This recipe serves 2-3 people and yields approximately 40 pieces, making it perfect for a satisfying meal, brunch or a fun gathering. Enjoy!

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Shrimp Kimbap

Course Main Course

Cuisine Korean

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 40 pieces

Author Razvan Stupar

Ingredients

• 400 g sushi rice
• 2 tbsp vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets nori
• 16-20 shrimp
• 1 egg
• 1 tbsp panko
• cold water
• 1 cucumber
• 1/4 bell pepper
• 30 g radish
• 1 small green salad bunch

US Customary – Metric

Instructions

• Wash the rice thoroughly in several changes of water and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot.

  Do not stir very often so as not to crush the rice.
  
• Separately, prepare the marinade for the rice. Boil the vinegar and dissolve the salt and sugar in it. Once the rice is cooked, place it in a large bowl to cool and then mix it with the marinade.
• Clean the shrimp well, season with salt and pepper, and dredge in flour, beaten egg and then panko. Then fry in a pan of hot oil until golden brown.
  
• Then, on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice evenly patted over about 3/4 of the surface.
  
• To prevent the rice from sticking to your hands, have a bowl of cold water nearby to wet your fingers each time you take out some rise. It will slide easily and be easier to spread evenly.
• Add the shrimp, chopped vegetables, and some finely chopped lettuce greens, inside, then roll the kimbap tightly with the bamboo mat.
  
• After it is formed, keep it still in the rolling mat and press the ends well.
  
• When you have finished rolling the kimbap, slice it with a sharp knife into pieces of about 1 – 1.5 cm (0.3 -1/2 inches) thick. To keep them neat and tidy, wipe the knife blade on a damp cloth before each slice.
  

Enjoy!

Notes

Related: Chicken Kimbap with Veggies
Related: Veggie Kimbap with Bean Sprouts
Related: Kimbap with Omelet and Asparagus
Related: Kimchi Quesadilla
Related: Most Popular Korean Street Foods
Related: Popular Korean Breakfast Foods

The post Shrimp Kimbap Recipe appeared first on Chef's Pencil.

In this article, we invite you to embark on a gastronomic adventure as we unveil the beloved breakfast foods that grace Korean tables each morning. From savory classics such as gyeran jjim (steamed egg) to the heartwarming comfort of juk (rice porridge), these dishes not only nourish the body but also reflect the soul of Korean cuisine.

So, whether you’re a dedicated foodie seeking culinary inspiration, a traveler eager to explore local flavors, or simply someone curious about the morning rituals of Korea, join us on this journey as we delve into the world of popular Korean breakfast foods that awaken the senses and capture the essence of a vibrant culture.

1. Gyeran Jjim (계란찜, Steamed Egg)

In Korea, the day often begins with the comforting aroma of gyeran jjim, a velvety, savory steamed egg dish that encapsulates the essence of Korean home cooking. This beloved breakfast staple is a testament to the simplicity and elegance of Korean cuisine.

The recipe is delightfully uncomplicated, typically involving eggs, water, scallions, and sometimes a dash of soy sauce for a nuanced depth of flavor. The result is a custardy, delicate dish that’s both wholesome and delicious, often referred to as the Korean comfort food.

The preparation process, which entails gentle steaming, ensures the eggs remain tender and moist, resulting in a texture akin to a warm and comforting embrace on a chilly morning. Koreans cherish gyeran jjim as a side dish accompanying their morning spread or as a nourishing topping for a bowl of warm rice, making it a satisfying and comforting start to the day, akin to a culinary hug from home.

2. Juk (죽, Rice Porridge)

Juk, known as rice porridge, holds a hallowed place in Korean culinary heritage, transcending mere sustenance to embody a cultural symbol of warmth, care, and comfort. The process of creating this beloved breakfast dish involves the meticulous simmering of rice until it transforms into a velvety, creamy concoction.

However, what truly sets Korean juk apart is its versatility and diversity. From the mild and soothing baesuk juk, where ripe pears lend their gentle sweetness, to the luxurious abalone juk featuring tender pieces of abalone, the spectrum of flavors is as wide as Korea’s culinary imagination.

This is a dish that transcends generations, passed down as a familial remedy for soothing aches and pains or offering solace on chilly winter mornings. A bowl of juk is akin to a culinary hug, a source of solace and nourishment that resonates deeply with Korean culture, underscoring the sentiment that food is not just sustenance; it’s a reflection of love and care.

3. Ganjang Gyeran Bap (간장계란밥, Soy Sauce Egg Rice)

Experience the delight of ganjang gyeran bap, a classic Korean breakfast dish that blends soy sauce richness with the comfort of rice and eggs. It’s a testament to the beauty of Korean home cooking, where simple ingredients combine for a satisfying morning meal. To make it, cook your preferred rice, with Korean short-grain rice being an ideal choice for its soft, sticky texture.

In a small bowl, beat eggs gently, adding a drizzle of soy sauce for savory flavor. Heat a pan over medium heat, add sesame oil, and cook the eggs until they’re softly scrambled. Add the cooked rice, stir-fry with the eggs to infuse soy sauce and sesame oil flavors, and sprinkle with sesame seeds and chopped green onions for added texture and flavor. It’s a quick, delicious breakfast, perfect for busy mornings.

Ganjang gyeran bap is a delightful mix of simple ingredients bursting with flavor. Soy sauce brings depth, and eggs create a creamy texture. Whether you love the salty notes of soy sauce or seek a satisfying breakfast, ganjang gyeran bap symbolizes Korean culinary heritage, delivering home-cooked comfort that’s irresistible. It’s the breakfast that leaves you smiling, ready for the day.

4. Sagol-guk (사골국, Beef Bone Soup)

Let’s savor the timeless delight of sagol-guk, a cherished Korean breakfast classic that wraps you in comfort and sustenance. As the sun peeks over the horizon, this hearty soup takes its rightful place on Korean breakfast tables, offering a warm and savory embrace to kickstart the day. The secret to its allure lies in the slow, patient simmering of beef bones (사골), crafting a broth of profound richness that forms the soul of this iconic dish.

Alongside these bone-born flavors, ingredients such as radish, garlic, and onions join the symphony to elevate the taste of the soup, while thin beef slices provide an extra protein boost. A dash of salt and a garnish of fresh green onions crown sagol-guk, culminating in a deeply satisfying and nutritious morning ritual.

Beyond its culinary charm, sagol-guk stands as a testament to health, thanks to its nutrient-rich foundation of slow-simmered beef bone elixir. It’s more than just a warm hug for your soul; it’s a treasure trove of essential vitamins, minerals, and collagen.

The best part? It’s yours to customize, allowing you to tailor your morning experience to your own palate, making it a beloved choice among Koreans. Sagol-guk also carries the torch of a time-honored Korean tradition – a reminder to commence each day with a hearty and wholesome breakfast, ensuring a robust and fulfilling start to your morning.

5. Dalgyal-guk (달걀국, Egg Soup)

Dalgyal-guk, known as egg soup, is a beloved Korean breakfast classic that embodies simplicity and comfort. Made primarily with eggs beaten into a simmering broth, this dish boasts a silky, custard-like texture that’s soothing and satisfying. While the base is often water or a light chicken or anchovy broth, it can be customized with diced vegetables, scallions, or seafood for added flavor and texture.

Dalgyal-guk is seasoned simply with a pinch of salt or soy sauce and garnished with fresh green onions (파) before being served piping hot. It’s a quick and versatile breakfast option, perfect for those seeking a nourishing and convenient start to their day.

Dalgyal-guk is a popular choice for several reasons: its gentle and nourishing qualities make it ideal for a soothing morning meal, it’s quick and easy to prepare to accommodate busy schedules, and it reflects the Korean tradition of beginning the day with a warm and comforting breakfast.

Moreover, the eggs in dalgyal-guk are a nutritious powerhouse, delivering essential protein and nutrients, making it a healthy and satisfying option to start your morning right. Whether enjoyed solo or as part of a larger breakfast spread, dalgyal-guk is a delightful testament to Korea’s culinary heritage, offering warmth and nourishment to kick off the day on a wholesome note.

6. Sogogi Muguk (소고기 무국, Beef and Radish Soup)

Step into the world of sogogi muguk, a cherished Korean breakfast that effortlessly marries wholesomeness and flavor. This comforting soup features tender beef slices (소고기) and delicate radish (무), gently simmered in savory broth. A brief beef marinade, complemented by soy sauce, garlic, and a hint of sesame oil, results in a soothing, clear soup with a rich umami profile and topped with fresh green onions (파).

Sogogi muguk wins hearts for several reasons: it’s a balanced source of protein and fiber, making it a nutritious breakfast option. The savory broth offers comfort and flavor, making it perfect for those craving a light yet satisfying start to the day.

Beyond its delicious qualities, sogogi muguk honors Korea’s tradition of hearty breakfast soups, embodying the warmth and wholesomeness that define a Korean morning. Whether paired with rice or savored on its own, sogogi muguk is a beloved symbol of Korean culinary heritage, delivering nourishment and comfort in every spoonful.

7. Miyeok Guk (미역국, Seaweed Soup)

Miyeok guk, or seaweed soup, is a cornerstone of the Korean breakfast tradition, revered not just for its delightful taste but also its nourishing qualities. This nutrient-rich soup boasts a base of seaweed, complemented by tender morsels of beef or seafood, and harmonized with an array of seasonings.

Its appeal extends beyond the palate; it’s considered a source of strength and vitality, making it a common and cherished choice for breakfast, with a unique significance in Korean culture.

Traditionally, miyeok guk has been celebrated as a symbol of care and support, especially for new mothers. This hearty soup is believed to play a crucial role in postpartum recovery, providing essential nutrients and replenishment during a time of increased demands on a mother’s body.

The devotion to miyeok guk during this period reflects the deep-rooted belief in the power of food not only to nourish but also to nurture. Beyond its specific role in postpartum care, miyeok guk underscores the broader Korean breakfast tradition of starting the day with a hearty and wholesome meal that offers not just sustenance but also a sense of cultural identity and togetherness.

Whether you’re a new mother seeking nourishment or anyone looking for a fulfilling and comforting breakfast, Miyeok guk remains a beloved symbol of Korean culinary heritage.

8. Gimbap or Kimbap (김밥, Seaweed Rice Rolls)

Imagine waking up in Korea, where the day begins with the mouthwatering allure of gimbap. These seaweed rice rolls are a cherished breakfast tradition, a delightful journey of flavors that captivate the senses. Gimbap is an edible masterpiece, blending rice, a colorful array of vegetables, and a symphony of proteins, all elegantly wrapped in sheets of seaweed (김).

Whether it’s the succulent bulgogi beef, the zesty pickled radish, or the comforting hug of an omelet, each bite of gimbap is a thrilling whirlwind of textures and tastes.

But what makes gimbap truly special is its adaptability and accessibility. Picture the bustling urban mornings where time is of the essence, and a quick, satisfying breakfast on the go is a daily ritual. Here, gimbap shines as the ultimate companion, offering both convenience and a burst of delectable flavor. Yet, gimbap’s magic extends far beyond the cityscape.

Imagine picturesque picnics amidst Korea’s lush landscapes, where families and friends gather to celebrate the joys of food and nature. Here, gimbap takes center stage as a delicious addition to the outdoor feast, embodying Korea’s rich tradition of savoring a diverse and flavorful breakfast.

Gimbap is more than just a meal; it’s a beloved symbol of Korea’s culinary heritage, an exciting adventure of flavor in every roll, and a promise that Korean mornings are a journey worth savoring.

