A Korean legend about miyeok Guk explains why Koreans believe it is a food that signifies birth. The Goryeo Koreans believed that whales ate seaweed to recover after childbirth. So they cooked for pregnant women. It's easy to make ice-cream because it's gratted with a knife. The ice cream's flavor can be enhanced by condensed-milk toppings and various Korean fruits. For many toppings, you may also request cakes and candies.
A group of friends can cook a meal together right at the table. Korean barbecue brings the BBQ to the table. Guests are able to roast their meats on a gas or charcoal grill. Thinly sliced meats including bulgogi and galbi (beef-short ribs) are marinated and ready when you arrive at the table.
Gamjatang soup is made with pork backbone. This delicious and beloved dish is made with potatoes, vegetables and perilla seeds. Gamjatang is a popular hangover remedy that can be eaten in the early hours of the morning. There are many restaurants that offer this soup, which are open 24 hours. The 1980s saw ordinary Koreans able to eat more meat due to the economic boom. However, meat dishes weren't served regularly in the past except for special occasions like Seollal (Korean New Year's Day), or Chuseok, (Korean Thanksgiving Day).
Similar to mishkaki (in Tanzania), these skewers come in South Korea with a rich red chili sauce. You'll be able to close your eyes and forget about all your worries. The Gwanjang Market, Seoul's skewer shop, offered a delicious combination of sticky rice and pork blood that was then steam steamed to perfection. Make a spiral out of a potato and lay it over a piece of bread. It's now ready to be fried in hot oil. You could even get a hotdog in the middle! I didn’t try it.
Soondae (or Korean snack) is another. Pig intestines can be filled with vegetables, dangmyeon (transparent pasta), and pig’s own blood. It's a similar concept as sausage or blood sausage. It is unique that the dipping condiment for soondae differs depending upon where it's eaten. It is often served with salt in Seoul, Gyeonggi Province. In Gyeongsang Province such as Busan and Ulsan people often eat it with Makjang (or Ssamjang) which is a sauce made with gochjang and doenjang. Chojang, which is a spicy sweet chilli pepper sauce, are the most preferred dipping condiments in Jeolla Province (Gwangju Metropolitan City). Chungcheong Province prefers to eat soondae with a salty fermented shrimp marinade.
Naengmyeon has become a well-known dish in both North Korea and South Korea. It was first introduced to Seoul by the Chinese in the 19th century. A number of Naengmyeon restaurants have been established since the 1920s. Mixing the sauce and noodles together is how you enjoy it. You'll notice that the sauce makes the noodles flavorful, and you can taste the fish and meat in it.
Bungeonppang is a great choice for sweet-toothed people. Their sweet sweetness will leave you spellbound. This sponge cake is filled with sweet red bean paste. Hotteok, a street snack beloved by many tourists from abroad, is associated with generations and generations of Korean children. This flour dough is sold on many streets throughout Seoul and the country by stalls that sell it with sugar syrup. Sticky rice cakes soaked in spicy sauce will leave a lasting impression on your memory. This popular street food became a national culinary icon when it was first published in the Korean cookbook in 1921.