Literally speaking, bulgogi (불고기) means “fire meat”.
It is often made with tender parts of beef, pork or chicken.
However, in general terms, unless specified, bulgogi is made with beef.
Undoubtedly it is one of the most well-known Korean traditional foods and it has been around for thousands of years.
Naturally, the cooking method of bulgogi evolved over time and it varies by region too.
However, to narrow our focus down, we will be talking about the most common way of making beef bulgogi in modern times.
Tteokbokki is one of the most popular Korean street foods in Korea.
Among other things, today’s recipe is made with Korean rice cakes,
Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)!
Jajangmyeon 자장면
Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before?
It is a popular noodle dish mixed in with black bean sauce, which consists of chunjang (춘장, a salty black soybean paste),
diced pork (or other kinds of meat) and vegetables. You can find it easily at a Korean Chinese restaurant.
While there are many theories about when it was first introduced to Korea, officially the first known Jajangmyeon is from a restaurant called Gonghwachun (공화춘) in Chinatown of Incheon,
Korea back in 1905. It was introduced by Chinese merchants but the flavor evolved to suit Korean’s taste buds over time.
Hi! I'm John! Welcome to my Korean food blog where
I share Korean recipes that even YOU can cook!
I always try to make my recipes detailed and accurate so that anyone can cook.
So I hope you will try making some today and let me know how it you like it!
Bon Appétit!
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