South Korean Cuisine

Especially in recent years, South Korea has taken the world by storm with its music, skincare products, dramas, and fashion. Of course, alongside these, initially, South Korean food became a popular choice for those interested in Korean culture, later quickly spreading to food enthusiasts in general. South Korean cuisine is largely based on different usages of rice, fermented foods, vegetables, seafood, and meat.

It is important to keep in mind that South Korean cuisine has a deep history with recipes developing over centuries. Food is an important part of Korean culture and even a single meal is multi-layered in that it contains side dishes called 반찬 (Banchan) and certain dining etiquette. In this article, we will catch a glimpse of some South Korean dishes that will not leave your mind until you get a taste!

1. Bibimbap (비빔밥)

Bibimbap originated from a dish called 골동반 (Goldongban) which was eaten on the eve of the Lunar New Year. The dish came out as a result of Koreans' habit of emptying their pantries to prepare for the new year, putting together whatever was left, and making it into a dish. Now called Bibimbap, the dish contains a bowl of warm white rice topped with 나물(Namul), sautéed or blanched seasoned vegetables, herbs, and greens, traditional fermented red chili paste called 고추장(Gochujang), egg and sliced meat (usually beef), all stirred together.

2. Kimchi (김치) and Banchan (반찬)

Kimchi itself is one of the side dishes called Banchan. Kimchi in general is salted and fermented vegetables, most often made of Napa cabbage and Korean radish. Aside from the most common Napa Cabbage Kimchi called 배추김치 (Baechu kimchi), there are many types of Kimchi such as 깍두기(Kkakdugi), diced radish kimchi, 파김치 (Pa kimchi), green onion/scallion kimchi and 열무김치 (Yeolmu kimchi), young summer radish kimchi.

Banchan (반찬) on the other hand, is the term for all side dishes including Kimchi. Banchan, although it might vary, can consist of different types of Kimchi:
나물 (Namul): steamed, marinated, or stir-fried vegetables seasoned with various condiments
볶음(Bokkeum): a stir-fried dish with sauce such as Stir-fried kimchi/pork/dried shredded squid/mushrooms
장아찌 (Jangajji): non-fermented pickled vegetables usually seasoned with soy sauce
전(Jeon): pan-fried pancake-like dishes such as 파전 (Pajeon), thin pancakes with scallions, and 생선전(Saengseonjeon), pan-fried fish coated with eggs
조림(Jorim): a dish simmered in a seasoned broth such as 두부조림(Dubu Jorim), Tofu simmered in soy sauce, 장조림(Jang Jorim), beef simmered in soy sauce optionally with hard-boiled eggs, and 연근조림(Yeonggeunjorim), braised lotus roots
찜(Jjim): steamed dishes such as 계란찜(Gyeran-jjim), steamed omelet and 생선찜(Saengseon-jjim), steamed fish.

3. Naengmyeon (냉면)

Naengmyeon is a cold noodle dish consisting of long and thin noodles made from the flour and starch of various ingredients such as potatoes, sweet potatoes, or most commonly Buckwheat (메밀). There are two types of Naengmyeon: 물냉면(Mul-Naengmyeon) which is served with broths of beef, chicken or 동치미(Dongchimi), a type of watery kimchi primarily consisting of Korean radish, and 비빔냉면(Bibim Naengmyeon) which is topped with a spicy dressing primarily made from 고추장(Gochujang), a traditional spicy, sweet and savory red chili paste.

4. Tteokbokki (떡볶이)

Tteokbokki is a dish of simmered long, white, cylinder-shaped rice cakes usually seasoned with the traditional red chili paste 고추장(Gochujang). Tteokbokki is served with different ingredients such as short ribs (Galbi-tteok-bokki 갈비떡볶이), seafood (Haemul-tteok-bokki 해물떡볶이) or instant noodles (Ra-bokki 라볶이). Aside from them, there are various Tteokbokki dishes such as 궁중떡볶이 (Gungjung-tteok-bokki), sweet and savory Tteokbokki made with brown soy sauce, 짜장 떡볶이(Jjajang-tteok-bokki) made with sweet bean paste,  기름떡볶이(Gireum tteok-bokki) which is stir-fried and served with little to no sauce and 계란떡볶이(Gyeran tteok-bokki) that is served with only rice cakes, eggs, vegetables and seasoning (primarily salt) without any sauce.

