Top 5 Korean Traditional Cuisine: Top Dishes to Try in South Korea

 

Top 5 Korean Traditional Cuisine: Top Dishes to Try in South Korea

When it comes to Korean food, there are many dishes that you can choose from. And among these, there is a group of dishes that have stood the test of time and remain very popular to this day. We're talking about top traditional Korean cuisine. Today we'll tell you which are the top 5 traditional Korean dishes and where you can try them in South Korea.

• Top 5 South Korean traditional dishes
• Korean Jajangmyeon (자장면, black bean paste noodles with meat and vegetables)
• Bibimbap (비빔밥, rice mixed with meat and vegetables)
• Korean BBQ (탕구닌, marinated beef or pork cooked on a grill)
• Korean Gimbap (김밥, seaweed and rice rolled into a slice of dried gim or nori seaweed)

Top 5 South Korean Traditional Dishes

Many South Korean traditional dishes are made with rice, kimchi, meat, and vegetables. And they are usually spicy. People eat rice every day in South Korea. You can eat rice three times a day. It is a traditional food. Nowadays people in the South include vegetables and many soybeans in their diet. Soybeans have a medical reputation for being good for the body. These soybean-based foods are consumed during breakfast, lunch, and dinner with rice. This is the common way of eating in Europe, Canada, the U.S., Australia, and New Zealand, too.

People tend to eat meat as a side dish at their meals. Many people eat a lot of meat on a daily basis. It’s a common way of eating across many regions of the world. When people in K-pop groups eat meat on stage, it’s a way for them to show a variety of sides to their guests. The meat is usually grilled or fried. It’s reported that kimchi is a key ingredient to many traditional dishes in Korea.

This signature dish was created during the Joseon Dynasty (1392–1910) reign of the Joseon Kingdom. It consists of minced meat, shiitake mushrooms, sweet soybeans, and kimchi. It also contains niho (pickled ginger). Traditionally made for festive occasions and celebrating occasions.

It’s usually eaten with rice because traditionally people eat meat during holiday periods. And during the winter, people usually eat spicy kimchi for warmth. — Daily Soybean

Many traditional Korean dishes are also made with vinegar, specifically, kimchi. A tasty side dish for many Korean dishes. There are many types of vinegar in Korea. The most common ones used include the elaeum (fermented soybean juice), water chestnut, and sugarcane vinegar. Some of them are made with rice vinegar.

There are many ways in which you can enjoy kimchi. If you want to eat fresh, you can crush the green leaves for juicing. These crushed green leaves are obeyed to gain strength.

Korean Jajangmyeon (자장면, Black Bean Paste Noodles With Meat And Vegetables)

Jajangmyeon is a black bean paste noodle dish from Korea made with thick wheat flour noodles in a thick, savory, and sweet sauce made with soy sauce, onion, scallions, garlic, and ground meat and vegetables. If you’ve never had it, it might seem an odd name for a dish, but it’s actually a staple among the citizens of South Korea, where it is served at almost every meal for a reason. It’s a nutritious dish packed with protein and fiber, and it’s also great for detoxing.

Is it widely available? Yes, depending on where you are. Jajangmyeon can be found at most grocery stores and takeout places in Korea.

Top 5 Traditional Korean Dishes

• Jjigae
• Kimchi jjigae’s sour custard
• Kimchi jjigae’s jalbi puffs (pork belly stuffing)
• Changdeokguk (stewed beef cheeks)
• Chowguk-soybean paste is a fermented and dried seaweed extract used in Korean cuisine to make kimchi. In other words, this is one of the easiest ways to create your own kimchi.

The stewed beef cheeks are first cooked in soybean paste, salt, sugar, and some other secret ingredients until soft. Then they’re placed in a slow cooker with a lot of broth, garlic, onion, and more sugar. The result is viscous, slimy meat that must be cut into bite-sized pieces, as these are the star of the dish.

Contrary to popular belief, kimchi doesn’t have any flavor additives. The slow-cooker does the job for you.

