Sorak Garden

불고기 (Bulgogi)

Bulgogi is a Korean meat dish. It is a dish made by slicing lean meat such as beef, seasoning it, and then grilling it over an open fire. Maekjeok (貊炙), a roasted meat in Goguryeo, was forgotten under the influence of Buddhism, but at the end of the Goryeo Dynasty, it was revived as Seolyameok (雪夜覓) as it began to eat meat again under the influence of the Mongol Empire. I think it leads to bulgogi

닭구이 (Grilled Chicken)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes chicken, fish or vegetables, such as grilled eel or grilled deodeok. In Korean restaurants that sell grilled meat, they place a fire plate in the middle of the table and grill it on the spot. The grilled meat is wrapped in lettuce and eaten with garlic, ssamjang, and other seasonings.

새우구이 (Grilled Jumbo Shrimp)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef, pork, or chicken, but it also includes fish or vegetables, such as grilled eel or grilled deodeok. In Korean restaurants that sell grilled meat, they place a fire plate in the middle of the table and grill it on the spot. The grilled meat is wrapped in lettuce and eaten with garlic, ssamjang, and other seasonings.

삼겹살 (Grilled Pork Belly)

It is a grilled meat or pork belly attached to the rib part of a pig. Pork belly contains vitamin B1, protein, zinc, folic acid, phosphorus, iron and potassium. Also, the proportion of fat that forms the scaffold is larger than other parts. Enjoy the savory flavor of burning fat and the soft texture of the fat.

가리비구이 (Grilled Sea Scallop)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables such as grilled eel and deodeok (scallops seasoned with sweet soy sauce).

꽃살등심 (Ribeye)

Galbi deotsal is a spiral-shaped piece of beef that wraps around the rib eye from the cow's rib eye. This meat is called shrimp meat because it resembles a curved shrimp in shape. It is said to be the most delicious meat in Rib Eye, and is also called flower meat.

생갈비 (Short Rib (Beef))

Korean beef ribs are the meat between the ribs, also called ribs. That's why there are bone ribs with fine marbling and ribs that look a bit tough. The fat is evenly distributed in the ribs, so it is soft and full of flavor, and it is famous for its chewy texture.

주물럭 갈비 (Short Rib Cubes)

As a kind of meat dish, it is called jumulleok because it is made by kneading (mixing) meat with seasoning. It is said that in the early 1970s, when a grandmother in a restaurant in Mapo Naru, Seoul ran out of pre-marinated meat, she was in a hurry to knead the meat with her hands, seasoned it on the spot, and served it to her guests.

불닭구이 (Spicy Chicken)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel or grilled deodeok. In Korean restaurants that sell grilled meat, they place a fire plate in the middle of the table and grill it on the spot. The grilled meat is wrapped in lettuce and eaten with garlic, ssamjang, and other seasonings. (chicken cooked with very spicy sauce)

제육구이 (Spicy Pork)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel and grilled deodeok. (Pork marinated in gochujang sauce and stir-fried)

매운갈비 (Spicy Short Rib)

Galbi, or Galbi, is a Korean dish made by grilling beef or pork ribs. Steamed dish with rich meat and broth with delicious spicy seasoning

비빔냉면 (Bibim Neng Myun)

Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea, and is enjoyed in Korea as well. (Spicy Buckwheat Noodles with Radish, Cucumber and Half Boiled Egg)

냉면사리 (Extra Noodles)

물냉면 (Mool Neng Myun)

Naengmyeon is only served in meat broth or dongchimi soup. Top with garnish such as radish, pear, etc. and eat with mustard and vinegar. Today, it is a summer delicacy, but naengmyeon was originally a winter delicacy. It was difficult to control the room temperature in the days when heating was done with ondol. When it was cold and the fire was lit, the room temperature rose more than necessary, so I ate naengmyeon (naengmyeon) to cool off. Also, because there was no refrigeration technology, there was no way to eat soup noodles with ice in the summer. As technology advances, it becomes possible to control the temperature in winter and produce ice in summer, so it has changed from a winter delicacy to a summer delicacy.

아구찜 (AguJjim )

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it's better to make it slightly fresh. Agwi-jjim has a spicy taste with red pepper powder, chopped green onion, and garlic, and a cool and refreshing taste with monkfish with mideodeok, bean sprouts, and water parsley.

치킨테리야끼 (Chicken Teriyaki)

Teriyaki is a Japanese cooking method in which mirin is the base, and sugar, soy sauce, and rice wine are added to the sweet seasoning. The name comes from the fact that the sugar in the sauce makes the surface of the ingredient "shiny" (chicken breast with sweet and salty sauce).