Check out two of our kimbap recipes below:

• Chicken Kimbap with Veggies
• Kimbap with Omelet and Asparagus

Related: Top 25 Most Popular Korean Street Foods
Related: 10 Popular Korean Drinks (Alcoholic and Non-Alcoholic)
Related: 10 Delicious Korean Stews & Soups
Related: Popular Korean Desserts

The post Exploring Popular Korean Breakfast Foods appeared first on Chef's Pencil.

Among the fruit varieties in China, some top fruits stand out due to their huge popularity, but also unique quality and taste. Let’s round up some of the most popular locally-grown fruits.

1. Apples

Apples are probably the most common fruit in China. In China, apples are considered a sign of health and wisdom.

Apples are widely grown in China and locally grown apples can be found most times of the year and it’s easy to store them, so they are eaten almost throughout the year.

2. Watermelon

Who doesn’t like a sweet, refreshing slice of watermelon, especially in summer? Watermelon is the summer King of Fruits, powerful relief from the summer heat and quenching thirst! From little ones to the aged, watermelon has become the most common and popular fruit!

Eating watermelon in an air-conditioned room and while watching your favorite TV series is a real treat in the summer. Data shows that every Chinese person eats on average over 100 pounds of watermelon every year. We make up 19% of the world’s population, but we eat 70% of the world’s watermelons!

3. Pears

Cool and refreshing, pears, being water-rich, are one of the best fruits for quenching thirst! That’s why pears have a great place in fruit shops!

As fall approaches, Chinese people love eating pears because, as traditional Chinese medicine theory claims, they can moisten the lungs and relieve coughs and eliminate digestion problems. So, when kids get a cough in fall, some moms will boil up a pan of pear juice rather than feed their kids cold-relieving drugs.

4. Oranges

With their delicious juicy flesh, sweet and sour flavors, their abundance and low price, oranges are one of the most popular fruits in China. Not only are they rich in vitamin C, for the Chinese people, the colors yellow and orange represent health, warmth, happiness, and hope.

Not only that, their large, round appearance conveys “round and full, sweet and honey”. No wonder they are so popular and are given as gifts. Orange juice is also one of the most popular juices in restaurants and supermarkets.

5. Bananas

Bananas are cultivated in China and therefore are very affordable. Add to that their delicious taste, and they have become a common feature of the dining table in most households. As well as eating them raw, the Chinese also love crisp, sugar-coated banana.

For this popular dessert, the bananas are sliced and covered evenly with starch. They are then fried in oil until slightly yellowed, then served covered in syrup! A real favorite with kids.

6. Grapes

Xinjiang is one of the largest grape production areas in China and its grapes are the most famous. The climate and soil conditions in Xinjiang make the area very suitable for delicious grapes. Add to that the large area available for grape growing and technical expertise of Xinjiang, and you get a solid foundation for the production and development of large, sweet grapes with an excellent flavor.

Xinjiang has also developed some high-end grape varieties, such as Malbec and Cabernet Sauvignon, which go to make excellent wines that are favored by both domestic and foreign consumers.

7. Peaches

As summer approaches, the air is full of the scent of peach, as cherries and loquats give way to peaches on fruit stalls. The combination of peach and oolong tea becomes popular in milk tea shops and peach and mein mein ice is served to relieve the summer heat.

Peaches have been popular in China for literally thousand years. Whether it’s a yellow peach, nectarine, flat peach, or blood peach, they are all delicious. The yellow peach is particularly delicious and can be found canned.

Canned yellow peaches are often served when someone is sick and has a fever they are considered a “universal elixir” and believed to help cure illness.

8. Strawberries

The Chinese peoples’ love of strawberries can be expressed in numbers: China grows the most strawberries in the world, and the Chinese people consume the most strawberries in the world.

Strawberries are delightful in both appearance and taste: red and compact, with a beautiful yet fragile appearance, and refreshing, creamy fragrance.

One strawberry popped in the mouth is like an explosion of sweetness and acidity at the same time. Put simply, strawberries embody happiness – no wonder some say that loving strawberries is like loving life.

9. Pineapple

Pineapple is often eaten raw – peeled, soaked in salt water, and then cut into small pieces. Pineapples contain a lot of water, which is both sweet and a little sour, making it delicious and thirst quenching.

For those who love pineapple, there is luckily plenty of ways to eat them. They can be used in various desserts and dishes such as sweet and sour pork with pineapple and fried rice with pineapple, and many others that are popular in restaurants.

10. Loquat

The appearance and taste of loquats makes them unique. The skin is a golden yellow and smooth and delicate – very tempting. Peel off the skin and you can see the crystal clear, juicy flesh that is moderate in acidity and sweetness. With one bite, the flesh bursts in your mouth. Loquats can also be made into a paste and sauce, which are used in desserts.

In addition to being delicious, loquats are believed to have medicinal value. Loquat leaves and the fruit are commonly used to treat respiratory diseases such as coughs and asthma.

11. Lychees

What is the taste of early summer? For many it is lychee. As the old saying goes “Eating 300 lychees a day, I will grow up as a Southerner”.

Lychees are produced in the south of China, where Guangdong takes the lead, followed closely by Hainan, Fujian, and Guangxi provinces. Every year from March to July, people across China enjoy lychees together.

The flesh of the lychee is very delicious, sweet but not overly sweet, and the taste is smooth and delicate. In addition to being eaten raw, lychees can be processed into various delicacies, such as lychee juice, lychee sugar, lychee wine, etc.

Lychee juice is one of the most popular processed drinks in the country. It not only has a refreshing taste, but is also rich in very beneficial vitamins.

12. Mango

For people living in the northern inland regions, the tropical mango was not particularly familiar, and for many years, mango juice was not widely available. It was in Guangxi that I tasted real mangoes for the first time – dense, sweet and fragrant flesh with a wonderful aroma.

Over the years, mangoes became more common in the northern market and began to appear more on people’s dining tables.

Mangos can be eaten on their own as a fruit, but they are also very good for making various desserts, such as mango sundae, mango smoothie, mango pomelo sago, mango mousse, etc. These are all very popular with many young Chinese people.

13. Cherries

In China, if you can afford to eat cherries during the winter, you are doing great financially. This is because they will be imports, 90% of which comes from Chile. The arrival of a large number of Chilean cherries coincides with the largest holiday in China – the Spring Festival, when cherries are consumed in their thousands.

But cherries are also grown locally. Shandong, Shaanxi, and Liaoning are the leading regions for cherry production, but due to high demand cherry production has expanded to Inner Mongolia, Ningxia, Qinghai, and Xinjiang provinces.

Juicy and sweet, everyone loves the taste of cherries. Also, as red is a lucky color in China, they make the perfect New Year’s gift.

14. Kiwifruit

The season for kiwifruit is September to November in China. This fruit has a furry appearance and is plump and robust, just like a small sun. Take a deep breath, and the sweet taste wafts to the tip of your nose – your mood suddenly becomes sunny!

Cut the fruit down the middle and you immediately salivate at the lush green flesh. Take a bite, and the cold, smooth flesh embraces your lips. It melts in the mouth and instantly turns into a stream of fresh, sweet juice that flows down your throat.

Even children who don’t like fruit can’t help but eat more! Which is a good thing as kiwifruit has high nutritional value but is low in calories – rich in energy and full of vitamin C. That’s why it has become the favorite fruit for Chinese people in autumn.

15. Jujube

Jujube is not only nutritious, but it also has profound historical and cultural connotations. Eating and appreciating jujube is unique in Chinese culture. Jujube trees symbolize auspiciousness and happiness, and are endowed with rich symbolic meaning. In ancient times, many Chinese scholars would plant jujube trees in their courtyards, symbolizing family harmony and early childbirth.

Being the home of jujube, China has an abundance of jujube resources. There is a wide variety of jujube grown across the country, each with its own characteristics, taste, and shape – all of which add to the local customs and traditions when eating them.

16. Cherry tomatoes

Cherry tomatoes, usually called tomato cubs or small tomatoes, are very popular in China. They look exquisite and come in three classic colors: red, yellow, and green. Their taste is sweet and fragrant, and their delicate size makes them convenient to eat in one bite! And with a low content, cherry tomatoes can be popped in the mouth one after the other.

In fact, cherry tomatoes are known for encouraging weight loss and it is believed that eating them frequently can help you to slim. But probably the main reasons they appear so frequently on Chinese people’s dining tables is that they are simply delicious and are available throughout the year.

17. Plums

Plums are widely produced in China, and different varieties ripen at different times. The earliest plums mature in May and June, while the most delicious varieties mature between August and September – no wonder they are eaten daily.

Plums have a slightly sour taste, but that makes them delicious eaten straight from the tree, and, surprisingly, dipped in chili peppers. They can also be made into sauces and wines, preserved, and used in many different dishes.

They are great in soups and porridge, which not only improves the taste but also benefits the body as plums are rich in nutritional value and various antioxidants that are said to delay aging.

18. Blueberries

Blueberries, known as the “king of berries”, were introduced to China from the United States and Canada. Now widely cultivated locally, they have become a “hot seller” in Chinese markets.

Not only are they enjoyed for their unique taste, they are also a great benefit for the body. The Chinese believe that blueberries can prevent myopia, enhance immunity, and improve memory.

In addition to eating raw blueberries, the Chinese also purchase blueberry juice, dried blueberry fruits, and blueberry jam for their children, even though they are not cheap. Delicious and nutritious, how can they not be loved?

19. Pomegranate

The Chinese love pomegranate, but not only because of its sweet and juicy taste. Pomegranate is a multi-seeded berry. Peeling off its thick skin reveals the fruit is densely packed with countless pomegranate seeds, or arils, bright as crystal and red as ruby.

Which is why the fruit has a special place in Chinese culture, representing such auspicious things as prosperity, harmony and unity. And of course, the fiery red of the pomegranate flowers and fruit appeals to the Chinese belief that red is lucky.

And not only that. The multiple seeds found within the fruit are symbolic of many children, which fits well with the traditional concept of “many children, many blessings”. In ancient times, pomegranates, cut open with the berries exposed, were often placed in newly weds’ room on the wedding night, wishing them a precious child.

20. Pomelo

Moon cakes figure greatly at the traditional Mid-Autumn Festival. But so do pomelos. The shape of this round fruit symbolizes reunion and eating one is said to herald the return of the wanderer to the family home.

What also makes them important is that the pronunciation of pomelo in mandarin is the same as the word that means blessing, a word that means hoping for the moon to bless. Mooncakes and pomelos go together for another reason. Mooncakes are delicious but greasy, and eating sweet and sour pomelos after mooncakes leaves the mouth refreshed.

In addition to being eaten directly as a fruit, pomelo can also be made into pomelo tea. It is a very good healthy fruit and warmly enjoyed by all.

21. Persimmon

Just after the hoar frost descends, persimmons arrive on the market. The plump, round, orange or crimson persimmons are eye-catching on the market stall, though whether the hard or soft persimmons are more delicious is a contentious issue.

Those who advocate for soft persimmons argue their juice is sweet and the flesh melts in the mouth while the hard persimmons are not ripe yet. Those who love hard persimmons speak for their crispy, sweet, and refreshing flesh while soft persimmons lack the chewiness.

Persimmons are not only eaten raw. They are also made into persimmon vinegar, persimmon wine, persimmon cakes, and more. They can be eaten in many different ways.

