Korean Food Story

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  • Shabnam(이슬) / 2014.12.05
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Korean Food Story
Level 2019.07.18
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2 profile_image Fish and seafood See also: List of Korean dishes § Fish-based dishes, and Jeot... 0 19
profile_image Shabnam(이슬) Level 9 2017.07.14
Fish and seafood 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. Vegetables 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 foods 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.

1 profile_image Seolleongtang 설렁탕 & seafood guk!(some essential advices for healthy life)part3 1 2230
profile_image Shabnam(이슬) Level 9 2015.10.29


The history of Fish guk goes back to the 13th century!
Like as:puffer fish Guk
A clear guk made with puffer fish seasoned with sesame oil.


Seafood guk  like Haemultang ! It's a spicy seafood guk seasoned with red pepper paste!
You can add every thing from sea like: baby octopus,Clam,oyster,shrimp,squid....


!!!!. Fish and clam are full of  Zn ! This ingredient is necessary for children growth...

Zn play an important role in producing Adult hormones that they need!

U know that Fish has omega3 and this is really good for ur health and Heart.




Seolleongtang_설렁탕 Guk: Guk with beef and ox bones,In Korea, ox leg bones (called sagol 사골)



If u travel to Korea , u can see some restaurants are more popular and the food that they made , u can't cook it easily at home and it doesn't test as good as the restaurant food....Do know why???
It's difficult to make good Seolleongtang at home ,because a large quantity of meat & bones must be boiled for a large time in a big pot....
(I believe when u cook a large quantity of food it become more delicious!! Like this guk)
This is why Seolleongtang and Gomtag restaurants are so popular in korea!especially in the winter...


Gomtag guk: Guk made with beef & beef intestines!


Don't forget the things that I write here:
1.Don't eat fruits after eating meat,it will make ur stomach work hard and give u bad breath!

2.Eat meat with vegetables,like Koreans !

3.Reduce Your amount of using beef,If you eat a large quantity of meat during the weeks it will cause diseases :like, Colon cancer,Gout,Heart problems....

4.never eat watermelon after eating meat! If u don't do this it will give u a bad stomach.


#Korean Food Story





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