Dubu kimchi (두부김치) is a Korean dish consisting of sauteed kimchi served with tofu. Boiled or pan-fried sliced tofu and the kimchi are often served with sliced pork or canned tuna. Despite the name of the dish, the tofu is not fermented into kimchi. The dish is often served as an anju (a side dish consumed with alcohol) especially with soju.
bibim naengmyeon (비빔 냉면) is one of the two main varieties of naengmyeon. It is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and use scissors to cut the noodles.
According to the 19th century documents of Dongguksesigi (동국세시기, 東國歲時記), it has been made since the Joseon Dynasty.
Jajangmyeon -Korean Black Bean Noodles
Jokbal is a Korean dish consisting of pigs’ feet cooked with soy sauce and spices. As jokbal is usually shared with several other diners, it is usually served in large portions on a platter. Due to its unique greasiness and strong flavor, jokbal is eaten like other Korean grilled meats - wrapped in lettuce with other vegetables by hand before it is eaten. As jokbal is considered an anju, it is often eaten with soju as well as other anjus such as Bindaetteok.
Full with gelatins, jokbal is said to be good for skin and preventing wrinkles. The amino acid of methionine in pork is known to detoxicate alcohol, and prevents hangovers. It is also considered good for the detoxication of toxins due to silicosis and heavy metal poisoning.
(Source: Flickr / ro3duda)
Kimchi jjigae is a Korean dish, made with kimchi and other ingredients. Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.
Like many other Korean dishes kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan(side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.
