Of the many countries that become tourist destinations, Korea is one that is declared to be the most popular destination by all travelers from many countries, classified as Indonesia.
With a million attractions and natural beauty it has, it’s no wonder Korea is indeed among the biggest tourist destination countries in the Asia area.
Speaking of Korea, especially regarding tourism, there is something unique about it. In addition to aesthetic places that are very suitable as a spot to relax and take pictures, Korea is also known for its distinctive cuisine. If at this time you are in Korea or wish to visit the State of Ginseng, at this opportunity FoodsOlehOleh.com will invite you to know a line of Korean specialties that are familiar and very popular with not a few people. There anything?
The Most Delicious Korean Special Foods
The first is the kimchi. For those who have Korean fever, of course, they are familiar with this Korean food. Kimchi is a food that is very popular with Koreans because there is a distinctive taste of the Korean tongue, which is sour and spicy. For those of you who don’t know, kimchi is a pickled vegetable that was also created in other countries. Such as in Germany there is sauerkraut, China has paocai, Japan has tsukemono, and India has achar.
Does Not only Korean kimchi offer a taste that is suitable for the tongues of a large number of its inhabitants, but also sharp fragrances? Food originating from Korea is now spread in not a few countries, classified as Indonesia. You can try kimchi in Korean a la restaurants. In countries besides Korea, kimchi is usually served with fried noodles, sushi, hot dogs, hamburgers, and tacos. The use is reasonable to view kimchi itself is a complementary food, not the main dish.
If you are tired of eating kimchi and want to try out other menus that still come from Korean soil, perhaps bibimbap can be one of your choices. Bibimbap is Korean cuisine in the form of white rice with a topping of side dishes on it. In Korean, “bi bim” means “rice.” So, bibimbap refers to rice mixed with side dishes. Formerly, South Korea’s specialty food originated served for offerings offered to ancestral spirits.
The bibimbap presentation takes place in a bowl made from heated stone. On top of the bibimbap, raw eggs are often poured which will cook through the hot pot. Also, bibimbap is a bit oily because the basic elements of the bowl are poured sesame oil before adding rice. The purpose of pouring sesame oil is no different from arranging a layer of fragrant and crunchy rice crust at the bottom of the bowl.
After working all day, Koreans often look for something with a delicious and spicy culinary. One of the many Korean specialties used as the target is nakji bokkeum. What is nakji bokkeum? Nakji Bokkeum is a dish made from octopus that is fried to dry. Serving fried shrimp is often done together with stir-fried vegetables or made a side dish for typical Korean noodles.
Nakji Bokkeum keeps his trademark as a Korean comestible. The spicy taste can arouse your appetite so that you can eat it better. The spicy taste it has is the result of using chili paste which seasons the octopus and stir-fry vegetables. For those who are not familiar with Korean cuisine, this food is very spicy. So it is not uncommon for those who blend nakji bokkeum with rice so that the spiciness can be reduced.
The next special food of Ginseng Country is Jeongol. This Jeongol is a snack in the form of a typical Korean chewy textured shabu-shabu originating from Japan. Three-quarter cash with shabu-shabu typical of Japan, jeongol also contains vegetables boiled with meat, sea preparations, and other extra ingredients. Besides that, tteok was added to jeongol. For those of you who don’t know, tteok is a traditional Korean food created from rice flour.
To create jeongol, there is an exclusive pan called jeongoiteul that can hold all the ingredients it makes, how to serve jeongol often directly in large portions so that 4-6 people can enjoy it. Regarding the taste, Jeongol is not only rich in healthy vegetables, but also saves delicacy combined with herbs and broth.
Everyone knows that Korea is a country of four seasons, which on average in each season is undoubtedly cold. Maybe departing from the existing climate situation, Korean society more or less serves dishes with a spicy taste. One Korean food that has such criteria is jjampong.
Jjampong or champong is processed noodle soup served with vegetables and sea products. The problem is, jjampong is good enough to challenge tongue skills with the level of spiciness it has. For your information, although jjampong is a familiar food in Korea, this food is an influence from Japan and China. Koreans usually taste jjampong to warm the stomach.
Tteokbokki is a Korean native that is made from rice flour cooked with sweet and spicy gochujang seasoning. Gochujang itself is most famous in Korea as a very urgent spice and is almost always found in each Korean food that has a spicy taste. The Korean people know Tteokbokki as a small amount of folk food sold at pijangmacha (a type of angkringan in Indonesia).
In the beginning, tteokbokki was called gungjung tteokbokki.
At that time, or precisely during the Joseon empire, Korean specialties were huintteok which used soy sauce with beef, green bean sprouts, carrots, onions, parsley, shiitake, and bagogari. The taste of the tteokbokki of that time was the opposite of the chili-flavored tteokbokki known today. The tteok used can consist of 5 kinds of colors that describe Korea, namely white, blue, red, uning, and black.
If kimchi is a kind of pickled snacks and jjigae means soup, then this Korean special food can be recognized as a spicy soup containing vegetables. The types of vegetables served in a pan with soup broth are chicory and chives. Also, there are extra ingredients like tofu, seafood products, or pork.
Koreans usually serve kimchi jjigae as the main menu for eating rice. Based on the testimony of the many residents’ recognition, this kimchi jjigae does not need to be bought in restaurants because the ingredients are easy to obtain as well as the technology makes it also not difficult. Kimchi soup is usually served in the middle of this table, or it can be replaced with a small ceramic pot (ttukbaegi) with a side dish or a banchan.