Korean

About Korean Food

2017

Banchan (반찬) are small side dishes served alongside cooked rice in Korean meals

The post Banchan appeared first on About Korean Food.

Author: About Korean Food
Posted: November 3, 2018, 9:51 pm

Samgyeopsal (삼겹살) is pork belly.

The post Samgyeopsal appeared first on About Korean Food.

Author: About Korean Food
Posted: May 19, 2018, 3:24 am

soy sauce

The post Ganjang appeared first on About Korean Food.

Author: About Korean Food
Posted: March 29, 2018, 10:45 pm

This deep red spicy paste is also quite sweet and starchy.

The post Gochujang appeared first on About Korean Food.

Author: About Korean Food
Posted: December 29, 2017, 11:01 pm

Fish sauce adds the briny umami flavor in many dishes, especially kimchi. If you’re vegetarian, you can substitute soy sauce for fish sauce.

The post Aekjeot appeared first on About Korean Food.

Author: About Korean Food
Posted: December 29, 2017, 10:52 pm

toasted sesame oil This fragrant oil is often added as the last touch to enhance the rich, nutty flavor Koreans call gosohan mat.

The post Chamgirum appeared first on About Korean Food.

Author: About Korean Food
Posted: December 29, 2017, 10:52 pm

toasted sesame seeds used as a garnish to add crunchiness and a nutty flavor

The post Bokkeumkkae appeared first on About Korean Food.

Author: About Korean Food
Posted: December 29, 2017, 10:44 pm