Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Pesto or more fully pesto alla genovese is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup.
Gimbap, 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. The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of bokssam from the Joseon era. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji and kimchi. It is a popular takeaway food in South Korea and abroad and is known as a convenient food because of its portability.
Adenophora is a genus of flowering plants in the family Campanulaceae, the bellflowers. Plants of this genus are known commonly as ladybells. Most of the species in the genus are native to eastern Asia, with a few in Europe. Many are endemic to either China or Siberia.
Allium monanthum, the Korean wild chive, is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia (Primorye), and northeastern China.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
Perilla frutescens, also called deulkkae or Korean perilla, is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.
Namul refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul, and spring vegetables are called bom-namul. On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Buchimgae (Korean: 부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.
Pyeonyuk is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish.
Bossam (Korean: 보쌈) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang, saeu-jeot, kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip, and inner leaves of a napa cabbage.
Korean temple cuisine (Korean: 사찰음식) refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period, chalbapyakgwa and yumilgwa were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam, yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
Pimpinella is a plant genus in the family Apiaceae; it includes the aromatic herb anise (P. anisum).
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Kimchi Family is a 2011 South Korean television series, starring Song Il-kook, Park Jin-hee, Lee Min-young and Choi Jae-sung. Song plays a gangster who turns over a new leaf and begins working at a kimchi restaurant run by two sisters. The series aired on jTBC from December 7, 2011 to February 23, 2012 on Wednesdays and Thursdays at 20:45 (KST) for 24 episodes.
Le Grand Chef 2: Kimchi Battle is a 2010 South Korean film starring Kim Jung-eun and Jin Goo. It was released on January 28, 2010.
Doellingeria scabra is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan.
Mu or Korean radish is a variety of white radish with a firm crunchy texture.
Spuriopimpinella is a genus of flowering plants belonging to the family Apiaceae.
