(All text is referenced from "Seafood" by Amos Farooqi) Korean Food - Seafood Seafood in Korea is very common, as the land is surrounded by sea. At Seoul, there is the famous Seafood Market at Noryangjin, but normally people will head to districts near the sea to try out the freshest seafood. Much like Japan, seafood is consumed either cooked or raw, but unlike Japan when eating raw, rather than eating seafood as a sushi, it is consumed more as a sashimi type. --- 1. Saeong-seon Gui Saengseon gui translates as grilled fish. It is a simple way of cooking fish by grilling it on a pan or grill, slightly seasoned with salt or other spices. Now it is a common side dish enjoyed by the general public, but in the old days it was a symbol of wealth, as only a well off family could afford to put out saengseon gui as a side dish. Where to eat? - Finding saengsun gui is pretty easy since it’s a very popular appetizer for drinking sessions. However, there’s an alleyway in Dongdaemun known as Saengseon Gui Alley that’s home to a whole bunch of restaurants specializing in the dish. Prices vary depending on the type of fish, but it’s usually no more than 8,000 won for a meal set. 2. Jang-uh Gui Jang-uh Gui is eel sprinkled with or coated in either a soy-based or chili paste based sauce and grilled on a pan or over charcoal. It’s high in nutrients and believed to be especially good for gaining energy and stamina. It’s also easy to cook at home, with many grocery stores selling special marinade for eel, although it might leave a lingering odor after you cook. However, it’s also quite an expensive meal, with a single eel costing upwards of 30,000 won sometimes at restaurants. Where to eat? - There are jang-uh gui restaurants spread all over Seoul, but some famous ones are Wangja jang-uh (왕자장어) in Apgujeong, Suhyeon Minmul Jang-uh (수현민물장어) near Ttukseom station off Line 2, and Yeoui Minmul Jang-uh (여의민물장어) in Yeouido 3. Jogae Gui Jogae gui is just assorted shellfish grilled over charcoal. You can eat this seafood fresh anywhere due to nearly every Korean city’s proximity to the sea. Restaurants will scoop live shellfish from a tank, usually in front of the store, and bring it right to your table. Don’t forget to order jogae kalguksu also; noodle soup with even more shellfish. Where to eat? - There are a number of famous jogae gui restaurants located in Nonhyeon-dong, by Nonhyeon Station Exit 2 as well as Sinnonhyeon Station Exit 3. These restaurants open in the early evening and are usually open until the early hours of next morning. There are also plenty of jogae gui restaurants in coastal towns across Korea, closest ones to Seoul are Oi-do, and Incheon Wolmi-do. 4. Gejang The famous nickname for gejang is rice thief, because a bowl of rice will just disappear when you eat it with gejang. The recipie is simple. Just marinate fresh raw crabs either in ganjang (soy sauce) or a chili powder based sauce. Female crabs with roe are preferred when making gejang, just like cheese is preferred on pizza. Where to eat? - There’s a famous Gejang Alley located by Sinsa Station Exit 4. It’s a cluster of restaurants specializing in various gejang dishes that are open 24 hours a day. 5. Haemuljjim With three of its sides surrounded by sea, Korea is a peninsula where many different types of seafood are caught. Haemuljjim is a dish where you can taste all these different kinds of sea creatures on one plate. It is a savoring dish cooked by braising fresh seafood in a stimulating spicy sauce with bean sprouts and noodles. It is the ultimate dish for spicy seafood lovers. Where to eat? - There’s a famous street that specializes in haemuljjim and a similar dish known as agujjim (which uses a single type of fish known as the blackmouth angler rather than a variety of seafood) in Nagwon-dong, right next to Jongno 3-ga station outside Exit 5. They usually open right before lunch and don’t close until after midnight. 6. Hwe Korean raw fish, ‘hwe’, is not a Japanese food. Koreans have also enjoyed raw fish since old times. In fact those who have tried hwe will understand that it is a completely different dish compared sashimi. When you order hwe in Korea, fresh fish straight out from the tank is served, whereas Japanese like to age the fish before eating. Also Koreans like to eat hwe with many other side dishes or make it into a lettuce rap (ssam) Where to eat? - Noryangjin Market is your best option for the best hwe in Seoul, with plenty of vendors selling it and slicing it up on demand. It’s also incredibly easy to find in any coastal town, with tons of restaurants serving hwe usually lined up by the seaside. 7. Jjukkumi Bokum Many people believe that its baby octopus, but the jjukkumi used in jjukkumi bokum is actually just a species of octopus that’s very small. This very spicy but mouth-watering dish is made by marinating jjukkumi in gochujang sauce (Korean red chilli paste) then grilling it on a pan mixed with chopped onions and maybe bean sprouts. Many restaurants will have an option of adding samgyeopsal (pork belly) to the dish to give it an even more incredible and interesting taste. Where to eat? - There’s a famous alleyway with a large number of jjukkumi restaurants line up together known as Yongdu-dong Jjukkumi Alley, near Jegi Station Exit 6. These restaurants are usually open a little before lunch time and close around 10:30pm.
