[Korean foods] Introducing Famous Korean Noodle & Seafood

NOODLE

 

 

BI-BIM GUK-SU(비빔국수)

Sweet & Spicy Cold Noodles

 

Bibim guksu, a cold dish made with very thin wheat flour noodles called somyun with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim which literally mean stirred noodles or mixed noodles. The dish is especially popular during the summer season much like another similar Korean noodle dish called jjolmyun.There are many kinds of cold noodle dishes in Korea, including one made with cold beef broth; however, spicy cold noodles have historically been appreciated by spicy food lovers in Korea and also recognized internationally. What makes this dish so distinct from other cold noodle dishes from different cultures is the strong spicy flavor produced from the combination of gochugaru (red chili pepper flakes), gochujang (red chili pepper paste), and minced garlic, along with a sweet-and-sour flavor created by vinegar and sugar. Most spicy cold noodles are prepared with a slight touch of sesame oil to enhance the richness of its flavor.Typically the dish would be prepared by stir frying diced beef, julienned pickled cucumbers, and mushrooms in sesame oil, which is all mixed together with the cooked noodles, soy sauce, sesame oil, sesame seeds and sugar. Garnishes placed on top and around the spicy noodles include hard-boiled eggs, pickled radish, dried layer strips, cabbage, sesame leaves, and sometimes sliced Korean pear.

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BIBIM NAENG-MYUN(비빔냉면)

Spicy Buckwheat Noodles

 

Bibim naeng myun is another popular noodle dish that is enjoyed by spicy food lovers, especially during the hot summers. It's basically a spin off of naeng myun where it's served with a spicy dressing made primarily from gochujang (red chili pepper paste) and eaten all mixed together. A bowl of the soup broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side as a complimentary soup.Aside from it's spiciness, its ingredients are very similar to regular naeng myun, which consists of thin noodles typically made from arrowroot or buckwheat flour, garnished with slice of beef or pork, a boiled half egg, Asian pear, and cucumbers. Some restaurants place crushed ice cubes as opposed to chilled nooldes in a metallic bowl.

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JA-JANG MYEON(자장면)

Black Bean Paste & Vegetable Noodles

 

Jajang myeon is another popular noodle dish enjoyed by many Asians. Most Koreans consider this meal a Chinese dish and it is usually only found in Korean/Chinese restaurants. Jajang is the sauce made from black bean paste which gives its distinctive black color and myeon means noodle. The final Jajang *sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients. Some starch is added to give it a thick consistency and it is served over noodles.Another common dish using this Jajang sauce is Jajang -bop which is the Jajang sauce served over bop which means steamed, short-grain rice (usually white). Common side dish usually found alongside Jajang myeon or Jajang bop is donmoogee which is a delicious pickled daikon radish.Instant packages of Jajang myeon can be purchased at Korean supermarkets or even at local delicatessen.

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CHAM-PONG(짬뽕)

Spicy Seafood Noodle

 

Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or even at homes. Instant noodle versions are also popular which can be prepared within minutes.However, to enjoy this authentic dish, many Koreans go to Korean/Chinese restaurants where noodles are mixed in with real seafood such as squids, shrimps, clams and scallions. Fresh vegetables such as onions, red peppers, green onions as well as many others are included in this dish to compliment the spiciness of the base soup. Champong is considered to be mild to high in spiciness so expect to sweat while consuming this dish.Instant packages of champong can be purchased at Korean supermarkets or even at local delicatessen.

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DONG-CHIMI GUK-SU(동치미국수)

Radish Water Kimchi Noodle

 

Dongchimi guksu is a popular noodle dish enjoyed by Korean especially during the colder seasons. As the name dong literally means "winter\" in Korean and chimi is another term for kimchi, this noodle dish is traditionally consumed during winter. It's essentially wheat or buckwheat noodles in a bowl of cold dongchimi which is a variety of kimchi consisting of daikon, half-boiled egg, baechu (Chinese cabbage), scallions, fermented green chili, ginger, bae (Korean pear) and watery brine. The bowl may also contain ice to keep its broth nice and chilled.Dongchimi is fermented like other varieties of kimchi's, but its maturing period is relatively short, about 2 to 3 days. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi and radish is the most important ingredient. It may also include leaf mustard, garlics, gingers, leeks as well as other salted ingredients. Also, the clear and clean taste of the watery dongchimi can be used to make naengmyun or just served with tteok and/or steamed sweet potatoes to balance out the rich flavors.

