Danji

갈치 조림 (Braised Cutlassfish)

Braised cutlassfish in a spicy sauce.

홍어 조림 (Braised Hongeo)

Jorim is a Korean dish made with tofu, vegetables, meat and seafood. The word jorim comes from the Korean verb "jori". The term did not appear in cookbooks until the 17th century. This is because the term was not differentiated in Korea at that time. (Steamed skate in spicy sauce.)

고등어 조림 (Braised Mackerel)

Jorim is a Korean dish made with tofu, vegetables, meat and seafood. The word jorim comes from the Korean verb "jori". The term did not appear in cookbooks until the 17th century. This is because the term was not differentiated in Korea at that time. (Steamed mackerel fish in spicy sauce.)

코다리 조림 (Grilled Kodari)

Jorim is a Korean dish made with tofu, vegetables, meat and seafood. The word jorim comes from the Korean verb "jori". The term did not appear in cookbooks until the 17th century. This is because the term was not differentiated in Korea at that time. Add the marinated codari in olive oil and stir-fry until the skin is slightly cooked, then add various seasonings and simmer.

곱창 전골 ((Beef/Pork) Small Intestine Hot Pot)

Gopchang jeongol is a hotpot-style Korean dish made by boiling beef or pork intestines and various vegetables with broth. Gopchang refers to the small intestines of cows or pigs. Although tripe is the main ingredient in gopchang hot pot, many other organs are also used, which enriches the taste of tripe hot pot with the chewy texture unique to the intestines.

김치 전골 (Kimchi Hpo Pot)

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. A hotpot made with well-aged kimchi, pork, and onions in a spicy broth.

부대 전골 (Sausage Hot Pot)

The name comes from a spicy stew made by mixing kimchi and red pepper paste with ingredients such as ham and sausage that flowed out from the US military base right after the Korean War. Budaejjigae is a dish created right after the Korean War and has a short history. Budae-jjigae's 'budae' refers to a military base, and to be more precise, it refers to a U.S. military unit stationed in Korea.

불고기 (Bulgogi)

Bulgogi is one of the Korean dishes where meat from various animals is sliced thinly, marinated in spices, and then grilled over an open fire. Along with bibimbap, naengmyeon, kimchi, and galbi, it is a representative menu of Korean food. It is one of the most preferred Korean foods worldwide because the savory, salty taste and fire taste harmonize well rather than the strong flavor unique to Korean food, which can sometimes be disliked. is also

보쌈 (Napa Wraps with Pork)

Bossam is a food in which boiled pork or other meat and seasoning are wrapped in salted cabbage leaves or outside. It is a food that is eaten together after making kimchi because the taste is fantastic with kimchi.

제육볶음 (Spicy Stir-fried Pork)

Food made by stir-frying pork with a red pepper paste-based marinade. Mostly pork front or hind legs are used. Depending on your taste, you can also use rump, neck, or pork belly. Stir-fried stir-fried pork and duruchigi are often confused as the same thing, but the two are different. Jeyukbokkeum in its present form was not seen in the 1960s and 1970s when economic reconstruction took place, but only became popular in the mid-1980s, starting with a restaurant without a sign called 'Alley House' in Supyo-dong, Jung-gu, Seoul.

청국장 찌개 (Cheonggukjang Jjigae)

Cheonggukjang is a type of traditional Korean miso made by steaming soybeans and placing them in a jar with straw on top to ferment. To make cheonggukjjigae, cheonggukjang is soaked in water and simmered with kimchi, pork, tofu, and vegetables. It has a distinctive flavor, is nutritious and easily digestible, and is one of the most effective ways to consume soy protein. Cheonggukjang can be eaten raw, but it's most commonly served as a stew. This is why it's often referred to as cheonggukjang for short.

대구 매운탕 (Deagoo Spicy Fish Stew)

Maeuntang is a Korean dish made by boiling fish with red pepper paste, red pepper powder, and various vegetables. It has a spicy and stimulating taste, and the main ingredient, fish, is both freshwater and saltwater fish. Cut the fish into appropriate sizes and boil it with water parsley, crown daisy, onion, radish, red pepper, garlic, pumpkin, and tofu.

된장찌개 (Deonjang Jjigae)

Doenjang stew is a type of stew made by dissolving soybean paste in boiling broth and adding various ingredients such as meat, seafood, vegetables, tofu, and mushrooms. It is similar to soybean paste soup, and meat and fish are rarely put together in soybean paste stew. Depending on the season, other ingredients are also added. It is also called Tojangjjigae.

삼계탕 (Ginseng Chicken Soup)

Samgyetang is a Korean dish made by boiling a whole chicken with ingredients such as ginseng, dates, ginger, and garlic. In Korea, it is usually eaten on Sambok Day. Samgyetang is a representative summer food. On the other hand, Samgyetang is also called Gyesamtang.

김치찌개 (Kimchi Jjigae)

Jjigae is a side dish made with less broth than soup or soup, and boiled with various ingredients such as meat, vegetables, and seafood. Korean meals often contain soup, soup, or stew. Kimchi Jjigae is one of the representative Korean dishes, and is a spicy stew with kimchi.

콩비지 찌개 (Kongbiji Jjigae)

It is the residue left over from making tofu, and is also called tofu cake. The food that is soaked and ground and boiled is called Kongbiji or Dobiji, which is abbreviated as "biji", and in the Democratic People's Republic of Korea, the residue left after making mung bean jelly is called "biji". It is usually eaten boiled

육개장 (Spicy Beef Soup)

One of Korea's representative home-cooked and health food. Spicy soup made with beef, various herbs, and red pepper powder. Thanks to the beef that has been boiled and softened and then stewed with red pepper powder, the taste of the soup with the flavor of soybean oil and the scent of red pepper naturally invites drinking, as well as rice due to its spicy and savory taste.

토속 비빔밥 (Tosok Bibimbap)

Bibimbap is a Korean rice dish. It is a food that is eaten by mixing rice with various seasonings such as meat or vegetables. In the past, it was called Bibim in the royal court. It is considered one of the national dishes of Korea.

고추 해물 파전 (Gochu Haemul Pancake)

Chives are used a lot, and some regions traditionally use green onions[2], while others use green onions. Ingredients used in the dough vary depending on the occasion, but they usually include seafood such as squid, shrimp, clams, and oysters, and sometimes beef. There are also ingredients such as ham, carrots, and onions.

김치전 (Kimchi Pancake)

.Kimchijeon or kimchibuchimgae is a pancake made by mixing finely sliced kimchi with a dough made of flour, eggs, and water and frying it in an oiled pan. Eat as an appetizer, snack, side dish, or side dish with a meal. Korean Traditional Food Portal (Traditional Food>Kimchijeon>Recipe Characteristics/Definition) There are many types of kimchi depending on the main and auxiliary ingredients and manufacturing method.

해물 파전 (Seafood and Green Onion Pancake)

Chives are used a lot, and some regions traditionally use green onions[2], while others use green onions. Ingredients used in the dough vary depending on the occasion, but they usually include seafood such as squid, shrimp, clams, and oysters, and sometimes beef. There are also ingredients such as ham, carrots, and onions.

골뱅이무침 (Spicy Sea Snail Salad)

Seasoned golbaengi is a snack made with golbaengi and vegetables as the main ingredients. It is generally a side dish that goes well with beer or soju, and is eaten with a marinade made of red pepper paste. It is also served with somen noodles as a substitute for a meal.

공기밥 추가 (Extra Rice)

반찬추가 (Extra Side Dish)

콜라 (Coca Cola)

스프라이트 (Sprite)