Korean Food---Find Something Delicious

Naeng myun냉면(or naengmyoen) is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat, vegetables, and a savory, vinegary ice-cold broth. Although it is now a summertime food among Koreans, its origins are in the North Korean mountains as a wintertime staple. Buckwheat grows well in high altitudes, and it became an important dish for Koreans living in the harsh mountain climate. But it is refreshing in hot weather, and it's a one-bowl meal that requires very little time at the stove.

Kimchi김치---This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Bulgogi불고기---One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

Bibimbap비빔밥 is delicious, gorgeous on the plate, and easily tweaked for different palates and spice levels. I've included 6 vegetables in this recipe, but you can easily make it with just 3 or 4 or what you happen to have in your fridge. Koreans usually eat this rice dish with some beef, but some usually top theirs with just an egg fried sunny side-up.

Korean dumplings are traditionally made with a beef or pork filling, but chicken and vegetarian dumplings are also popular. Versatile and delicious, mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. They are substantial enough for a main dish, but are also good as snack dishes or a mess-free lunch.

Ddeokbokki(떡볶이) is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning. Tteok jjim an early variant of modern tteokbokki, was once a part of Korean royal court cuisine. This type of tteokbokki was made by boiling tteok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with ginkgo nuts and walnuts. In its original form, tteokbokki, which was then known as gungjung tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine.

Kimbap김밥 is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Kimbap is often eaten during picnics or outdoor events, or as a light lunch, served with takuan or kimchi. Gimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule (1910-1945).

Sundae 순대 is a Korean dish made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients.
The most common type of sundae is made of pig's intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood, although some variants also contain perilla leaves, scallions (pa), fermented soybean paste (doenjang), glutinous rice, kimchi, and soybean sprouts. It is a popular street food in North Korea and South Korea. In fact, there is a neighborhood called Sundae Town in Sillim-dong that has many restaurants dedicated to sundae.

Jeon 부침개 is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.

Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient