bi.teu.ri.seu: Korean Gastronomy Treats: K-Food I'm Fond Of.

Live to Eat or Eat to Live? For me, it's a little bit of both, although my friends seem to think I'm more of the former.

Six months living in Korea, I've grown very fond of a few K-food here. Some of them, I liked it at first try; others, I grew fond of them after a few eats. Now that I'm back to my home country, and writing a post about K-food (and looking at these photos), I'm drooling all over the laptop.

So, on my Favorite list are:

1. Dakhanmari 닭한마리

Dakhmari, literally means one bird (one whole chicken). The whole bird in served in a big pot, submerged in clear, rich chicken broth with mushroom, potato, leek, and ddeok 떡 (Korean rice cake). When served, the waiter will cut the semi-cooked chicken into bite size, and it will be boiled for another 10 minutes at the eating table to heighten its flavor.

One bird is good for two, but if you're a small eater, it's good for three. Towards the end of meal, you can order add-ons like kalguksu 칼국수 (wheat-flour noodles) or porridge to go with the broth. Both taste remarkably good since the soup is rich with natural chicken flavor after hours of simmering.

If you're eating alone, you can order Bangyetang 반계탕 (half-chicken) which is similar to Dakhamari, and it is served with plain rice (available in some Dakhanmari restaurants only). You won't get the accompaniment, except, maybe some ddeok, but it's equally yummy nonetheless.

pssttt... the dipping sauce is great too!

2. Gamjatang 감자탕

Gamjatang is Spicy Pork Bone Soup, made with pork spine/ribs, vegetables, hot peppers and ground wild sesame seeds. Many (including myself, initially) often mistaken this dish as Potato Soup as 감자 means potato in Korean. However, the '감자' in '감자탕' refers to a specific part of pork. All of the aforementioned ingredients are then boiled into a pot of spicy soup.

The pork spines/ribs are boiled on high heat to soften the meat, and it's so tender it takes little effort for the meat to fall off its bone. My 'best' record is eating this thrice a week. Heh!

Surprisingly, the wasabi and soy sauce that is served together goes well with the meat. Gamjatang comes in Small (serves 2-3), Medium (serves 3-4) or Large (serves 6) size. The soup continue to boil at the table over low heat throughout meal.

If you're eating alone, you can order Bbyeo-haejangguk 뼈해장국 which is the mini version of gamjatang, and Koreans usually eat them to relief a hangover and soothe the stomach after drinking.

There are many variations of Haejangguk though, some made with beef, some with pork, some with pollack, etc. Therefore, it's best to double-check with ahjumma first before placing your orders. Bbyeo-haejangguk 뼈해장국 is made of pork ribs.

3. Naengmyeon 냉면

Naengmyeon (cold noodles 冷麵), which originated from North Korea is the 3rd on my Favourite list.

There are two variations of naengmyeon:-

Mul Naengmyeon (lit. water naengmyeon, in broth)
Bibim Naengmyeon (lit. mixed naengmyeon), which is the 'dry' version, without broth.

I prefer the latter. Naengmyeon noodles are made from buckwheat, are brown in color and has a chewy and slimy texture, which I really fancy. Bibim naengmyeon is served in a large stainless bowl with ice cubes, julienned cucumbers, slices of Korean pear, boiled egg and mixed with gochujang (spicy red pepper paste).

4. Jjimdak 찜닭

찜 means steamed in Korean, and 닭 is chicken. This steamed chicken dish originated from Andong, a city in Gyeongsangbuk-do, and is made with chicken, potato, carrot, onion and dangmyeon 당면 (Korean cellophane noodle, similar to 冬粉 but thicker), and these ingredients are boiled down in soy-based sauce.

When ordering, you can choose your preferred level of spiciness, ranging from Less Spicy to Very Spicy.

5. Japchae & Kimbab 잡채 & 김밥

Pure love! What more can I say? :)

Japchae 잡채 means mixed vegetables in Korean. The main ingredient is 당면 (Korean cellophane noodle) which is made from sweet potato. The noodle is boiled al dente and then mixed (sometimes stir fried) in sesame oil, soy sauce and sugar with various vegetables (spinach, julienned carrot, onion, and mushroom) which has been stir fried separately prior. This dish can be eaten as main or as banchan (side dish).

Kimbap 김밥 needs no introduction, eh? This delicious and inexpensive seaweed rice roll can be eaten anytime, at any occasion. There are many variations of kimbap in the market (some fusion), but the best has to be ordinary ones. Unlike Japanese sushi roll, the rice in kimbap not vinegared, but instead lightly seasoned with sesame oil, and before dishing out, a layer of sesame oil is applied again on the seaweed.

Tuna kimbap

Mini kimbaps you can find in traditional markets, with lesser and simpler fillings.

6. Samgyeopsal 삼겹살

Typically, samgyeopsal are served unmarinated. However, this samgyeopsal restaurant is famous and always packed with patrons who are there for its specialty- marinated pork belly. Not only in one marinate, but eight! This dish is known as the 8-colored pork belly (also the restaurant's name 팔색삼겹살). The colors represents the flavours (or marinates), which includes Ginseng, Wine, Pine leaves, Garlic, Herb, Curry, Miso Paste and Hot.

7. Chinese Cuisine 중국요리 in Korea

Well, Chinese food in Korea isn't exactly Chinese, but more like Chinese recipes that have been improvised to suit the Korean palate. Standard Chinese dishes in Korea includes

Jjajangmyeon 짜장면 (or 炸醬麵 in Chinese)
Tangsooyook 탕수육 (Sweet and Sour Pork, 糖醋肉)
Goonmandu 군만두 (Pan-fried dumplings), and
Jjamppong 짬뽕 (Spicy Noodle Soup)

..... with #4 being my personal favorite.

The Hong Kong Banjeom in Myeongdong serves best Jjamppong.

This is Jjamppong Bab, which is served with rice.

Jjajangmyeon. Noodles served in a black bean paste.

Tangsooyook (Sweet & Sour Pork)

Goonmandu (Pan fried dumplings)

8. Haemul Pajeon 해물파전

Pajeon is a pancake-like savory dish made from flour, eggs, and green onions. Additional ingredients like meat, kimchi and seafood can be added to suit one's taste. As a seafood-lover, Haemul Pajeon (seafood pancake) is always my first choice amongst jeons.