(All the following text is referenced from "Pork" by Amos Farooqi Korean Food - Pork Pork is the most widely consumed meat in Korea, because of its savory taste and relatively cheap price, especially when compared to beef. All parts of the pig, from its head to its feet, are widely used in Korean dishes. Nevertheless, the most beloved part amongst Korean is by far pork belly, or samgyupsal. --- Pork Cuts / Parts Moksal: Boston butt Perfect blend of flesh and fat. barbeque, bossam Deongshim: Loin Consists of mostly flesh. Very soft. steak, bulgogi, cutlet, jjigae Anshim: Tenderloin Consists of mostly flesh. Softest pork cut jangjorim, tangsuyuk, cutlet Dwitdarisal: Fresh Ham Contains low fat and is a vividly colored part ham, bossam, jangjorim, Samgyeopsal: Pork Belly Layered with flesh and fat. Juicy barbeque, bacon, bulgogi, bossam Galbi: Spare Ribs Flesh with a bit of fat. Chewy and savory barbeque, jjim Apdarisal: Picnic shoulder Consists of mostly flesh. A Bit tough bulgogi, jjigae, bossam --- 1. Dwaeji Galbi Dwaeji galbi is barbequed pork ribs marinated in a sweet combination of soy sauce, fruit puree, and other spices. This succulent and savory dish is a cheaper, but no less tasty, alternative to sogalbi (marinated beef rib barbeque), and is a popular menu item for all types of gatherings. Where to eat: - Suwon is famous for sogalbi (beef), Chuncheon is famous for dakgalbi (chicken), and finally the mecca of dweji galbi is Mapo in Seoul. Many restaurants with long histories are located in the Dwaeji Galbi Alley in Mapo, so if you’re in Seoul, do not miss the chance to taste authentic dwaegi galbi here. 2. Samgyupsal The direct translation of samgyeopsal is ‘three layered meat’, meaning the three visible layers of meat and fat. It is undoubtedly the most popular food for friendly gatherings or any other dine-outs. Surveys show that the average Korean adult eats samgyeopsal once every four days. Where to eat? - You can find Korean barbeque restaurants serving samgyupsal anywhere. It’s also easy to cook at home, as grilling samgyeopsal doesn’t require a lot of skill. However you might have a hard time getting rid of the smell and grease afterwards 3. Bossam (Photo from Won-Halmeoni- Advert) Bossam is a dish of sliced steamed pork served with various sides. For this dish the sides play as important a role as the meat, and will determine the taste of the dish. The basic sides that come with bossam are salted cabbage, kimchi and saewoojut (salted shrimp sauce). Other side dishes using seasonal ingredients such as oysters or squid are also served depending on the restaurant. Where to eat? - There are bossam restaurants everywhere, whether they’re franchises, in the food courts of department stores, or at traditional markets. If you visit the Bossam Alley near Jongno 3-ga station in Seoul, famous for gul-bossam (oyster bossam), you will be amazed by the generous amount of food you can get for an incredibly reasonable price. 4. Jokbal (Photo from Korea Tourism Organization) Jokbal is a traditional pork dish that Koreans enjoy both as a meal and as a side dish to munch on during drinking sessions. The main ingredient is pig trotters (feet), braised in traditional alcohol and other spices. The front trotter is chewier as its muscles are more developed. But if you want your meat to be soft, eat the back trotter. Koreans usually prefer the taste of front trotter, although it’s more expensive. Where to eat? - There are a lot of franchises and restaurants specializing in jokbal in Korea. But the three major jokbal restaurants in Seoul are ‘Manjok Ohyang Jokbal’ near City Hall, ‘Seongsu Jokbal’ in Seongsu-dong, and ‘Yeongdong Jokbal’ in Yangjae. There are also many other famous restaurants located in Jangchung-dong Jokbal Alley and Gongdeok-dong Jokbal Alley 5. Sundae (Photo by Korea Tourism Organization) Sundae is a Korean style blood sausage generally made by steaming a pig's intestines and stuffing it with dangmyun (glass noodles) and pig’s blood. The thought of eating blood and pig intestines might sound exotic and even horrifying to some people, but it’s a very popular food in Korea. It is one of Korea’s most popular snacks, alongside tteokbokki (stir-fried rice cake) and twigim (deep fried vegetables or seafood), all of which can be found at any street food vendor. There are also many restaurants specializing in sundae soup or stir-fried sundae. Where to eat? - You can find sundae at any street food vendor or snack house (bunsikjip), while sundaeguk restaurants are also quite common, usually around offices. But if you are in Seoul and want to try stir-fried sundae, definitely go to ‘Sundae Town’ in Sillim. It’s a building several stories tall filled with nothing but stir-fried sundae restaurants. 