불고기 덮밥 (Bulgogi Deopbap)
Rice topped with rice means a food that is eaten by putting ingredients or dishes that can be side dishes on top of rice. It was also adopted as an emergency combat ration in Korea. Bibimbap is a similar dish. (Thinly sliced tender sirloin marinated in homemade sauce, aged, and stir-fried with mushrooms and onions. Served over rice)
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$21.84
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돼지갈비 김치찌개 (Dwaeji Galbi Kimchi Jjigae)
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$19.54
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강된장 비빔밥 (Gangdoenjang Bibimbap)
Gangdoenjang is made by finely mincing beef or anchovies and mixing them with minced garlic, scallions, green chilies, sesame oil, and doenjang, which is then thickened with stock and served in bibimbap.
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$16.09
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제육 덮밥 (Jeyuk Deopbap)
Stir fried spicy pork over steamed rice
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$20.69
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청국장 찌개 (Cheonggukjang Jjigae)
It is a food in which beans are steamed, placed in a clay pot on top of a straw, fermented beans are soaked, and the intestines are boiled with other vegetables. It is a fermented soybean stew with a very strong flavor (smell). Instead of adding rice and eating it, it is common to scoop a spoonful of soup and mix it with rice. White rice is good, but barley rice is the best.
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$16.09
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된장찌개 (DoenJang Jjigae)
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$16.09
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김치찌개 (Kimchi Jjigae)
"Jjigae is a type of Korean stew based on kimchi. Along with miso stew, it's one of the most popular Korean stew dishes.
The flavor is subtly different depending on the oil you fry it in, which is usually sesame or perilla oil. If you're using pork loin or pork belly, you don't necessarily need to use any other oil to fry it, but you can still get a very savory flavor. Often, you'll find restaurants that use pork shoulder, tenderloin, or sirloin, or advertise that they use these cuts, but the leaner the meat, the less flavorful it is.
Some restaurants skip the stir-frying process, but it doesn't add much flavor. Instead, if the kimchi is cooked properly, it will have a clean flavor. Stir-frying deepens the flavor as it softens the kimchi a lot, and boiling it right away as raw kimchi gives it a crisp and clean taste.It is a dish that goes well as a side dish with rice at meals, but it is also perfect as a snack for drinking and camping, and it is almost perfect with soju."
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$16.09
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콩비지 찌개 (Kongbiji Jjigae)
Biji is the residue left after grinding soybeans to make tofu or soy milk and squeezing out the soybean water. In the old days, soybean stew was made from the leftover soybeans after making tofu, but nowadays, soybeans are soaked and ground, and pork, kimchi, etc. are added to the stew, and it is a very healthy food with a very high value, which is enjoyed by many modern people.
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$16.09
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사골해장국 (Sagol Haejangguk)
The word sagol (四骨) means the four leg bones of an animal, and in Korea it is often used to refer to the bones of a cow, as the leg bones of cows are often removed when making sagol gomtang or seolleongtang, and the bones are often boiled to make a broth called sagol yuksu (四骨肉水) or beef leg bone broth, which is used in Korean soups such as gomguk, galbitang, tteokguk, kalguksu, and gukbap. Bone marrow haejangguk is a haejangguk made from the broth of boiled bone marrow. Bone marrow is also rich in the protein collagen and minerals such as calcium. In traditional Korean culture, it is believed to revitalize the body. However, there is no scientific evidence to support this claim. In the summer, bone broth is fed to pregnant or breastfeeding mothers and patients. In the winter, it is served with rice as a warm and nutritious meal.
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$20.69
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소고기국밥 (Sogogi Gukbap)
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$18.39
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들깨두부찌개 (Deulggae Dubu Jjigae)
Unlike soup or stew, it is a dish in which raw ingredients are added to broth, boiled, and the ingredients are taken out and eaten later. It developed mainly in the Asian region, such as Korea, Japan, and China. Bulgogi hotpot, especially Seoul-style bulgogi, and Sinseonro are famous in Korea, and sukiyaki, shabu-shabu, and mille-feuille nabe are popular in Japan. (Perilla mushroom tofu hotpot with the scent of water parsley and perilla seeds)
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$16.09
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들깨 순두부 (Deulggae SunDubu Jjigae)
Sundubu Jjigae is a Korean dish made with soft tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added. (Soft tofu stew with perilla sesame powder (mild taste)
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$16.09
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동태탕 (DongTaeTang)
It is a spicy soup made with vegetables such as radish and crown daisy, tofu, and red pepper powder. The spicy taste suits the winter better, and it is often boiled clearly without adding red pepper powder.
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$19.54
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해물 순두부 (Haemul SunDubu)
Sundubu jjigae is a type of stew made with pureed tofu as the main ingredient and other ingredients such as clams, minced meat, burdock, green onions, garlic, chili powder, eggs, mushrooms, pepper, and broth. When we think of soondubu jjigae, we usually think of red broth, but there are also many soondubu jjigae without spicy seasoning. In this case, it's flavored with soy sauce and salt. Depending on what you add to the stew (pork, beef, oysters, kimchi, mushrooms, seafood, offal, etc.), you can make a variety of different versions.
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$17.24
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열무비빔밥 (Yeolmu Bibimbap)
Bibimbap is a classic Korean rice dish that consists of warm white rice topped with namul (sautéed or blanched seasoned vegetables), eggs, sliced meat (usually beef), and gochujang (red pepper paste). Depending on the main ingredients used, bibimbap goes by many different names. The main ingredients include bulgogi, sashimi, japchae, yukhoe, wild vegetables, and gochujang. In Korea, Jeonju, Jinju, and Tongyeong are particularly famous for their bibimbap. It is a rice dish.
There are several theories about the origins of bibimbap. The court food theory explains that it originated as a light lunch for kings during the Joseon Dynasty, and was a simple meal served during meetings with ministers and when a servant came to visit. The first recorded mention of bibimbap in the literature is in the 1890s in the Korean cookbook Sijeonseo, which is transcribed as Goldongban in Chinese characters and "bubimbap" in Hangul.
In 2011, it was ranked 40th in CNN Travel's readers' poll of the 50 most delicious foods in the world.
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$17.24
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알고니탕 (AlgoniTang)
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$20.69
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