Compared by Koreans to our national camembert, kimchi is legion in Korea. It very quickly became the national dish. Koreans consume kimchi with almost every meal until they gobble down about 35 kilos a year. This traditional Korean dish is made with lacto-fermented peppers and vegetables, i.e. soaked in brine for several weeks until acidity develops. Most often, kimchi is prepared with Chinese cabbage, but there are more than a hundred variations of it in Korea, including kimchi with turnip, cucumber, giant radish... Kimchi accompanies most main dishes with the three meals of the day, presented in banchan, small side dishes typical of Korea. You can easily make your own kimchi at home. You must first drain the Chinese cabbage with coarse salt, rinse it well, and mix it with your other ingredients and seasonings (garlic, ginger, onion, radish, pepper, nuoc-mâm sauce, etc.). Place everything in jars, and let ferment at room temperature for 2 days, then place in the refrigerator.
In Korea, rice is ubiquitous and happens to be the main ingredient of bimbimpap. Literally "mixed rice", bimbimbap is a very popular complete dish in Korea, consisting of marinated beef, sautéed or blanched vegetables and a fried egg, all seasoned with Korean chili paste or red pepper. Traditionally served in a stone bowl, bimbimbap is accompanied, like all rice-based dishes in Korean cuisine, by traditional bachan (small bowls of different accompaniments including kimchi).
In the West, it is known as Korean barbecue. Bulgogi is a popular Korean culinary specialty often featured on the menus of local restaurants and Korean establishments around the world. Convivial, the bulgogi consists of cooking strips of marinated beef on a table grill. The marinade is usually prepared with soy sauce, sugar, sesame oil and pear juice. You can add garlic or even Korean rice alcohol (soju) or the herbs of your choice. Marinate the beef for 30 minutes (no more), and grill it.
