Korean Food Story
- Shabnam(이슬) / 2014.12.05
See also: List of Korean dishes § Fish-based dishes, and Jeotgal
A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes)
Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.
Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as saeujeot, for the preparation of some types of kimchi. Large shrimp are often grilled as daeha gui (대하구이) or dried, mixed with vegetables and served with rice. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid.
Miyeok guk, a soup made from the sea seaweed, miyeok
See also: List of Korean dishes § Vegetable-based dishes
Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Medicinal herbs, such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking, as in samgyetang.
Medicinal food (boyangshik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat. Commonly eaten boyangshik include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys.
Korean street food is part of the adventure when traveling in Korea. But some people are like two year old children — they’ll just put anything in their mouths. If you’re a little more concerned about what’s going on in your mouth, check out this complete guide to Korean street food!
Note: We plan to upgrade this post as we fill in a few missing street foods as they come to us. If you feel we’ve missed any street foods, please leave a comment and we’ll be sure to add it to our list for a future update!
Most Common Korean Street Foods
These Korean street foods are found in every neighborhood and at all times of day. Find a street food stall in Korea, and chances are, they’ll be serving these. They’re so popular that some people take the “street” out of street food and serve these at restaurants.
Tteokbokki (떡볶이 – spicy rice cakes) – Rice cakes in a spicy red pepper paste sauce. And the bright red color should be warning enough of how spicy it can be (depending on where you go). Don’t be intimidated if you only see junior high school girls giggling over rice cakes. Head over there and get some yourself. It’s equally loved by both kids and adults.
If you’re looking for popular places to eat tteokbokki, check out our list of 7 famous tteokbokki places in Seoul!
Variation: Old-style Tteokbokki (옛날떡볶이) – Instead of a spicy sauce, the rice cakes are stir fried in a wok with some oil and then topped with red pepper flakes. The most famous is made by a Korean grandmother that’s over 100 years old. Find her in our list of 15 Markets to Visit in Seoul.
Sundae (순대 – blood sausage) – Blood sausages are common foods around the world. Korea’s version of it uses coagulated pigs blood, glass noodles and barley, with pig or cow intestines for the sausage skin. Also, if you’re ordering on the street, each order usually comes with a few slices of liver or lung on the side. Some of you are grossed out by this. Don’t worry, some Koreans are too.
Variation: Stir fried blood sausages (순대볶음) – Take all that stuff and stir fry it with veggies and a red pepper paste, and you have yourself another popular street food that’s meant for drinking. Have a bottle of soju while snacking on this. Eat and drink alone for super dramatic effect!
Note: Seoul has a whole town dedicated to the art of cooking sundae!
Odeng (오뎅 – fish cakes) – At about 500 won a stick, fish cakes are the cheapest street foods you’ll find. They’re skewered on a stick and left in a delicious broth, which happens to be free with any order (not just odeng) and can cures bad hang overs. Put on some soy sauce to enjoy.
Fried Snacks (튀김 – twigim) – The same carts that sell you tteokbokki, blood sausages and odeng also have delicious fried goods. These fried foods are dipped in a batter to allow for a flakey shell. Ingredients range from dumplings, eggs, peppers, sweet potatoes, and more.
All the above common Korean street foods are usually sold in the same tents. So it’s a one-tent eat all type of deal. If you’re not sure how to order these, find out in our Beginner’s Guide to Korean Street Food!
1.Boil fish and ginger until only the bones are left.
2.Then carefully remove the bones of fish.
3.Boil the fish meat and soaked rice in the broth.
4.Add Sujebi and glass noodles and steam it.
5.Now add red pepper paste ,green onions,seasoned leaf and spearmint.
6.Be careful your food don't stick the pot.
It's perfect food for cold and hot days as well as for curing hangovers!!!!
In Korea Juk is not only a breakfast food but also a health food!
Eojuk:Rice Juk made with fish and shellfish!
Every region have own recipe for Eojuk,but only common fact is that the fish should be refresh.
You can receive protein,amino acid,minerals and vitamins that your body needs,by eating different kinds of Juk!
2. Hyeongje Mudfish Soup (형제 추어탕) – Opened in 1926.
As much as this Seoul restaurant is famous for its chutang (추탕) and chueotang (추어탕), it is also famous for its beautiful view. Located near the base of Bukhan Mountain (북한산), this famous Seoul restaurant of more than 80 years has been serving some of the best chueotang in Seoul with some of the best backdrops. The beautiful location does come at a cost, however, as subways aren’t a viable option (buses are available, see below). But if this famous Seoul restaurant has been open this long, the food’s got to be good!
Specialty: 추탕 (chutang) & 추어탕 (chueotang – mudfish/loach soup) – 10,000 won & 9,000 won respectively
Address: 서울시 종로구 평창동 281-1
(Seoul, Jongno-gu, Pyeongchang-dong 281-1)
Bus Stop: 평창동사무소 (pyeongchang-dong samuso). Buses: 110, 153, 1711, 1020, 7211