Tangpyeong-chae is also known as Mung beans salad or Jelly mung beans. This is a very tasty salad served as BANCHAN, in Korean cuisine. This dish is also a part of the Korean Royal Court Cuisine. The history of this dish is written in the book, Dongguksesigi. This book was written in 1849, and explaining the Tangpyeong policy that means policy for “harmony” and “meditation”.
Hotteok is a very popular Korean pancake with stuffing inside the cakes. Stuffing can be chocolate, peanuts, cinnamon, nuts, coconut, brown sugar, honey. There is a difference between normal and Korean pancakes. Hotteok is shallowly sauteed in butter to make it crispy from the outside. So this makes a difference in Korean Hotteok / pancakes. This snack dish is first time introduce in 1927. It was the time of the Chinese when settled in Korea.
This is Korean noodles with black beans sauce. This dish is from the MYEON category of Korean cuisine. Noodles are very popular in South Korea and people used to love noodles in soups, curries, salads, etc. This dish has origin from Chinese cuisine but has an impact on Korean cuisine and now it is cooked in Korea with different variations. Gonghwachun (공화춘; 共和春) was the Chinese restaurants in 1900’s. They introduced the dish of noodles with red beans sauce to Korea.
In Korean cuisine, Guk and Tang is the category of soup and stew. This dish GOMGUK is included in the category of Guk. It is also known in simple English as, Beef Bone soup. GUK can be prepared of different types.
This is a very nutritious side dish served as BANCHAN. This dish is a combination of beans sprouts with other vegetables and some nuts and noodles are also added to give it a nice base to the dish. Banchan is the side dish of Korean cuisine. It is mostly grilled and steamed dishes. This is the Korean cuisine that traditionally originated at the JOSEON DYNASTY. This dish is influenced by Buddhists at the time of the Three Kingdom.
Bulgogi is a Korean grilled beef dish. It is marinated beef that is cooked by grilling and barbecue. The smoky flavored beef is very delicious and tasty. Bulgogi is a dish that originated from the Guguryo Era. Dongguksesi is a Korean history book in which the name BULGOGI was recorded. This dish is from the GUI part of Korean cuisine
Haejang Guk is another name for the Hangover stew. It is called the SOUP TO CHASE HANGOVER. It is also named sulguk. The term seongjutang is assumed to be the origin of Hangover stew. It is said that ”soup to get sober” in nogeoldae, a book of old Chinese published in Goryeo Era. Seongjutang is the first time Hae Jang guk dish was written in this book. There are also many variations of this stew.
In Korean cuisine, Gui is known to be Grilled items of food. Gopchang is a dish of Korean Cuisine, belongs to the GUI category in which grilled items are listed. It is server with hot-pot, barbecue or sundae(sausage), etc.
It is a rice dish in which different ingredients are added and served with eggs. It is also known by names like MIXED RICE. This dish is the type of Korean cuisine category: BAP. Cooked rice in any form is named BAP in Korea. The origin of this dish, Bibimbap is unknown. But this is a very old traditional dish. Both bap and Bachan are Korean categories of national cuisine. There are some areas in which leftover rice is mixed with leftover curries and vegetables to make bibimbap. Dolsot is the cookware used in Korean Kitchen to cook bibimbap and other bap dishes.
This dish is known to be as KOREAN FRITTERS. Fritters are something that is fried in shallow oil and are patty in shape, flattened, and crispy. Jeolla province is the Province of Southern Korea. In this Province, the cuisine has retained the ancient traditional cuisine and many dishes from the GORYEO REGION. There are many varieties of JEON.
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