Korean cuisine has evolved a great deal through many centuries, due to political and social changes, even upheavals. It originated from age-old nomadic and agricultural traditions in southern Manchuria and the Korean peninsula.
A complex interaction between cultural trends and the natural environment has evolved Korean cuisine into what it is in modern times.
Mainly based on meats, seafood, rice and vegetables, traditional Korean meals are reknowned for the numerous side dishes that are served with steam-cooked, short-grain white rice. Among the side dishes will almost always be served Kimchi, which is a pickled, spicy, fermented assortment of vegetables – most often bok choy and/or daikon raadishes.
Types of dishes and their ingredients do vary by provinces a regions. Quite a few of the regional dishes have become national favorites, as well. In all regions, however, meals are eaten, traditionally, under regulated etiquette according to Korean cultural standards.
So here you go now, off into the deeply traditional and ever-so-delicious world of …
Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.
Here is the list, in alphabetical order:
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