22. Hami Melon

Hami melon is grown in Hami, Xinjiang province. They are famous for their sweet taste but also for their long history. The origin of Hami melon can be traced back to the Han Dynasty in China. From 58 to 76 AD, Hami melons were rare, coming only from the western regions, and were presented to Emperor Ming of Han.

The unique geographical environment of Xinjiang (high altitude, a great temperature difference between night and day, and plenty of good sunlight) goes to make high-quality Hami melons. Sweet and juicy, they are a welcome sign of summer.

Hami melon also has high nutritional value due to its high moisture content and low calories. Xinjiang people love eating Hami melons and believe they can cure diseases and prolong life.

23. Longan

According to historical records, longan was planted 3,000 years ago during the Shang Dynasty. At that time, longan was considered a precious tribute and could only be enjoyed by nobles. Later, by the time of the Tang Dynasty, longan had become a popular fruit.

During the Ming and Qing dynasties, longans began to be used in cakes and desserts. In southern China, people eat moon cakes and longans during the Mid-Autumn Festival. Over time, the people’s love for longan has constantly evolved and changed.

Today, longan is not only used as a fruit and medicinal herb, but also appears in many dishes and pastries, such as longan chicken soup, longan glutinous rice, longan taro paste cake, and other delicacies. Not only nourishing, they also have a rich and unique taste, making them one of the most popular fruits in autumn.

24. Sugarcane

Winter is the peak season for sugarcane production, when large quantities of sugarcane, ranging from green to red in color, are sold on fruit stalls on the street. Children used to chew on long pieces of sugarcane, but today, it is cut into smaller pieces.

Sugarcane is very fresh and sweet, and even more delicious than apples and pears. The Chinese eat it raw, like most fruits, but visitors to China don’t seem to appreciate the delight. For the Chinese, biting on sugarcane is pretty simple, but not for foreigners. This is because chewing sugarcane really tests your teeth. But the joy of gnawing sugarcane is probably only known to those who have gnawed it!

25. Durian

According to data released by HSBC, thanks to the love of Chinese consumers for durian, global demand for durian has surged by 400% year-on-year, with the Chinese market accounting for 91% of global durian demand.

Rich in nutrients such as vitamin C and B and cellulose, as well as certain proteins and fats, durian is a particularly nutritious fruit said to nourish physical health. Durian has a delicate flesh, unique aroma and delicious sweetness, making it a favorite for many. Whether as durian cake, durian ice cream, or other durian products, the taste is very unique.

But the humble durian does not come without controversy. Some people totally dislike its unique taste and potent scent, while its high price makes it unaffordable for many. However, the durian has become a cultural symbol in China, representing a unique consumer culture and taste.

26. Red Bayberries

The red bayberry is a fruit native to China, growing in mountainous areas with temperate and subtropical humid climates. Mainly concentrated in Jiangsu, Zhejiang, and Fujian provinces, the most famous are produced in Xianju county of Zhejiang province. June brings humidity and rain, but it is also the peak season for red bayberries.

The red bayberry, which changes from a light to a deep red, hangs delicately on the branches like a red glow. As soon as summer arrives, the sweet and sour red bayberries begin to appear in the streets and alleys of the south.

People love fruits full of juice, and a few sweet yet sour bayberries can rejuvenate you in the summer heat. Though it will turn your fingers pink, eat some red bayberries to feel happy and satisfied.

27. Mulberries

As long as 2,000 years ago, mulberries were a royal tribute in China, also known as the holy fruit because of its high nutritional value. Ripe mulberries are black, extremely sweet, and have abundant juice. Red mulberries, which are not yet ripe, have a more sour taste.

Mulberries are not only delicious, but they contain active proteins and vitamins, making them one of the most nutritious fruits. Doctors of traditional Chinese medicine believe that mulberries can prevent arteriosclerosis, ensure a good metabolism, and aid in the treatment of diseases such as neurasthenia, anemia, hypertension, and hyperlipidemia.

Mulberries are not just great eaten straight from the tree. They can also be made into a juice or even wine.

Related: Most Popular Traditional Chinese Foods
Related: 20 Most Popular Chinese Desserts

The post Most Popular 27 Chinese Fruits appeared first on Chef's Pencil.

We invite you to explore some of Korea’s most cherished fruits. From the rolling vineyards of Korean grapes to the vibrant orange allure of Korean persimmons, we delve into the diverse and delicious world of Korean fruits. And don’t forget the humble yet surprisingly versatile Korean banana.

So, whether you’re a fruit enthusiast, a foodie seeking culinary inspiration, or simply curious about Korean flavors, join us on this fruity adventure to learn about these delectable Korean fruits that have captured the hearts and taste buds of a nation.

1. Korean Strawberry (딸기, Ddalgi)

When it comes to Korean strawberries, or ddalgi, you’re in for a delightful treat. These plump, red gems burst with flavor and are cherished for their juiciness. Traditionally, strawberries were a springtime delight in Korea. However, with the development of greenhouses, you can now find them commonly displayed in the market even in January and February, which is the winter season in Korea.

Most Koreans love to eat them just as they are, savoring their natural sweetness. But for those who enjoy a bit of kitchen adventure, they can be turned into homemade jams. It’s a bit like what you might find in Western countries, where people spread jam on their bread.

So, whether you prefer to munch on them fresh or spread their sweet goodness on toast, Korean strawberries offer a tasty blend of tradition and creativity in Korean kitchens.

2. Korean Grapes (포도, Podo)

Korean grapes, or podo, have gained renown for their exquisite flavor and exceptional quality. These succulent grapes reach their peak during September, marking the arrival of the autumn season. Most Koreans take pleasure in relishing them in their natural state, reveling in their innate sweetness.

Beyond being a simple snack, these grapes hold a special place in Korean traditions, often gracing the tables of celebrations and gatherings, particularly during September and October. This is notably the case during Chuseok, one of the year’s most significant celebrations, when families come together to express gratitude and celebrate the harvest season.

3. Korean Apple (사과, Sagwa)

Next on our list of Korea’s favorite fruits is the crisp and refreshing Korean apple, known locally as sagwa. These apples have a distinctively sweet and slightly tangy flavor, making them a popular choice for snacking and cooking alike. Much like Korean strawberries and grapes, Koreans prefer to enjoy these apples in their natural, unaltered state.

The joy of biting into a sagwa is a simple yet gratifying experience that needs no embellishments. The satisfying crunch followed by the burst of sweetness is a testament to the apple’s natural appeal. It’s a common sight to see Koreans carrying sagwa as an on-the-go snack, savoring their refreshing taste during commutes or outdoor activities.

Korean apples also find their way into various culinary creations, adding a touch of sweetness to salads, desserts, and savory dishes. Whether thinly sliced in a refreshing salad or used as a natural sweetener in Korean cuisine, the versatility of sagwa is a testament to its enduring popularity in Korean households

4. Korean Jeju Tangerines (제주 감귤, Jeju Gamgyul)

The pristine island of Jeju is renowned for its lush landscapes and the exquisite Jeju tangerines, fondly known as Jeju gamgyul. Originally reserved for royalty due to their exclusive growth on the island, these citrus gems have endeared themselves to all Koreans.

Jeju tangerines are typically savored fresh, offering juicy segments bursting with sweet-tart refreshment. They also shine as tangerine tea, a fragrant and soothing beverage crafted by steeping tangerine segments in hot water, providing a taste of Jeju’s sunny landscapes year-round.

Interestingly, in Jeju, a unique approach to tangerines has emerged. They are roasted, much like a barbecue, and relished as a natural, refreshing snack. The roasted tangerines acquire a distinct flavor profile with a caramelized sweetness, creating a delightful contrast to the summer sun.

These tangerines are harvested in November and December, just before the onset of the harsh winter.

5. Korean Pear (배, Bae)

Korea’s beloved bae pear, often dubbed the King of Fruits, plays a special role in Korean cuisine and culture, thanks to its juicy, sweet, and crisp nature.

One standout application of the pear in Korean cuisine is its crucial role in bulgogi marinades. Grated or puréed pear is a secret ingredient that both tenderizes the meat and adds a subtle sweetness to counterbalance the savory elements.

This natural sweetness comes from the enzymes in the pear, which work to break down proteins in the meat, resulting in incredibly tender and flavorful beef or pork. To create the traditional bulgogi marinade, simply mix grated pear with soy sauce, sugar, minced garlic, sesame oil, and ginger. This unique blend infuses the dish with a hint of fruity sweetness, making it an unforgettable culinary experience.

On the sweeter side of things, Koreans savor bae-ssuk, a comforting dessert or snack made by gently steaming whole pears with a sweet syrup, often crafted from honey or brown sugar. This warm and soothing dessert not only delights the taste buds but is also believed to have therapeutic properties, making it a cherished choice, especially during the winter months.

6. Korean Persimmon (감, Gam)

The vibrant orange hue of Korean persimmons, or gam, is a sight to behold during the autumn season. These fruits are renowned for their natural sweetness and versatility in Korean dishes. Their unique flavor profile, which can be both sweet and slightly astringent, makes them a beloved ingredient in various culinary preparations.

One of the most cherished ways to enjoy persimmons in Korea is by drying them to create gotgam. This delicacy involves carefully peeling, slicing, and drying ripe persimmons under the sun.

The result is a delectable chewy texture with concentrated sweetness, making dried persimmons a popular snack during the autumn and winter months. The process of drying enhances the persimmon’s flavor, and it becomes a symbol of the changing seasons in Korea.

7. Korean Watermelon (수박, Subak)

As the temperatures rise in Korea, so does the demand for Korean watermelon, or subak. This juicy and hydrating fruit is a summertime favorite, offering a cool respite from the heat.

One of the most iconic ways to enjoy watermelon in Korea during the summer is by making subak hwachae. This refreshing watermelon punch is a delightful combination of diced watermelon pieces, crushed ice, and often a sprinkle of toasted sesame seeds or pine nuts. Some recipes even incorporate a bit of carbonated water to add a fizzy element.

Subak hwachae is a popular choice for picnics, outdoor gatherings, or simply as a revitalizing thirst-quencher on hot summer days.

8. Korean Chestnut (밤, Bam)

Koreans have a deep-rooted love for chestnuts, or bam, which are widely celebrated for their nutty and earthy flavors. These versatile nuts are not only cherished for their taste but also for their symbolic importance in Korean culture, signifying abundance and prosperity.

One of the most cherished ways to enjoy chestnuts in Korean cuisine is by making bam bap or chestnut rice. In this dish, chestnuts are combined with glutinous rice and other ingredients such as jujubes, ginkgo nuts, and pine nuts.

The result is a flavorful and slightly sweet rice dish that is often enjoyed during special occasions and holidays. The combination of chestnuts and rice creates a delightful contrast in texture and taste.

Related: Top 25 Korean Desserts
Related: Most Popular Korean Street Foods
Related: Popular Korean Drinks

The post Top 8 Most Popular Fruits in Korea appeared first on Chef's Pencil.

Green tea is poured over the fluffy rice and toppings. Ochazuke is light and Japanese people usually eat it as a quick meal or small dish to end dinner. Any toppings can be used, so it’s great for leftovers.  

Enjoy this classic ochazuke recipe below!