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JANG-BAN-GUK-SU(쟁반국수)

Spicy Buckwheat Noodles W/ Vegetables

 

Jangban guksu is a healthy and delicious noodle dish mixed with assortment of vegetables. Buckwheat noodles are mixed in with perilla/sesame leaves, cucumbers, lettuce, cabbage, and carrots in a zesty spicy sauce called chojang. Chojang comprises of watered down gochujang mixed with chopped green onions, rice vinegar, sesame seed and sesame oil.Different variation of this noodle dish exist, including a non-spicy version in which gochujang is substituted with soy sauce along with other ingredients as its base sauce. Additionally, thin strips of Asian pear can be added for additional mixture in taste as well as a boiled egg for garnish.

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JAP-CHAE(잡채)

Vermicelli Noodles

 

Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables. It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.Japchae is often served at Korean parties and during special occasions as the main dish or as a side dish. It can be added to a bed of rice and mixed together to make japchaebop, bop meaning rice.

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JJ-OL-MYUN(쫄면)

Spicy Chewy Noodles

 

Jjolmyun refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles, half boiled egg, and vegetables. Vegetables may include but not limited to cucumber, carrots, bean sprouts and shredded cabbage. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu, also known as mixed noodles in Korean and it's especially popular during the summer season.This dish is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom or Korean snack restaurant. It is a representative dish of Incheon, where it originated in the early 1970s by mistake while attempting to make naengmyun.

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KAL-GUK-SU(칼국수)

Wheat Noodle Soup("Knife Soup")

 

Kal guksu literally means "knife noodles" in Korean and the name comes from the fact that its noodles are cut rather than extruded or spun. It consists of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. The noodles are made with dough from wheat flour and eggs, sometimes containing ground bean powder for additional texture. The dough is usually left to "breathe" Kal guksu literally means "knife noodles" in Korean and the name comes from the fact that its noodles are cut rather than extruded or spun. It consists of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. The noodles are made with dough from wheat flour and eggs, sometimes containing ground bean powder for additional texture. The dough is usually left to "breathe" then rolled out thinly to be cut into long strips.The broth is usually made with dried anchovies, shellfish, and kelp but chicken broth can be used as a substitute. Very similar to sujebi, ingredients are simmered together for many hours in order to obtain its rich flavor. It consists of similar vegetable and seafood contents such as zucchini, potatoes, scallions, clams and shrimps. Usually seasoned with salt, the noodles are served with garnish of choice and it is traditionally considered a seasonal food, consumed most often during summer.

" then rolled out thinly to be cut into long strips.The broth is usually made with dried anchovies, shellfish, and kelp but chicken broth can be used as a substitute. Very similar to sujebi, ingredients are simmered together for many hours in order to obtain its rich flavor. It consists of similar vegetable and seafood contents such as zucchini, potatoes, scallions, clams and shrimps. Usually seasoned with salt, the noodles are served with garnish of choice and it is traditionally considered a seasonal food, consumed most often during summer.

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KONG-GUK-SU(콩국수)

Chilled Soy Milk Noodle Soup

 

 Kong guksu is a popular vegetarian friendly, summer noodle dish served in a chilled soybean broth. In Korean, kong means bean, while guksu is another word for noodle. The noodle is usually made with wheat flour adding to the chewiness and soup made from ground soybeans which results in a thick, milky and creamy consistency. Some may add additional creamers and other ingredients to make the soy milk broth even thicker and creamier. Much like kalguksu ("knife" soup), kong guksu is made from the exact same wheat noodle but it is submerged in its cool broth, sometimes containing additional ice to keep it nice and chilled whereas kal guksu has a clear, usually seafood-based broth, served hot.There are many variations of this dish but traditionally, it contains a refreshing hearty bowl filled with wheat noodles, soy milk, cucumbers, and ground peanuts or pine nuts. Other variation may contain parboiled potato, pear and other vegetables or even fruits such as watermelon.

