The staples of Korean cuisine include rice, fish, and spicy chili peppers. In addition to spicy pickled cabbage, Koreans also eat kimchi at every meal. It is made from Chinese cabbage, or, bok choi, treated with garlic, ginger, and spicy chili paste and fermented all winter before being enjoyed in the spring. Korean families view Kimchi making as an important annual tradition.
In terms of taste and kick, Korean recipes are similar to their Japanese counterparts. Among the spiciest foods in the world, Korean food is among the best.
Koreans are known for their rice with vegetables, known as Bibimbap, the national dish. Jeonju, in North Jeolla province, is known for its ancient food. From this region, it is thought to come to the best Bibimbap. It is rice covered with assorted vegetables, chili paste, and occasionally diced beef. Korean mixed rice can also be served in a searing stone bowl lined with sesame oil. Besides getting crispy, the rice can also be decorated with a whole raw egg. As the egg is mixed in the stone bowl, it will get cooked. Diners mix the ingredients together in a steaming pot filled with color and savory scents.
A favorite Korean recipe is Kimchi Fried Rice. A fried egg is served on top of white rice mixed with sliced kimchi. Authentic Korean dishes include corn, ham, and occasionally bean sprouts.
On their birthday, Koreans traditionally eat seaweed soup, or miyokguk. People believe that it brings good fortune. Women who have just given birth are said to benefit from the mixture of seaweed, soybean paste, and tofu. As a tradition, everyone drinks this soup on their birthday.
During the winter, it is very popular. It consists of a whole small chicken stewed in broth. Korean dates and rice are stuffed into the chicken. This satisfying meal signifies the bounty of the harvest and always leaves diners happy. The Korean custom is for guests to drink soup bowls with both hands until they have drunk every last drop of the delicious broth