Post by Joe Wabe.
Post Tagged with: "traditional foods"
Naengmyeon , also transliterated naeng-myeon , Naengmyun and naeng-myun, a popular cold Korean dish. Originally a winter delicacy in North Korea, it has become extremely popular throughout the country during the summer. It consists of several varieties of fine handmade noodles, typically made of flour kudzu (칡 냉면, Chilk naengmyeon ) or buckwheat (메밀 냉면, memil naengmyeon ), although there are also pre-cooked versions with algae and green tea, and they are traditionally served in a large steel bowl with a thick tangy broth, raw julienned cucumber, slices of Korean pear and often boiled egg and/or cold beef. Spicy mustardRead More
Dakdoritang (닭도리탕) Korean Chicken Stew
No explanation or write up is really necessary. It is what it is. From a popular soju maker website.
Kimchi is the most famous banchan (반찬), which refers to small dishes of food served along with cooked rice in Korean cuisine. It is based on Chinese cabbage (elongated, pale type) to which you can add onions, carrots, and radishes. There are many varieties including cucumber, turnip, etc. You can put whatever you want like. Koreans do not consider that they have had a full meal without kimchi. It is so popular in Korea that there is a kimchi museum in Seoul. For this recipe we’ll use a food processor, which allows us to get a fine puree when the ingredientsRead More
Gwangjang Shijang (Gwangjang Market – 광장시장). While markets like Dongdaemun and Namdaemun seem to get a lot of attention, Gwangjang appears to go quietly unnoticed.