6 Types of Korean Popular Bibimbap

As you might already know the Bibimbap is one of the popular Korean dish and Korean eat the Bibimbap often. But did you know there are diverse types of Bibimbap that Korean commonly eat in daily life?

In fact, there are so many types of Bibimbap depends on the ingredients inside but today I will introduce the most popular 5 types of Korean Bibimbap.

The Bibimbap word could be divided to Bibim(비빔) and Bap(밥). The Bibim means mix and the Bap means rice. So the Bibimbap means ‘Mixed Rice’. When we eat the Bibimbap first we have to mix the rice and the other ingredients that this meaning make sense.

1. Jeonju Bibimbap(전주비빔밥)

Jeonju is the region in Korea where located in South. There are many other Korea region’s Bibimbab, but the Jeonju Bibimbap is the most popular regional Bibimbap.

You can check the Jeonju location in below map. Jeonju is located in south of Korea.

The taste of the Jeonju Bibimbap could be different from the restaurant and the season. There are about 30 kinds of Jeonju Bibimbap’s ingredients and the ingredients in the bibimbap can be changed depends on the season. The main ingredients are rice,bean sprouts, gochujang(Korean red pepper paste), stir-fried beef, egg and sesame oil. These are the basic ingredients that it is like the fixed ingredient. But the minor ingredients are spinach, bracken, Songi muchroom,green pumpkin…etc. and these could be changed depend of the restaurant.

The two main characteristics for the Jeonju Bibimbap are in below.

1) The way of making rice

The most common way of making rice is boil rice just with water, but the Jeonju Bibimbbap’s rice is quite special. They use the meat broth water for making rice. The adventage of using the meat broth water is the gain of rice does not stick together that it is good to mix the rice with the other ingredients.

2) Bean sprouts soup

One of the Korean food’s characteristics is the side dish, rice, soup comes together. For the Jeonju Bibimbap, usually bean sprouts soup is served with the bibimbap.

3) Use the raw egg

Many kinds of Bibimbap use the fried eggs but the Jeonju Bibimbap use the raw egg.

2. Dolsot-Bibimbap(돌솥비빔밥)

Dolsot(돌솥) means the stone pot. Dolsot-Bibimbap is served in a very hot stone pot that the food is still getting cooked when you are eating. When you are eating you need to be careful as the Dolsot-Bibimbap is usually really hot!

One of the Dolsot-Bibimbap’s characters is in the Nurungji(누룽지). Nurugji is the crust of overcooked rice as you can see in below picture.

Dolsot-Bibimbap is keep cooked in hot stone pot even when you are eating that the Nurungji(=crust of overcooked rice) is naturally made. The Nurungji’s taste is crispy that many people like it including me.:)

Usually the Dolsot-Bibimbap’s price is little expensive than the normal bibimbap.

3. Yukhoe Bibimbap(육회 비빔밥)

Yukhoe Bibimbap means the raw meat Bibimbap. The origin of the raw meat Bibimbap is in the Japanese invasions of Korea war on 1592~1598. During the war women made the food and carried to the soldier but there were no time to prepare the side dish and the soup in separately that the women gave the lean meat and the seasoned vegetables with the rice. This is how the raw meat Bibimbap is made.

4. Sliced Raw Fish Bibmbap(회비빔밥)

Raw fish Bibimbap is the Sashimi Bibimbap. In Korean it is called Hoe-Bibimbap(회비빔밥) as the Hoe(회) means the raw fish. It is also the popular food in Korea. Korea is on the peninsula that the fish is a major part of Korean cuisine and the Raw fish Bibimbap is the common food.

You can see the raw fish, veggies and rice are mixed in a spoon. Sometimes when people are eating the raw fish just with dipping in red chili-pepper paste and felt the amount of the raw fish is lack they mixed the remain raw fish, veggies, rice and mix it. Then the people could not feel the raw fish is shortage.

5. Bean Sprouts Bibimbap(콩나물 비빔밥)

The characteristic of the Bean Sprouts Bibimbap is in the seasoning. Most of the Bibimbap use the Goghujang(=red pepper paste) but the Bean Sprouts Bibimbap uses the soy sauce as you can see in below.

The people who like the spicy food put the dried red pepper powder in the soy sauce.

6. Sanchae Bibimbap(산채비빔밥)

Sanche Bibimbap means the mountain Vegetable Bibimbap. It does not have the meat for the ingredient. One of the origin of the Sanche Bibimbap is in the Buddhist monk. When the monks live in the mountain they made the Sanche Bibimbap with using the wild greens ingredients.