6. Gamjatang Gamjatang is a slightly spicy, boiling hot stew of pork back bone, perilla leaves, perilla seed powder, cabbage, potatoes, and a few other ingredients. It’s very nutritious, making it perfect for recovering stamina. Koreans often eat this dish to cure hangovers, but ironically it is also a popular food to have a few drinks over. Although 'gamja' is the Korean word for potato, the spinal cord included in the bone used to be called ‘gamja’, and this is where the dish got its name, not from potatoes. Where to eat? - There are plenty of gamjatang restaurants in any neighborhood you go to. However, there’s a famous gamjatang alley in Eungamdong in the northwestern part of Seoul that’s well known for this dish.
(The following text is referenced from "Chicken" by - Amos Farooqi) Hello, this is the second addition to my blog series of 'Food in Korea' along with 'beef'. Chicken in Korea is consumed as a dish of its own, usually with vegetables especially radish shaped in squares. It is uncommon to see chicken consumed with rice, unless the chicken is dipped in a soup, or stew. In Korea, chicken is the second most consumed meat after pork. Although the concept of western KFC style fried chicken was a recent addition to the Korean diet, chicken in general is nutritious, high in protein, has healthy fatty acids and is easy to digest. You can often see fitness trainers or people on diet consume chicken breast, due to its low calory, but high protein intake. Drumsticks, are one of the most expensive and prized parts of the chicken, and in Korea, there is an interesting culture in which taking both chicken legs when sharing friend chicken with your Korean friend is taboo. --- Chicken Cuts / Parts Whole Chicken Samgyetang, Fried Chicken, Jjimdak Wings Savory, high in collagen Buffalo Wings Drumstick / Thigh Chewy, Consist of Dark Meat Only Dakgalbi, Cutlet Breast / Tenders Soft white meat, contains little fat Dakgalbi, Salad Feet Full of Collagen, mostly skin Spicy Dakbal Gizzard Very Chewy Deep-fried, Stir-fried --- Korean Dishes / Menus made from Chicken 1. Fried Chicken One of the most popular food in all of Korea, with over 40,000 fried chicken restaurants currently open, chicken, in this case, friend chicken have been the best friend of Koreans throughout several years now. The national craze for chicken came about during 2002 World Cup, as chicken was the perfect food to eat while watching the game. In addition, chicken also became commonplace as delivery services in Korea developed. Along with chicken came its best friend, beer. Although beer was popular in the past before the chicken craze, the combination of chicken and beer brought rise to a new term chimaek (chicken + maekju). Chimeak has spread out across the world as hallyu fans spotted their favorite celebrities having chimaek in a number of K-Dramas. For instance, when the drama "My Love from the Stars" was on air in China, people lined up 5 hours to eat chimaek at Chicken restaurants. - Popular Variations of Fried Chicken: Fried Chicken - Basic crisy fried chicken without any sauce, or toppings Yangnyeom Chicken - Fried Chicken Coated with a signature style sweet and spicy sauce. Ganjang Chicken - Fried Chicken coated with sweet soy sauce and sprinkled with nuts and chilli Gu-un Chicken - A Roasted version of Fried chicken Tongdak - A whole chicken deep-fried or roasted Soonsal Chicken - Boneless Fried Chicken, a lot more pricy Where to eat? - Below are some of the hottest Chicken franchises and restaurants across Korea. Don't forget that most of these franchises also provide delivery service! BBQ (Currently number one franchise in Korea, as of 2018) BHC (The chicken brand which was featured in "My Love from the Stars") Nene Chicken (Promoted by the famous comedian/entertainer Yu Jae Seok) Pericana (One of the first to come up with Yangnyeom Chicken) Kyochon (More popular in the southern parts of Korea, than in Seoul) Mom's Touch (A typical chicken fast food restaurant like KFC, but much cheaper) Goobne (One of the first 'baked' chicken franchises) Hosigi Dumari (Basic menus consist of two chickens, but the price is similar to other major franchises) Mexicana (Famous for creative chicken menus) 2. Samgyetang (Photo from Korea Tourism Organization) A whole chicken soup dish which is filled healthy ingredients. The chicken itself, it stuffed inside with rice, jujube, ginseng and other healthy ingredients as well. Samgyetang is usually eaten by Koreans during the hottest days of summer to regain energy and stamina, but it is still popular all year-long round. There are many varieties of samgyetang depending on what goes in the soup, such as hanban samgyetang (herb) or jeonbok samgyetang (abalone) Where to eat? - Samgyetang is not a regional dish, and you will be able to find franchises and great family-run restaurants serve samgyetang. Samgyetang is usually served in a clay pot, or ttukbaegi, and it may take some time to boil the chicken in the soup. It is recommended that if you know the number of the restaurant, you can call to reserve samgyetang beforehand, and have it served right away when you arrive. 