“You’ll feel like you’re eating patties on a barbecue when you eat this or stewing beef with vinegar and sugar,” Jeolgi food writer Maria Osorio told OneZero. “This dish was actually created after WWII as a way to give comfort to the family during difficult times.”

Jjigae is a simple and classic comfort dish, but it’s also known to boost metabolism because of its high fiber content. Plus, each bite contains very nutritious nutrients, especially the fatty, healthy part of the stewed beef.

Bibimbap (비빔밥, Rice Mixed With Meat And Vegetables)

Bibimbap is one of the most popular dishes in Korea. It's a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), gochujang (red pepper paste), soy sauce, or doenjang (fermented soybean paste), to which a raw or fried egg and slices of meat are added. But Iris offers a different spin on traditional bibimbap in her recipe below for a healthier, East-Asian take on the classic dish.

Top Traditional Korean Recipes                               

• Top Chopsoo (Korean BBQ Skewers) with an Asian Egg & Foraged Spinach
• Char Siu (Korean Chili Skewers)
• Baek Nam Ma Teow (Korean Pancake With Fried Egg & Greens)
• Seonggukgi (Korean Steamed Vegetable Soup).      
• Kimchi Pajeon (Spiced Korean Chow Mein Pajeon)

How To Make Top Chopsoo (Korean BBQ Skewers)

Top Chopsoo (Korean BBQ Skewers) with an Asian Egg & Foraged Spinach

Ingredients

For the skewers

• 1 tablespoon light soy sauce
• 6 ounces ground beef
• 1 teaspoon boneless pork butt
• 2 small eggs          
• 2 tablespoons fresh ginger, finely sliced
• 1 tablespoon rice powder
• 1/4 teaspoon brown sugar
• Pinch of smoked paprika
• Tapenade or cornstarch to coat the skewers
• Single-serve an 8-inch, deep-dish Korean barbecue or wok

Making Process

Place the ground beef, pork butt, eggs and ginger in a single layer.

Starting with the sides, in a circle, salt and pepper the meat and place it on the grill until it renders a brown crust, about a minute.

Flip the skewers over and cook the other side, making sure to flip the skewers when they are about halfway through.

Keep an eye on the meat and give it a stir every minute or so to prevent from sticking to the pan.

Preheat the grill for medium-high heat.

Remove the skewers from the pan and let cool slightly. Use them to make Korean pancakes, waffles or wannabe pancakes.

Korean BBQ (탕구닌, Marinated Beef Or Pork Cooked On A Grill)

I’m a big fan of Korean BBQ and I often cook it at home. I usually marinate the beef and pork in a mixture of soy sauce, sugar, and sesame oil for a few hours before grilling it. I personally like to eat meat with lettuce, rice, and a spicy vegetable side dish called kimchi.

My favorite side dish will be kimchi, protein pancakes hands down. Think of it as a combination of pancake and deep-dish pizza complete with a sweet and salty Kimchi sauce to make a meal that’s not boring.

At night, I always have a delicious Egg Foo Young in my fridge that I heat up with Kimchi.

When we lived in Japan, we used to have Seoul Soup Soup that was so good. Made especially for us in Kyoto, the soup has existed for decades and is a staple among the Japanese people.

Oden is similar to Ramen in Japan but much more refined. And it’s easy to make.

Oden is used as a base for many Japanese dishes and is also something that can be found in Korean households. It’s usually made from cold water, green leafy vegetables, and wasabi, soy sauce, sugar, and mirin.

I have yet to try beer fish due to challenges I encountered with finding the right traditional ingredients and figuring out how to put together a dish to properly cook it. Currently, I still enjoy my popular favorites such as baked spätzle and potstickers.

For those who were raised on Kimchi, Ssamjang is one of South Korea’s must-eat side dishes. It’s a fermented soybean paste that differs from the traditional kimchi in that it’s cooked with meat instead of soybeans.

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