In some traditional tea houses, you will have complimentary snacks served with the tea. In others, you can order snacks from their menu. Typical snacks include dried persimmons, walnuts and pine nuts, and traditional sweets made of rice and oil. Sometimes, a plate of grilled rice cake bars will come
The healthy, nutritious, delicious ginseng chicken soup, or samgyetang in Korean, is one of the best-known Korean foods to foreign tourists. Made of a whole young chicken stuffed with rice and garlic and cooked in broth with ginseng, it used to be a special treat for the hottest period of the summer
Sujeonggwa is fragrant traditional drink, usually served after the meal. It is made by brewing cinnamon and ginger, then adding honey or brown sugar, cooling the drink, then adding dried persimmon. It has long been loved for its clear deep color and unique harmony of two different flavors. A favorit
Naengmyeon is a Korean dish composed of noodles in a cold, meaty broth. Easily one of the most popular dishes among Koreans seeking a way to cool down during the hot summer, the best naengymeon is traditionally found in the North Korean capital of Pyeongyang, but as few people are able to visit the
Garakguksu, or Korean-style udon, was a specialty food of Daejeon station. Its origin goes back to the early 20th century. Most trains in the past had to stop at Daejoen station for switching or servicing, which allowed passengers to use a few minutes to get off and have noodles at the snack bar on
Instant noodles, generally and collectively called ‘ramyeon’ (Korean pronunciation of the same word ‘ramen’ in Japanese), usually occupy a considerable space in a supermarket. Hundreds of various instant noodles fill in the ramyeon racks, which are usually positioned beside the pre-cooked rice racks
First introduced to the Korean Air passengers in 1997, and immediately winning the Mercury Award chosen by the International Travel Catering Association, the bibimbap for flight has since enjoyed a constant popularity as one of the most favorite in-flight meals. The menu has been adopted by many air
Korea’s representative street food tteokbokki is basically divided into two types according to the serving method. One is what you buy on the street, and the other is what you cook on your table, commonly called as instant tteokbokki. Generally, a pan of instant tteokbokki contains more ingredients
In most beauty shops in Korea, you will be offered refreshment. You will be asked to choose from a menu of free drinks, listing cafe americano, hot or iced, cafe latte, hot or iced, a few kinds of tea, and maybe hot chocolate. A clerk will bring your drink with some chocolate bars and candies. Somet
A typical Korean home-style meal does not consist of a main dish and some side dishes as most Western meals do, but consists of a bowl of steamed rice, a bowl of soup, and a few smaller dishes of accompaniment to rice, called ‘banchan’ in Korean. These banchan dishes may vary in the size of portion,
The English word ‘ginseng’ comes from the Chinese word renshen, 人蔘, which refers to the plant’s resemblance to a human shape. Using the same Chinese characters but with different pronunciations, ginseng is called ‘insam’ in Korean, with exactly the same meaning. When freshly dug up from the farm,
Stir-fried dried baby anchovies, or ‘myeolchi bokkeum’ in Korean, are one of basic side dishes in Korean cuisine. Well known as a good calcium source, dried anchovies are widely used in Korean cooking, though rarely as main dishes. Dried anchovy stir-fry may be made in two different ways, depending
