Friday, April 20, 2012

THE ORIGINAL FOODS FROM SOUTH KOREA [PART 4]



31. Gimbap (seaweed rice, 김밥) is very easy to make. Made of ricewrapped in dried seaweed (Kim), it varies from vegetables, friedegg, fish, meat, sausages, and grains. Variation of the content ofother gimbap: tuna, cheese, bulgogi, and so forth.



32. Pajeon (파전): pancake made ​​from a mixture of eggsflour, onionsand shellfish.



33Bindaetteok (빈대떡): pancake made ​​from a mixture of greenbeans, onionsand kimchi.


34Bungeoppang (붕어빵; "goldfish bread") is a type of baked cake filled with red bean paste with fish-shaped mold.

35Gukwa-ppang (국화빵) is almost similar to the bungeoppang,but shaped flowers.


36Gyeran-ppang (계란빵) square-shaped cake baked / circle.These types are usually sold in ppang street vendors.


37Ddeokbokki (떡볶이): boiled rice cake with spicy gochujangsauce.


38. Soondae (순대): typical Korean sausage made ​​from a mixture of rice, the blood of beef / porkpotato noodlesbean sprouts, onions, garlic.


39. Ho-tteok (호떡): a type of pancakebut filled with ingredientslike brown sugar syruphoneycinnamon and grated nutsHotteokwas sold during the winter to warm the body.

40Anju (안주is a general term for the byproducts of foodconsumed with alcoholic beverages (soju). Usually served in bars,noraebang and restaurants that serve liquorBoiled squid withgochujang saucekimchi Dubuodeng / ohmukgimbap,samgagimbap (typical onigiri Korea), soraand nakji (smalloctopusare some examples of food that was served as anju.Another type of anju soondaesamgyeopsaland dwejigalbiMost of the Korean food is served as anjubut differ with banchan.

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