
There’s just so much amazing food in Korea and not enough time to cover as much as I wanted, but here are just some of the notables from my recent Korea trip. When I go back I’ll be sure to do much more thorough documentation, and possibly some experimental cooking projects. Korea has more than a lifetime’s worth of culinary adventures lying in store, and the best part is that most of the best food is SUPER CHEAP!
NOODLES. There is a Korean word called “jjolgit” (쫄깃), similar to the Italians’ “al dente”, describing the texture of a perfect noodle – it’s something akin to chewy, springy, soft and firm at the same time. This is the only way to describe all the noodles that have been consumed in these photos. The noodles in Korea are almost always prepared in this fashion, everywhere you go.





DUMPLINGS. Unlike in Chinese cuisine, there aren’t a gazillion different kinds of fillings in Korean dumplings, for the most part, but there is a ton of diversity in shape, size, and skin. Some of these are humongous yet still tasty inside, and the skin on fresh dumplings is perfect every time.



BIBIMBAP. There are many variations on the mixed rice bowl theme, but one standout was the raw seasoned beef (like a carpaccio) on rice with mixed greens – “yook hwe bibimbap” (육희 비빔밥).

GRILLED MEATS. You can’t mention Korean food without using the words “Korean BBQ”. For most that means Kalbi, the famous marinated beef ribs, but the majority grilling time usually goes to pig. Bacon. With three layers of fat it’s called “Samgyupsahl”, but with five layers it’s called “Ohgyupsahl”, which is at least two layers of more fatty amazingness. This is usually washed down with alcohol anyway, so that should nullify all the unhealthy bits, right? There are many other dishes for grilling, such as chicken, duck and seafood, and each spot specializes in a particular dish with their own grilling method, from gas to charcoal.





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