of Traditional Korean Food
Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple of Korean Food. Most people
use sticky rice, which sometimes has beans, chestnuts,
sorghum, red beans, barley or other cereals added
for flavor and nutrition. Juk is thought of as highly
nutritious and light. Many varieties of juk exist
including: juk made of rice, red beans, pumpkin,
abalone, ginseng, pine nuts, vegetables, chicken,
mushrooms and bean sprouts.
2. Guk (soup)
A traditional soup served with rice. Varying ingredients
include: vegetables, meat, fish, shellfish, seaweed,
and beef bones.
Jjigae is similar to guk but is thicker and heartier.
The most famous jjigae is made from fermented soy
bean paste. Jjigae is usually spicy and served piping
hot in a heated stone bowl.
Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes which are prepared
with vegetables and soaked in soy bean sauce, then
slowly boiled together over low heat.
Namul (vegetables or wild greens)
Namul is made from slightly boiled or fried vegetables
and wild greens mixed with salt, soy sauce, sesame
salt, sesame oil, garlic, onions, and other spices.
Jeotgal (seafood fermented in salt)
Jeotgal is a very salty food made from naturally
fermented fish, shellfish, shrimp, oysters, fish
roe, intestines and other ingredients.
Gui (broiled/barbecued dishes)
When cooking gui, marinated meats are barbecued
over a charcoal fire. The most popular meats of
this type are bulgogi and galbi. There are also
many fish dishes which are cooked this way.
Jeon (pan-fried dishes)
Jeon is a kind of pancake made from mushrooms, pumpkin,
slices of dried fish, oysters, unripened red peppers,
meat or other ingredients which are mixed with salt
and black pepper, dipped in flour and egg and then
fried in oil.
Mandu consists of dumplings stuffed with beef, mushrooms,
stir-fried zucchini, and mungbean sprouts. Pork,
chicken, or fish are sometimes used instead of beef.