Here are some of my favourite Korean dishes that I have tried so far…
This is a hot-stone bowl with julienned carrots, courgette, seasoned beef and other namul. Its served in a hot stone bowl so the rice is still cooking, and comes with a fried egg on top. Stirring it all together prevents the rice from sticking to the sides of the bowl.
This is a dish made from rice sticks with a sweeet spicy sauce. The texture of these rice sticks is a little like pasta – they tend to be very chewy. It’s commonly served as a snack or as a side dish to go with main meals. They taste great with grated cheeese and slices of boiled egg.
This is one of the most famous korean foods. The beef is sliced very thin and marinaded in a soy sauce and ginger mix. It’s served with rice. Less common but also very tasty is pork bulgogoi, usually slices of pork belly cooked in sesame oil.
These require more effort than typical pancakes because they are made with yeast. You let the dough rise, then cut in to discs, placing a mixture of brown sugar, peanuts and cinammon inside and then pressing them together. Frying them melts the sugar mixture so that you have a deliciously nutty caramel filling. They taste completely amazing.
This is an excellent choice for people who don’t want anything too spicy. Short ribs are simmered with daikon for 5 hours until the meat falls off the bone.
This is another one-pot meal. You put kimchi (spiced pickled cabbage) into a pot with either water or beef stock. Add pieces of tofu and tuna and you’ve got yourself a delicious meal that’s ready in minutes. You can vary the heat by choosing how much chili to add. It’s great to eat the following morning for breakfast if you have leftovers.
This is a famous mainly vegetable dish that is served with sweet potato noodles (or glass noodles). Mushrooms, courgettes and carrots are julienned and stir fried with slithers of beef and then added to the noodles. The only difficulty is in slicing the vegetables the correct thickness.