Korean cuisine typically centres around rice and 'banchan', a variety of side dishes and accompaniments. A hallmark of Korean cooking is the use of fermented and spicy ingredients, along with noodles, tofu, and vegetables. Meat is also a staple in Korean meals and is frequently grilled right at the table. A quintessential aspect of Korean cuisine is kimchi, Korea's national dish, composed of fermented vegetables and typically served with every meal. Rice is commonly seasoned with sesame oil, doenjang (a fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (chilli paste).
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