Dakgalbi is one of Korea’s most iconic shared dishes—bite-sized chicken stir-fried with cabbage, rice cakes, sweet potatoes, and a bold gochujang-based sauce. Originating in 춘천 (Chuncheon), it’s typically cooked on a large iron plate right at your table, turning the meal into an interactive experience. The flavor profile hits all the right notes: spicy, slightly sweet, savory, and smoky.
Tteokbokki, odeng-tang, and bungeo-bbang are popular snacks found at street food shops. While they taste great and warm you up, they are also high in calories.
Update 7/13/2013 More great places to try bingsu.
A hot summer day isn’t complete without a bowl of bingsu. And if you’re in Seoul this summer, you really should try it at one of these hotels. Bingsu is a Korean dessert made with a foundation of shaved ice and topped with: condensed milk, sweetened red beans, fruit, ice cream, corn flakes, green tea powder, flavored syrups, sliced rice cake, and just about anything else you can think of. (Our favorite is still served atop the Hyundai Department Store in Apgujeong-dong.) Continue reading
Today’s Korea Times reports that spicy Korean ramen is taking off in the US. Japanese companies have thrived in the market for years but tastes are expanding and interest grows in spicy Korean-style ramen. Complete story here.
The word ramen is used for all kinds of instant noodles:
Chopped green onions, sliced rice cake, sliced fish cake, and a fried-egg are commonly added to enhance the flavor and texture. Many Koreans will admit to eating ramen two or more times per week since it’s cheap and easy to make (especially men who can’t cook). My favorite dish, 부대찌개 (budae-jjigae), normally comes with it too. And although ramen makes a tasty snack, it’s high in fat, sodium, and calories.