Print

Ochazuke (Green Tea Over Rice)

Course Soup

Cuisine Japanese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 serving

Author Andy Cheng

Ingredients

Ingredients

• 1 fillet salmon
• 2 sheets nori seaweed
• ½ tsp sesame seeds
• wasabi
• 2 shiso leaves
• myoga (Japanese ginger) 
• 1 egg
• 2 tsp Japanese green tea leaves
• 1 cup hot water
• 1 tsp soy sauce
• Japanese short grain rice

US Customary – Metric

Instructions

How to make ochazuke:

• Season the salmon with salt and pepper. Place skin side up roast in the over at 190ºC (375 ℉) for 10 minutes or until tender and cooked through. Once cooked, shred it using a fork to smaller bite sized pieces.
• Prepare your green tea, according to the package, and add the soy sauce.
• Prepare the garnishes. Using your hands break up the nori seaweed into small pieces. Slice the shiso leaves and myoga into long strips.
• In a non stick frying pan heat 1tsp of oil. Beat the egg and stir the pan so that the egg is covering the bottom. Once cooked through, flip over and cook the other side. Place onto your cutting board and cut thin strips, similar to the shiso.
• Fill your bowl with rice and add the salmon. Then top with the egg, shiso, then myoga. Add a small knob of wasabi on top and then pour over the green tea.

Notes

Related: Most Popular 25 Japanese Foods
Related: Karaage: Japanese Fried Chicken
Related: Homemade Miso Recipe
Related: Japanese Beef Tongue
Related: Okonomiyaki

The post Ochazuke (Green Tea Over Rice) appeared first on Chef's Pencil.

Worldwide, people have become obsessed with the finest Japanese foods, from sushi to ramen, which have since become some of the most popular dishes across the globe.

However, it’s not only its food that is revered; the Japanese drinking culture is also fascinating. From a mix of eloquently made matcha to convenience store coffees, Japan has anything and everything you could ever want to drink.

Let’s take a look at the nine most popular Japanese drinks.

1. Matcha

Recently, matcha (green tea powder) is more commonly used in tea lattes or as frappuccinos. However, matcha runs deep within the veins of Japanese culture and plays a pivotal role in society. Japanese tea ceremonies, known as chadō (the Way of Tea), evolved in China in the 8th century to become a refined and Zen-Buddhist-inspired tea party.

The father of the modern way of tea was Sen no Rikyu (1522-1591), who advocated an austere, rustic simplicity. One important meaning of the tea ceremony is Wabi and Sabi, together meaning beauty in simplicity.

From the 16th century, tea ceremonies became more minimalistic, with drinks in shades of brown and green, giving more emphasis to matcha. Each action in the ceremony was executed precisely and elegantly to highlight its importance.

“The tea ceremony gives you a precious moment of encountering other guests. A good cup of tea makes people united; it has magical power. The tea ceremony is an important dining experience at my restaurant because it’s a symbol of unity and peace as well as caring for one another.” Namae Shinobu, L’effervesence

High-quality matcha can be found across the country but in particular in Kyoto. The first place to start cultivating green tea was a small town called Uji in Kyoto, and since then it has grown in popularity.

Matcha can be commonly found in cafes. It has an earthy, bright, and sweet taste, which pairs perfectly with wagashi (Japanese sweets).

Matcha tea lattes and matcha frappuccinos are very common. These can be found in most cafes and even in Starbucks. While the grade and quality of the matcha are not as high as that found in traditional tea houses, the balance of sweetness and earthiness in these drinks makes them delicious! Matcha is without a doubt the most must-try drink in Japan.

2. Green Tea

Although matcha is technically green tea, they are different types of drinks. Green tea is loose tea leaves, creating a light and grassy flavor. It contains several vitamins, minerals, and antioxidants, making it very healthy. There are many different types of green tea: Sencha, Genmaicha, Gyokuro, and Houjicha.

Sencha is the most common and is grown from Camellia sinensis tea bushes. It has a vegetal, grassy, and refreshing flavor.

Genmaicha is sencha tea but with toasted hull rice. The addition of rice adds a delicious roasted flavor and pairs nicely with savory foods.

Gyokuro is known as the highest-quality green tea. It is cultivated in a particular environment to enhance the flavor. It is smooth and has a light fragrance.

Houjicha is similar to Genmaicha in taste; however, the tea leaves themselves are roasted. This completely changes the flavor profile of the tea leaves and reduces caffeine levels.

Green Tea vendors can be found throughout Japan, especially in department stores. If you are looking for the best, Kyoto has multiple vendors with hundreds of different types of green teas. Various kinds of green teas are sold in convenience stores and vending machines; they are all delicious and refreshing.

3. Mugicha

Mugicha is like a holy elixir for people wanting to escape the summer heat. It is made with roasted barley and is a bit of an acquired taste. This tea is traditionally made by simmering roasted barley grains in hot water creating a toasty and slightly bitter taste.

It is mostly made with Mugicha tea bags, which can be immersed in cold water. Despite having a bitter undertone, there is something much more refreshing to Mugicha than water on a summer’s day.

Mugicha can be found in any convenience store and most vending machines. At some Izakayas, or family restaurants, it is served in place of water. In Japanese homes, families often make up jugs of cold-brewed Mugicha to get them through hot summer days. Some add sugar to make it more child friendly, but it is often brewed without.

4. Ramune

Carbonated soft drinks are seen everywhere, especially in anime or adverts, and Ramune is perhaps one of the most popular. It is widely consumed during the summer and has a lychee flavor, although there are countless other flavors available.

Ramune is known for the distinctive design of the bottle it comes in. Called cold-neck, the bottle is made from glass and has a small marble at the top. A plastic device is provided to open the bottle by pushing the marble inward. As you drink, the marble rattles around, giving the drink the name marble soda.

5. Amazake

Amazake is one of the most unique drinks out there. It is made with fermented rice, has a thick, creamy, and sweet flavor, and can be drunk hot or cold. The name means sweet sake, but it can be both alcoholic and non-alcoholic.

Non-alcoholic Amazake is made from rice koji, which is rice that is covered in a koji mold. This mold is used in many Japanese staples, such as soy sauce, sake, and mirin. Rice is fermented with rice koji at around 25-140º F (50-60º C) for around 10 hours. In this environment, the koji breaks down the enzymes and sugar of the rice.

Acholic amazake usually contains around 8% alcohol and is made from the leftover lees from sake production. Sake lees are steamed with rice and water and are often sweetened with sugar.

Amazake has fantastic nutritional value. It improves the metabolism, prevents fatigue, aids digestion, and is even said to be anti-aging. It is widely available in convenience stores and specialized rice stores. The drink is commonly enjoyed during New Year, with many temples and shrines offering free samples during celebrations.

6. Nihonshu (Sake)

Nihonshu, often referred to as sake, is a rice wine made from rice, rice koji, and water. There are thousands of varieties and it can be drunk chilled, at room temperature, or even warmed.

During winter, sake is usually served hot but depending on the quality, it can be served at room temperature. Nihonshu is often drunk in small ceramic cups, called choko or o-choko, similar to a shot glass.

Another popular method of drinking Nihonshu is in a masu, a wooden box usually used for measuring rice. A small shot glass is placed in the middle and the drink is poured in until it overflows.

A good Nihonshu has a balance of sweetness, acidity, and astringency. There is also an umami punch, adding a savory element and making it full-bodied. Cheap Nihonshu can be found in convenience stores and almost every izakaya. Higher-end restaurants often offer a Nihonshu pairing option, which is a fantastic way to experience the different flavors of Japan.

7. Shōchū

Shōchū is a common drink found in almost all izakayas. Whereas Nihonshu is a fermented liquor, Shōchū is a distilled liquor, similar to vodka. It can be made from various ingredients such as sweet potato, barley, rice, and buckwheat, resulting in various flavors and aromas. The alcohol content can reach up to 40%.

It can be served in multiple ways – on the rocks, with soda, or as a cocktail. In some cases, it is simply diluted with hot water to bring out the natural sweetness from the distilled ingredients.

8. Chūhai

Chūhai is one of the most popular alcoholic drinks in Japan. The name is an abbreviation of Shōchū Highball, which can be found in every Izakaya and convenience store. The traditional version is made with Shōchū, carbonated water, and lemon. However, you can now find various flavors, including peach, yuzu, and pineapple.

One popular variation you can find in convenience stores or supermarkets is strong zero. As the name suggests, it packs a punch with its 9% alcohol content, so it’s a great way to drink cheaply!

9. Umeshu

Another popular alcoholic drink is Umeshu or Japanese plum wine. Plums are stepped in Shōchū and rock sugar for 6 months to 1 year. The result is a sweet, sour, and fruity liqueur that can be drunk on the rocks, with soda, or as a sour (plum wine with ume-flavour shōchū and soda water). The sweetness and fruitiness are unparalleled and the sourness from the plums provides great balance.

Finally

Although Japan has a worldwide reputation for food, its drinks are just as highly rated. There are hundreds of unique Japanese drinks out there, most of which can be bought from convenience stores and in Izakayas.

Related: Most Popular Japanese Street Foods
Related: 17 Typical Japanese Breakfast Dishes

The post 9 Popular Japanese Drinks appeared first on Chef's Pencil.

Japanese is the world’s most popular cuisine on Instagram, the popular photo-sharing app, surpassing Italian, Indian, and Mexican cuisine. Japanese foods are also incredibly popular in the U.S., Australia, and Canada, where Japanese cuisine consistently ranks among the most popular international cuisines.

We want to share with you 25 of the most irresistible dishes you’ll find when traveling to Japan.

1. Karaage (Japanese Fried Chicken)

Karaage, or Japanese fried chicken, is one of the most popular dishes in Japan. Marinated in garlic, soy sauce, and mirin, the succulent chicken is perfect for any occasion. The crispy batter coating the salty, sweet, and juicy chicken makes for a perfect balance.

It is typically enjoyed with a little mayonnaise or a squeeze of lemon. You can find it in any izakaya (Japanese-style pub), at food stalls during festivals, and at any convenience store!

2. Soba (Buckwheat Flour Noodles)

Soba is one of the three main noodle types. They are made from buckwheat flour and are a great option for a quick, healthy, and delicious meal. Soba can be served hot or cold, making it perfect for any time of the year.

Cold Soba, or Zaru Soba, is dipped in Mentsuyu, a type of Japanese soup. It can be enjoyed with spring onions or wasabi, as well as seaweed for an extra topping. Hot Soba is served in a dashi-based broth and can be topped with a variety of ingredients from vegetables to tempura.

3. Udon (Wheat Flour Noodles)

Udon noodles are made from wheat flour and are thicker than soba noodles. Similar to Soba, there are several hot and cold dishes that are very popular in Japan. Cold Udon is served just the same as Zaru Soba, the only difference being the noodles.

There are a wide variety of hot Udon dishes, such as curry and beef Ddon. It is great to eat at home as a quick meal or at a restaurant where the chefs take years of training to master the perfect udon noodle.

4. Ramen

Ramen is one of Japan’s most famous dishes and has become popular worldwide. It is inexpensive and available anywhere across the country, making it great for travelers on a budget. The broth is prepared over several days by simmering pork or chicken bones.

There are a wide variety of broths available from soy sauce to miso. It is usually topped with char siu (pork belly), a marinated boiled egg, and some spring onions.

5. Takoyaki (Octopus Dumpling Balls)

Originating in Osaka city, takoyaki (grilled octopus) are small dumpling balls filled with octopus. They are one of the most well-known street foods in the country. A simple batter of flour and dashi is mixed and fried in a spherical mold. Octopus and other ingredients such as tempura scraps and green onions are typically added.

Once fried, it is topped with a thick Takoyaki sauce, mayonnaise, and dried bonito flakes. Straight from the grill, Takoyaki is the best snack, often enjoyed at Japanese festivals and fireworks nights.

