Went to the Ferry Street Night Market and stopped by the Sunhee's Farm and Kitchen booth... So good and spicy
I made Tteokbokki for the first time! Go and check out the video guys, it was so much fun to film!
Meat of sauce
Green unique item banchan
Orange of peace
Just Alfred and Yong Soo bonding over Gamja aka Korean fried hot dogs.
If you don't know what these are, it's a popular street food in South Korea and similar to a corn dog...except even more insane. It's batter is sweeter and doesn't have corn meal in it, it can be filled with cheese, bacon and a hot dog and sometimes has chopped up french fries on the outside of it.
Oh and it sometimes has sugar on the outside of it because why not?
I don’t like hotdogs but I’d love to try one of these with just melty cheese inside.
Lunch box for a child 😋❤️
Bear-shaped rice balls 🐻🐻❄️🐼
Stir-fried cheese shrimp with rose sauce 🦐🧀
quail egg 🥚
Dinosaur chicken nuggets 🦖
French fries 🍟😀
It's a sausage wrapped in rice cake (In korean sotteok sotteok) 🐙🐙🐙
kimchi fried rice :) https://ift.tt/2xm098F
Regional Cuisines of Korea
Korean Jajang sauce is black, a color created by fermented beans and added caramel. The recipe is different compared to the Chinese original. The sweet sauce is very appealing to Korean taste buds, making it a very popular dish throughout Korea.
Chuncheon: Buckwheat Noodles.
Buckwheat is easier to grow compared to rice and wheat in barren areas, making them more common in the Northern areas of Korea. The workers who built Chuncheon’s Soyang River Dam in the past enjoyed the cheap and easy-to-digest buckwheat noodles in Chuncheon, which eventually became popular.
Bibimbap is one of the most classic Korean dishes. Jeonju bibimbap is mentioned in the 19th century cookbook Siuijeonseo, which claims that Jeonju’s version of bibimbap is the most famour in Korea. Records tell us bibimbap appeared in Jeonju about 220 years ago.
One theory of its origin is that in the Joseon Dynasty, the scholar-officials (Yangban) who lived wthin Andong’s city walls would make a kind of braised chicken dish on special days. Another theory is that it developed from a garlic chicken dish popular at Andong Market in the late 1970.
The fame of Daegu Gopchang (beef, sometimes pork intestines) can be traced back to the 1970s and 80s. During the Korean financial crisis, many Koreans who lost their jobs opened up Gopchang stalls at Daegu’s Anjirang Market, gradually taking the shape it has today.
During the Japanese colonial period. Naju was an area with plenty of livestock including cattle. The cattle were used for food and leather products, with leftover meat and offal given to local workers so they could make a stew out of it.
Busan: Dwaeji Gukbap
The origin of Dwaeji dates back to the Korean War, when refugees who fled to Busan used ingredients discarded by the US military, such as pork bones, minced meat, etc, and made a soup of it.
Jeju: Black Pork
The name Black Pork comes from the black hair on the island’s pigs. They are smaller than other domestic pigs, and you can only find them on Jeju Island. It is often named as a must-eat delicacy on the island.