South Korean food
South Korean food is among the world's most exciting and spicier cuisines, as our article will detail.
South Korean food is varied, just like its North Korean counterpart, but it is known for being much spicier and titillating. One thing that South Korea is not foreign to is high quality food. With a wide selection of local cuisine that is built for different taste buds, South Korean food is a healthy alternative to American foods and an even more exciting experience in the restaurant.
Seoul food is also typically low in fat (like most other South Korean food outlets) and it is a great place to find a mixture of both North Korean and South Korean dishes.
Regardless of the meal, when you are having South Korean food, you need to have side dishes. South Korean food, especially the side dishes, uses heavy spiciness for great taste.
The core ingredients of South Korean food
The core ingredients of South Korean food include soy sauce, doenjang and gomyeong. Here’s a closer look at them:
- Soy sauce: This is used often with the bean based foods in South Korea such as rice and vegetables. It is used primarily for an additional seasoning but it can be used to marinate certain foods in as well. There are a variety of different types of soy sauce and it depends on the dish as to which one is used.
- Doenjang: Doenjang is used almost entirely in stews and soups in South Korea. It is the main ingredients that make up most of the boiled/ broiled dishes and when it is seasoned, it works great as a flavor for mixed vegetables.
- Gomyeong: These are the garnishes that most South Korean food dishes come with. They basically enhance the visual appearance of the food to make them look more appealing and more ‘gourmet.’ Colored garnishes are used the most.
South Korean food is a tasty and healthy cultural food that is good for the body and better on the taste buds.
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