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
A director of O'ngo Food Communications ( www.ongofood.com ), Daniel Gray is a food journalist who
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.
 
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