I believe you know and have already tried any of Korean Foods. If yes, then you know how delicious they are. If not, then, I am sorry, but you have , missed the best delicious food during your lifetime.
In this article I will be suggesting only the TOP ones that have impressed people with its beauty from the plate/bowl and with its amazing delicious taste.
Currently I am living in Dubai so I can easily offer you to visit Sonamu-Korean Restaurant, at Asiana Hotel in Dubai as it is nominated one of the best Korean Restaurant in the Middle East.
One factor that represents Korea! It is a fermented food that continues to be missing in the Korean tables. Today many people showed interest in healthy products, therefore, is becoming popular not only in Korea but in many other countries. Normally the “Kimchi” known is the Chinese cabbage seasoned with spicy red pepper powder, but in fact, there are dozens of types of “Kimchi” and there are also dishes derived from “Kimchi” as the “Kimchi Chigue” (soup Kimchi), “Kimchi jeon” (Kimchi pancake), “Kimchi bokkum” (sauteed Kimchi), etc.
How to taste it: The “Kimchi” is a supplementary dish that does not eat alone. Usually accompanied with rice or preparing other dishes mixed with “Kimchi”.
You are also available to buy it from the supermarkets that are in the pack and not really expensive.
Albeit initially a Chinese dish, Koreans have taken the noodles and made a thicker, yummier adaptation that holds just a dubious similarity to its Chinese taste. (Consider New Yorkers and the miracles they’ve finished with pizza.)
It is a dish that involves cutting the abdomen of a chicken and stuff it with ginseng, dates, glutinous rice, etc., and boil in salted water enough. It is a healthy dish for the summer season. Koreans eat during the hottest months, July and August, to regain energy. . That is why in these times, in front of restaurants that prepare the “samgyetang” lines of people who want to eat are made.
Ways of tasting: Chicken meat is eaten with chopsticks, throwing a little salt, and rice , which is within, it stirs the soup and eat it with a spoon. You need not taste ginseng, since this energy substances were diluted in the soup.Normally salt and add pepper to taste.
jam-packed with meat and veg, it’s the lunch box within the lunch.
The procedure of making gimbap looks like the Italian glasswork method of millefiori, and in reality, the completed gimbap regularly looks too pretty too eat.
made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
Haemul Pajeon (해물파전)
Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and different mixed seafood , to make haemul (seafood) pajeon.
What’s more, with its Korean rice wine, makgeolli, pajeon makes the ideal supper for a blustery day.
Ddukbokkie Rice Cake Street Food (떡볶이)
Ddukbokkie is the delicious smell of Korean cities at night. In large Korean cities like Seoul, the streets are filled with vendors selling their own special recipe versions of the most popular street food. Ddukbokkie (it is pronounced roughly like “dok-bok-ee”) is one of the most popular and it comes in various styles. In the example above I used the linked recipe but also added sliced fish cakes and boiled eggs. The sauce is spicy but it is also very sweet and packed with an immense amount of flavor. The spiciness is cut by the long cylindrical rice cakes which, when cooked, become chewy and soft. The rice cakes are probably the most unusual part of the recipe for most westerners but when they try it – they love it.
Japchae Stir Fried Noodles ( 잡채 )
Japchae, a side dish of cellophane noodles, and assorted vegetables sautéed in soy sauce, makes its most frequent appearances at feasts and delicious.
There are no precise rules governing the precise assortment of vegetables in japchae, but most recipes won’t stray far from the standard collection of mushrooms, carrots, spinach, onions, and leeks.
The “Bulgogi” is spice beef or pork with soy sauce, honey (or sugar), chopped onion, garlic, sesame and pepper, let it rest for a while and then cooked. Being so sweet is the preferred dish for the children and one of the main meat dishes of Korea. As can be easily prepared, it is common in everyday cooking.
Forms of tasting: Being well seasoned, usually accompanied with rice. But eating alone.
Pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker thanbulgogi. It is often called “Korean barbecue” along with bulgogi, and can be seasoned or unseasoned.
Obviously, meat galbi can be utilized to make soup (galbitang) and steamed galbi (galbijjim). Be that as it may, these dishes, while brilliant in their own particular right, are dominated by their flame broiled pioneer.
There are more dishes that I did not mention here on this. Would be nice if you share your experience below on the comment bar, and if you wish to add some more dishes on this list, please ask for it below and we will do it for you:)