Kimchi
Kimchi refers to fermented vegetable dishes usually made with Napa cabbage, daikon or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions and chilli pepper. There are endless varieties and it is served as a side dish or cooked into soups and rice dishes.
Mul Naengmyeon (noodle)
In Korean traditional noodle dishes are onmyeon (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles). In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
Bachan
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Banchan is a term referring collectively to side dishes in Korean cuisine.
Gui (grilled dishes) are grilled dishes, which most commonly have meat or fish as their primary ingredient but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls.
Namul
Namul may be used to refer to either saengchae and sukchae, although the term generally indicates the latter. Saengchae is mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste.
Kimchi refers to fermented vegetable dishes usually made with Napa cabbage, daikon or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions and chilli pepper. There are endless varieties and it is served as a side dish or cooked into soups and rice dishes.
Mul Naengmyeon (noodle)
In Korean traditional noodle dishes are onmyeon (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles). In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish.
Bachan
.jpg)
Banchan is a term referring collectively to side dishes in Korean cuisine.
Gui (grilled dishes) are grilled dishes, which most commonly have meat or fish as their primary ingredient but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls.
Namul
Namul may be used to refer to either saengchae and sukchae, although the term generally indicates the latter. Saengchae is mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste.