who dont know kimchi? or bulgogi?? yes, those are a little bit of korean foods. Now, I will give you another Korean Foods! And I will give a recipe so you can try at home ^^ 


Rice & Beef Noodle Soup

 Sollongtang - Rice & Beef Noodle Soup - 설렁탕


Sollongtang is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. This dish has long been favored by Koreans as one of the staples of Korean cuisine and has been undisputedly favored as a primal dish common to most cultures. It is served with rice in which the rice may be directly added to the soup. The meal is also accompanied by numerous side dishes, including kimchi or kkakdugi. As butter is to bread, kimchi or kkakdugi is an inseparable side dish for this meal.

Fact: Sollongtang has been known to be one of the best remedy for curing a hangover in the Korean culture.

  • ½ lb beef rib steak
  • 1⅓ lb shank of beef
  • ½ whole Korean radish
  • ¼ lb Chinese noodles
  • 1 large green onion
  • 5 cloves garlic
  • Salt, black pepper
  • Very large pot with cover
  1. Cut the beef into pieces and divide the radish into two pieces. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
  2. Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into pieces 1/8″ thick.
  3. Add the meat, radish and crushed garlic to the broth. Then boil again.
  4. Place noodles. Originally, you put buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
  5. Cut large green onion into rings. Add salt, black pepper, and green onion and check seasoning by salt before serving.

Hot & Spicy Chicken 

 Buldak - Hot & Spicy Chicken - 불닭


Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.

Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.

An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soju at popular bars or restaurants.

  • 6 chicken drum sticks (de-boned) or 2 chicken breasts
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp traditional corn syrup (substitution honey)
  • 2 tbsp cheong ju (clear rice wine similar to Japanese sake)
  • 1 stalk green onion
  • Black pepper ground to taste
  • Olive oil
  • Roasted sesame seeds (optional)
  • 3 tbsp gochugaru (red chili pepper flakes)
  • 2 jalapenos
  • ½ cup Korean pear (substitution Asian pear)
  • ¼ onion
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tsp spicy yellow mustard
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp mul yut (substitution honey)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
  2. In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.
  3. Marinate in refrigerator for 30 minutes.
  4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.
  5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.
  6. Take out chicken only and leave excess ingredients in frying pan or skillet.
  7. In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.
  8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.
  9. Serve hot on plate.

Spicy Stir-Fried Octopus

 Nakji Bokum - Spicy Stir-Fried Octopus - 낙지붂음


Nakji Bokum is a very spicy octopus dish enjoyed by many Koreans.  Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy gochujang (red chilli pepper paste) along with gochugaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste.  Non-Koreans may find this dish too spicy even diluted with rice that may come with this dish. Mixture of nakji bokum and steamed white rice is common to make nakji dupbop which is a dish known as octopus mixed rice.

  • 4 shiitake mushrooms, quartered (optional)
  • 2½ tbsp gochujang (red chili pepper paste)
  • 2 tbsp gochugaru (red chili pepper flakes)
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 tbsp minced garlic
  • 1 lb octopus (squid can be used as a substitute)
  • ½ onion, sliced to make o-rings
  • 2 green onions, sliced on the bias
  • ¼ carrot, slice thinly
  • 2 red or green chili peppers (jalapenos can be used as a substitute), sliced on the bias
  1. Wash and rinse octopus, cut the legs into 2″-3″ lengths, open head and take out inside, quarter the head. Drain well.
  2. Prepare and mix all ingredients for sauce.
  3. Combine final sauce with octopus and marinate for 10 minutes.
  4. Heat pan on a medium high heat, cook for 8-10 minutes or until done.

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