3. Jjimdak (Photo from Korea Tourism Organization) Jjim dak is a dish made with chicken, various vegetables, and glass noodles braised in a savory, mildly sweet and salty soy-based sauce. But don’t be deceived by its unthreatening color. Spicy green peppers are usually part of the dish. There many are other varieties of jjimdak such as cheese jjimdak or gochujang jjimdak. Where to eat? - For the most authentic taste visit the Jjimdak Alley in Andong, Gyeongsangbuk Province, where more than 20 thousand visitors from all over the country come every weekend to indulge in this delicious dish. 4. Dakgalbi (Photo by Korea Tourism Organization) Dakgalbi is made by marinating boneless cuts of chicken breast and chicken thigh in a chili-paste based sauce, then stir frying it with sweet potatoes, cabbage, perilla leaves, tteok (rice cake), and other ingredients. There are several variations and franchises that serve dakgalbi. The most popular addition is cheese, and bogkeumbap (fried rice), after you finish the dakgalbi. Where to eat? - To try authentic dakgalbi, many people go to Chuncheon, which is close to Seoul, and accessible by the Subway. There is a famous dakgalbi alley in Myongdong (Myongdong of Chuncheon, not Seoul) where you can taste another specialty of Chuncheon, makguksu (sweet and spicy cold noodles), as well. 5. Dakbal (Photo taken by Amos) Dakbal literally means ‘chicken feet’ in Korean, but it usually refers to a dish made with dakbal that is grilled or stir-fried with an extremely spicy sauce. The spicy taste is to cover up the distinctive smell of the chicken feet. This is one dish that many foreigners abhor, not just because of the creepy shaped feet which has hardly any meat, but also because of the extreme spiciness. Where to eat? - You can find dakbal offered at Korean style bars. One of the bar franchises that played an important role in popularizing the dish is Hanshin Pocha, and the first store in Nonhyeon station is always crowded with people
(The following text is referenced from "Beef" by - Amos Farooqi) Hello, I am back this time to tell you some of the major food componenets of Korean food, starting from beef, pork, chicken, and ending with seafood. Although the staple part of any Korean meal is rice, people eat rice with side, or main dishes, and it is common to see any forms of meat as part of the dish. (Photos from MBC News) Korean Cuisine - Beef Beef is actually a relatively recent addition to common Korean cuisine. Cows in the past, were an integral part of the agricultural workforce, thus, beef consumption was confined to once-in-a-lifetime special occasions such as weddings. As Korea's economy grew, beef became a common part of the average Korean's diet, but the price of beef remains high compared to other countries due to high import costs, and low domestic production. The most expensive, and arguably the best quality among Korean beef is Hanwoo, Korea's indigenous cow. Hanwoo contains a lot of Oleic acid which makes the meat more savory and chewy, while others say that Hanwoo is raised using a special method to make it more suitable for Korean dishes. Thus, some foreigners may be disappointed when eating hanwoo due to its rough texture. Guide to beef cuts: Part Description Dishes Moksim (Chunk Roll) Chewy, and abundant in gelatin Steak, Barbeque Deungshim (Sirloin) Soft, and juicy Steak, Barbeque Chaekkeut (Loin End) Tender and moderately blended with fat Steak, Barbeque Anshim (Tender Loin) The most tender part of beef, low fat content Steak, Barbeque Woodun (Top round cap) Smooth texture with low fat Marinated dish, bulgogi, beef jerky Seoldo (Bottom round) Muscle, chewy Bulgogi, beef jerky, Yukhwe (Raw Beef) Galbi (Ribs) Tender, Moderately blended with fat Barbeque, Marinated dish Yangji (Brisket) Chewy due to connective tissues Soup, Stew, Marinated dish Satae (Shin foreshank) Tough, dry, low in fat Soup, Stew, Marinated dish Apdari (Bolar blade) Soft, but dry Soup, Stew, Yukhwe, Marinated dish 1. Galbi / Sutbulgalbigui (Photo from Korea Tourism Organization) Galbi is a perfect combination of juicy meat and sweet soy sauce, deepened by a smoky charcoal flavor. Traditionally the marinade was made from Korean soy sauce, but nowadays, many restaurants come up with their original recipies Almost all Korean BBQ restaurants that serve galbi, will use Sutbul, a charcoal grill. The taste of the galbi depends on the freshness of the meat, the sauce but also the charcoal grill, which gives a rich flavor that you cannot get from a normal steel grill. You can also get Saenggalbi, which is non-marinated galbi. Where to eat? - Nowadays, you can