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5 Typical South Korean Foods You Must Try

5 Typical South Korean Foods You Must Try

Kimchi


Kimchi is something that is always in Korean refrigerators. So it's no wonder that Kimchi is a typical South Korean food that you must taste when you visit there. You must also know that Kimchi is a traditional food made from chicory and radish. Kimchi is a kind of fermented pickled vegetables and seasoned with spicy sauce.

In the past Kimchi was pronounced with the name chim-chae which means soaked vegetables. Apart from being eaten directly, Kimchi can also be varied into various food menus, such as fried rice, soup and so on. If you are interested in making this Korean pickle, you can join the Kimchi & Tteokbokki Cooking Class.

Jajangmyeon


Jajangmyeon is a typical South Korean food that is similar to chicken noodles in Indonesia. This food which is quite famous in South Korea is usually served with black bean paste sauce with a salty taste. This sauce is called Chunjang by Koreans. Then given a topping in the form of diced meat, and equipped with various vegetables.

But for those of you who are Muslim, you have to be careful, because usually this cut of meat from jajangmyeon uses pork. Jajangmyeon first appeared in 1905, when an immigrant from China opened a restaurant in the Incheon area. Currently, the restaurant has been converted into a Jajangmyeon Museum.

Chimaek


This typical South Korean food is usually served with a glass of beer as a complement. So don't be surprised if his name is Chimaek. Because Chimaek itself comes from the word "Chi" or chicken which means chicken and "maek" from the word maekju which means beer.

There are many ways to prepare Chimaek, but almost all of the chicken served has a spicy taste and is deep fried and topped with sesame seeds. Almost all restaurants in Seoul South Korea sell Chimaek.

Naengmyeon


This typical South Korean food is often served in summer. Naengmyeon itself is a food from North Korea which is popular in South Korea. Naengmyeon itself means cold noodles. Because when making the noodles, they are rinsed in cold water and then mixed with oil, vinegar, soy sauce, vegetables, and served with cold broth.

In South Korea, there are two types of Naengmyeon, namely Pyongyang Naengmyeon and Hamheung Naengmyeon. The main difference between these two types of food is the sauce. If Pyongyang Naengmyeon is cold soup, Hamheung Naengmyeon is only mixed with sweet and spicy sauce without any sauce.

Samgyetang


Samgyetang is usually made using a young chicken that is boiled whole until it is tender. Then eaten with the addition of pepper, salt, and kimchi. Apart from ginseng, this soup also contains other medicinal plants such as chestnut, pine nuts, dried jujuba fruit, ginger, dangsam, gugija or danggwi. Samgyetang is usually eaten in summer, so that the body that is always sweating does not become weak.

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6 Mouthwatering Traditional Korean Foods

6 Mouthwatering Traditional Korean Foods

1. Kimchi


The typical Korean food that is very well known to the world is kimchi. Kimchi is one of the must-have complementary foods when eating. Almost all Korean food will be enjoyed with kimchi.

Kimchi is fermented vegetables. Generally, kimchi is orange to reddish in color. This food is very popular in the world.

Generally, kimchi is made from chicory. The chicory will be fermented using a special Korean seasoning, namely gochujang. The time to ferment this kimchi is about one week.

However, there are also several variants that can be consumed immediately after being processed. For Korean people, kimchi is a side dish that must be present in almost all daily meals. Kimchi goes well with rice, noodles and even meat.

2. Japchae


The next typical Korean food is japchae. Japchae is a food in the form of a stir fry which is generally consumed with rice. Besides kimchi, japchae is also one of the foods that are often found in Korean people's side dishes.

Japchae is Korean vermicelli or vermicelli which is stir-fried with a mixture of vegetables and meat. The meat most often used in making japchae is beef. All of these ingredients will be sautéed in sesame oil and seasoned with spices.

Generally, japchae is used as a side dish for big events. Apparently this food has a long history. Japchae is a typical Korean food that has existed since the 17th century, to be precise since the Joseon Dynasty.

3. Tteok


The next typical Korean food is tteok. Tteok is a food made from glutinous rice flour. Therefore, the texture will be slightly sticky and rubbery. There are many ways to consume tteok. Such as steamed, boiled, even fried.

