Sundae Gukbap is a hot soup with served rice, is made by noodles, red pepper and salt. Rice might be added to the soup or served separately. It is very famous for Korean origin. Sundae Gukbap, which represent the foods of common people from the 1900s, report the ingredients and recipes of sundaeguk and pigoljapguk in the article of Donga ilbo in October 1931. One can see that pigoljapguk was similar with the sundae gukbap of present days.
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Marinades are used to make steak more tender and flavorful. The sweet and salty flavors of the marinade meld with the meat as it marinates in the refrigerator. When it's time to cook the steak, the results will be juicy and fragrant. This is a family recipe that has been developed over the last many years. Steak with salt, pepper before searing and don’t marinate until after it comes off the grill. Poking the grilled steaks with a fork lets …

Dongtae Jjigae is a very popular Korean fish stew similar to a Western stew that is made with frozen Alaska pollock. Alaska pollock is such an important ingredient in Korean cuisine that there are unique names for all the different . It is also for a fabulous way to pan sear dried pollock. It is spicy dish , chewy texture and have nice savoury tastes. All Korean people enjoyed the moment when they served the dish with fully cooked looks …

Sagwa ssamjang in the traditional Korean ssam style, in wraps of fresh lettuce and greens with multigrain rice. The small pieces of apple make it fresh and sweet, and cut the saltiness from the doenjang. It also gives it a refreshing crispy texture. Each wrap is made one at a time, on the spot, with whatever greens you choose. Each wrap should be small enough to eat in one bite. It’s a delicious, light meal in itself.

The most important Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps, it can also be grilled.One variety, the woju or asparagus lettuce is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. So The Lettuce Salad Is slightly sweet, salty …

This is one of those dishes that try in a traditional Szechuan Chinese restaurant. It’s perfect when it make. Steaming is a staple technique in Asian cuisines, from dumplings and buns to whole fish and vegetables. Cooking long and slender Japanese eggplants in a bath of steam allows them to become tender and velvety without turning into mush. So the Steamed Eggplant make with the combine soy sauce, vinegar, garlic and sugar in a bowl. Set aside. Slice eggplant into …

Candied Sweet Potato is a very delicious snack. It’s chunks of fried sweet potato coated in translucent hot brown syrup. They are sweet and super crunchy on the outside and fluffy on the inside. Freshly made Candied Sweet Potato is so hot that people like it eat evening snacks.

Omelet bbang is one of the most popular desserts in Korea now. The omelet bpang is a small sandwich stuffed with whipped cream and fruit. The bread is very soft and fluffy; it tastes like roll cake. It's very simple to make. So try it. It looks like pretty food. Omlet Bbang is healthy food and very famous korean.

Yaksik is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, and sometimes cinnamon. It is traditionally eaten on Jeongwol Daeboreum, a Korean holiday which falls on every 15 January in the lunar calendar, but also for weddings and hwangap festivities.It’s a sweet, delicious treat that’s packed full of flavor and healthy ingredients.

Beondegi is a popular snack sold by street vendors in Korea.It is made with silkworm pupae.The boiled or steamed snack food is served in paper cups with toothpick skewers.

Melona is undoubtedly one of Korea’s most classic ice pops. It is prefer different flavors. Melona is now also sold in strawberry, mango, banana, and plain milk.