easily find galbi or beef barbeque restaurants all over Korea. Marinated galbi is believed to have emerged in Suwon, in the Gyeonggi-do province. During the Chosun Dynasty, Suwon was the center of commerce in Korea, and galbi was a symbol of wealth. Suwon is famous for its Wanggalbi, which means King galbi, and you can eat galbi a size up to 15 cm long! - Other famous areas for galbi are Pocheon (also in the Gyeonggi Province), and Busan, with their own Haeundae-galbi. - Prices will range about an average from 40,000 KRW ~ 45,000 KRW (per 100 g) for a hanwoo marinated short rib --- 2. Deungshim or Kkot Deungshim Koreans generally prefer the fat to be evenly distributed on their beef. Sirloin, with the evenly distributed fat, is called Kkot Deungshim. Kkot means flower in Korean, and you can see the white fat among the red flesh that resembles flowers, hence is why it is called Kkot Deungshim. This part of beef is extremely popular alongside galbi, and is one of the most expensive beef cuts. It's full of flavor, and melts away in the mouth, making it irresistable. Where to eat? - Similar to galbi, you can find restaurants that serve deungshim, and kkot deungshim all over Korea. One place you can try out is Majangdong Butcher Market, and the Food Alley inside. It serves good, fresh quality meat at reasonable prices. Majangdong can be accessed by the Seoul Subway, at Majang Station (Line 5), or by the City Bus. - Prices will average ranging from 48,000 ~ 52000 KRW for a normal Hanwoo sirloin (per 100 g), and 60,000 + KRW for a normal Hanwoo prime sirloin (kkot deungshim, per 100 g). 3. Bulgogi (Photo by Korea Tourism Organization) Bulgogi is one of the most famous Korean dishes, commonly made by stir-frying thin slices of beef marinated in sweet soy-based sauce. There are different recipes for bulgogi that vary by region. The taste is similar to the marinated taste of galbi, but bulgogi is much thinner, and is served without the bone. There are several different styles of bulgogi: 1) Grilled Bulgogi: - Marinated Beef / Bulgogi grilled on charcoal 2) Gwangyang Bulgogi: - Gwangyang is a district in Jeollanamdo province, and the bulgogi are marinated in a mixture of soy sauce, fruit puree, sugar and other spices, which is then grilled over a charcoal fire. The meat is marinated just before being grilled. 3) Eunyang Bulgogi: - Eunyang is a district in Ulsan, and it consists of fine shredded marinated beef that comes out in the shape of a pancake. Again, this beef pancake is grilled on a charcoal fire at your table. 4) Yuksu Bulgogi: - Marinated beef that is grilled on a pan, with broth, and other ingredients such as vegetables and glass noodles. 5) Sariwon Bulgogi: - Bulgogi following the recipe of the Sariwon region in North Korea achieves sweetness with a fruit puree (pear or apple) instead of sugar. 6) Seoul Bulgogi: - Thin slices of bulbogi are placed on a pan that has a dome in the middle, so that when the broth is poured on, it boils at the edges of the pan with vegetables and noodles. 7) Ttukbaegi Bulgogi: - An individual portion Bulgogi stew that comes out in a clay pot (ttukbaegi). It is commonly served in casual Korean restaurants like Kimbap-Cheonguk, and is much cheaper that grilled bulgogi. 4. Galbijjim (Photo from Korea Tourism Organization) Galbijjim is made by braising short ribs in a sweet soy sauce, with chestnuts, and other vegetables. It is served on special occasions such the traditional holidays such as Chuseok or Seollal, or is also a food served when inviting guests to your house. Unfortunately, not many restaurants serve galbijjim, as it is more of a home-cooked food. Where to eat? - Dongin-dong at Daegu is famous for spicy galbijjims. It is even the neighborhood in which spicy galbijjim originated from. There is even an alleyway called Dongin-dong Spicy Galbijjim Alley. Be careful as it is very spicy, so if you are not good with spicy food, you can request the staff to make it less spicy. 5. Galbi-tang (Photo from Korea Tourism Organization) Galbi-tang is a type of clear rib-bone soup with several meaty galbi inside, along with vegetables. These days, healthier versions exist with ginseng, jujube and other vegetables. It is a luxurious soup dish often cooked at households, and is a common dish served also at casual restaurants. People may find the soup salty, but you can request the staff beforehand to reduce the amount of seasoning, before being served. Where to eat? - You can find galbi-tang in almost any restaurant, but an excellent quality is hard to find due to the limited supply of good galbi. Within a few walking distance from Gangnam Station in Seoul, there is a restaurant named Budnamujip, which has been rated Michelin star for two consecutive years. It serves only one hundred bowls of galbitang everyday for lunch, but usually they are all sold out by 12 pm. 6. Yukhwe / Raw Beef (Photo directly taken by Amos) Yukhwe is thin slices of raw beef seasoned with salt, soy sauce, sugar, sesame oil and other spices. It is often served with an egg yolk on top, along with thinly sliced pears. Yukhwe is one of Korea's finest delicacies and it melts in your mouth, but many foreigners may fear food poisoning. Do not worry, as no food poisoning accidents related to yukhwe have been reported in Korea. Where to eat? - There is a famous yukhwe alley in Seoul, inside Gwangjang traditional market. Although many of the restaurants here may have a shabby feel, it serves one of the most delicious yukhwe in Seoul. One of the restaurants 'Buchon Sikdang' was listed in Michelin Guide for two consecutive years. 