Kimchi has become the icon of Korean cuisine, as well as Korean culture. It is made of salted cabbage or radish, which is seasoned with chili powder, green onion, and garlic and then fermented. Kimchi is known to have an anti-cancer effect.
This special type of kimchi is usually made between the spring and summer. The crunchy texture of cucumber and refreshing kimchi juices enhance the flavor of this kimchi.
Ganjang gejang is a variety of Korea’s unique jeotgal (Salted Seafood). To make ganjang gejang, a boiled and chilled seasoned soy sauce is poured over thoroughly-cleaned crabs.
Crabs caught in March and April are best for making ganjang gejang , and female crabs, which has a round apron, are considered good.
Korea is surrounded by the sea, so a wide variety of seafood is abundant. Koreans have been making jeotgal from early on.
Jeotgal can be eaten as a side dish, and there are numerous varieties of jeotgal.
Japchae is Korea’s popular party dish. It is made with various vegetables and meat, which are flavored with seasoning.
Vegetables, mushroom, meat, and spinach are seasoned with salt and stir-fried in a pan to make japchae. Cook some glass noodles and flavor it with soy sauce, sugar, and sesame oil and stir-fry the noodles. Mix the vegetables and noodles together before serving.
The word jeyuk means pork. To make jeyuk bokkeum, cut pork neck meat into bite sized pieces, marinate the meat in a red pepper paste seasoning with a lot of ginger juice, and stir-fry the marinated meat.