korean home cooked meals

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Before the Joseon Era, kimchi did not have chili pickled in it. The modern version of kimchi came about only after chili was introduced to Korea. This is also when kimchijigae appeared. You'll feel the rich, creamy taste of this dish. The famous Korean soup not only tastes great, but also contains many beneficial nutrients that are good and healthy for your body.







It is typically served with salt at Seoul, Gyeonggi province. But, Gyeongsang Province residents, such as those in Busan and Ulsan have soondae containing Makjang or Ssamjang (a sauce made from doenjang & gochjang). Chojang is a spicy sweet red pepper sauce that is popular in Jeolla Province. It can be found in Gwangju Metropolitan City. Chungcheong Province prefers to dip soondae instead in a salted-fermented shrimp sauce.

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Tteokguk is made from 'Garae Tteok,' a long, thin strip of rice cake dough. This represents a long lifespan. It can also be cut into round, coin-like shapes that symbolize wealth. Koreans celebrate their one-year anniversary by eating rice cake soup, wishing for longevity and prosperity. Noodles are an important feature of Korean cuisine. Over the years, many noodle-based dishes were developed. Long noodles are a symbol of wealth, prosperity, health, happiness and eternal love. They are a popular choice for weddings and birthdays because they bring good fortune and energy into the future.

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kimchi korean food

kimchi korean food







Bingsu, an ice dessert from Korea made from ice shaving & sweetened red peppers, is a very popular choice. Koreans are quick to respond with their favorite summer sweet: bingsu. Sikhye's malted-barley powder contains many enzymes that assist the digestive process. This makes it an attractive choice for holiday and feast day meals after eating a lot. Samgyeopsal also makes a great dish for picnics and barbecues. Koreans are known for not seasoning slices of pork belly meat prior to grilling.

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This is Korean-styled Fried Chicken. Although you can find fried Chicken in all countries, Korean Fried Chicken is unique because it uses unique seasonings, such as sweet chili (Yangnyeom), or soy sauce ("Ganjang”). Bossam, which is pork belly or pork neck cooked in broth, is made by boiling the meat with various herbs and garlic. Because bossam goes well with kimchi it is usually prepared right after Gimjang. Gimjang is a Korean tradition when large amounts of kimchi are made for winter.

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types of korean food

types of korean food




Korea has the best conditions for rice cultivation, which allows for many rice-based dishes. It is the main staple food of Koreans, and it is usually served with main dishes. You can also make main dishes with rice. These are just a few examples of Korean cuisine that use rice. Bibimbap can be described as a dish made of rice and various vegetables. Depending on the choice, eggs, fried ground pork or beef can be added. Red pepper paste is the most commonly used seasoning. However, those who do not like spicy food can use soy sauce.

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Naengmyeon refers to cold noodles. They can be divided into Pyeongyang (or Hamheung) types. Each dish is distinctive because it has its own flavor. Pyeongyang, which is made with water, is known as "mul" (water) Naengmyeon. Hamheung, on the other hand is made with red pepper paste and is called "bibim" (mixed). The noodles come with cucumber, pear, pickled radish slices and half a boiled yolk. For an added zing, white vinegar and mustard may be used. Sundubu Jigae in its original form is made from plain tofu and broth. It is also known as Chodang Tofu. Sundubu Jjigae is a more popular version of the dish, which includes red pepper oil and red chili powder.

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