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Samgyetang (Korean pronunciation:[samjeta]) is a variety of guk or Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "'ginseng chicken soup" in English. Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.

Preparation and serving

To make samgyetang, a whole young chicken is stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried seeded jujube fruits, garlic, and ginger. Depending on the recipe, other medicinal herbs such as wolfberry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added.

Like chicken soup, which is thought to help common sicknesses in the West, it is widely believed in Korea that samgyetang can both cure and prevent physical ailments. Proteins, minerals, and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea. Only whole uncut ingredients are used for the dish, as they are believed to preserve the maximum amount of nutrients.

Many Koreans enjoy it on three specific days in summer: "Chobok" (), "Jungbok" (), and "Malbok" (), which Koreans believe to be the hottest and most sultry of the year. Food with high nutrient content is eaten to regain the loss of stamina in the summer heat, and samgyetang is a favorite dish. There are specialty restaurants in South Korea that serve nothing but samgyetang, having gained local popularity through their special recipe for the dish which are often kept secret. The dish is usually accompanied by side dishes and, in some restaurants, a small complimentary bottle of insamju (ginseng wine).

Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs. In addition, the dish's full name is galbi gui, although "gui" (grilling) is commonly omitted to refer to it.

Galbi is generally made with beef ribs, and it may be called "sogalbi" () or "soegalbi" (). Prefix "so" or "soe" (beef) is often omitted. It is also called bulgalbi when grilled over fire. As the literal meaning is "rib", galbi dishs can also be made with pork ribs or chicken. In such cases, the dish is called "dwaeji galbi" or "dak galbi" () to emphasize the main ingredient.

It is listed at number 44 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.

The ingredients (often, ribs or meats) are marinated in a sauce made primarily from soy sauce, garlic, and sugar. However, several variations on the marinade exist including recipes that utilize sesame oil, rice wine or hot pepper paste. Fruit juice, lemon-lime soda and honey have become more common additions to Korean marinades in recent years, and is present in some incarnations of the dish.

When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones and called L.A. Galbi. This permits the marinade to penetrate the meat faster, allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. Traditional cut is called Wang Galbi, literally meaning King Ribs. In this version, ribs are into 2 to 5 inch segments, and the meat is filleted in layers away from the bone to form a uniformly thin layer. Wang Galbi is usually what is served in restaurants, as it is the traditional cut and hence considered more genuine. Rarely, if ever, are L.A. Galbi served at top establishments. Pre-cut galbi is available from many meat markets in Korea and elsewhere.

Galbi is generally served in restaurants known as "galbi houses", and the meat is cooked right at customers' tables on grills set in the tables (usually by the customers themselves). It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (), a sauce made of fermented bean paste and red pepper paste. It is often accompanied by side dishes known as banchan.

In Korea, galbi is also a popular picnic food, and many people have portable gas or charcoal stoves for cooking it outside.

Many Korean dishes incorporate ribs, including soups and stews. Some restaurants serve "pork galbi", and chicken galbi is a popular specialty of the Chuncheon region.

Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang (Korean bean paste). Galbi Jjim is short ribs braised in sweet soysauce based sauce.

Gimbap or kimbap 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. Gimbap 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).

Ingredients

The most basic component of gimbap is rice. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh.

Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots and danmuji (pickled radish). After the gimbap has been rolled and sliced, it is typically served with danmuji.

Varieties

Short grain white rice is usually used, although short-grain brown rice, like olive oil on gim, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in gimbap rice.

Nowadays, the rice in kimbap can be many kinds of black rice, boiled rice and cereals etc.

Gim is dried, pressed seaweed made from the edible species, laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. The oil used for roasting gim is traditionally sesame oil; however, today, corn and canola oils are also commonly used, especially with the pre-seasoned packs of gim sold widely in stores. Olive oil is also becoming more prevalent. For gimbap, the roasted, unseasoned variation is typically used.

Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of gimbap may be lightly fried with egg coating.

Samgak gimbap is a triangle-shaped gimbap sold in many convenience stores in South Korea. Samgak gimbap also come in many varieties.

'Chungmu gimbap () is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. Chungmu gimbap is traditionally served with side dishes of kolddugi muchim ( ), sliced baby octupus marinated and fermented in a spicy red pepper sauce, and radish kimchi . chamchi kimbap is another commonly found gimbap. It is usually filled with tuna, marinated sesame leaf, mayonnaise as well as other ingredients.

International familiarity

Gimbap was selected as one of the top 100 foods of Korea for foreigners. Canada's largest urban weekly, straight.com, spotlighted gimbap in an article comparing it with sushi entitled "Korean Kimbap Rolls Out of Sushi's Shadow".

