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 eggs, flour, onions, and shellfish.
33. Bindaetteok (빈대떡): pancake made from a mixture of greenbeans, onions, and kimchi.
34. Bungeoppang (붕어빵; "goldfish bread") is a type of baked cake filled with red bean paste with fish-shaped mold.
35. Gukwa-ppang (국화빵) is almost similar to the bungeoppang,but shaped flowers.
35. Gukwa-ppang (국화빵) is almost similar to the bungeoppang,but shaped flowers.
36. Gyeran-ppang (계란빵) square-shaped cake baked / circle.These types are usually sold in ppang street vendors.
37. Ddeokbokki (떡볶이): boiled rice cake with spicy gochujangsauce.
38. Soondae (순대): typical Korean sausage made from a mixture of rice, the blood of beef / pork, potato noodles, bean sprouts, onions, garlic.
39. Ho-tteok (호떡): a type of pancake, but filled with ingredientslike brown sugar syrup, honey, cinnamon and grated nuts. Hotteokwas sold during the winter to warm the body.
40. Anju (안주) is a general term for the byproducts of foodconsumed with alcoholic beverages (soju). Usually served in bars,noraebang and restaurants that serve liquor. Boiled squid withgochujang sauce, kimchi Dubu, odeng / ohmuk, gimbap,samgagimbap (typical onigiri Korea), sora, and nakji (smalloctopus) are some examples of food that was served as anju.Another type of anju soondae, samgyeopsal, and dwejigalbi. Most of the Korean food is served as anju, but differ with banchan.
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