Balanced and trendy cuisine
Carrots, white radish or Chinese cabbage (Baechu) make up the iconic dish of Korea: Kimchi. This is the basic dish of Korean cuisine, served in the form of Banchan, that is to say as an accompaniment to a main dish.
We prepare this dish every day. Both versions, Chinese cabbage or white radish, are available. Do not hesitate to order the radish version which is also excellent.
Today, it is in the air of time to focus on vegetable-based foods. The main reasons: health end nutritional balance on the one hand, and an ethic of consumption on the other. But very early in Asia and with the arrival of some philosophy later, vegetables have emerged as essential to better health
Varied preparation methods: Korean cooking codes
Because the same vegetable can offer different flavors depending on its preparation, Korean cuisine favors variety. For example, Bibimbap again: marinated, blanched, fermented, sautéed or raw vegetables and meat … an explosion of flavors and textures, typical of Korean cuisine!
Fermented vegetables (Kimchi)
The Kimchi, an iconic dish, refers in fact etymologically to a set of dishes made from the fermentation of plants. Any Korean meal must be accompanied by a fermented dish, including fermented Chinese cabbage …
Sautéed vegetables (Namul)
The sauteed vegetables are typical of Asian cuisine in general and Korean cuisine in particular. Iconic dish: The Japchae, a potato vermicelli dish sautéed with different vegetables and seasoned with soy sauce and sesame oil.
The dishes in sauce (Bokkeum)
The simmered dishes (Jorim) The stewed vegetables are a variation of the dishes made for the harsh winter of Korea. Signature dish: Kimchi Jigae, Kimchi broth with vegetables or pork belly.
Steamed dishes (Jjim)
The galette dishes (Jeon)
The galette dishes are a variant of Street-food that is particularly appreciated by Asians in general.
Iconic dish: the Buchu Jeon, slice pancake with Korean style.