Korean gastronomy

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Rice, nature or cooked with other cereals, constitute basic food of the Korean meals (each Korean consumes nearly 150 rice kgs per year). It is accompanied by a variety of dishes which change a lot according to the areas and the season. Rice is also symbol of the family. For them the term "shelter" evokes the people, members of the same household living under the same roof and sharing the heat of the same chimney. In Korea, "to share the same meal" means to form part of the same family, family which can extend to all those which indeed live rice of the same pot: cousins, friends, assistances...

Then Kimchi comes, a spiced dish of vegetables which is generally composed of celery, cabbage, turnip or of cucumber, prepared in a brine of garlic, onion, ginger, hot red pepper and shells.
Soup also forms part of almost all the meals.

The other dishes are composed of root and grass, green vegetable, poultry or meat, seafood. Each person has her own soup and rice bowl, but all the other dishes are laid out with the medium of the table so that each one serve himself freely. One uses a spoon and chopsticks. One of the favorite dishes of Korean is the bulgogi, made containing thin ox sections roasted on a kind of barbecue of table after having macerated in a sauce marinade of soya, oil, sesame seeds, garlic, green onions and others condiments. Korean generally like very spiced food, from where the importance of hot red pepper in the seasoning.

Some receipts

Bulgogi bulgogi.gif

Beef was formerly an extremely rare food product: the bulgogi and the kalbi (sparerib of pork or of ox marinated and roasted on brazier) were meals of festival. Today they do not constitute the daily newspaper of the Koreans but the specialized restaurants are nevertheless very numerous.
The bulgogi is very easy to make at home.

For 4 people :
- sirloin 2,5kg.
- 3 tablespoons with sugar.
- 2 tablespoons with rice wine.
- 4 tablespoons with sauce of soya.
- 1 tablespoon and half with garlic thin slice.
- 3 tablespoons with green onion thin slices.
- 2 tablespoons with sesame oil.
- 1 spoonful with sesame seed.
- pepper.

The secret of a good bulgogi lies in the marinade with which one will tenderize the meat.
Mix the wine and sugar and let soak during half an hour the meat cut out in fine sections. (if you do not have rice wine, a drink sweetened containing cherry or of the Coke cola will make the deal) (to cut the meat in thin sections , put it it one moment in the freezer)
Mix then all the other ingredients and delicately incorporate sauce thus obtained in each piece of meat. Let marinate with the refrigerator during at least an hour.

In the Korean restaurants, a slightly round dish is used for cooking of the bulgogi. The fat gravy, is collected on the edges of the dish and continuous to cook until becoming solid: mixed with rice, it is a treat.

Bibimbap bibimbap_kr.gif

It is a complete meal and served in a large bowl. A multicoloured Julienne accompanied by an egg, with some meat sections and some red pepper sauce, is laid out on a small mountain of white rice: each guest have to mix the whole! It is certainly a little damage to demolish this appetizing table, but the delicious result that you obtain then is at this price!
The bibimpap is a speciality of the Cholla provinces, in the south-west of the peninsula, famous for their regional artists, their culture and their specialities. There exists certainly of other places in Korea where the kitchen is also good, but the gastronomy of Jeollanam Do and Jeollabuk Do is by far most generous with the palate and most convivial.
The bibimpap brings to you what there is best in the Korean kitchen: savour and balance. Perhaps you will have difficulties of getting certain ingredients apart from an Eastern grocer to you. The roots of bellflowers (toraji) and the young growths of fern (kosari) are not easy to find if it is not in desiccated form, in which case it only remains you to plunge them in water before use. It is advised to place the toraji in water salted to disencumber them of their bitter taste. You can add cucumbers, spinachs, carrots, daikon (giant radishes), cress or any other vegetable which seems to you sufficiently good and coloured.


After having washed vegetables, cut out them as Julienne and make separately return them in a little oil.
Salt, pepper.
If you use spinachs, make boil them in water, and dry them before jumping them.
For cucumbers, put them before to macerate in salt in order to eliminate water from it.
The vegetables with sheet, like salad, will be as for them simply washed and cut out.
The egg, laid out above vegetables, can be served cooked or not.
Pass the sections of ox to the frying pan with garlic, onions green thin slices, a sugar pinch and some sauce drops of soya.
It any more but does not remain you to arrange the whole.
First of all paper a large bowl of a layer of white rice.
Lay out vegetables in star, cover with the meat then egg.
Put the hot sauce on the edge and serve.

Your guests, after having appreciated your artist talents, will have therefore to mix vigorously the whole. A few oil sesame can be added to scent Bibimbap and to prevent that it is not too dry.

Kimbap kimbap_kr.gif

It concerns more a snack that a real dish. It is typically what children take with them to picnic during the school exits. As the bibimbap, it concerns a suitable preparation with a few whole.

Kimpap means seaweeds (kim) and rice (bap): they are the main ingredients for the confection of these rolls. The cylindrical form of the kimpap is obtained thanks to a small plait of bamboo in which one lays out and rolls a leaf of seaweed, rice and the trimming. If you do not have this ustensil, cut out several aluminium paper sheets and superimpose them.

