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Globaleats
Korea
No meal is complete without a side of kimchi.
user rating The principal elements of Korean cuisine, both North and South, are rice, noodles, fresh vegetables, tofu and meats combined with flavorful spices and banchan, or side dishes, to create meals that awaken all the senses. Kimchi, a spicy pickled cabbage dish that accompanies nearly every meal, is the most popular banchan.
Many dishes use fermented products such as soybean paste and jeotgal—seafood paste— as well as garlic, sesame oil, ginger and chile paste. Mandu, or dumplings, are filled with mushrooms, mungbeans, beef or perhaps chicken or fish. Soups are prevalent with varieties such as naengmyeon, a cold broth with buckwheat noodles and yukgaejang, a spicy beef soup. Namul is a general term for dishes with vegetable or wild greens; one popular version is Chinese bellflowers stir-fried with sesame, soy and garlic. Hoe describes raw meat, fish and vegetables eaten with dipping sauces including soy, red chile paste with sugar and vinegar and spicy mustard. Beverages range from baekseju, a fermented rice liquor flavored with ginseng and herbs, to teas such as green tea and mugicha, a roasted barley tea.—Leska Tomash
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