Welcome To The Foodaholics Hub!!!
Like most of you people requested
We're finally here with our second blog!!
The city we chose this time is Seoul!!!
We're gonna talk about the must try dishes of Seoul
You won't regret reading this blog because of the varieties this city has to offer!
Seoul is the paradise for foodaholics!!
If you do happen to visit Seoul, you can open your eyes to a world of tasty treats!!
There are so many dishes that are so unique and different from other asian cuisines.
Bibimbap , sometimes Romanized as bi-bim-bap or bi-bim-bop, is a Korean rice dish. The term "bibim" means mixing various ingredients, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat are common additions. The hot dish is stirred together thoroughly just before eating.
Kimchi , a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochutgaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.
Bulgogi is a Korean-style grilled or roasted dish made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. Bulgogi is believed to have originated during the Goguryeo era (37 BCE–668 CE), when it was originally called maekjeok with the beef being grilled on a skewer. It was called neobiani meaning "thinly spread" meat, during the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility. In the medieval Korean history book Donggooksesi , bulgogi is recorded under the name yeomjeok which means 'fire meat'. It was grilled barbecue-style on a hwaro grill on skewers, in pieces approximately 0.5 cm thick. Although it is no longer cooked skewered, this original type of bulgogi is today called bulgogi sanjeok .
Make sure you do comment down your reviews or any other questions!!
We'll be happy to answer!!!
