I love all the Korean food I’ve eaten before cooking it for this challenge, so I was excited to discover some new delicious dishes! I was particularly looking forward to homemade kimchi.
South Korea is an East Asian country on the Korean Peninsula, bordering North Korea along the Korean Demilitarized Zone. It claims to be the sole legitimate government of the whole peninsula and the adjacent islands, though this claim is contested by North Korea.
The Korean peninsula has been inhabited since the Stone Age. Kingdoms began to develop, with the first noted in Chinese records in the early seventh century BC. Eventually, the kingdoms united to create the Korean Empire.
In 1910, the Empire of Japan annexed the peninsula. When Japan surrendered in World War II, its rule ended, and Korea was divided into two zones: the Soviet-occupied northern zone and the United States-occupied southern zone.
There were attempts at reunification, but they ultimately failed. In 1950, North Korea invaded South Korea, beginning the Korean War. Although the war ended in 1953, there was never a formal peace treaty, so there is ongoing conflict.
South Korea endured a turbulent period of dictatorships and coups, though its economy developed quickly. Eventually, authoritarian rule ended. Today, South Korea is a highly developed country and one of the most advanced democracies in Asia.
What Do People Eat in South Korea?
South Korean cuisine is mostly based on rice, vegetables, seafood, and meat. Eggs also seem to be eaten quite frequently. Traditionally, dairy is not common, but it does make an appearance in some more modern dishes.
Korean meals are usually served with steamed rice, kimchi, and a variety of other side dishes, called ‘banchan’. There is a wide range of banchan dishes; they may be grilled, steamed, or raw, or they might come in the form of a savory pancake. All kinds of ingredients may be used, but it seems that a lot of banchan dishes are vegetable-based, with fish or meat added in smaller amounts for flavor.
Some popular Korean seasonings include soy sauce, sesame oil, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste), and doenjang (fermented bean paste). Many ingredients vary by province.
Sweet dishes include a variety of rice cakes, which can be filled or covered with red bean paste, a sweetened sesame seed filling, or sweet pumpkin, among other things. Fried dough dishes are also popular.
What I Made
- Napa Cabbage Kimchi (Salted Fermented Cabbage)
- Tteokbokki (Rice Cakes in Spicy Sauce)
- Oi Muchim (Spicy Cucumber Salad)
- Bulgogi (Marinated Grilled Beef)
- Gamja Jorim (Braised Potatoes)
- Sigeumchi Namul (Blanched Seasoned Spinach)
- Bibimbap (Rice Bowl with Meat, Veggies, and Egg)
- Japchae (Glass Noodle Stir-Fry)
- Naengmyeon (Cold Noodles in Chilled Beef Broth)
- Haemul Pajeon (Seafood Scallion Pancake)
Scroll down to read about other popular South Korean dishes I didn’t make!
Napa Cabbage Kimchi (Salted Fermented Cabbage)
I felt making kimchi was a must this week, since it’s South Korea’s national dish and eaten with most meals. All kinds of vegetables can be used, but I decided to go with a traditional napa cabbage kimchi.
First, there were a few steps I needed to undertake to prepare the cabbage. I split a napa cabbage in half and rinsed it in water. Then I set it in a bowl and sprinkled salt all over and between all the leaves. I let the cabbage sit for about 2 hours, turning it over now and then.
Meanwhile, I combined water with a little glutinous rice flour in a saucepan and cooked the mixture until it began to bubble. I stirred in some sugar and cooked for a little longer. Then I set it aside to cool. I ground up some glutinous rice in my spice grinder for the rice flour here.
I drained the cabbage, split the cabbage halves in half again, then rinsed them well. I set the cabbage in a colander and let it drain.
Next, I added garlic, ginger, Asian pear, and onion to a food processor and processed to form a puree. I added this to a large bowl, along with the rice flour mixture I had prepared earlier. I also added fish sauce, fermented shrimp paste, and gochugaru (Korean chili flakes). I’ll note here that I used about half the amount of gochugaru called for in the recipe, and I’m glad I did! Once everything was combined well, I stirred in julienned daikon radish and carrots, along with finely sliced green onions.
I took the cabbage and cut away the cores, but tried to leave each quarter intact. I spread some of the prepared seasoning mixture over each leaf by hand, then, when it was well coated, I placed the cabbage quarters in containers. But I had underestimated how much space I would need and literally didn’t have big enough containers to keep the cabbage pieces intact. So I had one piece intact in my largest glass tupperware (which isn’t that big) and had to cut the other pieces a bit to fill up that container and to fit in a mason jar.
My kimchi was ready at this point. It can be eaten fresh or you can leave it to ferment for a couple of weeks in the fridge. I ate some right away, and it was delicious! I then continued to have some with pretty much every meal for the next couple of weeks. The first container didn’t really get to the fermentation stage before it was all gone, but the mason jar kimchi is beginning to ferment now and at this point, I think it’s even better!
I’d definitely make this again, but I will have to buy some larger containers!