One of the popular temple foods in Korea is the Sanche Bibimbap as this food does not use the meat in ingredients. You can check the mixed Sanche Bibimbap in below.

The sesame oil makes the rice tastes more aromatic and soft.

Thanks for reading.:)

If you have any questions, please leave the comment.

Gwangjang Market-Explore the Korean food and Clothes-Part 2

In Gwangjang Market-Explore the Korean food-Part 1 I wrote about the most famous food type, but in part 2 I will write more about my experience with the food I ate and also the clothes shopping tips. In Gwangjang market there are lots of the food markets and also the other types of the market which are selling the fabric, Korean traditional clothes…etc.

When I went to the Gywnagjang market, I first ate the Drug Kimbab(마약김밥) with the Korean fish cake(오뎅) and Tteok-bokki(떡볶이: Korean rice cake) for lunch. The good thing is it was in a one combination menu that I could taste the diverse food at a cheap price. I only paid 5000 Won(about 5 dollars).
The food taste was also good!

When I was eating the food at a street food place and I could see many people came and ordered the food that the drug Kimbab(마약김밥) all runout and they were making quickly again.


This was the street food place I ate the lunch. You see the picture you could see the chair is colored like the foil.

The good thing is heat ray was inside the chair that it was okay to eat food in cold winter even the restaurant is in outside.

After I ate lunch, I choose the Sweet Rice and Suger-filled Korean Pancake(호떡) for a dessert.

It was just cooked that the taste was so good! I walked around the market with eating the Korean pancake.


This is the daily supplies market.


There are many stores where selling the clothes and the fabric in a cheap price that people also visit the Gwangjang market for buying clothes. Normally, it is crowded on Saturday or on weekdays night that if you don’t like the crowds I recommend to go there on a weekday afternoon.

There are four tips to shop clothes in Gwangjang market.

First, decide the clothes you want to buy. Comparing the Korea department store such as Lotte, Hyundai, Shinsegae department,there are so many stores that if you don’t decide what to buy, you will be exhausted for looking all the clothes.

Second, bring the cash.

Normally, you can pay with credit card almost everywhere in Korea but not the Korea traditional market. If you try to pay with the credit card the store person doesn’t like and normally say “You have to pay 10% additional price because of the tax”. So bring the cash and pay with it.

Third, don’t accept the first price.

This will be same as the other countries market. It is possible to bargain the price and make the lower price.:) The store person might say “Basically the price is 30K won but I will give you in 10K won”.(30K KRW is about 30 USD). But don’t accept the first price and bargain the price. Then you might be able to buy at a more lower price! Also, remember the few Korean word such as “lower the price please(가격 깎아주세요)” or “It is expensive(너무 비싸요)”. The Gwangjang market’s store people are usually the old Korean that many of them can’t speak English.

If you like to know the basic Korean language which is useful for shopping click here.

The last tip is you have to know your clothes size well before starting shopping in Gwangjang market. Most of the clothes stores in the market are small that normally there is no fitting room inside the clothes stores. So it is hard to wear the clothes before purchasing that knowing your size will help you to buy the right size clothes.

Thanks for reading.:)

Gwangjang Market-Explore the Korean food-Part 1


My home is quite far from the Gwangjang market, but I had a chance to visit the north part of the Seoul to buy clothes, and on a way home I visited the Gwangjang Market.

This is the Seoul map and the Gwangjang market is in the red part. The arrow in the picture says Gwangjang market Korean pancake, raw beef, drug Kimbab(광장시장 전&육회&마약김밥).


After I entered the market I could see lots of people are in there.

After I passed the other market I finally went in the food market part! In Gwangjang market the below three foods are famous.

1. Drug Kimbab(마약김밥)

The reason why the drug is in the name is not it has the drug inside but it means the Kimbab is really tasty and is easy to be addicted to the drug. The size of Drug kimbab is smaller than other normal Korean Kimbab.

2. Bindaetteok(빈대떡)

Bindaetteok(빈대떡)is the mung-bean pancake and it is one of the famous traditional Korean pancakes.

3. Korean Style Raw Beef(육회)


The way of eating the Raw beef is first mix the raw beef with the egg and then eat! You can check the pictures of the step is in below.

Many people also eat the Raw Tartare Bibimbap(육회 비빔밥).

The difference of Raw tartare Bibimbap and the normal Korean Bibimbap is just the Raw Beef was added in ingredient.