5. Korean Barbecue (고기구이)

Korean barbecue is a popular method of grilling meat, usually beef, pork, or chicken. Often prepared on gas or charcoal grills built into the dining table itself in restaurants. Korean Barbecue allows you to grill your choice of meat yourself, accompanied by side dishes 반찬(Banchan), sometimes Soju(소주), a traditional Korean alcoholic drink made from rice or 소맥(Somaek), a combination of Soju and beer. Several dishes are made in a Korean BBQ such as Bulgogi (불고기), thin, marinated slices of meat, Samgyeopsal (삼겹살), pork belly, and Dak-galbi (닭갈비), stir-fried chicken marinated in Gochujang(고추장) with sweet potato, rice cakes, cabbage and other ingredients.

6. Sannakji (산낙지)

Sannakji is a raw dish made with a long-arm octopus (Octopus Minor), a small octopus called Nakji in Korean. Usually, the octopus is killed and cut into pieces before being served, still moving on the plate due to its nervous system. However, there are some places where you can eat a whole Nakji alive by just dipping it in sesame oil. The dish in general is usually served with sesame oil and sesame seeds.

It's important to keep in mind that the dish should be consumed carefully as it presents a choking hazard.

7. Gimbap (김밥)

Gimbap is a dish generally made with cooked rice, vegetables like carrots and spinach, egg strips, meat, kimchi, and other ingredients, all rolled in dried seaweed (김-Gim). Aside from being eaten as a light, quick snack or side dish, Gimbap usually takes its place in packed meals, such as Korean Dosirak(도시락), a packed meal often for lunch, or is made to be eaten in picnics or outdoor events. There are many different versions of Gimbap depending on its fillings, it can contain Danmuji(단무지), yellow pickled radish, chicken, ham, beef, imitation crab meat, bulgogi, burdock root, tuna, or perilla leaves called Kkaennip (깻잎). There is also Samgak-gimbap (삼각김밥), a triangle-shaped type of Gimbap sold in convenience stores in Korea.

8.  Jjajangmyeon (짜장면)

Jjajangmyeon originated in Incheon Chinatown, Korea where Chinese migrant workers brought their dish called "Zhajiangmian" from Shandong. The dish was originally made with "Tianmian Sauce" which was primarily made of fermented wheat flour, also known as Sweet Bean Sauce, Sweet Wheat Paste, or Sweet Flour Sauce. In time, the recipe spread and developed with a darker and sweeter sauce and became a part of Korean cuisine, now called Jjajangmyeon. Now, Jjajangmyeon is a noodle dish topped with a thick sauce called 춘장(Chunjang) made from fermented black bean paste, sometimes served with diced pork or beef and some vegetables.

9. Samgyetang (삼계탕)

Samgyetang, ginseng chicken soup, is a traditional Korean soup usually consumed during summer for good health, to gain back the nutrients lost by sweating due to hot weather. It is made with a whole young chicken (Poussin) accompanied by garlic, scallions, rice, ginseng, and Jujube (dried red dates). It is also popular to consume it during the Sambok (삼복) days, three distinct days on the lunar calendar which are considered the hottest summer days in Korea called Chobok (초복), Jungbok (중복), and Malbok (말복).

10. Jjigae (찌개)

Jjigae is a general name for Korean stew dishes. Korean meals often include different types of Jjigae often served as a communal dish. In general, the dish consists of meat, seafood, or vegetables in a broth seasoned with the red chili paste Gochujang (고추장), Doenjang (된장) which is fermented bean paste made of brine and soybean, soy sauce called Ganjang (간장), or Saeu-jeot (새우젓), salted and fermented small shrimp. There are many types of Jjigae named according to their primary ingredients such as Kimchi Jjigae (김치 찌개), Dubu Jjigae (두부 찌개), firm Tofu Jjigae and Saengseon Jjigae (생선 찌개) that is Fish Jjigae.

11. Korean Fried Chicken (치킨)

Korean Fried Chicken refers to a variety of fried chicken dishes with different seasonings and sauces. Aside from the classic fried chicken Huraideu-chikin (후라이드 치킨), there is Yangnyeom Chicken (양념 치킨) with a sweet and spicy sauce made of garlic, sugar, Gochujang (고추장) and other spices, Ganjang-chikin (간장 치킨) with a sweet, savory and garlicky soy sauce, Padak (파닭), chicken with shredded scallions, Honey-chikin (허니 치킨) with a sweeter and stickier soy sauce with honey, Prinkle Chicken (뿌링클 치킨) or 치즈 파우더 치킨 (Chijeu Paudeo Chikin), which are chicken with cheese powder, and many more.

Images taken from
preview image: zeezest.com
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Main source: Wikipedia sources