This recipe is from Maangchi’s Big Book of Korean Cooking by Maangchi.
Tteokbokki (Rice Cakes in Spicy Sauce)
Tteokbokki consists of rice cakes (in cylinder shapes) cooked in a red, spicy sauce. Optional additions include fish cakes and boiled eggs; I included both!
I began by making an anchovy broth. I simmered dried anchovies and dried kelp in water for about 15 minutes. Then, I strained the broth and set it aside.
Meanwhile, I combined gochujang (hot pepper paste) with gochugaru (hot pepper flakes) and sugar.
I set a saucepan on the stove and added the strained broth. Then, I added the rice cakes, the gochujang mixture, green onion, and fish cakes. I simmered the mixture for about 15 minutes or so, until the rice cakes softened. Then I added boiled eggs and the dish was ready to serve. The recipe said to add the boiled eggs with everything else, but I didn’t want them to overcook so I put them in at the end.
I thought this was really good! It’s something I’d make again, but I would probably skip the fish cakes. It’s not that I didn’t like them; I just didn’t love them.
This recipe is from Maangchi.
Oi Muchim (Spicy Cucumber Salad)
Korean dishes are usually served with multiple side dishes, known as ‘banchan’, so I decided I needed to make a few this week, starting with this cucumber salad.
First, I sliced the cucumber, tossed it with salt, and set it aside for about 15 minutes.
I drained the excess liquid, then combined the cucumber with gochugaru, green onions, garlic, vinegar, sugar, sesame seeds, and sesame oil. I used a little less gochugaru than the recipe suggested, as I didn’t want it too spicy!
This was a delicious and refreshing side dish that would go well with all kinds of Asian-inspired meals. It was also super easy, so I’d make it again!
This recipe is from Korean Bapsang.
Bulgogi (Marinated Grilled Beef)
I already knew before starting my research for South Korea that I had to make bulgogi! It’s beef that’s been marinated in a sweet and savory sauce, then grilled.
I began by blending together the marinade ingredients: soy sauce, brown sugar, rice wine, Asian pear, onion, garlic, ginger, and black pepper. Then I added it to a bowl with thinly sliced beef (I used top round). I mixed everything well, then added toasted sesame oil and mixed again. I covered the bowl and let the meat marinate overnight.
The next day, I cooked the beef in batches in a hot cast-iron skillet, since I don’t have a grill. Just before removing from the pan, I tossed each batch with sesame seeds.
I served my bulgogi with a garnish of green onions, alongside rice and vegetables. It was super delicious! It did need a bit more salt, but I think that’s because I used low-sodium soy sauce when the recipe called for regular. I’d definitely make this again!
The recipe I used is from My Korean Kitchen.
Gamja Jorim (Braised Potatoes)
I love potatoes, so I decided to make this braised potato dish as one of my sides. The potatoes are cooked in a soy sauce-based mixture, and other vegetables can be added.
I first combined the ingredients for the braising liquid: soy sauce, sugar, mirin, corn syrup, garlic, pepper, and water.
Next, I cooked potato chunks and onion in a little oil for a few minutes. I poured in the braising liquid and added carrot pieces. Then, I covered the pan and let everything simmer until the potatoes were nearly cooked through. I stirred in green chilies and cooked for a few more minutes until the sauce was beginning to thicken.
I stirred in sesame oil and sprinkled with sesame seeds before serving. This made for an excellent side dish throughout the week! It’s another dish I’d make again.
This recipe is from Korean Bapsang. My only change was to cook the onion at the beginning with the potato, rather than in the braising liquid at the end.
Sigeumchi Namul (Blanched Seasoned Spinach)
This super simple side dish came together quickly, and it was a great way to eat a lot of spinach! I used baby spinach here, but you are meant to use mature spinach. I just didn’t read the recipe properly before I went grocery shopping.
First, I blanched the spinach very briefly in boiling water. I drained and rinsed with cold water a few times, then squeezed out the excess water. I added it to a bowl with soy sauce, sesame oil, minced garlic, green onions, and a little gochugaru. I mixed everything well, then served the spinach as a side dish with a sesame seed garnish. This was some of the best spinach I’ve ever eaten!
This recipe is from Maangchi’s Big Book of Korean Cooking.
Bibimbap (Rice Bowl with Meat, Veggies, and Egg)
Bibimbap is a rice bowl that can have all kinds of toppings. I made bibimbap using my bulgogi, some of the side dishes I’d made, gochujang, and a fried egg. I didn’t use a recipe, since this dish is really just about putting the components together.
I put steamed white rice in the bowl first, then topped it with bulgogi, blanched seasoned spinach, braised potatoes, kimchi, and cucumber salad—all other dishes I’d made for South Korea. I added gochujang, julienned carrot, and some bean sprouts, then finished with a fried egg and a sprinkle of sesame seeds.
I really liked this combination, but I’d also love to try other toppings one day.