6. Yakitori (Chicken Skewers)

Simply translated as grilled chicken, Yakitori is skewered meat grilled over charcoal. You can find them at Izakayas or specific Yakitori restaurants. Typically the darker parts of the meat are used such as chicken thigh. Offal can also be used, including liver, heart, and gizzards.

Going well with a beer or Japanese sake, these skewers are perfect for summer barbecues. The charcoal barbecue flavor along with the succulent meat is the ultimate summer combination.

7. Sushi

Sushi is another one of Japan’s most popular dishes. Rice flavored with vinegar, salt, and sugar is molded and topped with seafood or vegetables.

There are many types of sushi, though Nigiri and Maki are the most popular ones. Nigiri is simply rice topped with seafood, whereas Maki is wrapped in seaweed. Raw seafood is typically used but there are some cooked alternatives such as blow-torched salmon belly. The sushi is dipped in soy sauce and accompanied by gari, pickled ginger.

8. Kaisendon

Served over a bowl of rice, Kaisendon is perfect for all seafood lovers. A variety of freshly caught fish and shellfish are sliced and laid on top of rice. From salmon to octopus to scallops, Kaisendon is a fantastic way to enjoy some of the finest seafood in Japan.

It is served with a side of soy sauce, wasabi, and sometimes sea salt. You can dip each piece of seafood into these accompaniments for a customized eating experience.

9. Sea Urchin

Sea urchin is a delicacy in Japanese cuisine. Around the northern island of Japan, Hokkaido, you can find some of the best sea urchin in the world. It has a creamy texture and offers a delightful combination of sweetness and a hint of saltiness from the sea.

Sea urchin is best enjoyed on its own such as in sushi or Kaisendon. However, it can also be added to sauces or pastas to give a delicious creamy, sweet, and fishy flavor. Learn more about sea urchin and how to prepare it.

10. Sukiyaki

Sukiyaki is a must-have on a cold winter’s day. A variety of vegetables and beef are simmered in sweet and salty soy sauce-based broth. It is traditionally cooked in a cast iron pot. The beef is seared slightly and then the rest of the ingredients are added to simmer together.

Each ingredient is typically enjoyed individually, and in Japanese cuisine, it is common to dip them into raw eggs before consuming. The natural sweetness of the egg helps to harmonize the flavors of the salty broth and vegetables. Sukiyaki is the perfect dish for sharing with family and friends!

11. Nabe

Similar to Sukiyaki, Nabe is a Japanese-style hotpot. A selection of vegetables and meats are stewed in a dashi-based broth. A dipping soy sauce can also be added such as ponzu (citrus-based sauce). The flavors of the vegetables and meats slowly infuse into the broth making it deliciously rich and tasty.

Nabe is often enjoyed with the addition of Udon noodles or rice. Friends and family usually gather around a portable stovetop to enjoy nabe together on a cold winter’s day. 

12. Gyoza

Gyoza is a staple in every Japanese household. Succulent on the inside and crispy on the outside, Gyoza is great for a weeknight meal or as party food. A mixture of minced pork, green onions, and aromatics is mixed and wrapped inside a Gyoza skin.

They are gently fried till the bottom is golden brown and then steamed to cook all the way through. The balance and contrast of textures and flavors make this simply delicious! The dipping sauce is traditionally soy sauce and vinegar along with some cilli oil, if you like.

13. Soup Curry

Famous in the north of Japan, soup curry is a light curry-based soup with chicken. The soup is spicy and hearty and topped with flash-fried vegetables to make it nutritious. Eggplants, potatoes, and pumpkin, any vegetable, in fact, can be added to soup curry, making it very versatile.

The rice is served separately, so you can enjoy the curry on its own. This is the perfect alternative to a regular roux curry if you’re traveling to the north of Japan; it is a must-eat.

14. Gyukatsu

Gyuukatsu is a great version of grilled steak. The beef is coated in flour, eggs, and then breadcrumbs. It is deep-fried so the exterior is deliciously crunchy and the inside is succulent and medium-rare.

Salt, wasabi, and a special tare (sauce) are for dipping and to enhance your Gyukatsu experience. It is typically served alongside rice, salad, and Miso soup.

15. Oyakodon

Translated as a parent-and-child donor, Oyakodon is a popular rice dish. Chicken thigh and onion are simmered in a dashi-based broth. Eggs are then added to the mixture and it is simmered further till cooked through.

The broth soaks into the rice and mixes with the chicken and egg; it is delicious. It can also be topped with shichimi, Japanese seven spices, or some Mitsuba herbs. 

16. Butadon

Butadon is as simple as it gets. Grilled pork over a bed of rice, covered with a sticky, salty, sweet sauce. The thick pork loin is grilled over charcoal, giving a smoky, umami flavor similar to a barbecue. It is then dipped in the sauce and placed on top of fluffy steamed rice. Finally, a last dose of sauce and some long green onions are added.

Butadon originated in Tokachi, in Hokkaido, and is one of the best comfort foods out there.

17. Tempura

Tempura is one of Japan’s most popular dishes. Vegetables and seafood are coated in a light batter and delicately fried till crispy and golden. Although it seems simple, Japanese chefs take years to master tempura. You can find pretty much any vegetable in Tempura as well as a host of seafood.

It is served with sea salt or Tentsuyu, a sweet and savory sauce. You can find tempura in most Izakayas along with a Soba or Udon dish. Alternatively, try a tendon, which is tempura over a bed of rice, drizzled with a thicker Tentsuyu.

18. Kushikatsu

A staple in Osaka’s cuisine, Kushikatsu are deep-fried skewers. Skewered meat and vegetables are coated in panko breadcrumbs and deep-fried till golden brown. A thick Worcestershire sauce is served on the side for dipping.

If you are eating out in a restaurant, remember, no double dipping! There are Kushikatsu specific restaurants all over Japan, making it a great meal for enjoying with friends and family, and a couple of drinks.

19. Okonomiyaki

Okonomiyaki is a Japanese-style savory pancake. It is made from flour, eggs, cabbage, and pork belly slices and served with a variety of condiments. Okonomiyaki sauce, mayonnaise, and bonito flakes are the most common options; however, there are different variations.

There are so many ways to enjoy Okonomiyaki. At some restaurants, you can cook it yourself on a Teppanyaki or watch the chef cook it in front of you. Alternatively, you can enjoy it at a local festival or as party food in your own home.

20. Yakiniku

Yakiniku is similar to a Western-style barbecue. Meat is grilled over charcoal and enjoyed with a variety of sauces or just sea salt.

At a Yakiniku restaurant, you can enjoy every part of the animal, including the liver, the heart, and the intestines. The meat is typically cooked as it is, although occasionally it may be marinated in a special sauce to enhance its flavor.

21. Beef Tongue

Beef tongue is a delicacy in Japanese cuisine and can be served thinly or thickly sliced. When thinly sliced, the beef tongue is grilled for just a few seconds on each side and wrapped around green onions. Lemon juice is squeezed on top, giving you a meaty, salty, and sour morsel.

It can also be eaten rare, so, at higher-end Yakiniku restaurants, it is grilled for just a few seconds. You can also enjoy it over a bed over rice, similar to a Butadon. 

22. Onigiri

Rice is a fundamental ingredient in all Japanese cuisine. Onigiri is simply rice that has been molded into a triangular shape. It is often stuffed with fillings such as tuna or salmon and wrapped in seaweed. They are cheap, delicious, and extremely convenient as they are available in any supermarket or convenience store.

However, if you eat out at an Izakaya, you may be able to find grilled Onigiri. A plain Onigiri is brushed with a special soy sauce and grilled over charcoal. The exterior becomes sweet, salty, and crunchy while the center remains light and fluffy. 

23. Ochazuke

Ochazuke is a simple Japanese dish where dashi or green tea is poured over rice. This is the go-to dish when you are craving something light and comforting. Ochazuke is really simple to make.

Rice, grilled salmon, tempura scraps, and various other toppings make for a bombshell of umami flavor and will warm your heart in an instant. There are so many variations of Ochazuke, the options are endless!

24. Croquettes

Japanese croquettes are soft and creamy potatoes with minced meat, coated in a crunchy panko breadcrumb. It is the perfect balance of textures and is absolutely irresistible. They can typically be found in Teishoku (set meals) alongside rice, salad, and miso soup.

They are served with a Tonkatsu sauce, a sauce based on Worcestershire sauce. The major brand is Bull-Dog Vegetable & Fruit Sauce and is highly recommended. 

25. Miso

One of the core ingredients in Japanese cuisine, Miso can be found anywhere across the country. Miso is a salty fermented bean paste used in a host of dishes. The most common is Miso soup, which is Miso paste mixed with dashi. Every region has its own type of Miso, from salty red Miso in Nagoya to sweet white Miso in Kansai.

That’s just a taste of the top 25 foods in Japan, but there’s a whole buffet of deliciousness waiting to be discovered. So dig in and start your culinary adventure!

Related: 9 Tasty Japanese Street Foods

Related: Popular Japanese Breakfast Dishes

Related: 9 Popular Japanese Drinks

The post Top 25 Japanese Foods You Need to Try Out appeared first on Chef's Pencil.

As you may know, there are “eight major cuisines” in China. Some people personify them as follows: Jiangsu and Zhejiang cuisines are like the beautiful and elegant ladies of Jiangnan (regions south of the Yangtze River); Shandong and Anhui cuisines are like the simple and unsophisticated stout men of northern China; Guangdong and Fujian cuisines are like a refined and elegant prince; Sichuan and Hunan cuisines are like a talented celebrity, rich in content.

Each cuisine features hundreds of dishes and snacks, and it’s so hard to choose the most popular 25. Any dish left out could lead to a heated debate between food lovers of different regions.

So I have chosen what I consider the most famous dishes to share with you. If you have an opportunity to come to China, don’t miss trying them.

1. Dumplings

Chinese dumplings (Jiaozi) generally consist of different kinds of meat such as pork, beef, chicken, shrimp, or even fish, and chopped vegetables wrapped into a piece of dough. The most common fillings include pork with Chinese cabbage, pork with celery, lamb with spring onion, and leeks with eggs, but there are many more varieties.

Chinese dumplings are usually boiled or steamed. Dumplings are traditionally eaten during Chinese New Year’s Eve and other festivals.

2. Proper Street Kebabs

In China, the most memorable culinary experiences are not found in Michelin-star restaurants. Instead, they can be found in the lively and bustling street stalls located in the heart of the city.

From mutton kebabs with cumin and squid cooked on an iron plate to roast chicken wings and oysters with spicy sauce, the Chinese street barbecue experience is a combination of the food itself and the busy street bustle. It is unique and hard to find anywhere else.

3. Spicy Crayfish

Over the past decade, crayfish have swept across China’s cities, and the whole country is crazy about this crustacean. The crayfish is stewed in a broth with ginger, garlic, pepper, and many other spices. From spring to early autumn, a nighttime dish of crayfish has become very popular. At the weekends, groups of friends go to a crowded stall, relax on small plastic stools, and order one or two pots of red crayfish.

Forget about chopsticks, because the best way to enjoy these delicious crayfish is by digging in with your hands. And what better drink to accompany this mouthwatering feast than a refreshing glass of locally brewed iced beer?

4. Lamb Hot Pot 

Sichuan hotpots and nutritious Cantonese hotpots are quite popular in many countries. But in China, lamb hot pot is the most common, especially in northern China in winter.

