GONGJU CITY

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Food

Food that Koreans Usually Eat

  • Koreans enjoy sharing food with family and friends.
  • Perhaps reflecting this enjoyment of sharing, there is a tendency in Korean culture to prepare better food when there are guests for the meal.
  • In general, Korean food consists of rice, soup, and side dishes.
  • Similar to soup, various hot stews are also popular, as well as side dishes such as vegetables, steamed foods, hardboiled foods, roasted meat, stir-fried foods, and pan-fried foods.
  • One of the main side dishes is kimchi.
  • As a substitute for rice, people will sometimes eat hot or cold noodles, wheat flake soup, and rice cake.

Korean Food

  • Bap (Boiled Rice)

    Korean rice is stickier than Southeast Asian rice. First tries may be difficult to digest and could give you a stomachache. Usually it takes a bout a week to get used to Korean rice.

  • Guk (Light Soup), Tang (Soup with Meat or Fish), Jjigae (Stew) and Jeongol (Chowder)

    These four kinds of food are cooked by boiling vegetables and meat or fish in water. They are named differently according to the ingredients and how they are prepared: ○○guk, ○○tang, ○○jjigae, or ○○jeongol.

  • Gimchi

    One of the most requisites to Koreans is gimchi (usually written as kimchi). It is excellent in favor and nutritive value, and is easy to store. Radishes, Chinese cabbages, and cucumbers are preserved with salt and prepared with Korean fish sauce and several spices including red pepper powder, ginger and garlic.

    And then they are fermented in a low temperature. As vegetables such as Chinese cabbages and radish cannot be raised in the winter, people pickle vegetables for the winter called Gimjang between late November and early December.

    When Gimjang gimchi is prepared, intimate friends help each other.

  • Snacks
    • Ramyeon (Ramen) :One of the most common snacks in Korea. You can prepare it within minutes just by poring water and bring it to a boil. They have both spicy and mild ones. Cup Ramyeon comes in a paper container where you can pour hot water and enjoy.
    • Gimbap (Rice roll) :Rice rolled in a sheet of dried seaweed. It is stuffed with yellow pickled radish, ham, eggs and vegetables. If you don't like to eat pork, ask the cook to prepare yours without ham. Gimbap is cheap and quick to make, and makes feel full soon.
    • Guksu (Noodle) :Noodle dishes such as noodle soup or sauce-mixed noodle
    • Mandu (Dumpling) : Dumpling filled with vegetables, tofu and usually pork. Mulmandu is served in gravy and Tuigimmandu means fried dumpling.
    • Tteokbokki :Broiled dish of sliced rice cake, fish paste, vegetables, and seasoning
    • Sundae (Korean Sausage) :Sausage with Chinese noodles and clotted blood of cattle stuffed in pig intestine
  • Seasonal Fruits

    Korea has four distinct seasons and each season has its popular fruits. These days, fruits are grown in greenhouses all year round, but still seasonal fruits are the best. Tropical fruits are available at big markets and department stores, but they may not be as delicious as you had them in your country. Try fresh and healthy Korean fruits instead.

Sauces

  • Maneul (Garlic)

    It is usually hot, but it is less hot and sweet when roasted. Chop it up fine to use it as a dressing material, and put it all to use it as a spice.

  • Ganjang (Soy sauce)

    It is a black liquid sauce made from beans. It is salty and used to season food. There are two types of soy sauce: Gukganjang and Yangjoganjang. Gukganjang is used to season soup or greens and Yangjoganjang is used as a dipping sauce for raw fish.

  • Gochujang (Red pepper paste)

    Spicy hot paste made of red pepper powder, fermented soybean and salt. It tastes nice as delicate taste of fermented soybean, hot taste of red pepper powder, and salty taste of salt are well harmonized.

  • Doenjang (Bean paste)

    It is made of beans and salt, and it is a sauce native to Korea. It is usually used to make soup.

*Source : Danuri (The multicultural family support portal site)