Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal.
Commonly used ingredients include sesame oil doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage. Ingredients and dishes vary by province. Korean Royal Court Cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette. Here a few Korean common and famous dishes.
Royal Court Dishes
Gujeolpan consists of a number of different vegetables and meats served with thin pancakes. It is served usually at special occasions such as weddings, and is associated with royalty.
Sinseollo: An elaborate dish of meat and vegetables cooked in a rich broth. It is served in a large silver vessel with a hole in the center, where hot embers are placed to keep the dish hot throughout the meal.
Bulgogi: A thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, scallions, and black pepper, cooked on a grill (sometimes at the table).
Galbi: Beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than Bulgogi. It is often called “Korean Barbeque ” along with bulgogi, and can be seasoned or unseasoned.
Dak Galbi: Stir-fry marinated diced chicken in a gochujang based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok.
Samgyeopsal: unseasoned neat, served in the same fashion as Galbi, sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in sesame oil and salt mixture and wrapped with samjang in lettuce.
Makchang Gui: Grilled meat large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu and the surrounding Gyeongsang region.
Galbijjim is made by braising marinated Galbi (beef short rib) with diced potato and carrots in ganjang sauce
Andong Jjimdak is made by steaming chicken with vegetables and cellophane noodles in ganjang sauce.
Agujjim is made by braising angler agui and mideodeok styela clava, and kongnamul (soybean sprouts)
Jeonbokjjim is made with abalone marinated in a mixture of ganjang (Korean soy sauce) and cheongju (rice wine).