Navigating the globe of Korean food can be daunting. Even at a Korean barbecue restaurant where you can be directed through a sampling of various meats, the Korean menu [เมนู เกาหลี, which is the term in Thai] can be lengthy as well as packed with unfamiliar meals. As an adopted Oriental American, also I obtain bewildered by the number of banchan, tiny side meals, like kimchi or seasoned spinach, stews, appetizers, soups, as well as meats readily available.


  • Bulgogi

Translation: Marinated Korean BBQ beef

Amongst the most prominent meal at an Oriental barbeque dining establishment is bulgogi, finely cut beef, generally, sirloin or ribeye, seasoned in a wonderful and full-flavored sauce constructed from soy sugar, sauce, as well as grated Korean pear, which adds sweetness and inflammation. It gets a good char on the grill, as well as chefs rapidly. Consume it with rice as well as kimchi, a fermented spicy cabbage that enhances the sweet taste and also punctures the richness of the meat.

  • Bibimbap

Translation: Meat and veggie rice dish

Bibimbap translates to “mixed rice,” as well as is served in a hot rock dish that sears when it comes to the table. All-time low of the rice is often crunchy from its direct call with the pan and is mixed around with numerous veggies, for example, soybean sprouts, mushrooms, carrots, spinach, bell pepper, etc., and meat or bulgogi, hen, pork, or tofu. Unless you’re vegan, it will include a sunny-side-up agitate top that is damaged as well as combined with the rest of the meal. Gochujang, a Korean fermented chili paste, is additionally added.

  • Kimchi Jjigae

Translation: Spicy kimchi stew

Amongst the most preferred stew in Korea is kimchi jjigae. It’s a spicy, umami-rich stew made with kimchi, fiery-red, onion, eco-friendly onion, tofu, as well as usually some type of pork, such as tummy or shoulder. It is thinner than an American beef stew, as well as offered with rice on the side. It can vary in flavor level relying on just how much gochugaru, or Korean warm pepper flakes, and gochujang or hot pepper paste, are utilized in the brew. You can order it as a main dish for someone, or to share at the table together with Oriental barbeque or other recipes. If you are spice-averse, try doenjang jjigae, a comparable stew made with soybean paste, or similar in flavor to Japanese miso, that is slightly salted.