Thursday, January 20, 2011

Famous Korean Food and Dishes Cuisine

Korean Food or Korean dishes nowadays has evolved so quickly through countries over the world. We can find korean restaurant in every big cities today. Korean Food is delicious and well known for its sour spicy and hot plate.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. The most famous food is Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).

Eating Korean Food will not complete if we don't know the name of the food. The food usually use korean language makes non korean people confuse to understand the food. Here I list the most famous food in korea and the meaning.

Korean Famous Food :

1. Kimch'i. Kimchi is the most well known Korean food locally and abroad. It is a fermented vegetable dish highly seasoned with red pepper and garlic and is served at virtually all meals.
kimchi


2. Pulgogi. Pulgogi is one of the most popular dishes in Korea and is often liked by visitors. Pulgogi or Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.
pulgogi


3. Kalbi. Kalbi, on the other hand, are short ribs of beef or pork. Kalbi is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce
kalbi


4. Shinsollo. Shinsollo is a delicious mixture of meat, fish, vegetables, and bean curd, which is simmered in beef broth over a charcoal brazier at the table.
shin sollo


5. Hanjongshik. Hanjongshik literally means "full course Korean meal" and it is just that. When you order hanjongshik, you are usually served pulgogi, steamed short ribs, grilled fish, and a host of side dishes. These side dishes may vary from restaurant to restaurant, but the servings are always ample.
han jong shik


6. Pibimpap. Pibimpap is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with koch'ujang (a hot red pepper sauce).
pibim pap


7. Kujolp'an. Kujolp'an is usually the first-course meal at any elegant Korean restaurant. Strips of cooked meat and vegetables are arranged in a large sectioned dish with a stack of Korean pancakes in the center. The fillings are wrapped in the pancakes and eaten.
kujolpan

8. Sollong T'ang. Sollong T'ang is a rich beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. It is served with rice as the main meal and is accompanied by side dishes and a special radish kimch'i called kkaktugi.
sollong tang


9. Samgye T'ang (Ginseng Chicken Soup). By eating hot ginseng chicken soup, people can restore their bodies and spirits on hot summer days. The chicken is stuffed with ginseng, jujubes, sticky rice, and garlic. It is then stewed and seasoned with salt and black pepper when served.
samgye tang


10. Naengmyon. Naengmyon literally means "cold noodles". It is a summer favorite, which is truly refreshing. Very thin, chewy buckwheat noodles are served in a cold beef broth with chopped scallions, shredded radishes, cucumbers, sesame seeds, and slices of lean beef. Appropriate condiments are hot mustard and vinegar. There are many restaurants that specialize in naengmyon only. Be sure to try the mild mul-naengmyon before sampling the spicier pibim-naengmyon.
naengmyon


11. Pap (Boiled Rice). Boiled rice, or rice mixed with barley, corn, or other grains, is the staple of the Korean diet. There are many ways to cook rice and different ingredients can be added to it. Besides boiling rice on its own or with other grains, it can also be re-cooked with vegetables, eggs, or meat.
pap


12. Kuk or T'ang (Soup). Soup should be served at any Korean meal. Ingredients commonly used for soup include meat, vegetables, fish, seaweed, clams, and even the bones and internal organs of cows and pigs.
kuk


13. Tchigae (Stew) & Chon-gol (Casserole). Stews contain less water and more ingredients than soup. Depending on the main ingredients, soy sauce, soybean paste, and red pepper paste can also be added. Tchigae is an example of a stew dish. Chon-gol, a casserole dish, is cooked by placing layers of sliced, seasoned beef at the bottom of a pot.
tchigae


14. Tchim & Chorim (Smothered and Soy Sauced Glazed Dishes). To cook tchim, put whatever ingredients you want along with seasonings into an earthenware pot and steam them at a low heat for a long time until they softened. There are many varieties of tchim. Glazing in soy sauce, or in red pepper paste, is a time-honored technique, which can preserve food for weeks.
tchim chorim


15. Kui (Broiled Dish) & Chon (Fried Dish). You can broil food on a spit or directly on a grill. Barbecued beef is the most popular broiled dish. One popular fried dish is chon. Chopped or whole meat, fish, or vegetables are covered with flour. It is then dipped into beaten eggs and pan-fried to make chon.
kui


16. Hoe (Sliced Raw Fish and Meat). Many people enjoy either raw or parboiled fish. Both dishes go well with drinks and are usually eaten on special occasions.
hoe


17. Namul (Vegetable Dishes). Vegetables may be parboiled or fried, and seasoned with various spices. They should be mixed, seasoned, and soaked by hand to improve the taste.
namul


18, Chotkal (Salted Fish). Koreans preserve fish, clams, fish eggs, or the internal organs of fish with salt until they are fermented. This brings about salty yet tasty side dishes and appetizers. They also make good seasonings for other foods, especially kimch'i.
chotkal


19. Ttok (Rice Cakes). Rice cakes are made by steaming rice flour in a rice cake steamer. These traditional cakes are usually made for ancestor worship ceremonies and for holidays.
ttok


20. Ch'a (Teas). Green Tea, Job's Tears Tea, Citron Tea, and Ginger Tea are all examples of popular teas. A special etiquette called tado (the way of tea) is observed when drinking tea.


21. Korean Liquors. Korean beer and soju, a distilled liquor, are popular drinks. There are great tasting traditional Korean liquors such as Ch'ongju (strained rice wine), Insamju (ginseng liquor), and Makkolli (unrefined rice wine). Each province has its own special liquors. Munbaeju in Seoul, Igangju in Chollabuk-do province, Andong Soju in Andong, Kyongju Popchu in Kyongsangbuk-do province, Changgunju in Chonju, and Paegilju in Kongju are famous. Korean drinking etiquette is also slightly different. When somebody offers to fill your glass, hold it up with your right hand and place your left hand lightly under.

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