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MAK GUK-SU(막국수)

Buckwheat Noodles In Chilled Broth

 

Mak guksu is a Korean buckwheat noodle dish served in a chilled chicken broth, sometimes served with sugar, mustard, sesame oil or vinegar. It is closely related to naeng myun but the differences lie in the high concentration of buckwheat flour in its noodles and the use of greater amounts of vegetables. The dish gets its name "rough noodles" from the fact that the buckwheat used is generally unhulled.Mak guksu is usually prepared directly from buckwheat crop, soaked, and ground into a paste. Since buckwheat is less glutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand-cranked noodle-making machine instead.It's difficult to generalize for mak guksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavoring recipes. In most cases, mak guksu is very spicy, sometimes seasoned with gochujang (hot pepper paste) and various types of kimchi can be added as well. Many recipes may also add various vegetables and/or soy sauce but frequently accompanied by boiled slices of beef or pork meat.

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NAENG-MYUN(냉면)

Buckwheat Noodles

 

Naeng myun literally means cold noodles and it is one of Koreans favorite dishes during the summer. It consists of thin noodles typically made from arrowroot or buckwheat flour, and is served in a large bowl with a tangy iced broth. It is garnished with sliced beef or pork, a boiled half egg, slices of Asian pear, and sliced cucumber, sprinkled with chopped scallions and sesame seeds.Two main varieties of naeng myuns exists: mul naeng myun and bibim naeng myun. The former variety is served as a cold soup with the noodles contained in broth (usually beef). The latter variety is served as more of a salad in a spicy dressing made primarily from gochujang which is red chili pepper paste. Although these are the two major variations of this dish, several others do exist, typically varying either in the composition of the broth, meat or vegetables. Also, traditionally, the broth for naeng myun is made with about ⅓ beef broth, ⅓ chicken broth, and ⅓ kimchi brine. But because few people have easy access to all three components, most Koreans use just beef broth or chicken broth.Since naeng myun is a cold dish as indicated by its name, you would think that it is popular mainly during the summer, but many people enjoy it during the winter as well. There are many restaurants that specialize only in this dish so be sure to try the mild mul naeng myun before sampling the spicier bibim naeng myun.

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SU-JE-BI(수제비)

Hand-Torn Noodle Soup

 

Sujebi is a traditional soup in Korea consisting of dough flakes that are roughly torn by hand as opposed to being extruded or spun. The flavor and recipe resemble kalguksu but its noodles are made with all purpose flour rather than wheat. It contains hearty vegetables such as zucchini, potatoes, onions, chili peppers and scallions and it's favored on rainy days especially at home. The broth for this soup is usually made with dried anchovies, shellfish and kelp which are all simmered for many hours in order to obtain its rich flavors.In the past, sujebi was relatively rare and eaten during special occasions such as the celebration of a baby's first birthday. But nowadays, it is considered a typical commoner's food for its simplicity in incredients as well as cost. The name of this dish varies according to regions in Korea and different content variations does exist, containing seafood such as clams and/or shrimps.

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U-DON(우동)

Wheat Noodle

 

Udon is a popular instant or homemade noodle dish in both Korea and Japan. It is a type of thick, wheat-based noodle, usually served in a mildly flavored broth which is seasoned with soy sauce and mirin. Common toppings include tempura, often shrimp or fish cake, or a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of half moon-shaped fish cake is often added, topped with thinly chopped green onions as well.Unlike ramyun, udon has mild flavors and it can contain dried seaweeds. So if one doesn't prefer spicy noodles, udon is the perfect substitute dish. However, both types of noodles have delicious broths which are considered to be very refreshing in taste. The flavor of broth and topping may vary from region to region in Asia. This is even noticeable in packaged instant udon noodles, which are often sold in different versions depending on the geography.Fact: The original udon noodle was 2-3 centimeter in diameter, a flat pancake-shaped noodle added to miso-based soup. It is said to have been imported to Japan from China in the 6th century.