According to legend, lamb hot pot originated in the Yuan Dynasty and was promoted by the emperors of the Qing Dynasty. The broth is heated in a copper container with a tall high chimney, from where the steam from the coals is released.

Although all kinds of meat, seafood, and vegetables can be cooked in hot pots, the best is definitely thin slices of mutton.

5. Guilin Rice Noodles

Guilin, in southern China, is known for its crystal-clear waters and stunning karst formations. It is famous not only for its paradise-like scenery, but also for its refreshing rice noodles sprinkled with sour beans, peanuts, bamboo shoots, and shallots.

There are rice noodle restaurants everywhere in Guilin and in many places around. Local people like to dip the silky rice noodles and ingredients into hot and sour brine, then eat them dry, or pour them into beef soup.

Different kinds of meat can be added to rice noodles. The most popular are sliced beef and large beef brisket.

6. Lanzhou Hand-pulled Noodles

Lanzhou hand-pulled noodles originated in the desolate Gobi desert in Northwest China. It is a first-class halal food. Each bowl of Lanzhou hand-made noodles is a feast as well as a handicraft.

In simple open simple kitchens Muslim noodle masters pat, fold, and pull the dough into long, thin noodles. And they do this faster than guests can order.

Traditional Lanzhou hand-pulled noodles are served with beef soup, sliced beef, coriander, and green onion.

7. Steamed Crab

For the Shanghainese, autumn without steamed hairy crab is inconceivable.

Every year, many gourmets from different Chinese cultural circles flock to Shanghai to taste this legendary food. Every September, these freshwater crabs from the Yangtze River estuary, waving their giant pincers, are sent to family kitchens, high-end hotels, and luxury restaurants.

The best traditional drink to accompany hairy crabs is Shaoxing yellow wine.

8. Fish with Sichuan Pickles 

The fish that goes with Sichuan pickles is mainly grass carp. The dish is both spicy and sour. Fish is rich in high-quality protein and provides rich protein, minerals, and other nutrients. The presence of lactic acid in pickles can enhance iron absorption and stimulate the appetite.

There are many conflicting stories about the origin of this dish, none of which can be verified. And while the cooking method varies across the regions, the resulting tastes are basically the same.

9. Kung Pao Chicken

Kung pao chicken is a famous Chinese dish that is very popular with foreigners. It is a dish that features Shandong, Sichuan, and Guizhou cuisine.

Kung Pao chicken is cooked with peanuts, peppers, and other ingredients. It is red but not spicy, spicy but not fierce, while the meat is tender, smooth, and crisp. The combination of tender chicken and crunchy peanuts creates a perfect harmony of textures.

10. Shredded Pork with Garlic Sauce

Shredded pork with garlic sauce is probably the most famous Sichuan dish and can be found on the menu of almost any small restaurant. It is also a favorite for cooking at home.

It is sweet, sour, and spicy, with a spiciness that mixes with the rich aroma of onion, ginger, and garlic. The Chinese name for this dish is Yu Xiang. which means “good smell of fish”. And where does the fish smell originate from? Yes, you guessed it right – the pickled pepper.

Pickled pepper, once fried, makes the dish as fresh as fish. In the past, small fish were added to the pickling pepper, so the pepper really did smell of fish.

11. Red Braised Pork

Red braised pork, a famous and very popular dish, can be found in nearly all major Chinese cuisines and each one has its own characteristics. For instance, it’s spicy in Hunan province and sweet in Shanghai.

It is mainly made with streaky pork. It’s believed that the key part to making a perfect red braised pork is to select the right slices, with three layers of fat and two layers of lean meat. When cooked, it is fatty but not greasy. The pork is cut into 50-gram cubes and deep-fried before it’s then boiled with yellow liquor, soy sauce, and rock sugar for an hour when abalone sauce is added. It’s soft and sweet with a strong truffle flavor.

And just to prove how much this dish is loved by foreign visitors, a song has been written about it! – Hong Shao Rou

12. Steamed Fish Head with Diced Hot Red Peppers 

Steamed fish head with diced hot red peppers, a traditional and classic dish of Xiang cuisine, is quite popular for its fresh and spicy flavors. The white tender fish head meat is covered with red diced chili peppers. It is not only appealing to the eye but is also mouthwatering.

Once steamed, the fish head absorbs the fiery flavors of the diced chili, creating a spicy and captivating taste. It is a savory dish that helps reduce cholesterol and increase brain power, making it very popular in Hunan and Jiangxi Provinces.

13. Sweet and Sour Ribs

The origin of sweet and sour ribs is still a topic of debate. Some believe it originated in Guangdong, while others argue that it was first popularized in Jiangsu. Regardless, it remains a popular dish in China and is also one of the more well-known Chinese dishes in other parts of the world.

A good cook always pays good attention to both the cooking method and the materials to make authentic sweet and sour ribs. Generally, a baby’s back rib or spare rib is considered the most suitable. First, the blood is removed, then the water is drained and the ribs are marinated. Later, they are wrapped in flour and deep-fried until the surface becomes golden and crisp. Once done, the ribs are stir-fried with rock sugar and rice vinegar to make them sweet and sour.

14. Mapo Tofu: Stir-fried Tofu in Hot Sauce

Mapo tofu is one of the traditional famous dishes of Sichuan Province. The main ingredients of this dish include bean curd, garlic sprouts, minced beef (or other meats), and a combination of seasonings such as thick broad-bean sauce, chili powder, Sichuan pepper, and soy sauce.

Mapo tofu has traveled across the ocean and settled in the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia, and other countries, which makes it a truly international dish.

15. Twice-cooked Pork Slices

Twice-cooked pork slices are one of a dish representative of Sichuan cuisine.

The main ingredients are pork buttock, green pepper, and garlic. It has a unique taste, a beautiful bright red color, and is fatty but not greasy. Twice-cooked pork is Hui Guo Rout in Chinese, meaning “going back to the pot again”. The meat is boiled until partly cooked and then stir-fried, so it is cooked twice, hence the name.

Why is it a favorite among the Szechuanese? Because it is spicy and slightly sweet, and of course the wonderful flavor of the pork belly itself. Wow, just thinking of it makes my mouth water!

16. Fried Eggs with Tomatoes

Fried eggs with tomatoes is a dish made with tomatoes and eggs, of course. It has a sweet and sour taste that is particularly appealing to both the elderly and children. The ingredients are readily available, making it a simple dish to prepare.

Chinese students studying abroad often find comfort in this dish, as it reminds them of home and their families.

17. Roast Duck

When it comes to roast duck, the most famous variety is the Beijing-style roast, particularly the renowned Quanjude preparation. Of course, there are many ways to make roast duck in China, all with different tastes.

Roast duck is crisp and delicious and is always eaten with sweet sauce, cucumber sticks, and green Chinese onion, which are rolled up in a thin pancake. Having never seen a duck eaten in this manner before, as soon as travelers came to China, they immediately fell in love with it.

18. Egg Fried Rice 

Egg fried rice is a colorful, tasty, and easy-to-make dish. The main ingredients are long-grain rice, egg, and green onion for flavor and garnish. To make it more nutritious and colorful, you can add various vegetables such as diced carrots, bell peppers, peas, corn, etc.

It’s a dish that many people grow up with. The enticing aroma of egg mixed with green onion and soy sauce always brings back lots of childhood memories.

19. Hot Spicy Dip

The hot spicy dip is the predecessor of spicy hot pot and is kind of a simplified version of hot pot. The difference is that the meat and vegetables are put on a bamboo stick, which is dipped into the boiling red soup. The ingredients used in hot spicy dip and hot pot are the same. The biggest difference is that the dip is simple and fast to prepare.

It can be bought from street vendors and has become especially popular over the last 20 years. There is no luxurious decoration, no expensive ingredients, no elegant restaurant foreman, nor even a decent signboard. There are only several tables, two stoves, and bamboo sticks all over the floor. Yet, they are always surrounded by a circle of people, with sweat on their faces, enjoying the delicious food.

20. Xinjiang “Big Plate Chicken”

Xinjiang big plate chicken is a halal dish made with chicken, tomato, green chili, and noodles served on a large plate, thus its name.

The chicken is usually fried first and then stewed, then the delicious chicken, with its burnt skin, is mixed up with the bright colors of green pepper and red pepper. The potato starch in the soup absorbs the oil, making it less greasy.

Chopsticks are used to pick up the thin broad noodles, which are then stirred in the soup a few times. Once in the mouth, all kinds of flavors dance on the tip of the tongue.

This dish has a unique taste. It not only has the rough and bold spicy flavor that people in Northwest China like but is combined with the peppery taste that Sichuan people are crazy about.

21. Scalded Shrimp

Scalded shrimp is a famous traditional dish. The shrimp is blanched in clean boiling water.

Guangzhou people are particularly fond of blanching shrimp because it maintains its fresh, sweet, tender, and original flavor. A dip in a delicious sauce makes this dish perfect.

22. Braised Pork with Vermicelli

Braised pork with vermicelli is from Sichuan and northeastern Chinese cuisine. It is mainly made of pork, vermicelli, and pickled or fresh cabbage. That’s the original, but other versions have arrived with richer tastes, for example, pork and vermicelli with cabbage, pork, and vermicelli with tofu, pork and vermicelli with radish, etc.

The seasoning differs according to the ingredients used. The variety of ingredients enriches the nutrition, color, and flavor of the dishes.

23. Steamed Rice Powder and Pork

This dish originated in Jiangxi and is mainly popular in southern China, although it has now penetrated across the country. In the Jiangnan area, eating steamed rice powder and pork is an important annual custom at the beginning of summer. And it’s also a must-eat traditional dish for Chinese New Year.

The fried rice powder and the seasoned pork are mixed and then steamed. It tastes fresh, soft, and not greasy. Different regions choose different side dishes, such as sweet potato, pumpkin, lotus root, taro, green bean, etc.

24. Chinese Sausage

Sausage is made from pork which is chopped or ground into small pieces, seasoned with salt, sugar, wine, soy sauce, Sichuan pepper, and other ingredients. The pork is filled in chitterlings, dried in the air, or smoke-cured. The finished sausage, kept in the refrigerator, usually lasts for about three months.

The main producing areas are Guangdong, Guangxi, Sichuan, Hunan, and Shanghai, where all kinds of sausages are made, usually in the very same way though with slightly different ingredients.

There are many types of sausage divided into two categories: Sichuan-style sausage and Cantonese-style sausage. The main difference is that Cantonese sausage is sweet while Sichuan sausage is spicy. They are both popular during Chinese New Year.

25. Lotus Root and Rib Soup

Lotus root and rib soup is a traditional Hubei dish. The soup is boiled on a slow fire for hours until the meat completely falls off the bone. The lotus root tastes glutinous and also crisp. One spoonful of this fragrant and sweet soup will make you sigh at its perfection!

Spareribs and lotus root soup are essential dishes when hosting esteemed guests in Hubei Province. This delightful soup is not only delicious and nutritious but also appetizing and beneficial for blood circulation. For people from Hubei, the soup represents the taste of home. While this dish can be found across the country, true authenticity lies in using lotus roots sourced from Hubei province.

Selecting the lotus root is a very particular art: first, the lotus root should be glutinous rather than too crispy so that it will soften and taste sweet once cooked; second, do not use the lotus root head or tip because the head is too tender while the tip has a fishy smell. In Hubei, Honghu lotus root is considered the most delicious, and the best time to eat it is after the Mid-Autumn Festival.

Check out next the 20 most popular Chinese desserts.

