Korean Cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.
The Key Flavours
Many Korean banchan rely on fermentation for flavour and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. “Suwon galbi”).
Korean Ramyeon with Rice Cake
Tteok-ramyeon. The spicy, savory, hot ramyeon, with the soft, filling, chewy rice cake really satisfies and fills you up. You don’t have to use spicy ramyeon, but I always do. I love the spicy kick!
Check out this recipe
