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Porridge, or juk is Korea’s oldest food. Water and grain are mixed in a 1 to 5-7 ratio and simmered for a long time. There are various kinds of porrride depending on the ingredients. Porridge is smooth and gentle to the stomach, and highly nutritious, therefore ideal for patients. For the busy people of today, juk serves as a great breakfast substitute.
Dakjuk (Chicken Porridge) 닭죽
Chicken and pre-soaked rice is cooked in chicken broth. The smooth porridge and tenderness of the chicken will increase your appetite. Everyone from old to young can enjoy this easily digested dish. It is particularly popular among diet conscious individuals.
Jeonbokjuk (Rice Porridge with Abalone) 전복죽
This is a porridge cooked with abalone, a representative high-protein food. Fresh abalones are added to the basic white rice porridge and cooked until it turns a subtle  greenish color.
Hobakjuk (Pumpkin Porridge) and Patjuk (Red Bean Porridge) 호박죽, 팥죽
When making hobakjuk, steamed pumpkin is boiled with red bean, kidney beans and glutinous rice cake balls. Patjuk is a popular winter solstice food made of red beans. The red of the beans is believed to drive away evil spirits. Glutinous rice cake balls are also added to patjuk, and as they are rolled, people make New Year’s resolutions and hoped for good fortune.


Korea’s most popular noodles.

Italian spaghetti, Japanese soba, and Vietnamese rice noodles; countries throughout the world have their own signature noodle dish. Korea also has a great variety of noodle dishes. These are some of Korea’s most popular noodles.
Kongguksu (Noodles in Cold Soy Milk Broth) 콩국수
In order to make this dish, soybeans need to be soaked, boiled and peeled before being pureed into a thick soy broth. Soybeans are high in protein, and in Korea are often referred to as the “beef of the fields.” The chewy noodles and savory soup are excellently combined to make this healthful and delicious dish.

Naengmyeon (Cold Buckwheat Noodles)  냉면
Beef broth and watery radish kimchi are mixed to make the broth for mulnaengmyeon(picture), and a spicy red sauce is made for bibimnaengmyeong. Another popular variation is hoenaengmyeon, which is served with skate sashimi.

Kalguksu (Hand-rolled Noodle soup) 칼국수 
Flour is kneaded into a dough, then rolled out flat and cut into noodles. The noodles are then cooked in a beef, chicken or the soup or dough, there are many kalguksu variations and it I especially popular in the winter.

Steamed Rice (4 servings)

2 ½ cups white rice (Korean rice), water
1. Wash rice about three times; set aside three cups of water from the last wash.
2. Soak the washed rice in water for 30 minutes.
3. Pour the washed rice in a pot, and add the three cups of water you had set aside then boil for about four minutes.
4. Reduce heat to medium low and simmer for an additional three minutes. When rice grains begin to puff, reduce heat to low and simmer for additional ten minutes.



is the staple food of Korea and it is highly nutritious. Although a carbohydrate, rice also contains protein, vitamins, minerals and fiber. Unlike the other two energy providers, protein and fat, carbohydrates are made mostly of oxygen, and hence provide energy to the body for a longer time.
The regular white rice is cooked by pouring a certain amount of water and simmering. There are also variation such as japgokbap, wich is cooked with grains such as , beans, millet, barley and corn, byeolmibap, which is cooked with oysters, kimchi, bean sprout, and other ingredients, and a dish called bibimbap, wich is steamed rice topped with various seasoned vegetables and meat then mixed with Korean chili paste. Natural ingredients blend with white rice to create delightful tastes.

Ssalbap (steamed white Rice) 쌀밥 
White rice is the most typically consumed rice among Koreans. Freshly cooked white rice tastes great alone, and when served with side dishes it accentuated the tastes and flavors of the side dishes.

Gulbap (Oyster Rice) 굴밥
In the last step of the rice making process, oysters are added to make an appetizing and aromatic blend of rice and oysters. Adding a little soy sauce enhances the flavor of the oysters.


Yeongyang Dolsotbap (Nutritious Stone Pot Rice) 영양돌솥밥
Rice is cooked in a stone pot with grains, ginseng, jujubes, chestnuts and various other nutritious ingredients. This dish is not only healthy but it also tastes great and remains hot until the last spoonful.

Kongnamulbap (Rice with soybean sprout) 콩나물밥

White rice is cooked with soybean sprout and ground beef. The combination of soybean sprout, beef and steamed rice is highly nutritional factors as the beans and are rich in Vitamin C.

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