[Korean foods] Introducing Famous Korean Meat & Poultry Food

MEAT & POULTRY

 

BO-SSAM(보쌈)

Steamed Pork Wrapped In Leaves

 

Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp). It's a popular dish in Korea and it can also be served as an anju, side dish consumed while drinking soju).

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BUL-DAK(불닭)

Hot & Spicy Chicken

 

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean an

d dak is chicken, so it can get quite spicy in taste.Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular. .An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soju at popular bars or restaurants.

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 BUL-GO-GI(불고기)

Grilled Marinated Beef

 

 Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. . * Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.

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CHA-DOL BA-KI(차돌박이)

Sliced Beef Brisket

 

Chadol baki is a thinly sliced beef brisket meal that is also popular at homes or at Korean restaurants. The meat is not marinated whatsoever and it’s simply cooked on portable or built-in gas or charcoal grills. The meat is usually fattier than other parts of the beef, yet it’s thin enough that each slice doesn’t contain too much fat. And because of its thinness, each slice cooks very fast over open grills for quick bite after bites. Cooked chadol baki can be dipped in a sauce made up of sesame oil, salt, and pepper and eaten together with shredded scallion salad (pa muchim). Additionally, lettuce, spinach, or other leafy vegetable(s) can be used to wrap to all contents altogether along with a dab of dwenjang or ssamjang.Fresh packages of chadol baki meat can be purchase at Korean supermarkets or local meat markets. Pa muchim is also available for purchase but can be easily prepared at home.

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GOCHU-JANG BUL-GO-GI(고추장 불고기)

Spicy Marinated Pork

 

Gochujang bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red chili pepper paste with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and gochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.Daeji bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.* Daeji means pork in Korean and bulgogi is the word for fire meat, therefore, it translates into pork fire meat. Since gochujang is the base sauce to this dish, it can get spicy in taste.

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DAE-JI GAL-BI(돼지갈비)

Grilled Pork Ribs

 

Daeji galbi is Korea's finest grilled spareribs (usually pork) that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as gochujang (red chili pepper paste) is added to the base of this marinade sauce.To complement this meal, most restaurants serve a wonderful variety of traditional side courses (banchan) consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish such as kimchi and/or kkakdugi are usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wanders from grill to grill, turning the meat over and letting you know when the meat is ready.* Daeji means pork in Korean and galbi is the word for spareribs, therefore, it translates into pork spareribs.

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DAK GAL-BI(닭갈비)

Spicy Stirred-Fried Chicken

 

Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.While cooking, all ingredients are twirled and tossed for about 10-15 minutes by the waiter/waitress so no need to do it yourself. Usually, when the cabbages are cooked, it's an indication that the dish is ready to eat. And finally, an option to mix in additional noodle or bop (rice) to compliment this meal is available as well. Depending on the restaurant, its spiciness may vary from mild to hot at times and its variation in ingredients may also differ having unique end results.

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DON-KA-TSU(돈까스)

Breaded Pork Cutlet

 

 Donkatsu is originally a Japanese dish that was first introduced in the late 19th century but it's now commonly found in Korean restaurants everywhere. It’s a popular Asian dish that consists of breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces. It is generally served with bop (steam white rice), vegetables such as broccoli, radish, shredded cabbage and/or miso soup.Either pork fillet or pork loin cut may be used and the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried. Regardless of the presentation, donkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce that uses puréed apples as a principal ingredient. Different variation of donkatsu exists which chicken or beef can be used as an alternative to pork.

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GAL-BI(갈비)

Grilled Beef Short Ribs

 

Galbi is a very popular Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from Korean pear juice, rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients but many variations exists from sweet to spicier marinades.The meat itself is often cut in the L.A. rib style, which is basically a rack of ribs cut in thin slices across the bones. This makes eating galbi easier with chopsticks or with fingers. Galbi is usually available in most Korean restaurants but it is generally served in venues that specialize in galbi and the meat is cooked on an in-table BBQ.This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. Galbi itself means rib in Korean and there are many dishes that incorporate galbi to make soups and stews such as galbitang and galbijim.

