Bibimbap is a popular Korean dish that contains many ingredients mixed in a bowl along with rice and hot pepper paste. It is also one of the most representative Korean dishes, along with bulgogi and kimchi.
There was a long standing tradition, among Korean ancestors, that any leftover food on New Year’s Eve was not to be kept into the New Year. For this reason, the practice of mixing various ingredients in a bowl with rice was started.
Gimbap is a popular Korean food made of steamed rice, seasoned with salt and sesame oil, and made with various ingredients (spinach, radish, carrot, egg, and ham), and rolled in slightly-roasted dried seaweed. It is served in bite-size slices.
Dolsot-bap is made of soaked sweet rice, rice, chestnut, julienned jujube, and ginseng. It is cooked in a stone pot and the seasoning is served on the side. According to a legend, this dish was developed during the Joseon Dynasty, when royal court families visited Beopjusa Temple for prayer service. The monks made dolsot-bap with readily-available food ingredients so that they could quickly serve them.
Samgyeopsal was named as such because the pork belly cuts have three layers of meat and fat. Samgyeopsal is from the wide and flat area that is located next to the pork chops and extends to the belly area. As the meat and fat form multiple layers, this part of the pig is the most flavorful type of pork and is used in many dishes.
Bulgogi is the most typical Korean beef dish and is one of the most favored Korean dishes amongst foreigners.During the Goryeo Dynasty, the dish developed into seolyameokjeok, which means a grilled dish people eat on a snowy night. During the Joseon Dynasty, it changed into neobiani, or Royal Court food.
Jokbal and bossam dishes use pork, and jokbal is Koreans’ favorite mid-night food.