6. Gobchang, Daechang and Yang gui (Photo by Korea Tourism Organization) Gobchang is the small intestine, Daechang is the large intestine, while the Yang gui is the tripe. Each part has a completely different texture compared to meat, but Koreans prepare it similarly; on a grill or in a stew. The intestine has a particular 'smell' as you put it in your mouth, due to this, Koreans find it exceptionally fitting with liquor such as soju. It is also best to eat it with vegetables or dipped in sauces. Where to eat? - You can find intestine barbeque in franchises such as 'Obaltan', Yeontabal', or 'Gobchanggo' all over Korea, in food alleys near business areas. There are also famous gobchang food alleys in Seoul such as Wangsimni Gobchang Alley, and Gyodae Gobchang Alley. That is it for my post about beef, and beef menus in Korea! If you have money to spare, then you should definitely try out the beef, and hanwoo in Korea. There is a reason beef is expensive, and you'll figure out that the amazing taste makes it worth every KRW.
-- Vegetarian Cuisine in Korea (Part 2)-- By Korea Tourism Organization In Part 2, we will be notifying you of key vegetarian restaurants across Seoul, Korea. They are all reasonably priced, and foreigner-friendly. --- 1. Plant - Plant serves meals and desserts that are made without using any eggs, milk, and butter. It was a cafe, but now it is also serving vegetarian dishes and meals. It is not only popular among vegetarians, but also recommended among international tourists in general. There are two store locations, both which are located in Itaewon Station (Line 6) Address: 2F, 117, Bogwang-ro, Yongsan-gu, Seoul (서울특별시 용산구 보광로 117) Directions: Itaewon Station (Seoul Subway Line 6), Exit 4. Walk approx. 5 min. Operating hours: Monday-Saturday 11:00—22:00 / Friday-Saturday 11:00-22:00 / Closed Sundays Inquiries: +82-2-749-1981 (Korean, English) Website: www.plantcafeseoul.com (Korean only) 2. Around Green - Around Green is the hottest vegan restaurant in Mangwon-dong. The restaurant menus fit for vegetarians such as sandwich, tofu topping rice, and curry. The most popular menu is the black bean steak, made from substitute meat using organic black beans, topped with vegan demi-glace sauce. Address: 47, Poeun-ro 5-gil, Mapo-gu, Seoul (서울특별시 마포구 포은로5길 47) Directions: Mangwon Station (Seoul Subway Line6), Exit 2. Walk for approx. 15 min. Operating hours: Monday-Saturday 12:00-21:00 (Break time 15:00-17:00) / Closed Sundays Inquiries: +82-2-6080-9797 (Korean, English) Instagram: @around_green (Korean only) 3. Slunch - Slunch is a vegetarian friendly café and a restaurant. Their menu provides ingredient information along with vegetarian classification, allowing any vegetarian to choose the menu conveniently according to their dietary preference. Address: 38, Wausan-ro 3-gil, Mapo-gu, Seoul (서울특별시 마포구 와우산로3길 38) Directions: Sangsu Station (Seoul Subway Line 6), Exit 3. Walk for approx. 10 min. Operating hours: 11:00-01:00 Inquiries: +82-2-6367-9870 (Korean, English, Japanese) Website: www.slunch.co.kr (Korean only) 4. Osegyehyang - Owned by vegetable grocery store Veggie Food, Osegyehyang has been serving vegetarian food for over 10 years at Insa-dong. The greatest draw of this restaurant is the diverse variety of menus. Directions: Anguk Station (Seoul Subway Line 3), Exit 6. Walk for approx. 5 min. Operating hours: 11:30-21:00 (Break time: Weekdays 15:30-17:00 / Weekends 16:00-17:00) Inquiries: +82-2-735-7171 (Korean, English, Chinese) Website: www.go5.co.kr (Korean) 5. Loving Hut Cafe - Loving Hut Cafe is aprt of the international vegetarian chain restaurant Loving Hut. From meals, to desserts, the cafe offers a wide variety of menu that is 100% vegan. A total of 15 cafes are spread throughout Korea, namely in Seoul, Gyeonggi-do, Daejeon and Jeonju. You can find more information on each branch locations at the official website. Address (main branch): 35, Gaepo-ro 22-gil, Gangnam-gu, Seoul (서울특별시 강남구 개포로22길 35) Directions: Yangje Station (Seoul Subway Line 3, Shinbundang Line), Exit 5. Take Bus Gangnam 02 and get off at Kookmin Bank Green Park Bus Stop. Walk for approx. 5 min. Operating hours: 11:00-21:00 Inquiries: +82-2-576-2158 (Korean, English) Website: www.lovinghut.kr (Korean, English) You can check out our site for additional details and information. Also, feel free to contact us on our SNS such as Facebook or Instagram if you have any questions or concerns about Korea.