4. Haemul Pajeon


Haemul means seafood or seafood. Meanwhile, pajeon is the name of Korean food in the form of a pancake. So haemul pajeon is a pancake filled with seafood.

Generally when there are traditional Korean celebrations, this one food is never left behind. This food is in the form of dough which contains several ingredients. Such as eggs, green onions, chilies and seafood such as squid, octopus and others.

5. Chapsal


Another typical Korean food that is included in the sweet food category is chapssal. Chapssal is a typical Korean bread. This one food has a tang concept almost similar to donuts.

If seen, the outside is the same sprinkled with powdered sugar. That's one reason that makes this food look like donuts. This bread is made from rice.

It contains a variety of fillings. Korean chapssal has sweet potato filling inside. However, there are also those that contain red beans.

The texture of this chapssal is slightly crunchy on the outside. That's because the manufacturing process is fried. While the inside or the filling tends to be sweet and soft in texture.

6. Mandu


Another typical Korean snack is mandu. Mandu is a Korean food that is shaped like a dumpling. Inside the mandu there are various kinds of fillings.

Such as containing processed meat, processed vegetables or so forth. Generally, mandu is served by steaming. Then mandu will be eaten warm.

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5 Typical Bulgarian Foods are delicious on the tongue and incomparably delicious

5 Typical Bulgarian Foods are delicious on the tongue and incomparably delicious

Lukanka


Cured and dried sausages and salami are another thing Bulgarians love. In this country there are so many types of sausages and salami that they cannot be counted so that the locals cannot tell one from the other. However, the only type of sausage that stands out is the lukaka.

This is a very popular type of sausage. Lukanka is a semi-dry sausage that is flavorful and flat in shape. This sausage is made from pieces of pork mixed with beef, then seasoned with spices such as black pepper, cumin, and salt and is generally stuffed into dried beef intestines.

After that, the sausage is dried for several weeks and then pressed into a flat shape which is its characteristic shape. During the drying process, a thin layer of white mold forms over the casing, which affects the taste of the lukanka.

Lukanka has three regional variants known and sold throughout Bulgaria, namely Karlovska, Panagyurska and Smyadovska. Each of these sausages comes from the cities of Karlovo, Panagyurishte and Smyadovo in the Balkan region.

The Karlovo and Smyadovo versions both have a higher pork ratio. For Karlovska added red pepper for taste, while Smyadovska relies on cardamom and garlic.

Meanwhile Panagyurska lukanka, which has TSG or “traditional specialty guaranteed” status (one of three quality labels in Europe), has a higher ratio of beef in the mix.

Kyopolou


This delicious vegetable spread is a Bulgarian specialty. Kyopolou is most often associated with Bulgaria although it is also popular in Turkey. With its simple shape, this spread is made using ingredients such as roasted eggplant and garlic. However, each region has its own variant.

Some versions include roasted kapia peppers, onions, tomatoes, chilies, bay leaves and parsley. In some other areas there are also chefs who add walnuts to this mixture. Kyopolou is a dish that has no specific use. This food can be consumed as a spread for bread or crackers.

However, kyopolou can also be served as a condiment accompanying various grilled meat dishes and in some cases. Even this food is consumed as a salad. Kyopolou is usually made at home in late summer or fall, then stored in jars and eaten all year round.

Patatnik


Patatnik is a dish that uses potatoes as its basic ingredient and is characterized by a distinctive mint flavor from the Rhodope Mountains. The villages in the area offer dishes with various regional products.

This dish is made of grated potatoes, onions, oil, salt and a very mild type of mint called gyosum in Bulgarian. The ingredients are mixed and then cooked in a traditional pan using low heat.

Today, it is baked in the oven and some variants include grated Siren cheese, eggs and even bell peppers. There are two ways to cook papatnik. One of them is by forming two layers of grated potatoes which are then squeezed and mixed with onions and in the middle filled with the remaining dough with savory spices.

Another way is to make it without layers, just cook the potato mixture for 20 minutes and then turn it over and cover it so that both sides are cooked. The name of this food comes from the word "potato" with the ending -nik, which is the masculine ending in Bulgarian.