-Gwangjang Market address: 88, Changgyeonggung-ro, Jongno-gu, Seoul
서울특별시 종로구 창경궁로 88 (예지동)
-Gwangjang Market open hour: General stores: 08:30-18:00
Restaurants: 08:30-23:00
Clothing stores: 21:00-10:00 (Next day)

You can check the more Korean foods and the clothes shopping tips in Gwangjang Market-Explore the Korean food and clothes-Part 2 article which I will post in next week.

Thanks for reading:)

How Korean make Kimchi in home?-Part 1 Shopping

Kimchi is one of the essential food for Korean and people eat it at nearly every meal. Now many Korean buy the packed Kimchi product but still lots of Korean families make Kimchi in a home. Today I will introduce about what I went shopping today for buying Kimchi making ingredients.

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This is the packed Kimchi. Making Kimchi is a hard work that many people buy packed Kimchi instead making it.

Kimjang(김장) is the traditional process of preparing cabbages for fermentation into Kimchi. Usually, cabbage for Kimchi is most delicious in November that Korean usually do the Kimjang between the end of the November and early December. My family planned to do the Kimjang in next Monday(Dec. 5th) that me and my mom went the big market for buying the ingredients.

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In above picture, it says ‘Kimjang vegetable collection'(김장채소 모음전). Currently, it is the Kimjang season in Korea that the market I went today made the new sell section only for selling the Kimjang ingredient.

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There are many kinds of Kimchi but broadly it is divided into cabbage kimchi and radish Kimchi. My mom decided to make the radish Kimchi which is called Kkakdugi(깍두기) in Korean that we bought the radish.

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It is my cart for Gimjang shopping. It got full of the radish and other Kimjang ingredients.

For making the Kimchi, first the cabbage needs to be salted. But it needs a lot of effort to put the salt in every cabbage leaf as you can see in below that many Korean buy the cabbage which is already salted.

screen-shot-2016-12-03-at-6-23-43-pm Continue reading

Korean Street Food eating Habit-Bunsik part 2

I introduced in Bunsik part 1, how much Korean love eating street food with dipping the food in the sauce. Today I will introduce another Korean eating habit and good combination menu to order in Bunsik restaurant.

1. Crush a boiled egg in Ttobokki(떡볶이)

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Normally one or two boiled eggs are in Ttobokki. Some Korean like to crush a egg in Ttobokki and eat with the sauce.

2. Frying powder in Odeng-tang(오뎅탕/Fish cake soup) or in Tteok-bokki soup(국물 떡볶이)

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The left one is fish cake soup with frying powder, and right one is Ttobokki with frying powder.

3. Completely mix rice balls(Ju-Mok-Bap/주먹밥) in Tobokki

Some Korean who really love sauce even put the rice balls into the Ttobokki sauce and eat after mix.

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Right one is the picture rice balls mixed with Ttobokki sauce.

Some Korean Bunsik restaurant made new menu which already foods are dipped in Ttobokki sauce. I think this is because they found Korean like sauce.

The new menu with sauce is:

1. Fried food with Ttobokki sauce.

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This dish already has the sauce in it that people no need to additionally order Ttobokki for the sauce.

2. Fried rice with Ttobokki sauce.

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Thanks for reading. 🙂

Korean Street Food eating Habit-Bunsik part 1

Bunsik(분식) literally means “food made from flour” like Ramyeon, noodles, bread, but currently all the cheap food which sells in Bunsik restaurant are all include, such as Tteok-Bokki(떡볶이), Gimbap(김밥), Sundae(순대), Fish cake(어묵).

“Dip the food into the Sauce” is a typical Korean eating habit which you could easily see in Korea.

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This picture eating cucumber and pepper with red pepper paste(Gochujang).

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This is onion eating with chunjang(Back soybean). Many Korean eat like this in Korean Chinese restaurant.

Today I will introduce how Korean love eating street food with sauce. Korean use Ttokbokki or Rabokki’s soup for the souse and some people dipping almost all the food when eating.

1. Gimbap(김밥) in Ttokbokki

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2. Korean spring rolls in seaweed(Gimmari-김말이) in Ttokbokki(떡볶이)

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3. Sundae(순대) in Ttokbokki(떡볶이)

Sundae(순대) is originally made by steaming cow or pig’s intestines that are stuffed with various ingredients. It is similar with Sausages as it originally also made by stuffing an animal’s internal organs into its intestines.

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4. Chicken in Ttobokki

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5. Rice balls in Ttokbokki

Rice balls are traditional Korean and Japanese food. Not all but quite a lot of Korean Bunsik(분식) restaurant also have rice balls.

