the gamjatang hot with steamed rice.

That's the basic recipe for Gamjatang. It's a comforting and flavorful Korean pork bone stew that is perfect for cold days. Feel free to adjust the seasoning or add other vegetables according to your preference. Enjoy this hearty Korean dish!
 
 
 

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10. Cold noodles: It is a representative summer food that is eaten with cold noodles with water noodles and garnish and sauce.

 
The ingredients needed to make cold noodles are as follows:

Cold Noodles: It is sold as a special noodle for cold noodles, and is boiled in boiling water in a pot.
Broth: It is a broth that uses meat or anchovies to create a savory taste.
Marinade: A marinade made by mixing red pepper powder, soy sauce, sugar, vinegar, etc.
Garnish: Seasoned with minced spring onions, minced garlic, minced ginger, sesame oil, etc.
Vegetables: Vegetables that are sliced and served with cucumbers, cabbages, radishes, carrots, etc.
Meat: It can be boiled together in broth using beef or pork.
Eggs: You can also eat boiled eggs on top.
With marinade: You can add flavor with red chili paste, garlic paste, salt, etc.
In addition to this, additional materials can be used depending on your personal preference. Choose and enjoy ingredients that can add flavor and aroma to cold noodles. I hope you have a delicious cold noodle dish!