Wanna know more about these and their history??? The links are provided. For me they taste really good. I can honestly survive with just these items in my fridge :D
Kimbap
This is a popular Korean food made from steamed white rice and other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi. [wikipedia]
Japchae
This is made from sweet potato noodles (called dangmyeon, 당면), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.[wiki] I love this as is and can have it for lunch and dinner. Its is so good and travels well from experience.
Kimchi
This is something i have really grown fond of. At first i was thrown off by the smell, then i tasted it and now it's something always present in my refrigerator. I can not do without it. It is the lovely Kimchi. Picked napa cabbage in a red pepper paste (gochuchang) and other spice mix. It usually has oysters in it and there are a variety of techniques to making it.
As opposed to the traditional way of making it, some people have modernized their way of making Kimchi. There are a lot of different types of Kimchi but for beginners it's safer to go with the basic original recipe. If you like it then you can venture to the other types.
Ddukppoki (떡볶이) Spicy Rice Cakes
It is a traditional Korean street food which can be usually purchased from street vendors also called “pojangmacha” in Korean. The history of tteokbokki brings us back to the late Joseon dynasty. There are many hypotheses and controversy about its real origin.
According to bibliographic data, the first tteokbokki in Korean history is said to appear in a cook book called “시의정서(Siui jeongseo)” written in the late Joseon dynasty. However, based on the fact that tteok(the main ingredient, also known as rice cake) was produced even before in the Three Kingdoms period, it's possible to assume that the history is longer than what's usually considered.[wiki]
I love ddukppoki because it is easy to make and is really filling. The spiciness is really good for the winter months to warm you up. And i also like the chewiness of it. This is really great with some ramen in it.
Fish Cakes
Fish cakes can be boiled on a skewer in broth and is sold in street carts where they can be eaten with alcoholic beverages, especially soju, similar to the function of corn dog stands. The broth is sometimes given to the customer in paper cups for dipping and drinking.
Kimbap
This is a popular Korean food made from steamed white rice and other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi. [wikipedia]Japchae
This is made from sweet potato noodles (called dangmyeon, 당면), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.This dish is served at Korean parties and special occasions, with seasonal vegetables added.[wiki] I love this as is and can have it for lunch and dinner. Its is so good and travels well from experience.
This is something i have really grown fond of. At first i was thrown off by the smell, then i tasted it and now it's something always present in my refrigerator. I can not do without it. It is the lovely Kimchi. Picked napa cabbage in a red pepper paste (gochuchang) and other spice mix. It usually has oysters in it and there are a variety of techniques to making it. As opposed to the traditional way of making it, some people have modernized their way of making Kimchi. There are a lot of different types of Kimchi but for beginners it's safer to go with the basic original recipe. If you like it then you can venture to the other types.
Ddukppoki (떡볶이) Spicy Rice Cakes
It is a traditional Korean street food which can be usually purchased from street vendors also called “pojangmacha” in Korean. The history of tteokbokki brings us back to the late Joseon dynasty. There are many hypotheses and controversy about its real origin. According to bibliographic data, the first tteokbokki in Korean history is said to appear in a cook book called “시의정서(Siui jeongseo)” written in the late Joseon dynasty. However, based on the fact that tteok(the main ingredient, also known as rice cake) was produced even before in the Three Kingdoms period, it's possible to assume that the history is longer than what's usually considered.[wiki]
I love ddukppoki because it is easy to make and is really filling. The spiciness is really good for the winter months to warm you up. And i also like the chewiness of it. This is really great with some ramen in it.
Fish Cakes
Fish cakes can be boiled on a skewer in broth and is sold in street carts where they can be eaten with alcoholic beverages, especially soju, similar to the function of corn dog stands. The broth is sometimes given to the customer in paper cups for dipping and drinking.
An alternate preparation of eomuk is sold in the colder times of the year and is marketed as 'Hotbar' or 'Hot Bar'. While the Hot Bar is still served on a stick or skewer, the recipe calls for deep frying instead of boiling. In this form, the Hot Bar can be prepared according to any particular vendor's 'secret' recipe: plain, mixed with vegetables such as diced carrot or whole perilla leaf, or served with any number of sauces or condiments such as ketchup or mustard.
This i awesome in some ramyum or just by itself I can say i have a few bags of this frozen in my freezer.
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