-- Vegetarian Cuisine in Korea (Part 1)-- By Korea Tourism Organization As the number of foreigners and visitors increase in Korea, so have the travelers' expectations for food due to the increasing diversity of dietary options and health concerns. Recently, the number of vegetarian, and religious dietary cuisine options have been increasing in Korea to match this changing trends. In general throughout the world, several restaurants and cafes make efforts to come up with vegetarian-friendly menus to meet the customer's needs. Vegetarians can be categorized into eight different types, ranging from vegans, who abstain from all animal-based products, and flexitarians, who occasionally consume meat. We will provide you a brief guide on how to enjoy Vegetarian cuisine in Korea, along with some recommendations and locations. --- | Tips on Ordering a Menu Unless you are going for a vegetarian-only restaurant, a majority of Korean restaurants do not have a set procedure or a manual for those who have dietary restrictions. Vegetarian travelers are advised to ask the staff upon entry about vegetarian options, or to inform the staff of their diet, and provide detailed instructions on what ingredients to exclude upon making the order. 1. Korean Cuisine (Some Examples) Bibimbap: - As the basic ingredients include meat, egg and gochujang (chili paste), when ordering, ask the staff to check if you can have the meat and egg removed from the dish. You can eat the bibimbap with just the vegetables and the sauce which will still taste great. Stew/Soup/Jjigae/Porridge - Many traditional Korean stews, and soup dishes are made from meat or fish broth. Even Jjigaes such as Kimchi Jjigae, though it does not have meat, may have a meat-based soup. You could try making a request to prepare your order using plain water. For porridge dishes, you can easily request to exclude meat and seafood upon order. Gimbap: - Ham and eggs are basic ingredients that go in a gimbap, while other ingredient options include tuna or crab stick. Make sure to double check the ingredients before consumption. 2. Western Cuisine (Some Examples) Hamburgers: - Unfortunately burgers in Korea are not much different from those overseas, and there are some restaurants that serve hamburgers using patties made from grains and vegetables instead of meat. Pasta: - Most restaurants serve pastas with meat or seafood ingredients, and sometimes the sauce themselves (even if it's tomato sauce) may have a meat-base ingredient mixed. Make sure to ask and check with the staff in advance Pizza: - Similar to Pasta, the topping or the topping sauce may have meat-based ingredients mixed. There are several vegetarian pizza menus such as basil pesto pizza, or tortilla pizza. 3. Chinese Cuisine Jjajangmyeong, Jjamppong: - Jjajangmyeon's basic ingredients include pork, whereas jjampong uses seafood. You can make a request to exclude any meat or seafood, and add only vegetables instead. Dim sum / dumplings: - Dim sum, and dumplings are filled with either seafood or meat. Though it will be difficult, as most of the dumpling meat base will be pre-made, you can request the staff to exclude meat upon order. 4. Japanese Cuisine: Curry: - Similar to Pasta, even vegetable curry options can include cheese or cream. Always ask the staff beforehand about the ingredients. Sushi: - You could inform the staff of your vegetarian diet and ask for recommendations, but it will be difficult as the main ingredient is seafood. --- Final Remark/Tips: - If you can find the number of the restaurant, make sure to call them beforehand to ask for vegetarian options. This is because most Korean restaurants pre-make and prepare beforehand their ingredients, so asking them to remove certain ingredients on the spot may make it difficult. Nevertheless, there are special, and popular vegetarian restaurants in Korea, that are also popular among locals and tourists. We will continue in Part 2! You can check out our site for additional details and information. Also, feel free to contact us on our SNS such as Facebook or Instagram if you have any questions or concerns about Korea.
-- General Kinds of Food in Korea -- By Korea Tourism Organization For this blog post, we will be giving you a brief overview of what to expect of Korean dishes, Korean food when you come visit Korea. Note that there are so much more variations and combinations of food and ingredients, than simply what is presented in this post. | Main Dishes | 1. Bap (Rice) - Bap, a staple of Korean food, is steamed rice. There are many kinds of bap depending on the ingredients such as huinbap (white rice); japgokbap (rice with barley, millet, and beans); byeolmibap (rice with vegetables, seafood and meat); and bibimbap (rice mixed with namul and beef). 