대구머리찜 (Crispy Codfish)

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it's better to make it slightly fresh. (Crunchy bean sprouts and steamed codfish)

잡채 (Japchae)

Japchae is a dish made by adding boiled glass noodles to stir-fried ingredients such as meat, mushrooms, and vegetables. In general, glass noodles made from sweet potato starch are boiled in boiling water, drained, and then fried in sesame oil with thinly sliced beef and various vegetables such as carrots, spinach, mushrooms, and onions, and then flavored with soy sauce. Japchae is often garnished with sesame seeds sprinkled on top.

갈비찜 (Kal Bi Jjim)

Galbijjim is a steamed dish made by seasoning and seasoning ribs, pouring broth, and steaming them. In the past, ribs meant general ribs, and the ribs of cows used for food were classified separately and called 'gari'.

낙지볶음 & 사리 (Nakji Bokum & Noodle)

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-fried octopus with sweet and spicy chili sauce and vegetables. (served with thin flour noodles)

오징어볶음 & 사리 (OJingeo Bokum & Noodle)

Stir-fried squid is a Korean dish that uses squid as its main ingredient. Generally, it is eaten spicy with red pepper powder or red pepper paste seasoning. Depending on the fat, other meats such as pork or beef may be mixed.

연어테리야끼 (Salmon Teriyaki)

Teriyaki is a Japanese cooking method in which mirin is the base, and sugar, soy sauce, and rice wine are added to the sweet seasoning. It gets its name from the fact that the sugar in the sauce "glosses" the surface of the ingredient (grilled salmon steak with teriyaki sauce).

대구찜 (Spicy Codfish Jjim)

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it is better to make it slightly bland.

양념게장 (Spicy Raw Crab)

Seasoned Gejang is a spicy food made by cutting fresh crab into pieces and seasoning them with red pepper powder, green onion, and garlic. The cooking method is different from that of soy sauce marinated crab, which is marinated in soy sauce for a long time. Strictly speaking, it can be referred to as 'gemuchim'. Contrary to soy sauce crab sauce, which was also eaten during the Joseon Dynasty, it is said to have appeared after the Korean War. ​

해물요리 (Spicy Seafood Platter)

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying. (Luxury Chinese dish with plenty of seafood stir-fried)

두부김치 (Stir-Fried Tofu & Kimchi)

Tofu kimchi is stir-fried kimchi served with warm tofu. Pork is usually served cooked with kimchi. This food is often served as a side dish when drinking soju or makgeolli. There are many types of kimchi these days, and there are many other things to eat besides kimchi, so I wondered, 'How can I make tofu kimchi even more delicious?' There are numerous recipes by various people called and people in the food industry. Most of them are made with tofu added to something similar to kimchi with meat.

탕수육 (Sweet & Sour Beef)

Pork sweet and sour pork is a dish made by boiling beef with starch and frying it with vinegar, soy sauce, sugar, vegetables, and starch water. The recipe using tangchu (糖醋, tangcho, sweet and sour) sauce containing sugar and vinegar is an old recipe that can be found all over China, and each region has a slightly different name and form. they exist As time passed, they influenced each other's recipes, and as they were introduced to Korea, Japan, and many countries in the East and West, they were gradually mixed and changed in form.

깐풍기 (Sweet & Spicy Chicken)

Kkanpunggi is a dish made by frying chicken pieces thinly coated in wheat flour batter and then adding a thin sauce seasoned with red pepper powder, soy sauce, vinegar, and sugar. The only difference is to make it spicy with a back

깐풍새우 (Sweet and Spicy Shrimp)

Kkansho shrimp or chili prawns are peeled prawns coated with a batter made of potato starch and egg whites, fried, and then stir-fried in a spicy chili sauce. There are Sichuan-style and Shanghai-style. Sichuan-style Kansho shrimp uses dou banjang, and Shanghai-style chili shrimp is made with tomato sauce.

돈까스 (Tonkatsu)

Tonkatsu is a Japanese dish derived from a Western cutlet modeled after the Italian cotoletta. Cut the pork loin into 2-3 cm thick slices, coat it with bread crumbs, and fry it in oil. Serve with Japanese-style Worcestershire sauce, rice, and vegetable salad. Stir-fried beef is called beef cutlet.

우동볶음 (Yaki Udon)

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying. (Stir-fried udon is a Japanese dish in which vegetables and meat are stir-fried in boiled noodles)

비빔밥 (Bibimbap)

Bibimbap is a Korean rice dish. Bibimbap is a food that is eaten by mixing various seasonings such as meat or vegetables with rice, and there are various theories about the origin of bibimbap. The theory of royal cuisine started with a light meal that the king of the Joseon Dynasty had for lunch, and it was explained that it was a simple meal served when a royal relative visited during a meeting with ministers. The record of bibimbap appears in the literature in , a Korean cookbook transcribed in the 1890s, where it is written as goldongban in Chinese characters and 'bubyeopbap' in Korean.

