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Types of Korean Food |
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Boiled Rice (Bop) |
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There are many ways to cook rice and many
ingredients which may be added to it. Barley,
beans, chestnut, millet, or other grains are
often added for better taste and nutritional
values. |
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Soup (GooK, Tahng) |
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A Korean table is never complete without a soup.
Vegetables, meat, fish and shellfish, seaweed,
and even boiled cow bones and intestines are
used to make soup. |
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Porridge (Jook) |
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Sometimes a delicacy, porridge has been served
as a restorative food to recovering patients in
Korea for hundreds of years. Pine nuts, red
beans, pumpkin, abalone, ginseng, chicken,
vegetables, mushrooms and bean sprouts are the
most popular ingredients. |
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Stew and Casseroles (Tzigae and Jungol)
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Less watery and containing more substances to
chew than soup, these dishes are one of the main
parts of a meal. Soybean paste stew is one of
the popular stews. Jeongol is usually cooked in
a casserole dish on a fire at the dining table.
Beef, mushrooms, shrimp, octopus, tripe, noodles
and vegetables are favored ingredients for
jeongol. |
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Broiled and Barbecued dishes (Gui)
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Various meat and Fishes, often vegetables are
cooked directly on a grill. Bulgogi (thin-sliced
marinated beef) and galbi (marinated beef ribs)
are well-known examples of gui.
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Smothered and Simmered dishes (Tzim and Jorim) |
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Tzim is a time-honored technique that preserves
food for weeks. Meat and fish whit soy sauce and
other seasonings are smothered in an earthenware
pot over low heat until the ingredients become
tender and tasty. Jorim is similar to Tzim.
Meat, fishes or vegetables are glazed in soy
sauce or red pepper paste and simmered at low
heat. |
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Pan-fried and Pancakes (Jeon) |
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Mushrooms, zucchini, fish fillets, oysters, or
green peppers with ground meat filling are
thinly coated with flour, dipped in a beaten
egg, and then pan-fried. There are also
pancake-type jeon: mung bean powder, wheat flour
or grated potato is used to make a batter, and
green onion, kimchi, or chopped pork are stirred
in, then pan-fried. |
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Raw fish (Hweh) |
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Sliced raw fish is becoming popular around the
world. Tuna, croaker, flatfish, oysters, skate,
sea cucumber, abalone, sea urchin, and squid are
popular in Korea (some restaurants even serve
raw beef). Sesame leaves or lettuces are common
garnishes, and choices of thin-sliced ginger,
mustard or red pepper paste sauce provide
pungency.
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Corned and Fermented food (Jutgal) |
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Fish, clams, shrimp, oysters, fish roe, or
selected fish organs are the main ingredients of
jutgal, which is very salty. A pungent side dish
in itself with steamed rice, it is sometimes
added to kimchi or used to season other dishes. |
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Vegitable
dishes (Namul) |
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The Korean diet includes hundreds of vegetables
and wild green dishes called namul, and Korean
marketplaces show a huge variety of unusual
greens. Namul is usually parboiled or stir-fried
and seasoned with combinations of salt, soy
sauce, sesame seeds, sesame oil, garlic and
green onion. |
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