To prepare the trimming, you need:
- a tanmuji (large radish having macerated in vinegar).
- sesame oil (or rice vinegar).
- 2 carrots.
- spinachs in branch (or two cucumbers).
- 3 eggs.
- beef chopped (or a ham heel, surimi, or sausages).

Start by making boil the spinachs in water then dry them.
Wash and cut out carrots several times in the direction length way of obtaining long filaments which you will cook then very slightly.
Even thing with the tanmuji and the cucumbers (if you do not use spinachs) which on the other hand will remain uncooked. (If you prefer ham or the surimi with beef, cut out them so as to obtain fine strips.)
Break eggs in a bowl, beat and pour them in half in a slightly oiled frying pan. You must obtain an omelette thickness of a pancake. Cook the two sides of the omelette then to renew the operation with the remainder of the bowl. Cut out then the whole in long plates.
Pour the meat chopped in the frying pan which has just used to you to prepare the omelette. Make-there cook while adding to it of salt and pepper.
During this time, season your hot rice with sesame oil, what will render it more scented.
Take a leaf of kim, disencumber it of the possible cracks and lay out it on the plait.
Spread out over all surface a layer of rice of nearly one centimetre thickness.
Furnish the medium with the chopped meat (or ham, or the surimi), of the omelette sections, carrots, the plates of tanmuji and the spinachs.
Fold the small plait of them two by paying great attention so that the trimming remains well in place.
Press using the two hands the base of the plait and make roll it between your fingers all while giving him a cylindrical form.
Glutinous rice makes it possible to maintain the roller in a compact way: there is thus no risk to see all the "structure" demolishing itself.
Repeat the operation as many once as there is kimpap to make.

Japchae japchae_kr.gif

For 10 people :
- ox 250g (net preferably),
- 1 green pepper,
- 1 red pepper,
- 2 courgettes,
- 4 carrots,
- 250g of soya,
- 1 sachet of soya vermicelli.

Detail the meat into small cubes and let it marinate one hour in the marinade.
Make cook noodles in ebullient water to which one will have added a little bit of oil, during 10 minutes. Rinse with cold water.
Make return the meat to the frying pan with sweet peppers, courgettes, carrots (the whole cut out in very fine thin straps). Once ingredients cooked, but remained crunching, mix them with noodles. To the moment to serve, put a few sesame and soya sauce. This dish eats hot or cold.

Kimchi kimchi_kr.gif

All Korean carry their particular love for this food. One even speaks that they would not begin their meal without the presence of Kimchi. All five colors, blue, red, yellow, black, white harmonize in Kimchi. Containing Chinese cabbage and white radish (white), one adds leeks (green), ginger, garlic (yellow), pepper (red) and brine of shrimp or dry (black).
All kinds of taste also coexist in this favorite Korean food. The salt gives the salty taste, the pepper the spicy, the acidic fermentation, the sugar sugared and bitter herbs. The taste varies according to regions, families and seasons, Nabak Kimchi (with white radishes), Haetbaechou Kimchi (with fresh cabbages) in spring, Kimchi with cucumber, Kimchi with turnips in summer, Tonbaechou Kimchi (with whole cabbages), Kaktouki (with white radish), Altari (with radishes) in autumn and all kinds of Kimchi in winter.

There are currently 187 kinds of Kim Chi in Korea (62 with white radishes, 25 with cabbages, 10 with cucumbers, 54 with vegetables and 21 with the seafood).

Confection of a Tonbaechou Kimchi (with whole cabbages)

- Cut cabbage into two or four pieces and soak the pieces obtained in salted water.
- To grate white radish.
- To clean oysters and other seafood to the water.
- To cut vegetables in 5 centimeters length.
- To mix radish grated with pepper powder.
- To mix all kinds of spices by adding there the salt, the sugar and brine.
- To add oyster then.

After having finished this first stage, one starts to put all these spices between the cabbage leaves, from outside towards the interior.
One then coats it with a leaf before putting it in a pot.
Do not forget to put a salted cabbage leaf above before closing the lid.

Before taste of the gastronomical richness

Seolleongtang seolleongtang.gif

Bubble realized by making boil bone and beef to which one adds to table of the salt, leeks and the black pepper.

Not spiced
Galbi Gui galbigui.gif

Marinated coasts of ox roasted with the charcoal.

Not spiced
Samgyetang samgyetang.gif

This chicken soup to the ginseng is very appreciated of Koreans the Summer. Been useful hot

Not spiced
Manduguk manduguk.gif

Raviolis stuffed with meat and vegetables been useful in a bubble.

Not spiced
U-dong u-dong.gif

Thick noodles with various sets in bubble. Of Japanese inspiration.

Not spiced
Deungsim Gui deungsimgui.gif

Ox sirloin roasted on the table, cut out in mouthfuls and soaked in a sesame oil sauce salted.

Not spiced
Kalguksu kalguksu.gif

Noodles made with the hand been useful in chicken or a beef bubble.

