Korean food (Korean food) menu foreign language notation: steamed
Galbijjim
Spicy Braised Chicken
Chicken Baeksuk
Bossam
flesh
monkfish stew
Pork feet
steamed seafood
Galbijjim, Spicy Dakjjim, Dakbaeksuk, Bossam, and Suyuk are representative Korean dishes, all of which are meat dishes. A description of each is as follows.
Galbijjim: Beef ribs or pork ribs are cooked with radish, carrots, green onions, garlic, soy sauce, sugar, and red pepper powder. The meat is tender and the seasoning seeps into the meat, giving it a great taste.
Spicy Chicken Steamed: This is a spicy steamed dish made by braising and boiling chicken in seasonings, along with tteokbokki rice cakes, onions, green onions, and carrots. The chicken is tender and the spicy seasoning is excellent.
Dakbaeksuk: This is a dish in which chicken is marinated in salted water and grilled. When the chicken is tender, it's common to chop it up along with the bone, sprinkle it with salt and pepper, and enjoy it like marshmallows.
Bossam: This is a dish in which the front leg or sirloin of pork is boiled and served with kimchi, lettuce, ssamjang, garlic, etc., and served on the table. Bossam is one of the traditional Korean foods that can be enjoyed together with various vegetables.
Suyuk: This is a dish in which pork is boiled, leaving the meat bones, cut into various parts, and heated in plain broth. It is usually eaten with soy sauce, salt, garlic, and ginger. Tender meat and salty seasoning go well together, so you can enjoy it deliciously.
Anglerfish stew, jokbal, and steamed seafood are all representative Korean meat dishes, and each is explained below.
Steamed monkfish: Steamed monkfish is a typical Korean steamed dish in which monkfish is steamed with radish and seasoned with soy sauce, refined rice wine, and garlic.
Anglerfish are mainly caught during the fall and winter months and contain healthy fats and proteins. While steaming these monkfish, radish and seasoning are added to bring out the unique salty taste and aroma of fish and shellfish.
The seasoning for steamed monkfish is usually made using soy sauce, red pepper paste, refined rice wine, minced garlic, ginger, etc., and it is boiled down with the radish so that there is no soup left, so that the taste of the seasoning is evenly distributed.
It is mainly enjoyed for dinner or as a side dish with alcohol, and it is one of many people's favorite dishes due to the harmony of spicy seasoning and soft anglerfish.
Anglerfish is a sea fish, and is one of the representative fish of the perch family. In Korean, the word monkfish usually refers to the species of anglerfish of the family Bass family, which are sea fish, and is distinguished from the freshwater fish, Dukjunggae.
Anglerfish is mainly caught on the coast of Korea, and you can enjoy it deliciously with anglerfish steamed or anglerfish soup. Also, monkfish is known as a healthy food because of its high fat content and high protein content.
Jokbal: This is a representative Korean meat dish that is prepared by boiling or grilling the front leg of a pig, removing the skin, seasoning it with soy sauce, red pepper paste, and garlic, and enjoying it on the table with kimchi, garlic, and lettuce. It is also popular as a snack to go with soft pork.
Steamed Seafood: This is a dish made by steaming seafood. Shellfish, squid, shrimp, octopus, etc. are seasoned with seaweed, jujube, red pepper, and garlic. You can enjoy the delicious taste of seafood while eating it with various seasonings. Various versions of steamed seafood exist depending on the type of seafood and the combination of ingredients.