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SEAFOOD

 

GAE-JANG(양념/간장 게장)

Seasoned Blue Crabs

 

Yangnyum or ganjang gaejang is a Korean seafood cuisine which is made by marinating fresh raw crabs either in soy sauce or in gochujang (hot pepper paste). The term consists of the two words; gae, meaning crab, and jang which means condiment in Korean. Although gaejang originally referred only to crabs marinated in soy sauce, it has begun to be called ganjang gaejang these days to differentiate it from yangnyum gaejang.To prepare, crabs are first thoroughly cleaned using a brush while submerged in a bowl of cold water and then rinsed thoroughly to remove the excess fishy smell. For its sauce, a mixture of soy sauce is boiled briefly along with sesame oil, lemon, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded chili peppers. The hot soy sauce is poured onto the crabs in a large bowl and then cooled -- this step may be repeated multiple times by draining, re-boiling and re-pouring the sauce sauce content to enhance its flavor.As for yangnyum gaejang, raw crabs are marinated with a mixture of gochujang sauce, ground Korean pear, onions, ginger and garlic, sesame seeds, and sesame oil. For optimal taste, marination should be for half a day to 3 full days to have its spicy, sweet and sour taste get fully intact to crab meat.Fact: Jeju Island is famous for their own signature gaejang dish.

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HWEH(회)

Sashimi

 

Hweh is a Korean dish made from thinly sliced raw fish. It is served fresh on a platter along with many other side dishes to balance out the delicacy and texture of this meal. Unlike the Japanese sashimi, the fish is usually dipped in sweet & spicy chojang sauce and then wrapped in ssam (vegetable leaf wrap), usually with kketnip (sesame leaves).Fact: Soju is widely known to be consumed while eating hweh.

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JANG-UH GUI(장어구이)

Broiled / Grilled Eel

 

Jang uh gui is a great Korean seafood dish using fresh water eel as the main ingredient. This dish can be prepared in various ways in which can be broiled and/or grilled to achieve its distinctive tastes & flavors. Some may choose to do both, first broiling the eel then grilling it to achieve the ultimate perfection in texture and color. To prepare the dish, bones are removed from the eel then marinated with a sweet and tangy sauce which includes rice wine, gochugaru (red chili pepper flakes), sesame oil, soy sauce garlic, sugar and ginger. When cooking, additional sauce may be consistently brushed onto the fish to add extra flavors & aroma.This meal is rich in protein, calcium, vitamin A and E and enjoyed especially during the hot summers to avoid heat exhaustion. It is also believed to be good for stamina.Fact: Eel have high content in protein and fat so it can take a long time to fully digest this fish.

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NAK-JI BO-KUM(낙지볶음)

Spicy Stir-Fried Octopus

 

Nakji bokum is a very spicy octopus dish enjoyed by many Koreans. Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy gochujang (red chilli pepper paste) along with gochugaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste. Non-Koreans may find this dish too spicy even diluted with rice that may come with this dish. Mixture of nakji bokum and steamed white rice is common to make nakji dupbop which is a dish known as octopus mixed rice.

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O-JING-UH BO-KUM(오징어볶음)

Spicy Stir-Fried Squid

 

Ojinguh bokum is a spicy squid dish very similar to nakji bokum. Instead of using octopus tentacles, fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru. Assortments of vegetable can include green & red chili peppers, mushrooms, green onions, carrots and onions. Some may find ojinguh bokum spicy even diluted with rice that may accompany this dish. Combination of ojinguh bokum and steamed white rice is common to make ojinguh dupbop which is a dish known as spicy squid over rice.

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