Namdaemun
business hours
Monday: 1100 Am-2100 Pm
Tuesday: 1100 Am-2100 Pm
Wednesday: 1100 Am-2100 Pm
Thursday: 1100 Am-2100 Pm
Friday: 1100 Am-2100 Pm
Saturday: 1100 Am-2100 Pm
Sunday: Closed
Korean cuisine is the customary cooking traditions and practices of the culinary arts of Korea . Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria , Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based on rice , vegetables , and (at least in the South) meats . Traditional Korean meals are named for the number of side dishes ( 반찬 ; 飯饌; banchan ) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil , doenjang ( fermented bean paste ), soy sauce , salt, garlic, ginger, gochutgaru ( pepper flakes), gochujang (fermented red chili paste) and napa cabbage .
Ingredients and dishes vary by province. Many regional [3] dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette .
Korean home-style grilled mackerel set
Sutongol Beef Boshintang, a boshintang flavored with beef, a health food that everyone loves
Andong-jjimdak is a variety of jjim, which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang based sauce. The name literally means "steamed chicken of Andong.
Dak-galbi, or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok, and other ingredients. In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib.
"Gopchang (Hangul: 곱창) can refer to the small intestines of cattle or to a gui (grilled dish) made ... boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae). In the past ... Gopchang-bokkeum (stir-fried gopchang). "
Tangsuyuk is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef.
Made with a variety of vegetables marinated in chicken and ganjan-based sauces.
Jajangmyeon or jjajangmyeon is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. Variants of the dish use seafood, or other meats.
Jjamppong is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru. Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.
Haemul kalguksu (해물칼국수), a variety of kalguksu made with seafood. Haemul-kal-guksu (seafood noodle soup). Knife-cut noodles. Jeonju's famous kalguksu ...
Bibim-guksu or spicy noodles, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.
is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat, potatoes, sweet potatoes, arrowroot starch, and kudzu. Buckwheat predominates.
Janchi-guksu or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima. Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang and small amounts of chili pepper powder and scallions.
Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.
Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Heat pan on high heat: Sear shrimp on both sides: Cook beaten eggs, slightly runny: Sauté green onions, add rice: Add soy sauce, carrots, peas, shrimp, eggs, sesame oil:
Tteokbokki; or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Kimchi-buchimgae or kimchi pancake, sometimes also referred to as kimchi-jeon, is a variety of buchimgae, or Korean pancake. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat is also often added.
Tonkatsu is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet. It involves cutting the pig's back center into two-to-three-centimeter-thick slices, coating them with panko, frying them in oil, and then serving with tonkatsu sauce, rice, and vegetable salad.