For some time now, I have been announcing that Chakula’s associate is wandering around Asia and that I will share some of her gastronomic experiences. The first one is from Seoul and Jeju Island in South Korea. I believe that these photos and various dishes you will rarely see.
Our associate points out that the food is quite spicy and that some of the dishes have a very intense smell, which certainly takes time to get used to. Initially, she did not like like what was served, but in time she was very accustomed and enjoying all tastes and dishes.
It is clear to you that, according to our associate, these dishes are certainly worth 5 golden spoons, and if you have any questions or advice please contact us if your next destination is South Korea.
Dak-galbi or spicy fried chicken is a popular Korean dish made from chopped chicken marinated in gochujang sauce, with sweet potatoes, cabbage, perilla leaves, teteok (rice cake) and other ingredients. Many dak-galbi restaurants have round hotplates that are built into tables. Leaf salad and perilla leaves serve as vegetables with which you wrap the chicken. I believe that by photographs you already understand that it is extremely spicy.
Jjinmandu or steamed dumplings – similar to jiaoza in China or gyoza in Japan, Korean dumplings are noodles filled with various ingredients. Pork, onion, cabbage, carrots and noodles mung bean are the usual ingredients within these delicious pillow pads. In the photos you see where they are made and what is the crowd.
Kimchi is probably the most famous dish of Korean cuisine. This traditional dish is made from salted and fermented vegetables, most commonly of nappa cabbage and Korean radish, with a variety of spices including chilli powder, tomato, garlic, ginger and isotzal (salt seafood). There are hundreds of different types of kimchi made from different vegetables as the main ingredients. Historically, kimchi was placed underground in jars to keep it cool and unfrozen during the winter months. With the advancement of technology, there are now special kimchi refrigerators, like this in the photo.
The cover photo dish is Gimbap. This Korean dish is made from cooked rice and other ingredients that roll into gimmick (dry seaweed leaves) and serve in parts in a size of a snack. This dish is often served in a bowl called a dosirak, appropriate for take-away and the dish can be served as a light lunch along with danji and kimchi. Gimbap is a popular food in Korea and abroad.
On Jeju island you can get this grilled fish with different side dishes.
And for the end, something sweet of course: Korean green tea and dessert.