2. Juk (Porridge) - Juk is one of the Korean dishes that was developed in early times. It consists of grains simmered for a long time with 5 to 7 times the volume of water. Juk is usually served to patients and eaten for health. 3. Guksu (Noodles) - Korean noodles are made by kneading wheat flour or buckwheat flour and drawing the dough into long coils. There are many varieties of noodle dishes ranging from hot to cold, and combined with other ingredients. --- | Side Dishes | 1. Guk (Soup) - Guk is a soup of vegetables, seafood and/or meats boiled in plenty of water. Some varieties are malgeun-jangguk (clear soy sauce soup), tojangguk (soybean paste soup), gomguk (rich beef soup) and naengguk (chilled soup). The standard Korean table setting always has bap and guk. 2. Jjigae (Stew) - Jjigae has less water and more solid ingredients than soup, and it is saltier. Varieties include malgeun-jjigae (clear jjigae), toenjang-jjigae (soybean paste jjigae), and kimchi jjigae 3. Jeongol (Hot Pot) - Jeongol started as a royal court food. It consists of meat, seafood, mushrooms and vegetables simmered in broth at the table just before serving as a dish. It has become less common now due to the prevalence of other Hot Pot dishes or Shabu Shabu. 4. Jjim (Steamed Dish) - Jjim is a dish of main ingredients cooked with seasonings in deep water. It may be boiled with soup just above the solid ingredients, or steamed. An example is Kimchi-jjim, with boiled pork and a kimchi-based broth. 5. Jorim (Braised dish) - Jorim is a cooking method to braise meat, seafood or vegetables with soy sauce or red pepper paste on low heat. The ingredients are cooked for a long time to allow the flavors to seep in. An example is Galchi-jorim, similar to a Jjim dish, has minimal soup. 6. Bokkeum (Stir-fried dish) - Bokkeum is a stir-fry of meats, seafood or vegetables. There are two types of bokkeum dishes; one is just stir-fried in an oiled frying pan, the other one is stir-fried with soy sauce and sugar. A popular example is Jeyuk Bokkeum 7. Gui (Grilled dish) - Gui is a dish of grilled meats, seafood or vegetables as is, or grilled after seasoning. It will have no soup, or broth. 8. Jeon. Jeok (Pan-fried dish. Brochette) - Jeon is a dish of pan-fried meats, seafood or vegetables after they have been minced or sliced and coated with wheat flour and beaten egg. Jeok is a dish of pan-fried ingredients after they have been seasoned and skewered. An example is haemul-pajeon, which is a seafood variation of the Korean pancake jeon. 9. Hoe. Pyeonyuk. Jokpyeon (Raw fish/Raw meat. Pressed meat. Pressed trotters) - Hoe is a dish of raw meat, fish or vegetables seasoned with vinegar soy sauce, vinegar red pepper paste, or mustard. It can also be blanched in boiling water. Pyeonyuk is a dish of pressed and sliced beef or pork. Jokpyeon is a dish of long-simmered ox-head and ox-feet that is solidified and sliced. 10. Mareun-chan (Dry side dish) - Mareun-chan is a dry side dish made of salted and seasoned meat, seafood and/or vegetables that can be stored for a long time. It is enjoyed dried or fried. Dishes such as Mareun-Squid, can also be enjoyed as a side dish for liquor. 11. Jangajji (Pickled Vegetables) - Jangajji is a side dish of pickled vegetables that include Korean radish, cucumbers, bellflower roots and garlic in soy sauce, soybean paste or red pepper paste. It can be stored for a long time. 12. Jeotggal (Salt-fermented Seafood) - Jeotggal is a side dish of marinated shrimp, anchovies or clams with salt that is fermented. It is served as a side dish or used as a seasoning. A popular variation is squid jeotggal. 13. Saengchae (Fresh Salad) - Saengchae is a seasonal fresh salad dressed with vinegar soy sauce, red pepper paste or mustard. It is sweet and sour. This method of preparation is best for preserving the taste and most of the nutrition in the ingredients. 14. Kimchi (Seasoned and fermented vegetables) - Kimchi is a dish made by marinating Korean cabbage and Korean radish with salt, seasoning it with red pepper, garlic, green onion, ginger and salt-fermented seafood, mixing it thoroughly and letting it ferment. Kimchi is the quintessential side dish in Korea. There are also many variations of kimchi, such as cucumber, lettuce or cabbage. The taste also changes, depending how long you ferment the kimchi. --- | Desserts | 1) Tteok (Rice Cake) - Tteok is a dish made by steaming, frying, or boiling rice powder or other grain powder after it has been sprinkled with water. It is served at ceremonies and holidays without fail. 2) Hangwa (Korean cookies) - Hangwa are traditional Korean cookies. There are many varieties depending on the ingredients or recipes such as yumilgwa, gangjeong, sanja, dasik, jeonggwa, suksilgwa, gwapyeon, yeotgangjeong and yeot. 3) Sikhye (Rice tea) - Sikhye is a popular Korean dessert rice tea, and is popular in steamed saunas and jjimjilbangs. You can check out our site for additional details and information. Also, feel free to contact us on our SNS such as Facebook or Instagram if you have any questions or concerns about Korea.