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6. Fried food in Ttokbokki

Normally there are various kinds of fired food in Korean Bunsik restaurants;veggies fried, squid fried, perilla leaves fried, pepper fried, shrimp fried, sweet potato fried…etc.

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Type of the fired food doesn’t matter. Many Korean prefer eating fried food after dipping in Ttokbokki sauce.

7. Odeng(fish cake) with Ttokbokki

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In next time I will introduce another Korean Bunsik eating habit.

Thanks for reading.:)

What does the North Korea leader drinks for a Hangover

You might have heard Kim il-song is the North Korea’s first supreme leader. Current North Korea’s leader is Kim jung-un, and his grandfather is Kim il-song. Today I will introduce about North Korea’s ‘Kim il-song hangover drink’ which leaders drank.

After many North Korean defectors came to South Korea, we could have more info. about North Korea and some TV programs started broadcasting the North Korea’s life and culture. “Kim il-song hangover drink”(김일성 해장차) was also broadcasted in South Korea cable channel.

There is Live Long Lab in North Korea just for the North Korea leader health care, and this lab regularly made hangover drink to Kim il-song and Kim il-song.

1. Potato peel tea

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The North Korea leaders usually had the potato peel tea in the morning after drinking. Gardenia seeds are included only in above Potato peel tea and you could check the above and below picture’s Potato peel tea has different color.

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The way of making it is first dry the potato peel which is washed. If you use a microwave, you can dry the peel more easily. And then fry the potato peel in a pan. After that there are two ways of making a tea. First way is just boil the dried peel with water. Second way is grind the peel into powder and put it in warm water.

2. Burdock, Milk Vetch Root tea

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Burdock and Milk vetch root are common oriental medicine ingredient. North Korea leaders also had this tea in the morning after drinking. The way of making ‘Burdock, milk vetch root tea’ is similar with Potato peel tea. First dry the ingredients and then boil the water with dried burdock and milk vetch root.

In South Korea we have different kinds of hangover food and drink. In fact, even I lived my whole life in South Korea, I’ve never heard these kinds of North Korea’s hangover drinks before.

Next time I will introduce South Korea’s hangover food.

Thanks for reading.:)

5 Homemade Korean Dishes with Cheese

Cheese is not traditional Korean food ingredient and came in after the Korean war(1950-1953). Currently many people are eating cheese in Korean dishes.

Today I will introduce 5 Korean foods which people usually adding cheese.

1. Cheese Ramen

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You can check Cheese Ramen recipe in here.

2. Korean Rolled Cheese Egg Omelette(Gyeran Mari in Korean)

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You can check original Korean rolled omelette recipe in here.

3. Cheese Kimchi Fried Rice

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You can check the recipe in here.

4. Cheese Rice

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Just after cooked.

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After the rice is mixed.

You can check the cheese rice video recipe in here.

5. Cheese Kimbap(Korean Cheese Sushi Roll)

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You can check the Cheese Kimbap recipe in here.

There will be more Korean foods which Korean add cheese, except these 5 Korean dishes. If there are other foods you know, please leave a comment.:)

7 Types of Korean Jjamppong

Jjamppong is popular Korean spicy noodle soup with all kinds of ingredients mixed in. There are many Korean Chinese restaurant in Korea sell both Jjamppong and Jajangmyeon. Did you know that there are 6 different types of Jjamppong as there are 7 types of Korean Jajangmyeon? Today I will introduce 6 types of Jjamppong.

1. Original Jjamppong(짬뽕)

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General Jjamppong uses seasonal vegetables and seafood such as squid, clam and mussel with red pepper powder to taste spicy. Current Korean Jjamppong is red and hot, but until 1970’s normal Korean Jjamppong colored watery and gray. There were many Korean who liked spicy taste and they requested Korean Chinese restaurant to make a spicy Jjamppong. After that both not spicy and spicy Jjamppong were existed for a while, but later people called the Jjamppong only the spicy ones. Usually both Jjamppong and Jajangmyeon noodle is same and uses diverse seafood and veggies for ingredient.

2. Gul-Jjamppong(굴짬뽕)

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Gul means oyster in Korean. Gul Jjamppong has light and cool taste as it uses the white soup instead of red pepper powder. It seems not spicy but has chilli for Gul Jjamppong’s ingredient that it tastes little spicy.

