This is Korea Blog
Jajangmyeon has a black sauce, and visually it looks a little unusual – with yellow pickled radish as an optional and very delicious side and an egg, if the menu says so. Jajangmyeon is directly translated as noodles with black bean sauce, and it was originally a Chinese dish that first appeared in the port…
Central to Korean food is the tradition of fermentation which gave birth to several health-benefitting food varieties including kimchi, ganjang (soy sauce), gochujang (chili paste) and doenjang (soybean paste). The fermented nature of the dish aids in digestion and cancer prevention, among many others. Doenjang-jjigae is milder than its comrades in the stew department…
Here’s a cliff that, unlike any other cliffs you’ve ever seen in your whole life. The strangely unique and detailed columns of the Jusangjeolli Cliff will make it hard for you to believe that it isn’t of Nature’s work of art, but an attraction made by human hands. Hailed as Korea’s Giant Causeway (from North…
Japchae is a curious mix of slippery and crunchy. The glass noodles are coated with the meat and vegetable juice and oil that makes it easy to the throat (but pretty hard with the steel chopsticks that Koreans usually use). The vegetables and the meat give it texture variation that perfectly harmonizes with the dangmyeon…
Namsan Seoul Tower : Who else wouldn’t recognize the famous Namsan tower which has become Seoul’s iconic national landmark? Most of us have seen this place featured in our favorite Kdramas and variety shows such as The Legend of the Blue Sea and Exo’s Showtime, giving us the desire to sightsee this eminent place one…
Haemul-pajeon It’s round. It’s fried. It’s a pancake. But its special dipping sauce is made of soy sauce and other ingredients and sometimes you might want to eat this with a bowl of warm rice. Haemul pajeon (해물파전), or the seafood green onion pancake, is usually eaten as a snack in Korea. People also love…
Mandu-guk: Garlicky and flavorful, the Korean dumpling soup is also known as a dish served during Seollal (설날) or the Lunar New Year with many Koreans opting to substitute the rice cake (tteok,떡) to mandu (만두). Usually served with beef stock as its broth, the mandu packets are usually filled with shrimp and chives…
The Seongsan Ilchulbong Peak looks as if its the top of Poseidon’s head, for this majestic attraction’s features resemble that of a crown, while some say that it resembles a gigantic ancient castle. A volcanic eruption which is said to have occurred 100,000 years ago, caused the Seongsan Ilchulbong Peak to rose from under the…
Galbijjim: The Korean food aesthetic appeals to the five senses and this much is true across the board: the bold colors that pepper a particular cuisine appeal are visual feasts and this is complemented by heavily textured and deeply nuanced flavors. In many ways, Korean food is truly a gastronomic adventure. Galbijjim is translated into…
Korean food is deeply-rooted in tradition and there are many that one will come across for certain occasions such as birthdays and chuseok. For Seollal (설날) or the Lunar calendar’s New Year, there is only one dish that comes to mind: tteokguk, or the rice cake soup. Derived from the words tteok (떡) for…
Also known as the Golden Tower due to its golden glass windows made of golden reflective materials which stupendously glows hues of gold when stricken by sunlight, the 63 building is third of the highest buildings in Seoul which also gains popularity among tourists. Aside from financial offices, various entertainment attractions can also be experienced…
Gamja jeon- Ah, glorious, glorious potatoes. They are a culturally important root crop with a hundred variations across the globe. In their cooked form, they are called poutines, fries, mashed, twice-baked – and many, many more. In the realm of Korean food, potatoes or the gamja are often used as secondary ingredients to many…
The Korean-Chinese fusion dish tangsuyuk is both a visually-attractive and tasty dish that is sure to excite food aesthetes. Tangsuyuk, translated as sweet and sour pork. The pork is first deep fried (twice, as with many Korean fried chicken dishes), with the thickened sweet and sour sauce poured over the fried goodness. The vegetables in…
Gwangjang Market Have you ever felt so dizzy and sick of wandering the busy malls and wanted to experience a whole new level of shopping? If you wanted to travel back to the time where the old, rich Korean culture is flourishing, Gwangjang Market is the perfect place for you to explore. It is one…
Budae Jjigae The names of Korean dishes are pretty straightforward: one-half of it would usually refer to the star ingredient and the other half on the type of dish (guk, jjigae, tang and bap, among many others) but budae-jjigae is different. Budae (부대) means ‘army base’ in Korean – one of the rare, if not…
The rich broth of this luxurious Korean food is what makes galbitang a winning dish for many. A bowl with kimchi and a steaming bowl of white rice are surefire dishes to win the heart. In Korea, this is usually reserved for special occasions as galbi is particularly expensive. Despite this, galbitang is a…
