K-world


Jumeokbap(Rice ball)

Posted in Food by pianist93 on January 12, 2010
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Jumeokbap’s origin is not known. But it is estimated that jumeokbap originated from war times or traveling. At a time when people needed something to eat but did not have the conditions to cook.

In Korea, people used to eat jumeokbap when there was not enough food to eat. People agglomerated rice into one ball and ate it at war times.

For this reason, jumeokbap was considered as the symbol of hard times. However, today jumeokbaps made with a variety of ingredients and spices have appeared as restaurant’s main dish. 

Here are other kinds of jumeokbaps.

Kimchi Jumeokbap

 

Tuna Jumeokbap

Janchi Guksu

Posted in Food by pianist93 on January 12, 2010
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Janchi guksu is a Korean noodle dish made with wheat flour noodles, anchovy and sometimes also kombu. Beef broth may also be used for the anchovy broth. It is served with a sauce made from sesame oil, soy sauce, and small amounts of chili pepper powder and scallions. Thinly sliced fried egg, seaweed, and zucchini are added on top of the dish. The name originates from the Korean word janchi (“feast” or “banquet”), because the noodle dish has been eaten for special occasions like wedding feasts, birthday parties. The word guksu means “noodles” in Korean.

Here is another version of janchi guksu.

Kimchi Janchi Guksu

Kimchi bokkeumbap

Posted in Food by pianist93 on January 12, 2010
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Kimchi bokkeumbap is a variety of bokkeumbap (fried rice dishes), a popular dish in Korea. Its name is literally translated as “Rice mixed with Kimchi”. Kimchi bokkeumbap is made primarily with kimchi and rice,  along with other ingredients such as diced vegetables or meats.

Here are other “kimchi bokkeumbap”s.

Kimchi cheese bokkeumbap

 

Kimchi shrimp bokkeumbap

Gimbap

Posted in Food by pianist93 on January 11, 2010
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Gimbap is a korean cuisine by rolling seaweed, rice and other filings together. It is especially convenient when eating while traveling so people enjoy it when going on a picnic or a trip. 

Although there is Hutomaki in Japan which also uses seaweed and has fillings, Gimbap has more and various fillings. Gimbap is eaten by cutting into small sizes.

Here are other versions of gimbap.

Pretty Gimbap

Pretty Gimbap

 

Nude Gimbap

 

Bulgogi Gimbap

Bulgogi

Posted in Food by pianist93 on January 11, 2010
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Bulgogi is made beef or pork. The one made with pork is called pork bulgogil. For Bulgogi, tenderloin or sirloin is appropriate because these are good for broiled food.

Putting soft meat that has been minced and has been mixed with refined rice whine for a while will animate the effect of enzymes and the meat more softer. After mix by putting  minced green onion, garlic, ground sesame mixed with salt, pepper powder,  and sesame oil all in one bowl. Then stack the mixture for 30 minutes and roast it.

Here are other food that used bulgogi.

Bulgogi burger

Bulgogi rollsBulgogi Rolls

Japchae

Posted in Food by pianist93 on January 11, 2010
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Japchae is ordinarily made with cellophane noodles made with sweet potato starch. It is a cuisine made by frying cellophane noodles with shred meat, carrot, spinach, mushroom, onion and sesame oil. Sesame seeds are usually put on top of Japchae. Sometimes Japchae is ordered as main dish, but in Korean cuisine, Japchae is usually eaten as side dish.