3. Samsun Jjampong(삼선짬뽕)

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Samsun means three kinds of miraculous powers; first came from heaven(usually Pheasant Meat), Second came from land(usually Songi-mushroom which is one type of Korean mushroom), and third came from sea(usually sea cucumber). Samsun Jjampong has these three ingredients in additional comparing the normal Jjampong. However, Songi-mushroom is expensive that many Korean Chinese restaurant additionally use seafood such as squid, oyster, sea cucumber, clam…etc. instead of Songi-muchroom(송이버섯). Samsun Jjampong is expensive than normal Jjampong as it uses more ingredients and Samsun Jjampong soup is spicy as normal Jjampong.

4. Nagasaki Jjamppong(나가사키 짬뽕)

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This is Japanese Nagasaki Jjamppong. Soup is not spicy and uses chicken and the bone of the pork for the meat broth. It is popular for Japan’s Nagasaki local dish and more similar with Korean Udon noodle which is served in Korea Chinese restaurant.

5. Bibim Jjamppong(비빔짬뽕)

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The below picture is the one after I mixed the sauce and the noodles well with chopsticks.

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Bibim means ‘mixed’ in Korean. Bibim word is also used in Bibim-bop(비빔밥) which is served as a bowl of rice topped with divers vegetables and egg. If Bibim is in Korean food vocabulary, you can assume those food does not have soup.

The ingredient of Bibim Jjamppong is same with Jjamppong and the only difference is in whether has soup or not. Normally Bibim Jjamppong is more spicy than normal Jjamppong. However Bibim Jjamppong is only served in few Korean Chinese restaurant that I also didn’t see the restaurant where it sells Bibim Jjamppong.

6. Jjamppong Bop(짬뽕밥)

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Bop(밥) means rice in Korean. Jjamppong Bop does not has normal noodle. It has little glass noodles(made of sweet potato starch gel) instead of normal noodle(made of flour) in a soup. Also rice is served separately or within the Jjamppong soup.

7.Pepper Jjamppong(고추짬뽕)

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Pepper Jjamppong is the most lately created food. The founder said he got an idea from people eating Jajangmyeon with adding dried red pepper in it. Statistically Korean people usually eat more spicy food in economic depression and Korea economy was in IMF crisis(financial crises) in late 1990s. The founder wanted to cheer the people so made new pepper Jjamppong. It uses Cheongyang red pepper which is the most spicy type of pepper in Korean pepper.

Thanks for reading.:)

Busan trip-Does Korean eat live octopus?

Second day in Busan I went to the Korean sea food restaurant. Before the Sashimi which is the main dish, many sea food side dishes were served.

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Until now I received the question “Does Korean eat live octopus?” quite often from foreigners. In my case sometimes I eat live octopus only when I have chance to eat. I could eat because there is very little food that I could not eat including foreign food.:) I don’t enjoy eating live octopus that much. Also in this time, I ordered Sashimi for the main dish and live octopus was served as one of the side dishes.

Today I will honestly say my thought why some Korean enjoy eating octopus and what is an attractive taste for some Korean even the moving could seem gross.

1.Live octopus is chewy.

I think Korean like chewy food then other people. Korean frequently eat Korean rice cake(떡) and there are diverse Korean cuisine which has the rice cake(떡) for the ingredient such as Tteok-guk(떡국),Tteok-bok-ki(떡볶이), Chap-ssal-tteok(찹살떡)…etc. Live octopus is also chewy that this is the taste what many Korean enjoy.

2.Octopus is Good for health

In live octopus there are many good ingredients such as protein, iron, vitamin…etc. and it also has stamina that it could help to find refreshment for body. Accordingly some people eat live octopus to boost up energy.
But, live octopus and the cooked octopus Korean food such as octopus soup(낙지연포탕) has same effect for health that if you don’t like live octopus you can try different Korean octopus food.


This is Octopus soup(낙지연포탕) cooking video.

3.Korean enjoy the combination of live octopus and the sauce taste

When I see in internet how foreigners try eating live octopus, many of them eat it itself without any sauce and say it is not tasty… I will introduce how Korean eat live octopus and which taste Korean enjoy.

In Korean food SAUCE is really important. Many famous Korean restaurant has their special sauce method and this is a big reason why they got popular. It also applies in live octopus. 99% of Korean eat live octopus after dipping it in a sauce. We don’t eat itself. General Korean live octopus sauce is Sesame oil with crushed garlic or Red chilli-pepper or Ssam-jang.

BUT! If you have chance to eat live octopus, please be careful when eating it. They move even it be cut and if you swallow not sliced octopus which is not totally chewed, they could move to your airway. Until now few people died in each year while eating the live octopus and block. If you would like to try the live octopus, I recommend to eat the one which were cut in small pieces to avoid the danger.

Thanks for reading.:)