Travel Reference
In-Depth Information
bibimbap
is served in a stone hotpot, which makes some of the rice nicely crispy.
Boribap
is rice with barley mixed in.
Similar to sushi rolls, but not exactly the same, are
gimbap
- rice rolled in dried sea-
weed with strips of carrot, radish, egg and ham in the centre. 'Nude'
gimbap
has no dried
seaweed wrap. There are also
samgak gimbap
, triangular-shaped rice parcels filled with
beef, chicken, tuna or kimchi, wrapped in
gim
(dried seaweed). Sold mainly in convenien-
ce stores, it's a tasty snack once you've mastered the art of taking it out of the plastic.
Joseon kings and queens used to scof specially prepared
juk
(rice porridge) with abalone,
pine nuts and sesame seeds as a pre-breakfast meal.
Traditional, slow-cooked rice porridge
(juk)
is mixed with a wide choice of ingredients
and is popular as a healthy, well-being food that is not spicy.
Royal palace cuisine, a style of cooking now replicated in fancy restaurants for the general
public, requires elaborate preparation and presentation. It includes dishes such as
gujeolpan
(snacks wrapped in small pancakes) and
sinseollo
(hotpot).
Chicken
Samgyetang
is a small whole chicken stuffed with glutinous rice, red dates, garlic and gin-
seng root, and boiled in broth.
Dakgalbi
is pieces of spicy chicken, cabbage, other veget-
ables and finger-sized pressed rice cakes, all grilled at your table.
Jjimdak
is a spiced-up
mixture of chicken pieces, transparent noodles, potatoes and other vegetables. Many in-
formal
hof
(pubs) serve inexpensive barbecued or fried chicken to accompany the beer.
Street stalls offer chicken kebabs with various sauces.
SEOUL'S SWEET SNACKS
writes the blog Seoul Eats and a column in the monthly magazine
Seoul
. He recommends sampling the follow-
ing street snacks on your meanders through Insa-dong.