Food

⋆ ˚｡⋆୨୧˚Korean Food˚୨୧⋆｡˚ ⋆

˚₊· ͟͟͞͞➳❥Gimbap/Kimbap (김밥)

Gimbap is prepared resembling the Italian glasswork technique of Millefiori. Since Gimbap is small you can bring it anywhere to eat- lunch, picnic, etc.

Kimbap ingredients are rice (white, brown, black, short-grained), gim, and bap; inside the gimbap, there can be cheese, spicy cooked squid, kimchi, luncheon meat, pork cutlet, pepper, or spicy tuna. There can also be vegan options such as danmuji (yellow pickled radish), ham, beef, imitation crab meat, egg strips, kimchi, bulgogi, spinach, carrot, burdock root, cucumber, canned tuna, or kkaennip (perilla leaves); The gim may be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating.

˚₊· ͟͟͞͞➳❥Yangnyeom Chicken (양념 치킨)

Korean fried chicken is also known as the Yangnyeom Chicken. The well-known variety with spicy coatings, also known as yangnyeom-chikin, begins its history in 1982 with Yun Jonggye, who was running a fried chicken restaurant in Daegu. Yun states that despite the spicy flavor, the very first yangnyeom-chikin did not include gochujang as one of their marinating ingredients.

The ingredients for Yangnyeom chicken vary widely, including gochujang, ketchup, hot sauce, strawberry jam, etc. The Yangnyeom chicken is seasoned with a sweet and spicy sauce of gochujang, garlic, sugar, and other spices. This chicken is mainly eaten while drinking in South Korea.

˚₊· ͟͟͞͞➳❥Tteokbokki (떡볶이)

Tteokbokki is also known as simmered rice cake. Today there are many variations: curry-tteokbokki, cream sauce-tteokbokki, jajang-tteokbokki, seafood-tteokbokki, rose-tteokbokki, galbi-tteokbokki, etc. Tteokaokki is sold in many places, restaurants, stalls on the streets, and at snack bars.

Ingredients to make tteokbokki are: garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles'') or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes''). Other ingredients that can be used are boiled eggs, pan-fried mandu (dumplings), seafood, short ribs, instant noodles, and chewy noodles are also normally added to the tteokbokki. But depending on the variation it might be different. For example, the Haemul-tteok-bokki, (해물떡볶이; "seafood tteok-bokki") seafood is the secondary ingredient and for the Galbi-tteok-bokki (갈비떡볶이; "short rib tteok-bokki")short ribs is the secondary ingredient.

˚₊· ͟͟͞͞➳❥Kimchi (김치)

Kimchi is a traditional side dish but it can also be used in soups and stews. In the US they have made November 22 “Kimchi Day” to celebrate the importance of the dish. Kimchi is eaten in many different countries (China, Japan, etc.).

Ingredients for Kimchi depend on the main vegetable and the mix of the seasoning being used to flavor the Kimchi. The main vegetables that can be used are cabbage and radish, but other vegetables that can be used are: aster, balloon flower roots, burdock roots, celery, chamnamul, cilantro, cress, crown daisy greens, cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus roots, mustard greens, onions, perilla leaves, bamboo shoot, Momordica charantia, pumpkins, radish greens, rapeseed leaves, scallions, seaweed, soybean sprouts, spinach, sugar beets, sweet potato vines, and tomatoes.

˚₊· ͟͟͞͞➳❥Bibimbap (비빔밥)

Bibimbap has been practiced in Korea for many years and continues to be a part of daily life. It originated with early rural Koreans who mixed leftover veggies, occasionally with meat and rice in a bowl. This was affordable and didn't take up as much time and space as a typical meal. Due to its simplicity, low cost, and excellent taste, bibimbap began to gain popularity in many Western countries in the late 20th century. It became a common Korean dish that is served on many airlines that fly into Incheon International Airport in South Korea. Due to Korea becoming increasingly accepting of foreigners and multicultural cultures, bibimbap has also been referred to as a symbol of Korean culture by non-Koreans.

A wide range of ingredients can be used to make bibimbap, making it a meal that can be highly customized. Bibimbap, which translates to "mixed rice," is a common dish made of white rice topped with veggies, meat, a whole egg, and gochujang (red chili pepper paste).

˚₊· ͟͟͞͞➳❥Bulgogi (불고기)

Bulgogi is a traditional barbeque dish in Korea that has been around for generations. Bulgogi was made in the 37 BCE-668 CE, during the Goguryeo era. Bulgogi was called Maekjeok (맥적, 貊炙) then later changed to Bulgogi.

Bulgogi is usually made out of tenderloins and sirloins which are located on the upper shoulders of cows, however, sometimes people switch it for briskets since it's cheaper. Bulgogi is typically sliced into thin slices of beef and then marinated with marinade and vegetables. The ingredients of Bulgogi are usually, boneless rib eye steak, small pear, peeled and coarsely grated, sodium soy sauce, brown sugar, sesame oil, clove garlic, minced, grated ginger gochujang, and Korean red pepper paste.

ੈ✩‧₊˚By : Angela Chen, Erin Zhang, Mengxin Chen

ੈ✩‧₊˚Classes : 806, 804, 817