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Bibimbap[1] (/ ˈbiːbɪmbæp / BEE-bim-bap; [2] Korean: 비빔밥; lit. "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper ...
Budae-jjigae (Korean: 부대찌개; lit. army base stew) is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, spam, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju ...
Hoe-deopbap. Hoe-deopbap[1] (회덮밥) or raw fish bibimbap[1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar). The fish used for making hoedeopbap is ...
Korean barbecue is the experience of cooking pre-marinated meats (usually beef, chicken or pork) over a hot grill found in the center of a communal table. Many may be familiar with bulgogi, one of ...
A dolsot (Korean: 돌솥; lit. "stone pot") or gopdolsot (곱돌솥; lit. "agalmatolite pot") is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). [1][2][3] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can ...
Nurungji [14] (Korean: 누룽지) or scorched rice [14] is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as nureun (눌은) in Korean; nurungji derives from this adjective. [15]
Ttukbaegi. A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, [1] which is an onggi coated with brown-tone ash glaze. [2][3][4] The small, black to brown earthenware vessel is a cookware / serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not ...
Heotjesatbap (Korean: 헛제삿밥, also spelled heotjesabap), a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper paste) that is more commonly used. Heotjesabap consists of mainly several types of namul (young sprouted vegetables) over white rice. It is also served with ...