Moussaka


In a joke the Bulgarians say that a perfect match should know how to make a delicious Bulgarian moussaka. While moussaka may be considered a more Greek dish, the Bulgarians have their own unique recipe that is loved all over the country.

The Bulgarian version of the moussaka replaces the eggplant found in the Greek variant with potatoes and adds minced or ground meat, eggs, and sometimes mushrooms.

This Bulgarian delicacy is easy to make and very tasty. Some recipes add a yogurt topping for a bit of tanginess, while others add cheese on top of the moussaka.

Shkembe Chorba


While most Bulgarian food is fairly easy to eat, maybe sampling shkembe chorba takes a little more courage. The problem lies in its main ingredient, tripe, which not everyone likes.

Usually the Bulgarian version of the recipe calls for beef or lamb tripe which is boiled for hours and before being added to the soup, the tripe is diced and combined with fried paprika, red chilies and chili peppers.

As the soup can be quite spicy this is another reason why shkembe chorba might take courage to eat it. Garlic, which is often added to this soup, gives it a strong aroma, but it can be avoided if you want fresh breath. For some people, this soup can be used as medicine after drinking.

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5 Typical Bulgarian Foods Dominated by Various Vegetables

5 Typical Bulgarian Foods Dominated by Various Vegetables

Shopska Salada


Shopsla salata is the same color as the Bulgarian flag, namely white, green and red. This dish is the national dish of Bulgaria. Many foreigners are familiar with this salad purportedly because it was invented in the 1960s by the socialist party who used this salad as a tourism promotion tool to highlight local ingredients.

The purpose of this promotion is to introduce vegetables from Bulgaria. Another story regarding the origin of this salad is that it probably originated with the Shopi people who live in the Shopluk region in the Balkans.

This salad can be made easily. The ingredients used include coarsely chopped tomatoes and cucumbers, green onions, red and sweet green peppers, red wine vinaigrette (sauce dressing), and finally sprinkled with finely grated Sirene cheese and parsley. This salad can be enjoyed as a starter or accompaniment to grilled meats.

Some regions use roasted peppers as a substitute for fresh peppers. Since in Bulgaria there are not as many olive trees as in other countries, sunflower oil is used in most dishes as well as in salad dressings.

This centuries-old dish is often served as an appetizer and is also found in Serbia and North Macedonia.

Banitsa


Sometimes written as banitza, the banitsa is by far the most popular and most versatile food. This Bulgarian specialty in the form of pastries can be served hot or cold and can be made into sweet or savory dishes.

Banitsa is made from sheets of buttered phyllo pastry filled with egg and white cheese called Sirene. It is a common Bulgarian breakfast item, but sweeter variants containing ingredients such as pumpkin, apples or walnuts are often eaten as a popular Bulgarian dessert.

It may be one of the rare high-calorie dishes in Bulgaria, but for a healthier option, there are variants filled with spinach, onions, chives or cabbage. Many people in Bulgaria add yogurt to their banitsa. During winter these cakes are often filled with good luck charms or coins.

Gyuvech


Gyuvech is a delicious dish named after the traditional Bulgarian clay casserole dish. This container is used for grilling and serving food in a traditional way. These clay pots can be found in every Bulgarian home and are often passed down from one generation to the next.

This container can also be given to couples on their wedding day. Cooking in clay pots is a version of the ancient Bulgarian cooking practice and is a method used to keep the nutritional content of food intact.

Gyuvech generally consists of various seasonal vegetables, spices, meat and marinades that are boiled for hours. The result is a dish full of flavor coupled with a unique earthy aroma.

To make this dish, typical vegetables used are potatoes, peppers, eggplants, tomatoes, carrots, onions, peas, zucchini, and okra. Meanwhile, the choices of spices and herbs include paprika, pepper, parsley, mint and garlic.

Mish-Mash


This Bulgarian specialty translates as a mixture of various ingredients. This traditional Bulgarian dish is made with eggs and summer vegetables like bell peppers and tomatoes. Other ingredients that are also sautéed together are onions, Bulgarian white cheese, pepper and salt.

