Korean food has grown in popularity in recent years, thanks to delicacies such as kimchi which have become a taste sensation around the world. Korean food is deeply connected to a long agricultural history in the country.
Korea has developed a full range of unique foods, that are quite distinctive from the diet of their close neighbours China and Japan. However, like other Asian countries, rice and fresh vegetables remain an important part of the diet and cooking methods include stir-frying, steaming and braising.
The Korean peninsula is surrounded by the Yellow and East China seas which provide plenty of fresh seafood such as tuna, crab and squid, all of which are common in Korean dishes.
The food can be quite spicy with red pepper paste being used in plenty of dishes. So, if you like a bit of a kick then you’ll enjoy trying out some of our favourites below….
We have to start with the most famous of them all – Kimchi. Rumoured to have originated around 2,000 years ago, there are now over 200 types of kimchi in Korea that provide a spicy sidekick for every meal. The most common version is made with napa cabbage which is preserved and lightly fermented in bright red chilli flakes.
Feeling a little adventurous? Swap the red cabbage kimchi for ggakdugi (chopped radish kimchi) or play it safe and go for yeolmuml kimchi, a less spicy option, made with young radish stalks in a tangy soup.
Bibimbap – Mixed Rice
Bibimbap is a delicious mix of ingredients….. rice, mushrooms, beef, soy sauce, namul (seasons and sautéed vegetables), gochujang (chili paste), topped off with a fried egg.
The vegetables vary from region to region and incorporate the local produce available to chefs.
This tasty nutritious meal is full of flavour and the ingredients are low in calorie count; a good example of one of the many healthy options Korean food provides.
Bulgogi, a specialty barbecued meat dish, is gaining a reputation and slowly but surely becoming as recognisable as kimchi. Generally, Bulgogi is made from beef but can also be prepared using thin strips of pork or chicken.
Now a fusion favourite, bulgogi-flavoured burgers can be found in some new fast food restaurants.
Sundubu Jjigae – Soft Tofu Stew
A warming and comforting stew prepared with soft tofu, fresh vegetables, mushrooms, onion and the option of seafood or meat. The soft tofu breaks up and provides a balance to the spice of the dish.
Koreans often enjoy a tofu stew with a side of steamed rice and a selection of pickled vegetables.
Japchae – Fried Noodles
Japchae is a wonderful sweet and savoury dish made of stir-fried glass noodles, vegetables and occasionally meat. There are no defined rules deciding which vegetables are used but traditionally it’s a nice blend of mushrooms, carrots, spinach, leeks and onion.
The noodles are fried in sesame oil and garnished with toasted sesame seeds, that creates a mouth-watering mix. Very often Japchae is served as a died dish.
Mixed Seafood Stew
With such a great selection of fish available off the coast of Korea, a traditional seafood stew is one not to be missed. Typically infused with hot chili – a healthy option that packs a punch!
If you would like to develop a Korean recipe for your customers why not get in touch for a consultation with our team of chefs? We look forward to creating Korean inspired dishes that will distinguish your range from others. Let’s get creative and discuss the options that’ll work best commercially for your business….….