Representative Food of Korea

• Kimchi: Kimchi is a staple in Korean cuisine, a traditional side dish that has been made for thousands of years. It's typically made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including chili pepper flakes, scallions, garlic, ginger, and jeotgal (salted seafood). There are hundreds of varieties of kimchi, each with its own unique taste, texture, and fermentation process. Kimchi is rich in vitamins A and C, and due to its fermentation process, it's also rich in beneficial gut-boosting lactobacilli bacteria.


• Bibimbap: Bibimbap translates to "mixed rice" and it's exactly that - a warm bowl of white rice topped with an assortment of individually prepared and seasoned vegetables (like spinach, mushrooms, and sprouts), thinly sliced beef marinated in a sweet soy sauce mixture, and a raw or fried egg on top. Everything is mixed together with a dollop of gochujang (Korean chili pepper paste) before eating. It's a simple, yet hearty meal that's packed with flavors and textures.


• Bulgogi: Bulgogi, which translates to "fire meat", is a popular Korean dish that's known for its sweet and savory flavors. It's made from thin slices of beef (often ribeye), which are marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other ingredients. The meat is then grilled, often alongside vegetables like onions and bell peppers. The result is a flavorful, tender beef dish that's usually served with rice and lettuce leaves for wrapping.


• Samgyeopsal: Samgyeopsal is a popular Korean dish, especially for communal meals. It consists of thick, fatty slices of pork belly meat (the same cut used for bacon). The meat is not marinated or seasoned before it's cooked, which allows the natural flavors to stand out. It's usually grilled at the table on a portable grill, and diners can cook the meat to their liking. The cooked meat is typically wrapped in lettuce leaves with garlic, ssamjang (a thick, spicy paste), and other vegetables, and eaten in one bite. Samgyeopsal is enjoyed for its rich, savory flavor and is often accompanied by soju, a Korean distilled alcohol.