Related: Most Popular Fruits in China

The post Top 25 Most Popular Chinese Foods (in China) appeared first on Chef's Pencil.

These tastes are rooted in our memories and feelings and are never forgotten. Let’s take a look at the top 20 most popular desserts in China. How many of them did you try as a child?

1. Mooncake

In China, the tradition of moon worship has a long history, with mooncakes originally being offered as a tribute to the Moon God. Nowadays, they are shared and enjoyed as part of the festive celebrations during the Mid-Autumn Festival. Eating mooncakes and watching the moon at the festival is a custom in both North and South China.

Mooncakes are a symbol of reunion. People divide them up into 6 or 8 pieces to share with others.

A thick crust surrounds a rich, thick filling usually made from lotus seed paste and sometimes containing yolks from salted duck eggs. The fillings vary from sweet or savory to sweet-savory and spicy. Mooncakes can also have fruit fillings or anything else you fancy.

2. Tangyuan: Glutinous Rice Ball

Tangyuan is a dessert of the Han which has a long history. Tangyuan originated in the Song Dynasty. Ingredients were black sesame, lard, and white granulated sugar.

First, the black sesame was ground into a powder and then lard and white granulated sugar were mixed in. The mixture was wrapped in a glutinous rice crust and rolled into a small ball. Once cooked, it tastes sweet and delicious.

Tangyuan is a symbol of family reunion. Eating tangyuan is said to bring family happiness and a prosperous new year. There are many kinds of tangyuan and preparation methods and ingredients differ across China. Many people in the south sit together on the morning of the Spring Festival to eat a bowl of sweet tangyuan.

3. Green Dumplings

Green dumplings are a traditional food from the Jiangnan area. The green color comes from wormwood juice, which is added to glutinous rice flour when making the dough. The fillings are bean paste or lotus seed paste and they have a light and long fragrance.

They are served up by the Jiangnan on Qingming Festival when every family steams their own pot of dumplings. According to research, green dumplings originated in the Tang Dynasty and have a history of more than 1,000 years. People made green dumplings mainly for worship. Throughout the centuries, the appearance and flavor of these dumplings have remained unchanged. Although they are no longer exclusively reserved for worship, they have evolved into a beloved seasonal delicacy enjoyed by many.

Some are made of wormwood juice and others are made with other green leaf vegetable juice mixed into glutinous rice flour. The rich fillings vary according to taste.

4. Steamed Pea Flour Cake

Steamed pea flour cake is a special snack popular in Shanxi, Henan, Hebei, Beijing, and other places. In 1957, it was rated one of the “top ten famous food” in Taiyuan City.

Made with pea powder and other ingredients, including sugar, persimmon, gardenia yellow, and persimmon cream, they are popular in the summer months.

Sweet and delicious, cool and fresh, soft and tasty, this dessert is known to be good for the spleen and stomach. Peas are rich in high-quality protein and carotene, which can improve the body’s resistance to disease, enhance immune function, prevent the synthesis of carcinogens, and reduce the incidence of cancer.

5. Osmanthus Cake

Osmanthus cake has a history of more than 300 years. It is delicious and refreshing, simple to make, and comes in various versions, suiting everyone’s taste. Before the 1980s, when osmanthus fragrans were in full bloom, posters on the streets of Nanjing city would announce “Buy your fresh osmanthus fragrans”.

The cake was traditionally made without adding any spices. Cooked glutinous rice flour, fresh sweet-scented osmanthus, and rock sugar are the only ingredients. They are pressed into small rectangular molds and put into cartons for sale.

Osmanthus cakes can guard against depression, maintain a balance between the physical body and emotions, as well as ease mental stress. Long-term consumption of osmanthus tea is believed to cure dry skin, hoarseness, stomatitis, and periodontitis.

6. Jujube Cake

Jujube cake is a well-known traditional delicacy made with flour, jujube paste, brown sugar, and yeast. Its preparation is straightforward, making it easily accessible to everyone, and it is a popular dish enjoyed by families across generations.

Jujube cake is fragrant and sweet and contains vitamin C, proteins, calcium, iron, vitamins, and other nutrients. It is believed to not only nourish the spleen and stomach and replenish body fluid, but also to protect the liver, increase muscle strength, nourish the face, and prevent aging.

7. Mung Bean Cake

Mung bean cake is a traditional summertime dessert. It is said that Chinese ancestors would eat zongzi, realgar wine, mung bean cake, and salted duck eggs during the Dragon Boat Festival to promote safety and health.

The main ingredients are cooked mung bean flour, steamed potato flour (or wheat or pea flour), vegetable oil or sesame oil, lard, soft white sugar, sugar rose, black jujube, and sweet-scented osmanthus.

Mung bean cake is believed to have health benefits, especially for the eyes and reducing swelling, making it a favorable choice for children. However, its preparation is challenging and requires skilled craftsmanship, as reflected in the intricate patterns on the cake.

8. Steamed Sponge Cake

Steamed sponge cake is a popular cake found in both northern and southern areas of China. It is fragrant and nutritious and especially suitable for the elderly and children.

There are many varieties. Longyou steamed sponge cake is a cultural heritage food with unique production technology. The steamed sponge cake from Yueyang, Huizhou, and other places also have their own characteristics. But they are all generally fermented with the addition of glutinous rice wine.

These cakes are quite exquisite. The color is as white as jade and the small holes are as thin as needles.

9. Water Chestnut Cake

Water chestnut cake is popular in Guangzhou, Fujian, and Nanning of Guangxi Zhuang Autonomous Region. It is said that it originated in the Tang Dynasty.

It is made with chestnut powder and sugar or is steamed with sweet potato powder. Water chestnut cake tastes sweet and quickly melts in the mouth. It has an exquisite taste that is considered an outstanding part of Cantonese cuisine.

Water chestnuts have the highest phosphorus content of all rhizome vegetables, which can promote bodily growth and development and help maintain physiological functions.

The nutritional makeup of the cake has great benefits for teeth and bone development and it can promote the body’s sugar, fat, and protein metabolism and regulate the balance of acid. Exceptionally good for children, therefore.

10. Cloud Cake

Cloud cake, also known as snow cake, is a traditional cake of the Jiangsu Province. Its name reflects its thinness and color. It is characterized by a fine and soft texture, just like curd, and can be stored for a long time.

High-quality ingredients like glutinous rice, sugar, lard, olive, sesame, and spices are key. For instance, the fried glutinous rice flour needs to be stored for about six months to soften, and the soft sugar must be of the highest quality. Serving is equally precise, with each 22 cm cake sliced into 140 pieces.

Cloud cake is a popular offering to the moon for the Chaozhou people during the Mid-Autumn Festival. A few days before the festival, every family buys a cloud cake, not only for themselves but also as a gift. Many of the Chinese from Chaozhou, scattered across the world, eat cloud cakes on the eve of the Mid-Autumn Festival to ease their homesickness.

11. Meat Floss Cake

Meat floss cake is a dessert made of meat floss, wheat flour, mung beans, egg, and sugar. It is crispy, fragrant, and instantly melts in your mouth.

Nowadays, meat floss cakes are enjoyed as snacks and there is a particular brand called Youchen, which has become popular on the internet in recent years, leading to a trend in the small snack industry.

Meat floss cake was originally a traditional food in Fujian and Taiwan. How did it turn into a popular food? The golden crisp cake, the soft ice-green mung beans, and the minced pork floss blend together on the tip of your tongue into a rich taste that lingers for a long time.

12. Pineapple Cake

It is said that pineapple cake originated in the period of the Three Kingdoms. The pronunciation of pineapple in the southern Fujian dialect symbolizes the prosperity of future generations.

Pineapple is also a popular food for worship in the Taiwan area of China, promoting prosperity; which is why it is also widely served at weddings in Taiwan. Pineapple cake filling is not simply pineapple, wax gourd is also added, according to taste.

Nowadays, pineapple cakes have different flavors, including cereals, pine nuts, egg yolk, and chestnuts, and are available in Taipei markets. Oats and other ingredients can be added to the outer part of the cakes for variety, and some people use other fruits for the filling, such as melon, honey plum, sour plum, and so on.

13. Egg-yolk Puff

Egg-yolk puff is a traditional Chinese dessert made of wheat, butter or lard, and egg yolk. In recent years, with the continuous improvement in the quality of ingredients, egg-yolk puff has gradually become very popular. It has a lot in common with the Suzhou-style mooncake.

Lard was traditionally used for egg-yolk puff, though today butter is widely used, avoiding the need to boil the lard and enhancing the taste of the cake, giving it a strong milky flavor.

14. Dragon’s Beard Candy

Dragon’s Beard candy is made from wheat flour, maltose, and other ingredients. It is a traditional Chinese snack, formerly known as silver candy, and is stuffed with sugar gum, peanut, sesame, and coconut.

The candy’s beard is actually sugar glue, which is pulled out like noodles. It is said that there was an emperor in the Song Dynasty who found silver candy so delicious it became his favorite dessert.

Later, when common people learned the emperor also ate silver candy, it was renamed Dragon’s Beard candy, the dragon representing the emperor and the beard being the pulled-out sugar thread.

15. Chinese Pumpkin Pie

Pumpkin pie is a typical folk snack that is crispy on the outside and tender inside. The main ingredients are pumpkin, glutinous rice flour, condensed milk, milk, bread bran, and sugar.

It’s interesting to note that while many pumpkin enthusiasts enjoy pumpkin pie, not all pumpkin pie lovers necessarily enjoy pumpkin itself. Isn’t that fascinating?

Pumpkin is a common daily dish. It is rich in nutrition, containing vitamins and pectin, which can protect the mucous membrane and aid digestion. It is good for the stomach and can combat carcinogens and promote growth and development, so it’s perfect for children’s breakfast.

16. Sweetheart Cake

Sweetheart Cake is famous in Chaozhou, Guangdong Province. It is made with sugar wax gourd, wheat flour, cake flour, malt sugar, and sesame. The outside is roasted to a golden color, and the extremely crispy inside layers are as thin as paper. As soon as you bite in, crumbs fall all over the floor.

According to legend, during the late Yuan and early Ming Dynasty, Zhu Yuanzhang (the first emperor of the Ming Dynasty) led an uprising against the Yuan Dynasty. Because there were many wars at that time and there was often not enough food, Zhu Yuanzhang’s wife, Ma Shi, came up with the idea of using wheat, wax gourd, and other things ground into flour and made into cakes. She distributed them to the soldiers. It was not only convenient to carry but could be eaten at any time, anywhere, playing a great role in keeping up soldiers’ spirits.

But the cake was not so delicious. Some clever people made some changes. Today, the Sweetheart Cake is made from a delightful combination of sugar wax gourd, wheat flour, cake powder, malt sugar, sesame, and other ingredients. The result is a delicious, sweet, and crispy cake that has captured the hearts of many.

17. Sugarcoated Haws on a Stick

Sugarcoated haws on a stick is a Chinese snack that originated in the Southern Song Dynasty. It is made of wild fruits strung together on bamboo sticks. The fruit is dipped in maltose, which quickly hardens, and it tastes both sweet and sour. It’s a very common snack in Northern China in winter.

Many of my childhood memories include a string of sour-sweet sugarcoated haws on a stick. An uncle sold these sugarcoated haws, carrying them on his shoulders and shuffling through the streets or sometimes riding a bicycle.

When I was a child, this was only made of hawthorn, which I didn’t particularly like. So I would lick off the outside sugar. Any child holding a string of sugarcoated haws in their hands was the happiest child in the world.

