- Richa Maria
Most people today know Korea as the land where K-pop and K-drama originate. However, Korea is much more than that! It is a country surrounded by water on three sides filled with a rich culture and history, waiting to be known to the world.
Koreans have developed a unique cuisine with a huge variety of food. Like many other cultures around the world, they also consider food to be the best medicine. This thought has played a crucial role in the foods they eat. They have a very balanced diet, consisting of mainly fermented foods. The three main representative dishes of Korean cuisine are Kimchi, Bulgogi and Bibimbap.
Kimchi
Kimchi is gaining popularity around the world for its nutritional value and anti-carcinogenic properties. It is a traditional side dish, which consists of fermented vegetables and is a staple in the diets of most Koreans.
Every household in Korea has a different method of making Kimchi that has been passed down over generations in the family. Kimchi is often eaten after fermenting for a few weeks, however, it can also be eaten fresh. Mugeunji is a famous type of Kimchi that is left to ferment for over a year. Seoul, the capital of Korea, is known for its gungjung kimchi and bossam kimchi.
Doenjang (Soybean paste) and Gangang (soy sauce) are extremely important additions found in every Korean household. Gochujang (Korean chilli paste) is also a condiment made by fermentation.
Bibimbap
Bibimbap is a traditional Korean rice dish. It is made by mixing rice with an assortment of vegetables, beef and egg. The dish is stirred together before eating it, in order to mix all the flavours together. It is commonly served in a dolsot bibimbap which translates to ‘hot stone pot bibimbap.’
Bulgogi
Bulgogi is a Korean dish that literally means “fire meat.” It is made by grilling thin slices of marinated beef and pork on a barbeque. The meat is marinated using soy sauce, garlic, black pepper, sugar and other condiments.
Dakjuk
Dakjuk is Korean chicken porridge made by cooking various grains in water. It is a popular choice for breakfast in Korea as a light meal. Dakjuk was traditionally used to treat sick people with digestive issues.
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