Seoul Sikdang

Bibimbap is a traditional Korean dish made by placing various vegetables (gosari, bean sprouts, spinach, etc.), meat (beef, etc.), a fried egg or yolk on top of rice served in a hot stone pot, and mixing it with gochujang. The freshness of the vegetables, the savory flavor of the meat, and the sweet and spicy taste of gochujang are harmonized, and you can enjoy the crispy scorched rice at the bottom of the hot stone pot. It is rich in nutrients and a hearty meal.

Sundubu jjigae is a stew made by boiling soft tofu with seafood (clams, shrimp, etc.) or meat (pork, etc.) and vegetables in a spicy broth. It usually has a red broth and can be eaten with an egg cracked into it. Its spicy yet refreshing taste is excellent, and it is good to eat with warm rice.

Galbitang is a traditional Korean soup made by simmering beef short ribs for a long time in a clear broth. It contains tender short rib meat, glass noodles, and radish, and is characterized by its deep and clean flavor. The hot broth is soothing, and it is usually eaten with rice mixed in or as a side dish. It is also known as a nourishing food good for restoring energy.

Doenjang jjigae is a representative Korean home-style stew, made by boiling a savory soybean paste broth with various vegetables such as tofu, zucchini, onion, and mushrooms, along with seafood or meat. It is characterized by its deep and savory flavor, and it is a comforting and familiar dish for Koreans, like home-cooked meals. It is eaten mixed with rice or as a side dish.

Kimchi jjigae is a representative Korean stew made by boiling well-fermented kimchi with pork, tofu, green onions, onions, etc., in a spicy broth. The sour and spicy taste of kimchi combined with the savory flavor of pork creates a deep taste. It is one of the most beloved stews by Koreans and tastes even better with white rice.

Jeyuk bokkeum is a spicy and sweet Korean dish made by stir-frying pork marinated in gochujang sauce with vegetables. The combination of smoky meat and crisp vegetables is excellent, and it is popular as a side dish for rice or as an accompaniment to drinks. It is also eaten as a ssam (wrap) by wrapping it in lettuce or perilla leaves.

Osambulgogi is a Korean dish made by stir-frying squid and pork belly in a spicy gochujang sauce. The chewy squid, tender pork belly, and spicy-sweet sauce combine to create a unique flavor. It is usually eaten with rice or as an accompaniment to drinks, and it is also delicious to stir-fry rice in the leftover sauce.

Gunduk mandu are dumplings filled with pork, vegetables, etc., that are crisply fried in oil. They are characterized by their crispy exterior, moist interior, and savory taste. They are a popular side dish, eaten dipped in soy sauce or served with other dishes.

Nakji bokkeum is a Korean dish made by quickly stir-frying fresh octopus with vegetables in a spicy gochujang sauce. It is characterized by the chewy texture of the octopus and the intensely spicy sauce. It is famous for its stress-relieving spiciness and is often eaten mixed with rice or as an accompaniment to drinks.

Smoked duck is a dish made by smoking duck meat, characterized by its unique smoky aroma and tender texture. It is rich in healthy unsaturated fatty acids, and its moderate fat content makes it light yet savory. It tastes even better when eaten wrapped in mustard sauce or pickled radish wraps.

Beef bulgogi is a traditional Korean food made by marinating thinly sliced beef in a sauce made with soy sauce, sugar, garlic, etc., and then grilling it. It is characterized by the sweet and savory sauce and tender meat, and it is a popular dish enjoyed by people of all ages. It is eaten with rice or as a ssam with vegetables.

Naengmyeon is a representative Korean summer delicacy made by mixing buckwheat noodles in cold broth. The refreshing broth with ice, chewy noodles, and toppings like cucumber, pickled radish, and boiled egg create a harmonious dish. Its sweet, sour, and refreshing taste makes you forget the heat.

Hwangje galbisal refers to premium beef short rib meat specially selected from the short rib cut. It boasts tender texture and rich juices, with an excellent savory flavor. It is usually grilled over charcoal, and it is best to enjoy its original taste by dipping it lightly in salt.

Samgyeopsal is a representative Korean meat dish made by grilling pork belly, which has three layers of lean meat and fat. It is characterized by its savory and chewy texture, and different flavors can be enjoyed depending on the cooking method. It is eaten as a ssam (wrap) with ssam vegetables, garlic, and ssamjang.

Moksal is lean meat from the neck of a pig. It has less fat and more lean meat than samgyeopsal, characterized by its clean and chewy texture. It has a good chewiness and is often enjoyed grilled. It tastes even better when served with various ssam vegetables and sauces.