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Cylindrical rice cakes are seasoned and cooked in a gochujang (Korean chili paste) sauce. Tteokbokki is a popular snack in Korea.
Made by simmering chicken with ginseng, samgyetang is a Korean traditional health food often consumed during sultry summer days to invigorate the body.
This is one of the most popular Korean dishes. In the olden days, thinly cut beef was marinated then grilled on a gridiron, but today's bulgogi is usually cooked in a pan.
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 .
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.
Various vegetables and meat are stir-fried then mixed with glass noodles. Japchae is commonly served on birthday or holiday dinners.
A bowl of steamed rice is topped with various vegetables and meat, then mixed with gochujang (Korean chili paste). The most well known bibimbap is that from Jeonju, and you can add or remove the toppings to your preference.
This is a soft and easy to digest food made by slow cooking beaten eggs in a stone pot over low heat.
Made by soaking cabbage in salt water then coating with a radish filling, baechu kimchi, or simply kimchi, is the most common of all kimchi. Before winter arrives, families get together to make large amounts of kimchi to last through the cold winter. This annual traditional called "gimjang" was designated a UNESCO World Heritage in December 2013.