![]() Traditional Korean banchan (side dishes)Ĭommon street foods include mandu (steamed or pan-fried dumplings), buchimgae ( savory pancake sometimes including kimchi or seafood), and tteokbokki (spicy rice cakes). Ingredients such as garlic, ginger, doenjang (fermented soybean paste), ganjang (soy sauce), gochujang (fermented chili paste), aekjeo (Korean fish sauce), and Gochugaru (Korean chili flakes) provide the backbone of Korean flavors. The mountainous peninsula of Korea lent a plethora of rice, seafood, leafy greens, and root vegetables to the indigenous people who in turn made them into soups and stews or fermented their harvest in an effort to preserve them. While some of the most well-known Korean dishes today feature meat as the star of the show, that is not the case for many traditional dishes. ![]() With a culture that dates back over 700,000 years, the depth of flavors and traditions of indigenous Korean cuisine is vast. With crispy fried chicken and bulgogi being some of the more ubiquitous dishes, the cuisine’s growing popularity in the American South is no big surprise. More and more Korean restaurants have emerged in cities across the country, and Charlotte is catching on.
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