Not spiced
Samgyeopsal samgyeopsal.gif

Chest of roasted pig. According to its taste, to soak in an oil sauce of sesame salted or paste of fermented soya, onion thin slice and garlic and to wrap of a green salad sheet. Very popular.

Not spiced
Mul Naengmyeon mulnaengmyeon.gif

Buckwheat noodles been useful in a cold ox bubble with a meat section and vegetables. Slightly pricking.

Little spiced
Pajeon pajeon.gif

Crepe of seafood, leeks and mushrooms. Very little spiced.

Little spiced
Ssambap Jeongsik ssambapjeongsik.gif

Salad rice and set. The sheets of lettuce, Chinese cabbage, chrysanthemum, seaweed, pumpkin, sesame, etc, are used to wrap rice or the barley. Very little spiced except if one adds to it sauce of fermented soya or pepper.

Little spiced
Sundubu sundubu.gif

Spiced soup with soft paste of soya, shells and an egg

Fairly spiced
Jangeo Gui jangeogui.gif

Eel roasted in a bitter-sweet sauce.

Fairly spiced
Haemul Jeonggol haemuljeonggol_kr.gif

Very spiced seafood pan: cuttlefish, squids, shrimps, shells.

Very spiced


Tea the.gif

The appearance of the Korean traditional tea goes up at four thousand years. It is a preventive drink against sicknesses and appreciated by our ancestors as medicinal food. Scientific results have allowed today to establish its pharmaceutical effects and its benefits on our organism.

For a long time honey is used as remedy in popular traditional medicine. It is primarily made up of glucid, vitamin B and other elements, rich in calcium. It helps to fight tiredness. It is regarded in addition as a diet food.

Produced in the south of Korea, rich in vitamin C, A, B and P, the Lemon makes it possible to fight the cold, tiredness, the various kinds of cancer and assistance to digestion.

Jujube was useful during thousands of year like a medicinal fruit. Rich in vitamin C, glucid and iron, it prevents ageing and increases the appetite. It helps urinary operation and strengthens the nerves.

Pricking with his particular taste, one uses it like a medicinal food. Rich in vitamin C and protein, our ancestors made use of it against the cold and to increase the appetite. In addition, it protects the stomach and the intestines.
Mo Kwa

More than one food, it especially was useful like medicinal food. Having less glucid than the other fruits, Mo Kwa prevents from increasing the sugar rate in blood. Rich in Calcium, it helps with digestion.
Su Jeong Gwa sujeonggwa.gif

It is one of Korean traditional drinks containing ginger and cinnamon. After having boiled these two elements, one adds sugar, honey and of khaki dried before drinking it. Rich in perfume, it is a drink especially for the day of new year. soujeongkwa.jpg
Shik Hye shikhye.gif

It is one of Korean traditional drinks, Sik Hyae is especially consumed in winter. It forms with the Penny Jeong Kwa the most representative drinks in Korea.

One makes cook rice and one mixes of Malta with hot water. One pours then the water of Malta on rice and one lets ferment during 4-5 hours with 60-70 degrees. When the rice grains make surface, one collects them before rinsing them in cold water. One adds sugar in water, one makes it boil once again, and transfers there the rice cooled before drinking it.
So Jou soju.gif

The So Jou is manufactured to cereals or potato basis. It is a fermented alcohol to which one adds, before passing by evaporation, the water and the sugar.
The So Jou is a collected alcohol like the dew, this is why it is also called the alcohol of dew. So Jou means alcohol manufactured by combustion and its label of origin comes from Arabic language 'ARAG'.
The introduction of So Jou in Korea has been made at the end of the period Ko Ryo by Mongol armies.
Nowadays, So Jou is an alcohol for the great public and particularly appreciated by Koreans.
The So Jou keeps its own perfume after having passed the stage of evaporation where other ingredients are added. Two kinds of manufacture method exist traditionally in Korea.
Jeung Ryou Jou

Manufactured in an artisanal way, Jeung Ryou Jou is done mainly by cereals. According to matters used, one distinguishes 'Chap Sal So Jou', 'Meap Sal So Jou', 'Millet So Jou', 'Bo Li So Jou' and 'pharmaceutical So Jou'.
Heu Seok Jou

Containing rice and various kinds of cereals, Heu Seok Jou is an alcohol decentralized by the water to which one adds then the sugar and various kinds of ingredients. What differentiates Heu Seok Jou is the degree of alcohol. Its rate varies between 20-35 degrees.

Korean shop in Paris

Hanguk Sikpum
15 rue Letellier, 75015 Paris
Access : Subway La Motte Piquet (Line 6, 8 or 10)
Korea Town
17 rue des moines, 75017 Paris
Access : Subway Brochant (Line 13)
Mido Shop
71 rue Saint-Charles, 75015 Paris
Access : Subway Bir Hakeim (Line 6)
Ace Mart
63, rue Sainte-Anne, 75002 Paris
Access : Subway 4 septembre (Line 3)