Chili sauce:
One of the inherent sauces of Korea. Since ancient times, every family has made chili sauce. Its ingredients are mainly starch, chili powder, soybean powder, salt, and water.
Daejang:
One of the traditional Korean sauces, it is an indispensable condiment for Koreans. Daejang is made from soybeans. The representative food made from dashi is dashi soup. Dasang soup is one of the most popular diets in Korea.
Types of Korean food:
Korean food and drink is very distinctive, pay more attention to the form, tableware exquisite, eating a variety of snacks often full of table. It is said that this is influenced by the way of dining in the ancient imperial palace, which has been passed down to the present day. The taste of Korean food is characterized by freshness and saltiness. The representative ones are barbecued meat, cold noodles, accompanied by rice and ginseng chicken soup, beef soup and so on.
The staple food is white rice. The cuisine consists of hot pots with meat, fish, tofu, and vegetables, kimchi, a nutritious dish unique to Korea, and a variety of small dishes prepared with Korean seasonings. Spoons and chopsticks are used as tableware. The basic condiments of the cuisine are chili peppers and garlic, and a variety of other flavors are added. Therefore, Korean food is not only spicy, but also has a unique color, aroma and taste, which is mouth-watering.
Cold Noodles:
Korean cold noodles, like Korean cuisine, contain little oil, which is very different from the Chinese Sichuan cold noodles. There are two types of cold noodles: one is "water cold noodles" with soup, which is very refreshing. The second one is "Mixed Cold Noodles" without soup and flavored with chili sauce. By region, there are Pyongyang-style cold noodles, where buckwheat is the main ingredient, and Hamhung-style cold noodles, where potato is the main starch ingredient. Most of the toppings are meat, vegetables, hard-boiled eggs, or even sashimi. The length of the cold noodles is amazing, so when the waitress approaches you with scissors, don't be afraid to cut them short without them, for fear that serving them will be a pain in the ass. There is also a variation of cold noodles - "warm noodles" - which, as the name suggests, have a warm soup.
Don't eat cold noodles all the time, as they are too oily and you will soon feel hungry. A bowl of cold noodles after eating grilled meat will be very relieving.
Bibimbap:
Korean bibimbap is another specialty of Korean cuisine, of which "stone bowl bibimbap" is a unique Korean recipe. "Stone bowl bibimbap" is the soybean sprouts and other vegetables, meat, eggs (raw eggs) and a variety of condiments on white rice, and then served in a hot stone bowl, plus Korean chili sauce, stirred and eaten, which is not only delicious, but also in a unique form, due to the stone bowl is very hot, the bottom of the bowl will be left in a layer of potpourri, don't throw it away because a variety of ingredients mixed, the potpourri is even more than a mixture of Korean chili sauce. The mixture of various ingredients, the potpourri is even more delicious.
Rice:
The staple food of Korean cuisine, sometimes with barley, beans, chestnuts, corn or other cereals to enhance the nutritional value.
Soup:
Soup is a staple of the Korean table and is made from wild vegetables, meat, fish, shellfish, seaweed, and beef ribs.
Congee:
Congee is sometimes served as a specialty category and sometimes as a nutritious food, and its ingredients are mainly pine nuts, beans, pumpkin, perch, ginseng, chicken, wild vegetables, mushrooms, bean sprouts, and so on.
Ginseng Chicken Soup:
It is said to be a soup, but it is actually rice. Glutinous rice, jujube, garlic and ginseng are put into the chamber of the chicken and stewed for a long time. When consumed, add pepper and salty salt according to personal preference. It is rich in nutrients and can be called a tonic. It is suitable for Chinese people's taste, but because it contains ginseng, it should not be consumed frequently.
Fermented seafood:
Mainly used in fish, shellfish, oyster shells, fish eggs, offal to do hot pot, the flavor is very salty, very rice. Sometimes used for garnish after adding kimchi.
Cakes:
There are mung bean cakes made of mung beans and rice flour, scallion cakes made of seafood and scallions, and potato cakes made of mashed potatoes. The "potato cake" is also made from mashed potatoes. They are served with a condiment made of soy sauce and soy sauce. They are suitable for Chinese tastes.
Pancakes:
They are made by mixing mushrooms, pumpkin, fish, oysters, and bell peppers with meat in the flour, then beating an egg and frying them in a pan. There are also cake-shaped pancakes, which are made by mixing soybean flour, flour, or grated potato flour, adding green onions, kimchi, and sliced meat, and frying them in a pan.
Stews and boils:
Stews are similar to boils in that they are made by foaming meat or fish with spices and soy sauce, spreading them well, and then cooking them over low heat. Stew also refers to food that is steamed with steam.
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