Tuesday, April 17, 2012

THE ORIGINAL FOODS FROM SOUTH KOREA [PART 2]


11Doenjang jjigae (된장 찌개): soy bean paste soupserved as amain dish or served with meat dishesThe contents vary fromvegetables, tofu, clamsshrimpfish and so on.



12Cheonggukjang jjigae (청국장 찌개): soup made ​​fromfermented soy bean paste that smells piercing.



13Gamjatang (감자탕, "potato soup"): spicy pork bone soupwithvegetables and potatoes.




14Haejangguk (해장국): pork bone soup with vegetablesdriedcabbagebeef and blood puddingThe story mentions that the foodwas invented by a restaurant in Jongno (Seoul) after the end of World War II.



15Janchi guksu (잔치 국수)noodles served with seaweed,kimchiegg and vegetables.



16. Jeongol (전골): traditional soup is spicyit consists of seafood and vegetables.



17Kimchi jjigae (김치 찌개): soup consisting of the contents ofkimchi, pork / beefOften used as a lunch side dish or as a meatdietPresented in a stone pot and still boiling when they arrive at the table.



18Maeuntang (매운탕): spicy fish soup.


19Samgyetang (삼계탕): a soup made ​​of chicken stuffed full ofginsenghedysarumsweet ricejojoba oil, garlic and chestnutbeansSamgyetang popular as a source of nutrients consumed in the summerwhere the Koreans lost a lot of energy because of hot weather.



20Seolleongtang (설렁탕): cow foot soup that is cooked to 10hours more until the white milkUsually served in a bowl of noodlesand beef cuts.



21Sundubu jjigae (순두부 찌개): soup out (Dubu) spicy.

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