Cookbook:Cuisine of Korea
(Redirected from Cookbook:Korean cuisine)
- Bulgogi (불고기) - beef (and sometimes pork) marinated in soy sauce, sesame oil, garlic and chilli pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes. Bulgogi literally means "fire beef" and is often called "Korean BBQ."
- Bibimbap (비빔밥) - (literally meaning mixed rice or mixed meal) - rice topped with vegetables, beef and egg, and served with a dollop of chilli pepper paste. A variation of this dish, dolsot bibimbap, is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl.
- Kimchi (김치) - vegetables (usually cabbage or white radish) Commonly Fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties (at least as many as there are households), which are served as side dishes.
- Galbi (갈비) - ribs, either pork or beef, cooked on a portable gas burner in the centre of the table, and accompanied by rice and various side dishes.
- Gimbap (김밥) - (literally seaweed rice) - rice and strips of vegetables, egg, ham and pollock, rolled in laver (seaweed) and sliced. This is a popular snack or child's lunch, similar to Japanese sushi rolls.
- Naengmyeon (냉면) - (literally cold noodles) - this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables, and often a boiled egg and/or cold beef.
- Gochujang (고추장) - (hot chilli pepper paste) is an indispensable condiment.
- Songpyeon (송편) - rice cake served at Chuseok (Mid-Autumn Festival) decorated with sesames, soy beans, and chestnuts.
- Pajeon (파전) - a seafood pancake (or egg roll) made with oysters, squid, shrimp, and green onions, often served with chili paste.