Mandu Haemul Pajeon Gimbap Tteokbokki Dakgangjeong Galbijjim

Mandu Haemul Pajeon Gimbap Tteokbokki Dakgangjeong Galbijjim

닭강정 Fried Chicken with Sweet and Spicy Sauce
Dakgangjeong
만두 Dumplings
Mandu
김밥 Rice Rolled in Seaweed Laver
Gimbap
갈비찜 Braised Beef Ribs
Galbijjim
Galbijjim is Korea’s most representative Jjim
(steamed dish), that originated in the palaces
of ancient Korea. Surplus fat is removed from
the ribs, and the sauce is made with soy and
ingredients including green onions, sugar and
sesame seeds. The ribs and sauce are then
poured into a pot brimming with mushrooms,
chestnuts, carrots, gingko nuts, radish
chunks and other vegetables, and stewed. Its
thick, flavorsome sauce is irresistible and its
heartiness makes it an ideal “stick-to-the-ribs”
dish on cold days.
해물파전 Seafood and Green Onion Pancake Haemul Pajeon
Haemul pajeon is a pancake that is particularly
nutritious as it is made with green peppers
and seafoods which are high in vitamins,
minerals, proteins and calcium. Sometimes
called “Korean pizza” due to its round shape
and its status as a convivial, shared dish, it
is popular among hikers at rural restaurants
and countryside food stalls. Pajeon is ideally
accompanied by makgeolli — Korea’s traditional
rice wine.
E N GL ISH
Gimbap is a popular snack, commonly found in
picnic hampers and school lunch boxes. Steamed
white rice (bap) is mixed with various ingredients
such as spinach, pickled radish, carrot, dried
fried egg or minced beef, then rolled in dried
seaweed laver. The resultant long roll is then
diced into bite-sized pieces. The rice is seasoned
with salt and sesame oil rather than the rice
vinegar used for the similar Japanese dish, sushi.
A modern Korean favorite, dakgangjeong is
made by mixing a sauce made of garlic, dried
pepper and soy sauce or starchy syrup, then
drizzling it over the deep-fried chicken. Its
spicy-sweet taste is irresistible, and texture can
be added to the sauce by topping it with nuts.
Mandu is a savory Korean dumpling. There
are endless variations — depending upon size,
shape and filling. Typical mandu dough is made
by rolling wheat paste, and typical fillings
are seasoned vegetables and meat. Special
dumplings made from buckwheat powder are
prepared for parties and festive days in both
summer and winter; mandu can even be found
floating in soups.
떡볶이 Spicy Rice Cakes
Tteokbokki
Traditionally, tteokbokki is white rice cakes
smothered in a thick sauce of gochujang, or
Korean chili paste, but creative new kinds of
tteokbokki are now appearing with different
sauces based on curry, cream, seafood and even
cheese. Popular among students, these cheap
and cheerful snacks are usually sold at stalls and
in markets, and eaten on the go.
12
Korean
Dishes
Bulgogi is Korea’s most famed meat treat. Thinly
sliced sirloin or prime rib is marinated in a mixture
of soy sauce, sesame oil, black pepper, garlic,
onions, ginger, and sugar (though every Korean
chef will have his or her secret recipe). Bulgogi is
traditionally grilled on a conical griddle over an
open flame. Bulgogi-style grill feasts have been
enjoyed by people across Northeast and Central
Asia for hundreds of years.
Sundubu jjigae, or spicy soft tofu stew, is
both attractive and flavorsome. Its orange
color is pleasing to the eye, while its robust
combination of meat, seafood, vegetables and
spicy seasoning, contrasting judiciously with
the creamy softness of the sundubu (soft tofu),
delights the palate.
순두부찌개 Spicy Soft Tofu Stew
Hansik is Korean cuisine. On the one hand, Hansik
offers fresh and natural ingredients; on the other
hand, it features strongly flavored traditional sauces
and seasonings — and of course, the famed national
condiment, kimchi. Many Hansik ingredients, which
require long periods of fermentation, are quintessential
“slow foods.” The cuisine itself is exciting the taste
buds of diners across the world, while its sauces
and ingredients offer creative international chefs a
scintillating new portfolio of flavors.
Japchae is served at Korean parties and special
occasions due to its colorful and striking
presentation. It is flavored with soy sauce and
made with many kinds of vegetables. Today, it is most commonly composed of sweet potato
noodles mixed with sliced carrots, onions,
spinach, meat and mushrooms. It is usually
served hot but can be eaten cold.
잡채 Glass Noodles with Sautéed Vegetables
Sundubu Jjigae
불고기
Japchae
Bulgogi
Download the “Visit Korea”, “Korean Restaurant Guide” App
from your smart phone.
For further information on Hansik, please visit: http://english.visitkorea.or.kr/enu/1051_Food.jsp
김치
비빔밥 Rice Topped with Meat and Assorted Vegetables
제육볶음 Spicy Stir-fried Pork
Bibimbap
Jeyuk Bokkeum
A simple but classic dish, bibimbap is a big bowl
of steamed rice topped with namul (sautéed and seasoned vegetables), a raw or fried egg,
sliced meat and a dollop of chili paste. This
rainbow of ingredients is then vigorously
stirred deep into the rice. Bibimbap is one of
Korea’s most famous, nutritious and accessible
dishes — truly, a meal in a bowl.
Jeyuk bokkeum is perhaps the most
representative dish based on a key Korean
ingredient — gochujang (chili paste). Sliced pork
is marinated in fiery gochujang sauce mixed
with ginger, then stir fried. It lures diners with
its powerful flavor though it is not for the fainthearted. The gochujang and ginger not only
tenderize the pork, they also deliver a spicy kick.
Kimchi
Though it is not a meal or dish in of itself, kimchi
is Korea’s most famous side dish. It is also an
ingredient in many dishes, and no Korean meal is
complete without it. As every family has its own
recipe, there are countless varieties but at its
most basic, kimchi is a vegetable that is brined
and fermented; it is usually (but not always)
spiced. It offers a truly unique taste, and the
lactic acids that occur during fermentation both
stimulate the appetite and aid the digestion. But
beware: kimchi can be addictive!
Photos and selection of foods
introduced in this booklet were
provided by the Korea Food
Foundation based on a survey
conducted by the Foundation.
The Korean Pavilion is organized by