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GAL-BI-JIM(갈비찜)

Braised Beef Short Rib Casserole

 

 Galbijim is a popular Korean casserole dish made with galbi, generally from beef short ribs and a definite crowd-pleaser whether it's eaten at a restaurant or served at home. It's commonly served as the main dish but leftovers or smaller portions can be served as a side dish as well. During preparation, surplus fat is removed from the ribs by cutting and removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ginger juice, and sugar are mixed together with ribs and slowly simmered in a large pot over medium to low heat to enhance its tender and sweet finish.When the meat is almost cooked, jujube, ginkgo nuts, carrots, and/or pine nuts are be added and boiled once again. Chestnuts and shitake mushrooms can be also added near the end to bring out extra flavors to this dish. Galbijjim is usually served in a bowl rather than a plate and traditionally served in a bowl with cover.

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JAE-YOOK(KIM-CHI) BO-KUM(제육(김치)볶음)

Spicy Pork And Kimchi Stirfry

 

 Jayook bokum also known as jaeyook kimchi bokum, is a delicious Korean dish that consists of marinated pork loin which are stir-fried with kimchi and red chili pepper paste, gochujang. When making jaeyook bokum, gochujang is the key base sauce to this dish which determines the flavor and its level of spiciness. Depending on one's taste, spiciness can be softened by adding more soy sauce and less gochujang and red chili powder to the sauce mix.Jayook bokum can also be prepared with thinly sliced pork belly strips, much like what's found in samgyupsal. Tofu is a great addition commonly found alongside this dish but it is sometimes eaten with a bowl of steamed, white rice to compliment its spiciness. Pork meat are initially cooked over a medium to high heat and then stirred fried with gochujang, kimchi, onions, carrots, scallions and other optional vegetables.Some prefer pork to be crispy and bacon-like prior to stir-frying all ingredients together. Jayook bokum is popular as an appetizer while drinking soju but also great and hearty as a meal with rice and many other side dishes.

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JOK-BAL(족발)

Seasoned Pork Trotter

 

 Jokbal is a very popular pork dish to many Koreans worldwide. In translation, it means pig’s trotters or legs (boneless) which have been seasoned and steamed. It may sound strange and unappealing to foreigners, but anyone who has once tried jokbal will get into the charm of this delicate dish. The pork is spiced with black taffy, soybean sauce and ginger which give its irresistible taste of the meat.The secret of its popularity is the broth in which the jokbal is cooked as it is seasoned and simmered for about 2 to 3 hours. The steam rises from the pot until the mouth-watering meat is cooked to perfection. The secret of the delicious meaty flavor lies in the rich broth, and to this day, every restaurant’s broth recipe is considered top secret. Almost all restaurants will serve the same condiments and side dishes to go along with jokbal. Various side dishes include lettuce, mul kimchi, kimchi, shredded radish, and buchu (Korean leek). And usual condiments include ssamjang (mixture of pepper and fermented bean paste) and salted shrimps for dipping. For consumption, jokbal can be wrapped in lettuce leaves along with some of the side dish or condiment to fully enjoy this meal.Fact: Soju is widely known to be consumed while eating jokbal.

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SAM-GYUP-SAL(삼겹살)

Grilled Pork Strips

 

Samgyupsal is another popular Korean meat dish that are enjoyed at home or at Korean resaturants that specializes in meat dishes. It consists of thick pork strips, served in the same fashion as galbi but there is no marinating involved. It is usually cooked on a grill with pa muchim, kimchi, mushrooms, garlic, onions and consumed altogether.This dish is usually served with a side of lettuce, spinach, or other leafy vegetable(s), which is used to wrap a slice of cooked samgyupsal. A dab of ssamjang (usually made of gochujang or dwenjang), kimchi, or other side dishes are also added and then eaten as a whole.

