Korean Food Story

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  • Since2015.10.26
  • Shabnam(이슬) / 2014.12.05
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Korean Food Story
Level 2019.05.21
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170 profile_image John Cafe in seoul 5 2
profile_image Juneaty Rachmat Level 9 2017.12.26
John Cafe in seoul

169 profile_image Samyang new ~~~~~ 1 27
profile_image matzip Level 10 2017.08.25 smartphone
Samyang new ~~~~~

168 profile_image Grains See also: List of Korean dishes § Grain dishes Cooked rice sprinkled w... 0 17
profile_image Shabnam(이슬) Level 9 2017.07.14
Grains See also: List of Korean dishes § Grain dishes Cooked rice sprinkled with four pieces of dried grape and cooked three chestnut in a black stone pot Dolsotbap, cooked rice in a stone pot (dolsot) Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming. During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production. As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries. Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.

167 profile_image Craving Korean Foods! 0 22
profile_image sunnyhoney_1612 Level 7 2017.04.09

I just went back from Korea and now I miss their foods!!!

166 profile_image kitchen 0 24
profile_image AMchiong Level 6 2017.04.04

I just bought chopsticks from a mall. I'm so excited to use it. lol  ^_______^   

165 profile_image 떡볶이 - Tteokbokki RECIPE 1 41
profile_image HerWen25365 Level 6 2017.01.18

Are you wishing to eat some 떡볶이? Why not prepare it yourself with this easy recipe:



profile_image HerWen25365 Level 6 2017.01.16

I found this video and wanted to share it because it's an easy recipe I myself have tried and really delicious, it's candy afterall. Korean's used to make them when they were poor because it's only based on sugar and baking soda and doesn't take long to do.


163 profile_image New Member 1 18
profile_image zhnami Level 9 2016.12.27

Anyeonghaseyo smiley

Hello all. My name is ami from Indonesia. 



162 profile_image Yummy 1 34
profile_image sunnyhoney_1612 Level 7 2016.09.03

Last 2 days ago, I ate mango cheese patbingsu! It's delicious!heart

161 profile_image kimchi a dish from 4th century,history of kimchi 1 46
profile_image Shabnam(이슬) Level 9 2016.08.06 smartphone

History of kimchi;

Kimchi comes in all forms and flavors.

Kimchi First appeared during the 3 kingdom 
era(4th_7th centuries)/an era when three kingdom coexisted in one state.

In this era they used seawater or salt water to pickle their vegetable.

During Japanese invasions of Korea(1592_1598 )
There was one chilli pepper that entered korea from Japan.....Now the red color of kimchi is because of this pepper.

In the past Koreans used Cockscomb to give appetizing red color to kimchi.

Koreans make kimchi spicy by using: garlic,ginger,sancho(Chinese peppers)

160 profile_image Different cities with special kimchies 0 10
profile_image Shabnam(이슬) Level 9 2016.08.06 smartphone

Different regions with kimchi

159 profile_image Types of kimchi with yummy photos 0 25
profile_image Shabnam(이슬) Level 9 2016.08.06 smartphone

Types of kimchi: You can use any vegetables to make kimchi Like:onions,lettuce,green onions,radishes,cucumbers,red peppers.... Seasonal kimchi is made with the most common ingredients Available that season. There is enormous kind of kimchi.... Gat kimchi (leaf mustard kimchi) Chonggak kimchi(young radish kimchi) Gochu kimchi(chili pepper kimchi) Eolgali kimchi (winter_grown cabbage kimchi) The kids of common kimchi every where depends on The weather and place you live....you live in south or north??? Other kids of kimchi!! Baechu (Napa Cabbage) Kimchi. Baek (White) Kimchi. Kkakdugi (Cubed Radish Kimchi) Ponytail Radish (Chonggak) Kimchi. Oi Sobagi (Cucumber Kimchi) Nabak (Red Water) Kimchi. Dongchimi (Radish Water Kimchi) Gat (Mustard Leaf) Kimchi.

158 profile_image Kimchi and Gimjang day 0 20
profile_image Shabnam(이슬) Level 9 2016.08.06 smartphone
Gimjang (김장), also spelled kimjang,is the traditional process of preparation and preservation of kimchi, the spicy Korean pickled vegetable dish, in the wintertime.During the summer months, Kimchi is made fresh, from seasonal vegetables.For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter. Gimjang was listed as an UNESCO Intangible Cultural Heritage in December 2013. Kimchi bossam(kimchi and boiled pork) Kim jang: is last day of making kimchi with family and eating kimchi bossam Making lots of Kimchi with relatives can takes2 day or more.

157 profile_image Korean lunch box 0 20
profile_image Ameli Level 5 2016.07.30 smartphone
Healthy food for everyone... spicy cucumber and, always rice ...

156 profile_image Happy Day!!!!!!! 0 11
profile_image Maemae unnie Level 6 2016.07.05 smartphone
Good morning villagers!!!

155 profile_image NEW MEMBER 2 18
profile_image exo_nctu Level 5 2016.06.27 smartphone
Hi!!From the Philippines

154 profile_image New Member! 2 23
profile_image edbantils Level 5 2016.06.24 smartphone
Hello Everyone! Im from Philippines! Please take care of me!

153 profile_image New member 1 19
profile_image SantuKesh Level 7 2016.06.24 smartphone
Hi everyone im new here. Pls take care of me

152 profile_image Bingsu 0 10
profile_image sunnyhoney_1612 Level 7 2016.06.24 smartphone
Craving for bingsu now!

151 profile_image New member 1 10
profile_image sunnyhoney_1612 Level 7 2016.06.22 smartphone
Hi I am Sunny...and I love bingsu and tteobokkie



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