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Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim.p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. [1]
[10] [11] According to History of Korea, citing the New Book of Tang, meju was also a local specialty of Balhae's Chaekseong region. [12] The Treatise on Food and Money, a section from the History of Goryeo, recorded that ganjang and doenjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred.
Jjinppang (찐빵; lit. "steamed bread") is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. [2] [3] Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. [1]
Yakgwa is a food with a long history. It was made for Buddhist rites during the Later Silla era (668–935). [10] It was popular during the Goryeo Dynasty and was enjoyed by royal families, aristocrats, temples, and private houses. [11]
This budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen noodles. [1] Saengseon jjigae (생선찌개), fish stew; Sinseollo (신선로), elaborate variety of jeongol once served in Korean royal court cuisine. Gopchang jeongol (곱창전골), beef entrails and vegetable stew
Jumeok-bap (주먹밥; lit. "fist rice"), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. [1] [2] Rice balls are a common item in dosirak (a packed meal) and often eaten as a light meal, between-meal snack, street food, or an accompaniment to spicy food.
A gyeran-ppang machine is an appliance with a few dozen oblong slots for pouring cake batter and eggs. [2] The cake mix usually consists of wheat flour, baking powder, milk, eggs, butter, sugar, salt and vanilla extract. [3]
Dotori-muk-muchim (acorn jelly salad). Like other muk, dotori-muk is most commonly eaten in the form of dotori-muk-muchim (도토리묵무침), a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.