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SOON-DAE(순대)

Pork Sausage

 

Soondae is a pork sausage, filled with mixed with sweet rice and sweet potato vermicelli noodles. It is a traditional Korean sausage and popular snack food sold by various restaurants as well as street vendors. Unlike meaty American or European sausages, soondae is lightly spicy in taste and steamed to a moist, soft roll which is then cut into oval slices. It has great texture and guaranteed to melt in one’s mouth. A mixture of salt, ground pepper and gochugaru (red chili pepper flakes) is served alongside this dish for flavoring. Soondae is usually served with kimchi like cubed radish, kkakdugi, along with a warm miso-type soup or udon.

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TANG-SU-YUK(탕수육)

Sweet & Sour Pork Or Beef With Vegetables

 

Tangsuyuk is another popular Chinese delicacy in Korea, which is more familiarly known to Westerners as sweet and sour pork/beef with vegetables. This dish is more of a crowd-pleaser, consisting of a pile of battered, crispy fried pork or beef strips in a sweet, tart apple & vinegar based sauce.The dish is also laced with pickled snippets of cucumber, carrot, and sometimes cubed pineapples that offer a variety of color as well as taste. It is usually eaten as an appetizer, ample enough for a quartet of diners to share. When eating, the meat is usually dipped in soy sauce mixed with vinegar and crushed or powder red pepper flakes (gochugaru) which will add some spiciness to each bite.

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GOP-CHANG(곱창구이/볶음)

Grilled/Stir-Fried Intestines

 

Gopchang bokkum or gui is a stir-fried or grilled intestines (from cattle or pork) delicacy enjoyed by Koreans especially while drinking soju. It is high in iron and vitamins and has a characteristic flavor and a chewy yet palatable texture. When grilled, it is usually done on a hot skillet in open flames with vegetables such as onions, garlic, green onions, mushrooms and Korean hot peppers. Popular dipping sauce for this dish is a mixture of sesame oil and salt but gochujang can also compliment gopchang by wrapping it with ssam. When stir-fried, aforementioned vegetables are usually mixed in with gochujang which can add some spiciness to the dish.

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SOON-DAE BO-KUM(순대볶음)

Spicy Pork Sausage Stirfry

 

 Soondae bokum is a spicy stir-fry soup variation of sliced soondae sausages and noodles in a mild pork or even ox bone broth. Other ingredients can contain but not limited to pig tripe, liver, vermicelli noodles, onions, sesame leaves, and many other vegetables. It’s usually served in a milky broth in a black ceramics bowl with a bowl of steam white rice which can be added into the broth for an even heartier meal.

Some restaurants also serve condiments such as hot peppers, coarse chili sea salt and fermented micro-shrimp dipping sauce that compliments the soondae’s sweetness in taste. Other side dishes or banchans that are present alongside this is kimchi or kkakdugi and some restaurants may serve this dish spicy by adding gochujang and crushed hot peppers.

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YANG-NYEOM TONG-DAK(양념통닭)

Seasoned Fried Chicken

 

Yangnyeom tongdak is a delicious fried or seasoned chicken which is prepared in a Korean style, on the sweet and non-spicy way. It is traditionally eaten as fast food, often at bars or pick up venues, as an appetizer and not often consumed as a meal. It's prepared in a way that retains fat in the skin, resulting in a crust described often described as thin, crackly and almost transparent. chickens parts are usually seasoned with spices, sugar and salt, prior to and after being fried. Korean mekju and/or soju are often served with Korean fried/seasoned chicken, along with a side dish of cubed pickled radishes.

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2023.03.16 - [For Foreigners/Korean Foods] - [Korean foods] Introducing Famous Korean SOUP & STEW Food

[Korean foods] Introducing Famous Korean SOUP & STEW Food