It will never end if we are talking about Korean food because the topics are very wide, but sometimes I'm also thinking Koreans mostly has a slim body shape. Do you know abut the secret ? The secret is because of Korean food has heatlhy ingredients made from the natural resources, based on my experiences and observations, the way of eating is also affected why Koreans mostly have a slim body shape.
While we are eating Korean food, they are three major part of Korean food.
The first part is Banchan. Banchan refers to various side dishes that always served in the first time. They are :
Kimchi : a fermented vegatables seasoned with red pepper powder, salted fish, spring onions, garlic, ginger and salt.
Kimchi also has various type, they are : nabak kimchi, dongchimi, geotjoen, kkakdugi (this is my most favorite kimchi), Oi sobagi, Chonggak kimchi, yeolmu kimchi, pa kimchi and gat kimchi.
I just want to explain the details of my favorite kimchi, because I'm very sure there are a lot of articles about Kimchi in another blogs and books.
Kkakdugi is made of oriental turnip cut into cubes and mixed with all sorts of condiments such as salt, red pepper powder, spring onions, garlic, ginger, oysters, and salted shrimp then put in an earthen ware jar to be fermented. It is one of my favorite kimchi.
나물 Namul : is vegetables which is seasoned by sesame oil, salt, vinegar, minched garlic, chopped greem onions, dried chili peppers and soy souce then could be stir-fried, steamed or marinated or sometimes it is served raw.
Various kinds of namul including kongnamul, sigeumchi namul, miyeok muchim, musaengchae, gosari namul,
chwinamul, bireum namul, naengi namul, dolnamul, gogumasun namul, gaji namul, doraji namul.
I often find 콩나물 kongnamul while eating in Korean restaurant. Kongnamul have appreared since Goryeo era and uniquely it is a seasonal food which is mostly eat at winter until early spring.
|Various types of Namul (left up, left bottom, middle bottom side) Photo by Maria Margareta|
Jorim is a one of Korean slow cooking. It can be vegetables, meats, seafood or tofu in a mixed sauce (soy sauce) by simmering for a long time. Yeongeun jorim (made from lotus root), jangjorim, godeungeo jorim, dubu jorim are some various kind of jorim that is a part of banchan.
My favorite is gamja jorim and yeongeun jorim. The taste is very sweet and delicious.
|Gamja jorim. Gamja means potato. Photo by Maria Margareta|
|Yeongeun jorim. a Jorim mae from lotus root. Photo by Maria Margareta|
Is a kind of fermeted seafood, such as fish, anchovies, cuttlefish, pollack, octopus and shellfish. The first record of jeotgal dated in the Silla dynasty and it is very valueable food at that time.
찜 Jjim is a kind of steaming or boiling dishes, usually cooked in a siru or earthenware steamer.
Some kinds of jjim are galbijjim, saengseon jjim, jeonbokjjim, dubujjim, and my most favorite is gyeranjjim.
|Gyeranjjim. Made from egg. Photo by Maria Margareta|
Korea also has various kind of pancake. 전 Jeon is made with batter, vegetables, mushrooms, meat then fried. Jeon is also easy to make and one of favorite food for Korean people.
|Jeon. Photo by Maria Margareta|
The second part of Korean cuisine is 밥 or steamed rice.
The third major part is soup. It could be guk, tang, or jjigae.
찌개 Jjiage is a dish in which is put gochujang, doenjang together with meat, sea food, and vegetables and boiled in a hot pot into a thick stew. Some jjigaes are kimchi jjigae, sundubu jjigae, myeongnanjeot jjigae, gochujang jjigae, and doenjang jjigae.
My favorite jjigae of course 순두부찌개 sundubu jjigae. Sundubu jjigae for my self can boost my energy back, I feel fresh after eating sundubu jjigae. If you feel tired or your body does not fit as ussual, you can try sundubu jjiage to recover your stamina.
|Sundubu JJigae. Photo by Maria Margareta|
So they are some of Korean dishes I always choose either for dinner of lunch, far away from Korea.