100 Food Challenge In series
100 foods to try: Are you up to the challenge?

100 Food Challenge In series
100 foods to try: Are you up to the challenge?
Series preview
100 Food Challenge: A guide to conquering Korean cuisine
Korean food is taking the world by storm, but where do you begin? This guide will help you explore the delicious depths of Korean cuisine, one dish at a time, from beginner-friendly staples to dishes
91. Dakjuk (chicken porridge)
Traditionally — and still in many Korean home kitchens — dakjuk is the perfect way to transform leftover samgyetang (whole chicken soup) into something new, or for some, something even better. To the broth of samgyetang, simply add grains — either plain or glutinous rice, though glutinous rice is preferred — along with finely minced vegetables (optional) and as much chicken as you like. Simmer until the rice reaches a soft, porridge-like tenderness. Often enjoyed as a breakfast or light meal, da
Dec. 20, 2024 - 17:35:4592. Yeot (sweet sticky confectionery)
Yeot is a traditional Korean taffy, made by fermenting grains with malt and condensing it. A liquid version of this is called mulyeot and is used as a honey substitute in various Korean dishes. Although glutinous rice or millet are the primary ingredients, variations feature unique additions such as pork or pheasant, specialties of southern Jeju Island, as well as sesame seeds, pumpkin, corn or radish. Yeot is known for its sticky texture, which can cling to one‘s teeth, and its harder varieties
Dec. 20, 2024 - 17:35:1193. Gyeranjjim (steamed egg dish)
With its soft, delicate texture and creamy appearance, this steamed egg dish is reminiscent of Western egg souffle. Prepared with well-beaten eggs, it often includes simple seasonings like salt or saeujeot (salted and fermented shrimp) and can be topped with ingredients such as chopped mushrooms or a few slices of fishcake. Its straightforward preparation makes it a convenient addition to meals, often served as a side dish. Gyeranjjim’s mild, savory flavor complements a wide variety of main dish
Dec. 20, 2024 - 17:34:3994. Dubu Kimchi (Tofu with stir-fried kimchi)
Dubu kimchi is essentially a food pairing. The kimchi is stir-fried, while the tofu is warmed or blanched and sliced into large pieces to serve alongside it. It’s meant to be enjoyed by combining the tofu and kimchi in each bite. The joy of the dish is in the contrast between the spicy-sour kick of the kimchi and the tofu’s mild, creamy taste. Its simplicity -- requiring just tofu and kimchi -- makes it easy to prepare, though pork, garlic and sesame oil are often added to the kimchi. Dubu kimch
Dec. 20, 2024 - 17:34:0395. Kkongchi jorim (braised saury)
Kkongchi jorim is a Korean dish where saury is simmered with green onions, garlic, and either a spicy red chile pepper sauce or a savory soy-based sauce over low heat. Jorim, in Korean cuisine, refers to a cooking method where ingredients are simmered in a seasoned broth until the liquid reduces and the flavors are deeply absorbed. The seasoning and cooking method for kkongchi jorim can also be applied to other fish, such as mackerel to make godeungeo jorim (braised mackerel) or beltfish to prep
Dec. 20, 2024 - 17:33:2996. Biji jigae (ground soybean stew)
Biji jjigae is a stew made with biji, the soybean pulp left over after making tofu or soymilk. Known as okara in Japan, it is also referred to as tofu dregs. Aside from biji, which gives the stew its unique texture, a variety of ingredients, such as kimchi, meat, fish, clams and vegetables, are used to enhance the flavor. It is typically a homemade dish and can be hard to find on restaurant menus, except in places that specialize in tofu dishes. Thicker than a soup, biji jjigae is often mixed or
Dec. 20, 2024 - 17:31:3697. Gim bugak (laver chips)
If you‘re seeking a unique Korean snack to add excitement to your palate, gim bugak is an excellent choice. Once a beloved local delicacy from the southern regions of South Korea, gim bugak features seaweed sheets coated in a thin layer of rice paste and deep-fried to crispy perfection. While classic gim bugak features plain seaweed and rice paste, contemporary versions often include seasonings like soy sauce, sugar, or chile flakes for an added twist. Known for its crisp texture and harmonious
Dec. 20, 2024 - 17:30:4498. Sikhye (sweet rice punch)
In traditional Korean cuisine, a beloved cold dessert beverage isn’t sorbet or ice cream, but sikhye. This sweet drink is made by fermenting rice with malt, known for its refreshing sweetness that serves as a perfect way to round off a salty or greasy meal. Sikhye is especially popular during Korean holidays like Chuseok and the Lunar New Year, appealing to all ages -- from kids to adults. Thanks to its widespread popularity, you can often find it in convenience stores and markets in canned form
Dec. 20, 2024 - 17:28:4999. Kimchijeon (kimchi pancake)
Kimchijeon may look simple, but it’s an addictively delicious dish beloved across Korea. Perfect for rainy days or as a tasty snack with a glass of soju, this savory pancake is made by mixing chopped kimchi into a flour batter and pan-frying it. The sour taste of kimchi pairs beautifully with the crispy, golden edges of the pancake, creating an irresistible treat that appeals to all ages. Often, pork or squid is added to give a delightful, chewy texture. Kimchijeon is easy to find at bars and pu
Dec. 20, 2024 - 17:28:05100. Chadol sukju bokkeum (stir-fried beef brisket with mung bean sprouts)
Chadol sukju bokkeum, a stir-fried blend of tender beef brisket and crisp mung bean sprouts, brings together flavors and textures that satisfy any appetite. The juice from the bean sprouts balances out the richness of the beef, adding a juicy and crunchy depth to the dish. Mung bean sprouts, or sukju, have been historically appreciated for their health benefits due to high vitamin content. Paired with beef, they create a balanced, nutritious side dish that’s as good for your diet as it is for yo
Dec. 20, 2024 - 17:25:27