7 Korean Specialties To Warm Visitors In The Cold Season

Many Korean noodle and soup dishes with strong flavor are loved by Vietnamese people.
7 Korean specialties to warm visitors in the cold season
Jajangmyeon (Black Soybean Noodle): Jajangmyeon Black Soybean Noodle is a popular dish in Korea originating from China. The main ingredient is black soy sauce from fermented soybeans (chunjang), stir-fried with chopped vegetables and beef, pork or seafood. Jajangmyeon is affordable and easy to find in food courts. This dish is often eaten on the Black Day Korean singles festival (April 14), and is honored as one of the 100 cultural symbols of Korea

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Seolleongtang (Beef Bone Soup): Surely everyone who is a Korean film fanatic knows that the famous beef bone soup is famous for being a nutritious dish that is often offered. Seolleongtang is made from beef bone simmered for 10 hours until the water is milky white and beef is cooked, served with steamed rice or pasta and served with spicy kimchi. This dish is usually sold in restaurants, perennial and not too expensive
Kalguksu (Korean-style handmade noodle): Not only in Vietnam, there are pho, Korea also has a kind of noodle-like noodle that is handcrafted by the craftsman who uses knives to cut, called Kalguksu.



This dish is often filled with bone broth simmered with pieces of chicken or minced beef. There are places also to add curtain to the bowl to fill many flavors. As it is a handicraft, there aren't many places selling Kalguksu.
Janchi-guksu (Banquet Noodles): Janchi-guksu means party noodles, because in Korean culinary culture, noodles symbolize long life and happiness, so they often appear in New Year parties, birthdays, happy life, weddings. Many people happily call this dish "unmanned noodles" because the few ingredients in the bowl of noodles, including eggs, zucchini and tofu. Elegant noodle flavor, suitable for snacks. Janchi-guksu is often sold in restaurants and noodle shops at inexpensive prices
Naengmyeon (Cold Spicy Vermicelli): Although it has a cold temperature and is widely used in the hot season in Korea, in fact, Naengmyeon is a traditional Korean winter dish.



Small noodles like Vietnamese vermicelli, made from tapioca, buckwheat, and seaweed. Traditionally, vermicelli are served in a metal bowl of iced broth, sliced raw vegetables, a few slices of Korean pear and often a boiled egg or cold meat is added. When eating, customers add spicy mustard and vinegar. Naengmyeon cold vermicelli is often found in hot pot baked goods as a dish to soothe the hot spice.
Dakgalbi (Spicy Stir-fried Chicken): Spicy stir-fried chicken is cheap, usually served in large batches. Previously, this dish was loved by soldiers and students, and later became one of the national specialties of Korea. The ingredients include marinated gochujang chicken (a sauce made from soy sauce) stir-fried with vegetables (usually cabbage) on a large cast iron pan, with spicy sauce and side dishes like rice cakes, cheese. Dakgalbi is popularly sold in the Chuncheon region where delicious chicken is available.



You can have lunch on your journey to Nami Island.
Banchan: Banchan is the common name for side dishes placed in a small dish in the middle of the table for everyone to share. As a rule, the number of banchan on the table can be 3 - 5 - 7 - 9 - 12 dishes such as seaweed, types of kimchi, eggs, mixed vermicelli, braised meat, barbecue ... Although it is a side dish, if there is a lack of banchan , the meal will become sketchy and pale in mouth. Usually, any main course is served with a complimentary banchan. Side dishes are always served first for diners to taste a ripe taste, to be replenished during the course of the meal, and for a sip at the end of the meal.




According to Linh Sea / Vnexpress
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