Featuring recipes from our over twenty years of Korean Restaurant operation, home recipes, fusion, and much more.
All those little dishes that are served with Korean meals.
Banchan translates into English as "side dish", and traditional Korean meals are accompanied by varying numbers of these delicious offerings that are intended to be shared among the diners.
Banchan as it is known today was probably the result of Buddhist influence beginning sometime ....
Ssam refers to a type of Korean meal in which any food (usually meat) is wrapped in some type of edible covering (usually a leafy vegetable).
The most common type of ssam is pork wrapped in leaf lettuce or Korean cabbage and served with a spicy condiment called ssamjang, as well as a variety of toppings like raw or cooked garlic, onion, green pepper or a banchan (small side dish) such as kimchi.
According to the book ....
Gogi-gui (meat roast) refers to Korean Grilled foods. In restaurants this is usually done with gas or charcoal grills that are built in to the dining table. In Korean homes a small butane or propane stove with a grill pan, or an older home heating system (ondol or over yeontan [cylindrical charcoal]).....
Korean soups (guk or tang) and stews (jjigae) are probably the backbone of Korean cuisine. They run the gamut of strict vegetarian to full on carnivore, range from ice cold to boiling, and are present in some form in almost every Korean home meal.
Korean Fusion cuisine has a long history that dates back to the beginning of Korean culture. Engaging other cultures always leads to transference of ideas and objects, including new foods or different ways to prepare foods.
The original Korean peoples were hunter/gatherers who, over time, learned to farm and raise food animals. Tribes became villages, villages became city states, and city states became kingdoms. As these entities merged, their cuisines merged also.......
Kimchi is a generic name for a Korean side dish usually made of fermented vegetables. There are hundreds of varieties of kimchi, the best known of which are the napa cabbage and daikon radish varieties. Nearly any vegetable (cucumber, brocoli, onion, chili peppers, etc) can be used.
Korean street food dates back to at least the 1300s, and probably earlier than that. In the thirteenth century Joseon markets began to host food stalls where vendors would provide meals and snacks to hungry shoppers.
The Korean war (June 1950 - July 1953) left devastation in it's wake.
Marinades, condiments, and sauces play an important role in Korean cooking. Meats, seafood, and even vegetables are often marinated in a seasoning mixture prior to cooking
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