#Kfood 3/3

Bulgogi[Bulgogi]

Bulgogi is prepared by marinating thin slices of beef and grilling them. In the past, the royal court and Yangbans (gentry class) in...

Samgyeopsal, meaning ‘three layered meat,’ is the Korean name for pork belly. The pork belly is Koreans’ favorite cut of pork. Some even...

Sogogi-pyeonchae (pan-fried beef with vegetables) is a cold summer dish made by freezing smoked strip loin, slightly thawing it, and...

Baek-kimchi, or white kimchi, is made without adding red chili powder. Even until the 20th century, whole Baechu-kimchi and Baek-kimchi...

The aroma of wild Deodeok (bonnet bellflower root) can be sensed even from a great distance. Sweet and pleasantly bitter, it is claimed...

Ge-jang (pickled crab), or Gejeot, is picked whole crabs in boiled soy sauce brine. A traditional Korean dish enjoyed since before the...

Makgeolli is a traditional Korean alcoholic beverage made from grains such as sweet rice,regular rice, barley and wheat, and malt. As...

Bibim-guksu (Spicy mixed noodles) was originally made with soy sauce. It was a dish of the royal cuisine, and thus made with lavish...

Baechu-kimchi is made by stuffing salted napa cabbages(Baechu) with a mixture of julienned white radish, red chili pepper powder, minced...