Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

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See also: List of Korean dishes §Fish-based dishes, and Jeotgal A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes) While soju is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers ( maekju in Korean) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The South Korean beer market is dominated by the two major breweries: Hite and OB. Taedonggang is a North Korean beer produced at a brewery based in Pyongyang since 2002. [89] Microbrewery beers and bars are growing in popularity after 2002. [90]

Why is dog meat so popular in South Korea and what is 'Bosintang' dog soup?". 7 August 2018. Archived from the original on 7 April 2019 . Retrieved 7 April 2019. David Clive Price; Masano Kawana (15 November 2002). Food of Korea. Periplus Editions. pp.24–25. ISBN 978-962-593-026-8. Archived from the original on 9 September 2023 . Retrieved 26 October 2020. Together they published the book Everyday Korean, opening various opportunities for anyone starting to get acquainted with Korean cuisine. Here, you can approach Korean cooking by following modern style everyday. Many variations come from jang, fermented bean paste. Some variations can include doenjang (soybean and brine), kanjang (soybeans, water, and salt), chogochujang (gochujang and vinegar), and jeotgal (mixture of other jangs and seafoods). In addition, there is a custom of sharing five grains of rice between neighbors because it is said that three or more families of different surnames share rice with each other.

It’s all delicious!

Kimchi covers a wide range of flavors, too, including sweet, sour, spicy, and umami. It’s a versatile and adaptable dish that may take some practice to master but is well worth the effort. And apologies to everyone for flooding - but we have an exceptionally hard and difficult year; so hard that I've lost my joy in everything including cooking. Kwon, D. Y., Chung, K. R., Yang, H., & Jang, D. (2015). Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history. Journal of Ethnic Foods, 2(1), 29-35. DOI:10.1016/j.jef.2015.02.006

Song, Min-seop (송민섭) (8 May 2005). 심신이 맑아지는 사찰음식…마음까지 정갈 (in Korean). Seyeo Ilbo. Archived from the original on 2 July 2015 . Retrieved 2 July 2015.

Naengguk (냉국), which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil. [73]