Korean Delicious Cuisine's
-a korean's delicious and healthy food-

Mini Gimbap (Mayak Gimbap)
This small sized of gimbap or kimbap is called a gogoma kimbap because of its small size. Ggoma means a little one or a little kid in Korean. Its also can be known as a Mayak Gimbap which mayak means nacrotic drugs, so the name comes from this gimbap's reputation for being addictive. Its a specialty of Gwangjang Market in the center city of seoul, Korean where the merchants comes up with an idea to serve a people who going there with a sweet and tangy hot mustard sauce. If you travel to the Seoul, Gwangjang Market is a fun place to visit among the other things in Seoul in which it is the popular place for both of locals and tourist to visits.

Unlike traditional gimbap, this mine gimbap uses minimal ingredients which takes no effort to roll it up. It only had two ingredients in it which cinsist of yellow pickled radish and carrot but generously brushed with some sesame oil. For the typical hot sauce it includes vinegar, soy sauce and sugar where it will be serving with the gimbap which it will make the taste of the gimbap very delicious.

Tteokgalbi (Korean Short Rib Patties)
Korean absolutely have a very tasty hand-made pottery which it can attract all of the tourist to taste the food in Korean. These fancy beef patties are called tteokgalbi literally translated to rice cake ribs. The names comes from the way the minced meat is kneaded and shaped as rice cakes are made in Korean. This dish hails comes from the royal court where they cooks the minced the rib meat for their King for easy eating. Tteokgalbi later on becomes a regional specialty of South Jeolla Province and now it is popular all over the country. The tteokgalbi is made with the ground beef short ribs. The meat is separated from the bones, finely minced and then marinated.

Traditionally, the marinated meat is attached back to the rib bones before being cooked. This is not only give's the patties their identities of being short rib patties but also adds a little extra flour to the meat and it can be simply shape like a burger patties Beef short ribs are an expensive cut of meat, so it can be subtitute with the beef chuck or brisket. The meat is traditionally hand-minced but its a demanding job. If you dont want to bother, use a meat grinder or ask a butcher to grind the meat for you. It will help you slightly freeze the meat in small pieces before you use a meat grinder or food processor. You can also use high quality ground beef. Its now very common in Korean to use the ground beef to make the tteokgalbi. These tasty, tender patties can be broiled, grilled or pan-fried. They will be excellent for your outdoor cooking this summer.

Eomuk Bokkeum (Stir-fried Fish Cake)
Eomuk is a processed seafood made with pureed fish. It translates to fish cake, but obviously it is not the fish cake known in the Western cooking but it is a different types of a fish cake. There are various dishes made with eomuk in Korean in which it is hugely popular as street foods in the Korea such as the eomuk soup sold in streets carts. Eomuk Bokkeum is a staple side dish at home and its a stir-fried dish thats quick and easy to prepare. Busan in Korea, is famous with the most delicious eomuk and you can find them in the frozen section of Korean Markets. There are various types and shapes of fish cakes where you can use any types or shape for this eomuk bokkeum recipe.

You can slice them if they are thick so the sauce can be easily absorb. The thin rectangle shapes type of eomuk is the most commonly used for this dish. Its the type of eomuk that grew up before the eomuk industry became highly sophisticated. For this eomuk recipe, you can make it mild or spicy and simply add some gochugaru a Korean red chilli pepper flakes to the sauce to make it spicy.

Danpatjuk (Sweet red Bean Porridge)
There are two types of read bean porridge in Korea where it consist of savory and sweetness of its porridge. Traditionally, savory patuk is made with soaked short grain rice. Its very filling and usually eaten as a meal with kimchi or dongchimi. This type of patjuk's that customarily eaten on the winter solstice day or seasons. The custom originated from ancient belief that the red color of the beans had positive energy that could drive away evil spirits. The sweet red bean porridge is called danpatjuk, where Dan means sweet.The sweet taste on the beans is the one or typically smooth without grains of rice that are in the savory patjuk.

To make this patjuk, the beans are cooke down untill it is soft. Then, the cooks traditionally mash the beans through a strainer to remove the skins to achieve a velvety texture. This process can be grueling. Puree the beans as fine as possible in a blender. Its much easier while still resulting in a very smooth porridge and you dont want to waste the nuritious bean skins. This porridge is served with sweet rice cake balls called saealsim, bird eggs. They are easy to make with sweet rice powder or flour in which it will give a tasty taste of the porridge.

Bibimbap
Bibimbap is a large bowl or rice topped with an array of individual prepared vegetables and beef, and it was served with the seasoned chilli pepper paste (gochujang). Bibim means mixing and bap means rice. The combinations of this mixing usually happens at the table right before eating. Bibimbap is served in a sizzling hot stone bowl (dolsot) is a very famous at Korean Restaurants.

This Bibimbap is actually a collection of a several side dish (banchan) recipes that are very simple to make. Even if you are not making any bibimbap, you can use any of them to make small side dishes as well in your own home.