Usually mish-mash is served with slices of bread or crispy toast. Mish-mash can be eaten for breakfast, lunch or dinner. Although the origins of this dish are unclear, it is an integral part of traditional Bulgarian cuisine.

Tarators


Tarator is a Bulgarian delicacy which is a cold soup made of Bulgarian yogurt, garlic, cucumber, chopped dill, walnuts, sunflower oil and a little water or ice.

However, this refreshing soup has many variants, especially in North Macedonia. So there may be some ingredients that are not used in other variants.

Meanwhile, in some areas there are those who replace beans with bread and cucumbers with carrots or lettuce. A simple variant of tarator is made using vinegar and water instead of yogurt. This soup is always served cold and is especially popular in summer.

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5 Typical Foods Of Belarus, A Country In Eastern Europe

5 Typical Foods Of Belarus, A Country In Eastern Europe

Lakshini


This delicious Belarusian dish reflects the ingenuity and hard work of Belarusians. Apart from that, this food also shows the people's boundless love for potatoes. To make lakshini takes a long time.

The first is to bake pancakes made from potato starch. Once cooked then cut into long pieces. Next, the pieces are dried until they look like chips.

Perhaps the ancestors of the Belarusian people stored this dried piece in a linen bag and placed it near the stove so that it was always dry and warm.

This piece is left to dry for several days. After letting it rest, pour milk over the piece and add salt, sugar and butter.

Once ready then the soup is cooked in the oven. Lakshini is cooked for about 30 minutes until the milky soup becomes soft and full of aroma. This is a typical Belarusian food that is loved all over the country.

Lazanki


This pasta dish has the name lazanki which is used in Belarus and Poland. This pasta dough is made from wheat, rye or buckwheat flour, salt, water and oil. The flat pasta dough is shaped into squares or triangles and then boiled. After that, the pasta is combined with lard and onions.

Lazanki pasta was brought to Belarus in the 16th century. During Lent, this paste is topped with crushed berries or poppy seeds.

To enhance the taste, this Belarusian specialty can also be combined with cabbage, meat or sour cream. Generally lazanki are baked in a pan and sprinkled with grated cheese until they turn golden brown.

Smazhenka


Sometimes Belarusians call smazhenka Belarusian pizza. This is because the appearance does resemble pizza, but usually smazhenka is made from thick dough and is topped with some other ingredients and then baked in the oven.

For meat lovers, you may prefer smazhenka made with chicken and mushrooms or one made with ham and cheese. The modern version of this dish is the vegetarian version which is just as popular and popular as the original dish.

Machanka


Machanka in English means 'dunk' or dip. This Belarusian specialty is a thick stew with a soft texture. The ingredients for its preparation are whipped eggs, milk, flour, sour cream and a large amount of cottage cheese. Once cooked, the soup is topped with crispy fried pork and sour cream.

In Belarus the recipe for this dish has many variations. Many cooks and home cooks have their own recipes. Some like to add linseed flour or vegetable oil to the stew. While others, prefer to garnish it with a piece of meat, such as pork or sausage.

After this soup is cooked, most Belarusians will dip a variety of foods into this stew, including slices of bread, pancakes or boiled potatoes. Machanka is one of the must-try Belarusian dishes because it is rich in flavor and very filling.

Kalduni


Kalduni is a simple but tasty Belarusian dish. This is a dumpling dough that does not use yeast. The dish is similar to ravioli from Italy and appears heavily in a number of cuisines in neighboring Belarus. Broth dough is made from a mixture of flour, eggs, water and salt. After kneading, the dough becomes elastic and is ready to be filled with fillings.

This dish from Belarus can be a main meal or a dessert. When it is made into a main dish, the broth is generally filled with minced meat, fish, mushrooms or cheese. The most popular flavor is the sweet broth. To make broth, you can add delicious berries and other dried fruits.

Once served on a plate, the savory broth is drizzled with sour cream or melted butter, depending on the filling. If the broth tastes sweet, the splash is syrup and cinnamon.

In the Slavic region, 'kalduni' translates to 'witch' or 'magician'. Although the origins are unclear, brothi has a delicious taste that is not to be missed.

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