The cuisine of South-Korea

The foods of South-Korea
Traditional Food in South Korea
Kimchi
Kimchi is a bit part of the national identity and is therefore served with pretty much every meal in South Korea. It’s usually made from fermented cabbage and chili, and it’s fair to say it’s a bit of an acquired taste for travellers. Gochujang (Korean: 고추장) is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. (From Wikipedia)
Gochujang is one of the critical condiments you MUST have in your pantry if you like to cook Korean food. Here are some of Korean recipes using gochujang.Gochujang is one of the critical condiments you MUST have in your pantry if you like to cook Korean food. Here are some of Korean recipes using gochujang. Barbecue
Korean Barbecue Meal
Korean barbecue has become popular in the west, but health and safety usually means restaurants can’t use a charcoal brazier at the table like they do in South Korea – undoubtedly key to the best flavours.
Gimbap – You might think of this as Korean sushi, as it consists of rice, meat or fish, pickled radish, and sesame seeds wrapped up in dried seaweed. The chief difference from sushi is how the rice is flavoured with salt and sesame oil. A roll of gimbap can be a useful snack to carry with you, but is also an option in a restaurant or cafe.
Soups and stews
Again, the amount of soups and stews you’re likely to encounter in South Korea is ridiculous, and the difference between soup and stew might not always be clear. Soups are known as guk or tang, while jjigae usually means stew. You’ll find soups and stews made with vegetables, kimchi, seafood, meat, tofu, noodles, and more, sometimes all at once. Noodles
Noodles are popular in South Korea. Look out for naengmyeon, a thin and chewy buckwheat noodle served in an ice cold beef broth – a Korean speciality.
Seafood
Seafood is massive in South Korea, and many restaurants will have bays of fish tanks containing live specimens for you to choose from. It’s remarkable that there’s anything left in the ocean.
A traditional South Korean seafood dish is hwe, served raw (similar to sashimi) and flavoured with a hot pepper sauce. Note that in some places the fish will be prepared while still alive to ensure maximum freshness. You could also try haemultang, a spicy hotpot stew made with crab, shrimp, squid, along with vegetables and noodles. Drink in South Korea
The national drink of South Korea is soju. It’s a bit like vodka (around 20% proof), and you’ll usually find it’s the cheapest beverage. Like many Asian countries, tea is popular in South Korea, usually green tea.