The article ends with this comment: "No need for soy sauce, wasabi, or pickled ginger: kimbap stands alone. It's a star waiting to be discovered."

Franchise

Many South Korean fast food restaurant franchises specialize in gimbap and noodles, and these establishments are extremely diverse in the cuisine they offer. Such chains include Gimbap Heaven (), Gimbap Land (), Gimgane (), Gimbap and Spaghetti ( ) and so on. These restaurants serve not only gimbap but also numerous other dishes, ranging from small snacks to pork cutlets, ramyeon, bibimbap and other dishes.

Nutrition Facts

Nakji bokkeum (hangul: ) is a popular dish in Korea. It's a kind of stir-fried food made with chopped octopus. The recipe is typically simple. First chop the octopus and vegetables such as onions, green onions, cabbage, and carrots. Then make a marinade with with gochujang (red pepper paste), soy sauce, garlic, salt and sugar. Mix the octopus and vegetables together, and then marinade them. Finally, fry everything together. Octopus is a low-calorie food so it is believed to be good for stamina. In Korea, nakji bokkeum is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness. Mugyo-dong in Seoul has been famous for its delicious nakji bokkeum restaurants since the 1960s.

Tteokbokki, also known as Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (), 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. The original tteokbokki was a stir-fried dish consisting of garaetteok (, cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.

Modern history

Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much more spicy, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki ), and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki( ) or rice tteokbokki(). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.

Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish, which has become one of Korea's most popular snack foods. Since Tteokbokki is one of the most famous snacks, one will easily find a place to enjoy eating Tteokbokki in Korea.

Bibimbap (Korean pronunciation:[pibimbap]) is a signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sauted and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. It is listed at number 40 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

History

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as (bubuimbap). In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat.

Since the late 20th century bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea and foreign airlines such as Lufthansa.

Preparation

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sauted, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef.^[2] For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

Variations

A variation of this dish, dolsot bibimbap ( , "dolsot" meaning "stone pot"), is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp.

The city of Jeonju, the capital of the North Jeolla Province of South Korea, is famous throughout the nation for its version of bibimbap,^[8] said to be based on a royal court dish of the Joseon Dynasty.

A further variation of bibimbap, called hoedeopbap uses a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus but each bowl of rice usually contain one kind of meat. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant

Banchan (also spelled panch'an) refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural.

The basic table setting for a meal called 'bansang' () usually consists of bap (, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan that is added, the table setting is called as 3 cheop (), 5 cheop (), 7 cheop (), 9 cheop (), 12 cheop () bansang, with the 12 cheop used in Korean royal cuisine.

Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.

Different kinds of banchan

Dongchimi

Kimchi is fermented vegetables, usually baechu (Napa cabbage), seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well, including spring onions, gat (), and mu ().

Namul

namul

Various namul

Namul () refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.

Bokkeum () is a dish stir-fried with sauce.

• Kimchi bokkeum () - Stir-fried kimchi, often with pork (similar to jeyook bokkeum).
• Jeyook bokkeum () - Stir-fried pork with gochujang(chili pepper paste) sauce and onions.
• Ojingeochae bokkeum () Stir-fried dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlics, and mulyeot(syrup-like condiment).
• Nakji bokkeum () - Stir-fried baby octopus in spicy gochujangsauce.
• Buseot bokkeum () - Stir-fried mushrooms such as pyogo, oyster mushrooms, pine mushrooms.

Jorim is a dish simmered in a seasoned broth.

• Dubu-jorim Tofusimmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion.
• Jang-jorim Beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs.

Gyeran jjim in a hot pot

Jjim

Jjim is a steamed dish.

• Gyeran-jjim () Mixed and seasoned eggs steamed in a hot pot.
• Saengseon jjim ()- Steamed fish.

Samsaek jeon (), any three different colored jeon are referred to as such.

Jeon

Jeon denotes a variety of pan-fried dishes. Buchimgae is a near synonym.

• Pajeon () Thin pancakes with spring onions.
• Kimchijeon() Thin pancakes with old (ripe) Kimchi.
• Gamjajeon () Korean-style potato pancakes.
• Saengseon jeon() Small portions of fish coated with eggs and pan-fried.
• Donggeurang ttaeng () Patty made with tofu, meat and vegetables, coated with eggs and pan-fried.

Japchae

Others

• Japchae () A stand-alone dish in its own right, japchae can also be eaten as banchan. Japchae is glass noodlesaccompanied with a variety of vegetables and beef in a slightly-sweet garlic sauce.
• Korean-style potato salad ( ) with apples and carrots.