볶음밥 (Fried Rice)

It is a common name for food made by putting rice with other ingredients and frying it in oil. Here, we only deal with Korean fried rice. Korean fried rice exists as an advanced form of bibimbap, and the concept of "mixed" is more prominent than "fried". In fact, in the case of Haeju Bibimbap, the rice is first stir-fried and then mixed. This is a good example of how Korean fried rice developed. Fried rice in Korea is said to have developed with the intention of eating cold rice warmly, and it is typical to stir-fry rice with leftover sauce and ingredients after eating various stir-fry dishes.

뚝배기 불고기 (Bulgogi Soup)

Stew with bulgogi, scallion & noodle

갈비탕 (Kal Bi Tang)

Galbi-tang is a soup made with beef ribs as the main ingredient. After simmering the ribs in boiling water for a long time, season them with soup soy sauce, salt, and other seasonings. It is also a name that raises the rank of a country. It is a dish that is boiled with more ingredients such as meat, fish, and vegetables than soup, and is eaten together with the soup and ingredients.

김치찌개 (Kimchi Jjigae)

One of the Korean dishes. It is a stew dish based on kimchi. After stir-frying kimchi[1], it is cooked by pouring water and boiling. Along with soybean paste stew, it is the most preferred Korean food among Koreans, and it is one of the representative stew dishes. It is a dish that goes well with side dishes served with rice at meals, but it is also perfect as a side dish for drinking or camping, and especially goes well with soju.

대구지리탕 (Mild Codfish Soup )

Jiri-tang is a cooking method that boils fish and other foods clearly without adding spicy seasoning, in contrast to maeuntang, and is also called 'sunny tang'. Unlike Maeuntang, which uses spices, the original taste of the ingredients is revealed, so it is also a dish where you can see the freshness of the ingredients and the skill of the cook.

우거지 갈비탕 (Napa Kal Bi Tang)

Galbi-tang is a soup made with beef ribs as the main ingredient. After simmering the ribs in boiling water for a long time, season them with soup soy sauce, salt, and other seasonings. (Savory soybean paste is seasoned and the savory taste of meat broth is harmonized, so it is very authentic)

설렁탕 (Seoleong Tang)

Seolleongtang is a soup made by boiling a cow's head, intestines, bones, feet, crucible, etc., or rice in boiled broth. It can be seen as bone soup with beef bones. FYI, gomtang does not contain beef bones. It is one of Korea's representative foods.

튀김우동 (Shrimp Tempura Udon)

Udon is a type of noodle made by pouring saline solution into flour and kneading it into thin strips. As one of the representative Japanese dishes, it is thick noodles made by spreading flour and slicing it with a knife, or a noodle dish made with the noodles. Add fish cake to the boiled broth, add tofu and fried shrimp, boil, and pour over the boiled noodles.

대구매운탕 (Spicy Codfish Soup)

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.

떡만두국 (Tteok Mandu Gook)

Dumpling and rice cake soup.

육개장 (Yook Gage Jang)

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.

조기 구이 (Croaker)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel and grilled deodeok. (fried croaker with rice and soup)

고등어 구이 (Mackerel)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel and grilled deodeok. Grilled Mackerel with Rice and Soup

장어구이 (Sea Eel)

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish and vegetables such as grilled eel and grilled deodeok.

소고기 버섯전골 (Beef & mushroom Casserole)

It is a hot pot stewed with various mushrooms such as oyster mushrooms, shiitake mushrooms, and pine mushrooms, and seasoned beef. It has a fragrant mushroom scent and is mainly eaten in autumn when the cold wind starts to blow.

곱창전골 (Spicy Beef Intestine Casserole)

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.

불낙전골 (Spicy Bulgogi & Octopus Casserole)

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. (Bulgogi, octopus, and vegetables are simmered in broth).

해물전골 (Spicy Seafood Casserole)

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. Seafood hot pot is a spicy seafood dish with octopus, scallops, cuttlefish, mussels, crabs, and shrimps.

소고기 순두부 (Beef Tofu Soup)

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. (Spicy beef broth is a stew that has a deep and rich taste. Season the stew with fish sauce and salt or mild soy sauce and salt.)

조개 순두부 (Clam Tofu Soup)

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.

김치 순두부 (Kimchi Tofu Soup)

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. Put chodang soft tofu and kimchi, stir-fry with green onion, and boil. A spicy soft tofu stew dish made with kimchi and soft tofu that sticks to your mouth.

돼지고기 순두부 (Pork Tofu Soup)

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. (If you add pork and ripe kimchi when boiling soft tofu stew, it tastes rich)

해물 순두부 (Seafood Tofu Soup)

It is a Korean stew made by adding soft tofu and seasoning. It is one of the soft tofu stews that you can feel the flavor of seafood by adding various seafood such as clams, shrimp, and mussels.

콜라 (Coke)

다이어트 콜라 (Diet Coke)

진저에이드 (Ginger Ale)

사이다 (Sprite)