K-food

  Gimbap Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim.p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices.[1] The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule,[2][3][4][5] while others argue it is a modernized version of bokssam from the Joseon era.[6] The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is a popular takeaway food in South Korea and abroad[7] and is known as a convenient food because of its portability. Here’s a simple recipe for gimbap (Korean rice rolls):  Ingredients For the rice: - 2 cups cooked short-grain rice - 1 tablespoon sesame oil - 1 tablespoon salt - 1 teaspoon sesame seeds (optional) For the fillings: - 4 sheets of...

Kimchi  (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings is used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. Recipe:  Here's a simple recipe for traditional napa cabbage kimchi: Ingredients: - 1 medium napa cabbage - 1/4 cup sea salt - 4 cups water - 1/2 cup Korean red pepper flakes (gochugaru) - 1/4 cup fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon grated ginger - 1 tablespoon minced garlic -1 teaspoon sugar - 2-3 green onions, chopped - 1 small carrot, julienned (optional) Instructions: 1. Prepare the Cabbage:    - Cut the napa cabbage lengthwise into quarters ...

Bibimbap     Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating.    Here's a simple recipe for bibimbap, a popular Korean dish:   Ingredients For the Rice: - 2 cups cooked short-grain rice For the Vegetables: - 1 cup spinach, blanched and squeezed dry - 1 cup carrots, julienned and sautéed - 1 cup zucchini, julienned and sautéed - 1 cup shiitake mushrooms, sliced and sautéed - 1 cup bean sprouts, blanched - Sesame oil - Salt For the Protein (optional): - 1 cup ground beef, marinated in soy sauce, garlic, and sesame oil (or tofu for a vegetarian option) - 1 egg (fried or poached) For the Sauce: - 2 tablespoons gochujang (Korean red chili paste) - 1 tablespoon sesame oil - 1 teaspoon sugar - 1 tablespoon water (to thin ...

                                              Tteokbokki Ingredients for Tteokbokki (Serves 2) Main 350g / 12 ounces  Korean rice cakes , separated 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces 2 cups Korean soup stock (dried kelp and dried anchovy stock),  use this recipe 60g / 2 ounces onion, thinly sliced Tteokbokki sauce (Mix these in a bowl)     3 Tbsp  gochujang  (Korean chili paste) 1 1/2 Tbsp raw sugar 1 Tbsp soy sauce 1 tsp minced garlic 1 tsp  gochugaru  (Korean chili flakes) Garnish 1 tsp roasted sesame seeds 1 tsp sesame oil 1 stalk green onion, finely chopped *1 Tbsp = 15 ml, 1 Cup = 250 ml *If you want to learn more about Korean ingredients, check my 30 essential  Korean ingredients list . How to Make Tteokbokki 1. Soak the rice cakes in warm water for 10 minute...