Kkwari Gochu Jangajji (꽈리고추 장아찌) is a popular and flavorful Korean pickled side dish (banchan, 반찬) made from shishito peppers (kkwari gochu, 꽈리고추) preserved in a soy sauce-based brine. These
Grilled sea snails, known in Korean as “Golbaengi-gui” (골뱅이구이), are more than just a seafood dish; they represent a unique aspect of Korean culinary culture, particularly as a beloved “anju”
MeoGol-dong (골동, 古董): This literally translates to antique or curio. In the context of this dish, it implies a variety of colorful and seemingly “old-fashioned” or traditional toppings, reminiscent of a collection of interesting
Key Features of “꼬불살” This image is created using data from the Korea Tourism Organization’s Photo Korea, which is open under the Public Domain License. You can download these images
Gongchi kimbap is a unique type of Korean kimbap (seaweed rice roll) that features grilled mackerel. The rich, oily flavor of the mackerel combined with the simplicity of the kimbap
Getakji Bokkeumbap is a beloved Korean fried rice dish made with savory crab roe. The rich, creamy crab roe imparts a deep, umami flavor to the rice, creating a truly
Gomjangeobokkeum is a popular Korean dish made with spicy marinated eel. Known for its chewy texture and savory, spicy flavor, it’s a favorite among Koreans, especially as an accompaniment to
Garatteok tteokbokki is a unique Korean dish that uses long, cylindrical rice cakes called garatteok instead of the traditional tteokbokki rice cakes. This variation offers a chewy and satisfying texture
Kkomuk jeongsik is a delightful Korean set meal centered around steamed cockles. Known for their chewy texture and briny flavor, cockles are a popular seafood ingredient in Korean cuisine. This
“Galbisal” (갈비살 / Grilled Boneless Galbi) refers to a popular Korean dish made from a specific cut of beef. Here’s a breakdown: What is Galbisal? Why is it Popular? Where
