11 Amazing Korean Foods You Must Try

Learning a new language isn't just about memorizing grammar rules, it's also about tickling your taste buds and sampling some amazing new foods. Journey to Korea without ever setting foot out of New Malden at Han Bar & Restaurant, where our talented team of chefs are whipping up South London's most talked-about Far Eastern specialities. A meeting point for both foodies and karaoke fanatics alike, our restaurant features six funky private singing rooms where you and your friends can let loose and forget your troubles for a while.

We are bringing new Korean products to the British consumer. We are currently developing a range of healthy authentic Korean sauces. Check out My Korean Kitchen to see Sue's amazing photography as she gives you a visual tour of the food of Korea. Doenjang jjigae is soybean paste stew. While it is a great standalone meal, it is also commonly served as a side dish to Korean barbecue.

The flavor reminded me of Thai pad prik gaeng , heavy on the sweet red Korean chili paste. There are two types of Korean BBQ, one type features marinated foods while the other features food that has not been marinated. With the marinated type of Korean BBQ, each meat - beef, pork or chicken - has a different marinade and cooking style that accompanies it.

Korean people have developed a wide range of noodle dishes that are full of symbolic meanings. One such dish is janchi guksu (literally "banquet noodles"), which is served in a hot anchovy broth to the guests at a wedding reception, (hence the name). This dish is so closely related with the idea of a happy marriage in Korea that a question such as "When can we eat noodles?" would readily be understood to mean "When do you plan to get married?" It is also eaten to celebrate birthdays because it symbolizes a long, healthy life. korean delivery london people also have a long established tradition of eating naengmyeon (cold buckwheat noodles), served in either cold beef broth (Pyeongyang naengmyeon) or with a spicy chili sauce (Hamheung naengmyeon).

MUNCHIES: What is your new book about, exactly? Matt Rodbard: It's all about just taking Korean food and translating it. We were pretty straight up. We wrote with a voice that we thought was approachable for the general food audience. As a journalist, I love writing about Korean culture and its effect on the rest of the world. I am fascinated. We think of the book as an informal ethnography through food.