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Pajeon is green/spring onion pancake, and by adding fresh seafood, haemul, you can make a more delicious pancake called "haemul pajeon." Koreans like to eat haemul pajeon with dongdongju (traditional rice liquor) on rainy days.
Ripe kimchi is added to a flour batter then cooked like a pancake. Kimchi jeon is a popular appetizer or side dish when drinking.
Various vegetables and meat are stir-fried then mixed with glass noodles. Japchae is commonly served on birthday or holiday dinners.
This is a soft and easy to digest food made by slow cooking beaten eggs in a stone pot over low heat.
Characterized by a crunchy texture and crisp taste, oi sobagi is a type of seasonal kimchi best enjoyed in the summer, when cucumbers are in season.
Chopped chicken is braised in a soy sauce-based seasoning with vegetables and glass noodles. This is usually called “Andong jjimdak,” as the dish originates from Andong in Gyeongsangbuk-do .
This spicy beef soup is more popular in the hot summer days than it is in the winter. The beef and vegetables are said to help overcome the scorching summer heat.
Sundubu jjigae can be cooked spicy with chili powder, or as a clear soup. Either way, it will be just as tasty and easy on the stomach.
Spicy kimchi stew is one of Korea's most favorite dish. For a delicious pot of kimchi jjigae, make sure your kimchi is well ripened.
Not only the many vegetables, but the doenjang, or soybean paste make this stew very nutritious and great tasting.