Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. Kimchi, Korea's famous spicy cabbage, has over a hundred varieties with different vegetables, including some non-spicy types. Even though Korean stews and soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
Bibimbap (Rice Mixed with Vegetables and Beef) is a dish made by mixing rice with various other cooked vegetables. Great for experiencing different vegetables, pleasing to the eye, and full of nutrients.
Bulgogi (Beef in a Soy sauce Marinade) , also called the Korean BBQ , beef or pork is sliced thinly then marinated in seasoning before being grilled.
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Korean fare such as bibimbap, kalbi & bulgogi, soups, appetizers & stir-fries in ultramodern eatery.
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