Japchae (Glass Noodle Stir-Fry)
Japchae is a stir-fry dish containing vegetables, meat, and glass noodles, which are made from sweet potato starch. Mushrooms are usually included but I don’t really like them, so I left them out.
First, I put my noodles in cold water to soak. Then, I combined thinly sliced chicken breast with soy sauce, brown sugar, and sesame oil, and left the mixture to marinate in the fridge.
I made the sauce by combining soy sauce, garlic, brown sugar, and black pepper.
I heated my wok with a little oil and stir-fried the marinated chicken for a few minutes. Then, I removed it from the wok and set it aside. I added onion, carrot, and scallions, along with oil and water. I mixed everything well and cooked for a few minutes. Then, I added the noodles and the sauce. I continued to cook, stirring often, and towards the end, I added some spinach and the cooked chicken. Right before serving, I added sesame oil and sesame seeds.
I have to say that glass noodles are not my favorite kind of noodle, but I already knew that before making this. Overall, the dish was pretty good and it came together quickly, which is a bonus for me these days!
This recipe is from Maangchi’s Big Book of Korean Cooking; I did alter the cooking method a little though, and I omitted the mushrooms.
Naengmyeon (Cold Noodles in Chilled Beef Broth)
This soup is served cold with soba noodles and often a boiled egg. I actually made a version of this for North Korea too, but I did not remember until I had started cooking and realized it seemed familiar.
The day before, I made the beef broth. I soaked short ribs in cold water for about 10 minutes, then drained them and added them to a pot with fresh water. I brought the water to a boil and skimmed off the foam. Then, I covered the pot, reduced the heat, and let the water simmer until it became a delicious broth. This recipe doesn’t actually make use of the meat, so I took it off the bone and mixed it with some soy sauce and a little sugar. It was amazing! As for the broth, I let it cool in the fridge overnight.
The next day, I removed the fat from the broth (very easy once it was cold, since it had solidified) and reserved it for cooking. I put the broth in a saucepan and added daikon, onions, Asian pear, green onions, ginger, garlic, and peppercorns. I simmered everything for a few hours.
At this point, the broth was smelling pretty good! I strained out the solids and stirred some sugar and salt into the broth. Then, I let it cool and added white vinegar. I was meant to freeze the broth a bit to turn it into a slushie, but I didn’t really want my soup that cold so I skipped that step and just left it in the fridge instead.
I quickly pickled cucumber and daikon slices by mixing them with white vinegar, sugar, and salt and letting them sit for about 10 minutes. I also boiled an egg and cooked my soba noodles, then rinsed them with cold water.
I assembled my bowls by first adding noodles, then broth, followed by the toppings: the pickled cucumber and daikon, Asian pear slices, a boiled egg, and a sprinkle of sesame seeds.
I thought this was pretty good, though I’ve yet to find a cold soup I really love. Maybe one day! The broth was very flavorful, but in all honesty, my favorite part of this meal was the meat from the short ribs, and that was just a side product!
This recipe is from New York Times Cooking.
Haemul Pajeon (Seafood Scallion Pancake)
I love scallion pancakes and I’ve made them before, so when I saw this seafood scallion pancake, I knew I wanted to try it.
First, I whisked together flour, water, and salt to make the pancake batter. I added some green onions/scallions and tossed them until they were coated in the batter. The recipe said to keep them long, but I thought they’d fit my pan better and I would enjoy them more if the pieces were smaller, so I cut them into roughly 2-inch pieces. I put the scallion pieces in a skillet with some oil.
I added shrimp and squid pieces to the remaining batter, then poured it over the scallions in the pan. After a few minutes, I flipped the pancake, then a few minutes later, I flipped it again. I poured over a beaten egg, and flipped once more after a few minutes.
I flipped the pancake onto a plate and served it with a dipping sauce made from soy sauce, white vinegar, gochugaru, toasted sesame seeds, and scallions. This was really good, definitely something I’d love to make again!
This recipe is from Maangchi’s Big Book of Korean Cooking.
Other Popular South Korean Dishes
- Kuguksu – soup featuring knife-cut noodles, made by slicing homemade dough into ribbons.
- Budae jjigae – also known as ‘army stew’, this is a spicy hot pot dish that surfaced after the Korean War. It includes traditional Korean ingredients such as kimchi, with American items such as Spam, hot dogs, and baked beans. It usually also includes ramen noodles, tofu, and a spicy broth.
- Samgyetang – ginseng chicken soup, made with a whole chicken stuffed with glutinous rice, garlic, jujubes, and ginseng.
- Hotteok – a pancake that’s traditionally filled with brown sugar, cinnamon, and nuts or seeds, crispy on the outside and soft on the inside.
- Sujeonggwa – punch flavored with cinnamon and ginger, often served chilled with soaked dried persimmons and pine nuts.
Final Thoughts
Everything this week was amazing, so it’s difficult to pick a favorite! Some of my favorite foods from South Korea were the bibimbap and the kimchi, which I am still working through.
Next time, I will be cooking food from South Sudan.