Korean cuisine

• Capital of North korea pyongyang
• Capital of south Seoul
• Korean foods are generally served as main meals along with Sidedishes
• Termed for (cooked rice) Bap
• 12 -Dishes Table Setting is called Gyojasang
• A rice dish topped with a variety of vegetables, meat, and eggs, and then mixed together with a spicy gochujang sauce Bibimbap
• A grilled beef dish that is marinated in a sweet and savory sauce. Bulgogi
• A fermented napa cabbage dish that is a staple of Korean cuisine. Kimchi
• It is a fermented soybean paste that is used in a variety of Korean dishes. Doenjang
• It is a fermented soy sauce that is used in a variety of Korean dishes Ganjang
• 5 dishes table setting Juksang
• Is a fermented seafood that is used in a variety of Korean dishes. It has a salty, briny flavor and is a good source of protein and omega-3 fatty acids. Doenjang
• Is a fermented seafood that is used in a variety of Korean dishes. It has a salty, briny flavor and is a good source of protein and omega-3 fatty acids. Doenjang
• It is a fermented chili paste is used in a variety korean cuisine Gochujang
• A stir-fried dish made with glass noodles, vegetables, and meat japchae
• . Is a popular Korean dessert made with shaved ice, sweetened red beans, Patbingsu
• 7-Dishes Table Setting is called jungguksan
• Korean dish made with short ribs that have been marinated in a sweet and savory sauce. The ribs are then grilled or broiled until they are cooked through, and the sauce has caramelized. Kalbi chim
• It is also known as Onigiri in Korea Jomeokbap
• It is refers to hot chili powders in Korea Gochugaru
• Soybean paste mixed with gochugaru Ssamjang
• 10 types of kimchi

  1. baechu kimchi

  2. Pa kimchi

  3. Bo kimchi

  4. Gat kimchi

  5. Yeoulmu kimchi

  6. Oi sobagi kimbi

  7. Nabak kimchi

  8. Dongchimi

  9. Chonggak kimchi

  10. Kkakdugi