Know Your Korean Cuisine?

For years, most of us knew two Korean foods-kimchi, the spicy, fermented cabbage, radish or cucumber side dish, and bulgogi, the Korean-style barbecue. That's changing as this 4,400-year-old cuisine, with its distinctive, bold flavors, begins capturing the taste buds of diners and food critics across the country. Although Korean food is similar to other Asian foods, it has its own flavors and style. Korean cooking reflects the influence of both Buddhism and Confucianism.

Several factors are helping Korean cuisine's popularity. Americans want healthier foods that are different and less bland. Korean food is healthful because it is rarely deep fried. Typically, ingredients are first boiled or blanched, and then stir-fried, sautéed in vegetable oil or broiled. Bi bim bap, cooked and raw vegetables served over hot rice, is one of the most popular Korean dishes.

The number of Korean restaurants and imported specialty foods continues to grow. More refined, upscale Korean restaurants are being launched across the country, and non-Korean chefs are also experimenting with Korean ingredients. With its simplicity, diversity of fresh ingredients, bold flavors and healthful options, Korean cuisine is ready for its time in the spotlight.

Learn the Language:

Banchan: Side dishes.

Bulgogi: Korean-style barbecue. Thin slices of meat (usually beef sirloin) are marinated in sesame oil, soy-sauce, wine and seasonings like garlic, green onions, pepper, ginger and sugar, and then grilled over hot charcoal. The meat, along with some sliced vegetables, is wrapped in lettuce leaves before eating.

Doen jang: Fermented soybean paste.

Galbi: Generally refers to grilled dishes made with marinated beef, or pork, short ribs.

Gim: Seaweed.

Gim bap: Similar to sushi rolls. A mixture of cooked rice, sesame oil, rice vinegar and seasonings is spread over squares of dried seaweed, with thinly sliced meat, fish, poultry or cheese added along with fresh and pickled vegetables and sesame seeds. It is then rolled and sliced into pieces.

Go chu jang: Spicy fermented red chile pepper paste made with glutinous rice powder, soybeans, chile powder and salt.

Gochu garu: Coarse ground red chile powder.

Jjigae: Stew. Tends to be spicier and thicker than Korean soups. Common stews are kimchi jjigae, in which pickled cabbage is combined with onions and tofu and/or pork, chicken or seafood, or doen jan jjigae, made with fermented soybean paste and tofu.

Korean fried chicken: Chicken wings, drumsticks, thighs or diced meat are lightly battered and then double fired to achieve a paper-thin skin texture that is audibly crunchy when eaten. It is often served with a peppery hot sauce or a somewhat sweetish garlic-soy sauce and pickled vegetables.

Namul: Unfermented vegetables usually boiled or sautéed and then lightly tossed with sesame oil, sesame seeds, soy and scallions before being served in small bowls at the table. Some popular ones include bean sprouts (kong namul), zucchini (e hobak) and spinach (shi chi mi).

Nang myun: Cold noodles.

Soju: A distilled beverage that alcoholically is between vodka and sake.

Tang: Soup. A spicy Korean soup is yuk kae jang, made with sliced beef in a fiery red chile broth. Many soups are also tied to health needs, such as chicken soup with ginseng and garlic (sam gae tang), believed to impart energy.