BIBIMBAP ( MIXED RICE)
Probably the best-known Korean dish, this originated on the eve of Lunar New Year when it was traditional to use up all the vegetables and side-dishes in the house. A hot stone bowl is filled with cooked rice and topped with vegetables, pickled Chinese radish, carrot and mushrooms. Great care is taken to make the dish look attractive. Egg yolk and raw beef are also popular additions, when stirred through they cook against the hot stone.
MANDU (KOREAN DUMPLINGS)
Similar to jiaozi in China or gyoza in Japan, Korean mandu dumplings are noodle like wrappers stuffed with a variety of different ingredients. Pork, onions, cabbage, carrots, and mung bean noodles are all common ingredients within these pillows of delicious goodness.
JAPCHAE ( GLASS NOODLE)
A glass noodle with a chewy texture (made with sweet potato) often stir-fried with crunchy vegetables, sesame oil, pepper and sugar and added to jorim (a broth-based sauce). This makes its most frequent appearances at feasts and potlucks and has a mouthwatering fragrance that a taste you’ll love.
BULGOGI (KOREAN-STYLE GRILLED MEAT)
Another famous Korean specialty barbecued meat is known as Bulgogi. While it’s normally made from beef, bulgogi can also be made with thin strips of pork or chicken. The dish is also a fusion favorite: bulgogi-flavored burgers are part of the menu at fast food franchise Lotteria, and there have also been sightings of other adaptations like the others bulgogi.
KIMCHI JJIGAE (KIMCHI STEW)
A lesser-known fact about kimchi is its versatility as an ingredient in a whole slew of derivative dishes, which comprise a category of their own. In kimchi-jjigae, red cabbage kimchi is chopped, sauteed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables.