Good Lifestyle

Navigation in the world of Korean food can be intimidating. Even in a Korean barbecue restaurant where you can be guided through a tasting of different meats, the menus can be long and full of unknown dishes. As a Korean American Adopted, even I am overwhelmed by the quantity of Bancan (small side dishes, like Kimchi or marinated spinach), stews, soups, aperitifs and meats available.

Rather than trying to explain each Korean dish that you could ever know, I have reduced it to a dozen essential Korean foods that you should order if you have never had Korean food before. And if you are not a timer and you are looking to connect, I hope this guide will help you too.

Appetizers

Translation: Pancake Savory Scalin

There are many types of jeune in Korean cuisine, but the most popular salary pancakes are Pajeon, a pest pancake made with rice flour, wheat flour and eggs. They can also be filled with vegetables (Yachaejeon), seafood (Haemuljeon), Kimchi (Kimchijeon), or a combination of them. This is the table as a big big pancake that is strange in neighborhoods and can be consumed with chopsticks or your hands.

Translation: Dumplings

Each culture seems to have a dumpling and Korea is Mandu. There are many different styles of Mandu: Gogi Mandu (filled with meat), Yachae Mandu (vegetables), Saewu Mandu (filled with shrimp), Kimchi Mandu, etc. A popular combination is beef, pork and tofu with napa cabbage and garlic chives, but they can also have germs of beans, fungi, zucchini and even cut starch noodles soft sweet potato. They can be pan-fries, boiled or fries, but are not often steamed in other Asian kitchens.

Translation: Algae rice rollers

In the simplest terms, the Gimbap is Korean cuisine while sushi is Japanese cuisine. GIM (algae) on the outside, cooked rice cooked inside and fillers rolled in the middle. The Gimbap often uses vegetables (carrots, cooked spinach, cucumber, marinated radish), scrambled egg leaves, tofu, cooked meat (like Bulgogi) and sometimes even canned tuna. There are versions with spam crab and imitation, but you do not often see raw fish at Gimbap as you would with sushi.

Side dishes

Translation: Small dishes

Each Korean restaurant will bring out a range of small bankhanks at the table as a meal accompaniment. The selection generally consists of marinated vegetables such as spinach or soy sprouts; Some types of Kimchi, usually spicy fermented cabbage, Daikon radish or other vegetables; Korean potato salad; jumped fish cakes; spicy squid dried; and more. Every restaurant has its own version of Benchhan and always has unlimited refills, so eat throughout the meal and are not afraid to ask more!

Translation: Spicy jumped rice cakes

These cylindrical cylindrical cylindrical cakes (similar in the texture of Japanese Mochi) are the ultimate food of Korean Street. They are raised in a spicy sauce made of Gochujang Chile paste, soy sauce, chili flakes of Gochugaru, garlic and a little sugar. They are often mixed with fried fish cakes, sparkling and sesame seeds. It's hard to explain why they are so satisfactory and almost addictive, but if you see them on the menu, order them! You will not be disappointed with the fun texture of soft texture and spice spice bomb.

Translation: Starch noodles of the soft potato

The starch noodles of the soft potato are almost translucent and lammers, a little slippery and a little sweet. Chez-fried with a bouquet of vegetables (and sometimes pieces of boulgogi or other meats), sesame oil, garlic and soy sauce, they are irresistible and perfectly salty. They are fun for slurp and peer with meats and stews.

Hidden

Translation: BBQ Korean beef marinated

The most popular dish in a Korean BBQ restaurant is Bulgogi, a finely shaved beef (usually ribeye or a swirling) marinated in a sweet and salty sauce in soy sauce, sugar and Korean pear grill, which adds softness and tenderness . It gets a good character on the grill and the cooks very quickly. Eat it with rice and kimchi, a fermented spicy cabbage that complements the sweetness and cuts the wealth of meat.

Translation: Rice bowl of meat and vegetables

Bibimbap translates into "mixed rice" and is served in a hot stone bowl that is cracking when it comes to the table. The bottom of the rice is often crisp with its direct contact with the pan and is stirred around various vegetables (soy germs, carrots, fungi, spinach, pepper, etc.) and meat (Bulgogi, pork, chicken) or tofu. Unless you are vegan, it will come with a sunny egg on the top that is broken and combined with the rest of the dish. Gochujang, a Korean fermented chili paste, is also added.

Translation: Spicy kimchi stew

The most popular stew in Korea is Kimchi Jjigae. It is a spicy and ardent-red stew, rich umami based on Kimchi, onion, tofu, green onion and usually a pork shape (shoulder or belly). It's thinner than an American beef stew and served as rice on the side. It can go to the spices level depending on the amount of Gochugaru (Korean hot pepper flakes) and Gochujang (hot pepper paste) are used in broth. You can order it as a main course for a person or share the table next to the Korean barbecue or other dishes. If you are Spice-opposite, try Doenjang Jjigae, a similar stew based on soy dough (similar to the Japanese miso flavor) which is slightly salty.

Translation: Boiled pork belly wraps

It's a special occasion dish. When you think of the pork belly, you probably think about meat or bacon with crisp skin. Bossam is cooked in boiled pork belly in a tasty brine on soft heat. So it's not surprising that it's incredibly tender. "SSAM" means "wrapped" in Korean, so thin, pork slices are nestled in salted Napa cabbage leaves with radish salad and salty shrimp. You can also order a grilled pork belly, which is not the same but is also nice lettuce or cabbage at the table.

Translation: Spicy tofu tofu stew

One of the most comforting Korean dishes is Sundubu Jjigae, a spicy stew with Silken tofu that melts in the mouth. It can be made of meat or seafood. The base is a stock of anchovy-kelp which is lightweight and gives the stew a beautiful dorsal spine of earthy flavor and well seasoned. If you order it as a main course, get one side of the rice (which will also help with sprick). But it can also be served with a Korean barbecue and other entrances like a dish of accompaniment.

Translation: Short coasts BBQ

Galbi is short of the coast, but not the short and robust versions you may have embraised in the red wine. This barbecue meat is made with the Flanken, slim and trench cup on the bones. The name comes from Korean immigrants who would have made it popular in Los Angeles. The marinade is similar to Bulgogi, a sweet and salty icing based on soy sauce,mirin, Korean pear, sparkling, garlic, ginger, sesame oil, onion and sugar. He quickly cook on a grill in a Korean restaurant and gets beautiful carbonized edges. The texture is more chewy-tender than the slim sliced ​​Bulgogi.

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