18. Steamed Creamy Custard Bun

Steamed creamy custard bun is popular in Guangdong, Hong Kong, and Macao. It was invented by Wang Tingzhi, with an original recipe including salted egg yolk. It has a thick and smooth milky flavor and is extremely delicious.

In the beginning, not every restaurant knew the recipe so they all developed their own. As a result, the custard bun filling is different wherever you go. In most restaurants, the filling is only made with butter, eggs, milk, sugar, flour, cornflour, and custard powder. In Taiwan, they also sell steamed creamy custard buns in steamers.

19. Double-layer Steamed Milk custard

Double-layer steamed milk custard is a Cantonese dessert that originated from Shunde, Guangdong province in the Qing Dynasty. Now it is found all over Guangdong, Macao, Hong Kong, and other places.

It is said that double-layer steamed milk custard was invented by a farmer in Shunde, who, when making breakfast early one morning, accidentally did something to the buffalo milk and, thus, unintentionally created the double-layer steamed milk custard.

The upper layer of the skin of the milk is sweet, while the lower layer is fragrant and smooth. It tastes so exquisite and leaves a delicious lingering taste.

20. Rice Dumplings

Rice dumplings are a festival food of the Han with a long history. They were originally offered to ancestors in worship. The custom of eating rice dumplings during the Dragon Boat Festival has been popular in China for thousands of years and spread to Korea, Japan, and Southeast Asian. Today, they have become popular all over the world.

The main ingredients are glutinous rice and stuffing wrapped in reed leaves in various shapes, including angular and quadrangular.

There are two main varieties: savory and sweet. There are many types of filling. For example, Beijing rice dumplings include jujube; in the south, there are mung bean, pork, bean paste, ham, mushroom, egg yolk, and other fillings; and Guangdong rice dumplings have a bacon filling.

Check out next our story on the most popular savory Chinese foods.

Related: Most Popular Fruits in China

The post Top 20 Most Popular Chinese Desserts appeared first on Chef's Pencil.

It is not clear when street food started to appear in Korea. However, the first stalls sprang up around traditional markets to provide fresh, economical snacks to shoppers. 

After the Korean War (1950-1953), street food vendors provided affordable meals for people struggling to feed their families. Then, street food expanded into the Cheonggyecheon stream and Jongno districts, where today, locals and tourists can enjoy exploring famous street food alleys. Today, street food is regarded as a significant part of the Korean food culture. 

So, let’s discover the best and must-eat Korean street food that will delight your taste buds!

Like a Meal (Meal-sized Street Food)

Did you think street food is only about tasty snacks between meals? No way! Please do not underestimate the versatility of street food. Some street food is perfect for breakfast, lunch, and dinner as it is filling enough for a whole meal. 

Here are a few street food dishes commonly served as complete meals. 

1. 떡볶이 (Tteokbokki: Spicy Stir-fried Rice Cakes)

Many people are familiar with the dish tteokbokki, especially those interested in Korean culture or who watch Korean movies or dramas. 

These spicy rice cakes mixed with various ingredients are consistently ranked in the top 5 of Koreans’ most loved street food. 

Have you already tried the classic tteokbokki? You can now try ‘fusion tteokbokki’, a delicious twist on the classic, such as Carbonara tteokbokki, Curry tteokbokki, and Bacon tteokbokki on the street. Does it sound off-beat? These creative dishes will delight your taste buds, and you will be pleasantly surprised at how well the flavors mesh together!

2. 순대 (Soondae: Korean Sausage)

Soondae is known as tteokbboki’s best friend. Yes, it goes so well with tteokbokki. You can easily find street vendors selling the combo – ‘tteok soon’ (tteok from tteokbokki, soon from soondae).

Soondae dipping sauces are different depending on the region in Korea. For example, when you order soondae from a street vendor in Seoul or Gyenggi province, salt is served for dipping. However, when you visit Busan, the second largest city in Korea, they will offer you soondae with makjang (a sauce made from doenjang and gochujang).

3. 컵밥 (Cupbab: Rice in a Cup)

This is a bowl of rice served with toppings. The only difference is that the bowl is replaced with a cup. In other words, a cupbab is rice topped with various toppings in a paper cup. 

Students and those preparing for state exams often have cupbab for a meal as it’s cheap and tasty. Kimchi fried rice is usually the base and is topped with extra ingredients such as ham, sausage, eggs, or tuna.

4. 만두 (Mandu: Korean Dumplings)

Mandu are Korean dumplings commonly filled with minced meat (usually pork), tofu, green onions, garlic, and glass noodles. It’s another famous street food that is enjoyed as a complete meal. 

In Korea, there are many varieties of Mandu, but usually, two types can be found on the street: meat dumplings and kimchi dumplings. You can go for one kind or ask the vendor to put half of each type in a takeaway box. 

5. 닭강정 (Dakgangjeong: Sweet Crispy Korean Fried Chicken)

Dak means chicken in Korean, so this is a stir-fried chicken marinated in sauce.  There are various sauces, but the most common dakgangjeong is sweet chili.  

Some dakgangjeong street vendors are so popular that you’ll have to queue for hours to taste it.  People even travel from other regions just to taste the dakganjeong sold at a specific famous street stall. 

6. 어묵 (Eomuk: Korean Fish Cake)

Eomuk is a popular dish made with dough and powdered fish. Fish cakes are typically dipped in salty soy sauce seasoned with green onions and sesame oil. Fish cake skewers are among the cheapest foods on the street.

Fish cakes come in two distinctive types: folded and zigzagged, or elongated. The taste and size are similar, but the long fish cake can maintain a hot and fluffy texture for longer. On the other hand, the folded and zigzagged fish cake is well-simmered in broth and has a stronger umami taste.

7. 밥버거 (Bap Burger: Korean Rice Burger)

Bap means cooked rice, and burger means burger, as you already know!  Bap burger is a popular Korean-style street food known for being very tasty and affordable.  It is especially popular with students looking for a low-priced meal.

This dish is a burger with buns of compressed rice to hold the meat and veggies together.  Koreans like to fill it with kimchi, tuna, spicy pork, or chicken with various vegetables between the rice buns, which are then toasted and scorched to give them a smokey flavor and crunchy texture.

8. 튀김 (Twigim: Korean Deep Fries)

Twigim in Korean refers to deep-fried dishes. The outer part of the batter is called ‘frying clothes’ (튀김 옷), and starch powder, bread crumbs, and flour are mainly used. 

In general, twigim is sold by tteokbokki and soondae street vendors. The type of fried food depends on the main ingredient. Fried squid (오징어 튀김), fried vegetables (야채 튀김), fried sweet potatoes (고구마 튀김), and fried seaweed noodle rolls (김말이) are some examples. Why not try them all?

9. 빈대떡 (Bindaetteok: Mung Bean Pancakes)

This dish comprises ground mung beans mixed with vegetables or meat and fried in oil.  It is greasy and savory, so it is also regarded as one of the best foods to enjoy when drinking alcohol.

In the past, meat was too expensive for most people.  Therefore, they used meat scraps and fat to flavor their food. In this dish, the fat from the meat makes the pancake tastier, and the nutty taste and texture of the mung beans make it even more appealing.

As preparing it outdoors is straightforward, you’ll encounter bindaetteok  in many open-air markets.

10. 길거리토스트 (Gilgeori Toast: Korean Street Toast)

Gilgeori toast, which means ‘street toast’ in Korean, is a savory and sweetened egg sandwich sold by street food vendors. 

 It is fast, easy, affordable, and can be eaten for breakfast or lunch.

Korean street toast is made by sprinkling ketchup and sugar on egg pancakes mixed with carrots. 

For many Koreans, gilgeori toast is a nostalgic street food reminiscent of childhood. And despite some foreign visitors declaring, “It’s a sandwich, not a toast!”, it is most definitely a toast!

Korean Street Food Snacks

So, let’s imagine you are  full up with the main meal you tasted on the street. Don’t worry, you will be hungry again and then you’ll be looking out for something to munch on once you’ve spent time visiting all the attractions.  Keep your eyes open for these treats to sample!

11. 꽈배기(Kkwabaegi: Twisted Korean Doughnuts) 

Kkwabaegi is a sweet, spongy, twisted snack you’ll find everywhere. It is made with a dough of glutinous rice flour, and melted butter that’s deep-fried in oil and then tossed in sugar and cinnamon powder.

Like most fried breads, it tastes much better when enjoyed comes straight out of the oil. If you are too full to eat it right away, then take it home for later – all it needs is to be heated up in a microwave or oven to reach the peak of yumminess again! 

12. 닭꼬치 (Ddakkochi: Korean Chicken Skewers)

Ddakkochi is a popular grilled chicken snack on a stick. It is traditionally coated with an addictive sweet and spicy sauce. However, it sometimes comes simply seasoned with salt and no sauce. Some vendors even pour mustard sauce or mayonnaise over ddakkochi. 

Some street vendors sell a very spicy version – bomb-flavored chicken skewers. These will test your spicy food tolerance, and they could have your eyes watering within seconds! However, if you fancy the challenge, go for bomb-flavored!

13. 감자 핫도그 (Gamja-Hotdog: Korean-style French Fries Corn Dog)

This is a fun Korean street food: a hot dog on a stick covered with French fries!  Gamja means potatoes in Korean, so its name, gamja-hotdog, pretty much describes it. 

Many foreigners who have visited Korea recommend gamja-hotdogs as the must-try Korean street food.  They can be filled with either sausage or cheese, smothered in a sauce such as ketchup and mayonnaise, or even sprinkled with sugar, so experiment and find your favorite version!

14. 호떡 (Hotteok: Korean Sweet Pancakes)

Hotteok is a dessert snack filled with sweet syrup made from cinnamon, brown sugar, and peanuts. Nowadays, you can enjoy various types of hotteok as the original filling can be replaced with ice cream or cheese. 

For those who prefer savory snacks, Japchae hottoek is filled with grass noodles mixed with soy sauce seasoning, veggies, and minced meat. 
Check out our article on the most popular Korean desserts and sweets for more Korean sweet treats.

15. 계란빵 (Gyeran-Ppang: Egg Bread)

Gyeran means eggs in Korean, and ppang means bread. Egg bread sounds as simple as the recipe, but the taste is anything as it’s an intriguing mix of sweet and savory.    

The dough is made with flour, baking powder, milk, eggs, butter, sugar, and salt. Then, it is put in the Gyeran-ppang machine, and a whole egg is cracked onto the bread batter. Finally, it is cooked until golden brown. 

This snack is particularly popular during winter as it is warm and comforting. 

16. 찐빵 (Jjinppang: Korean Steamed Buns)

Jjinbbang was first introduced to the Korean peninsula around 250 years ago. Since then, it has grown in popularity and become one of Koreans’ favorite snacks. It is typically filled with sweetened red bean paste, vegetables, and different types of meat.

Steaming jjinppang makes an ideal snack in the cold winter months as you hold it with your bare hands, warming up your frosty fingers. And, of course, the sweet, comforting filling will help your body warm and relax too.

17. 국화빵 (Gukhwa-Ppang: Chrysanthemum Bread)

Bread with chrysanthemum? It sounds a bit weird, but don’t worry! Gukhwa-ppang doesn’t contain any flowers at all! Instead, it got its name because the pattern on the bread resembles that of a flower. 

Initially, only red beans were added, but now a wider variety of ingredients, such as honey, peanuts, and walnuts, are used.

18. 붕어빵 (Bungeo-Ppang: Korean Fish Shaped Pastry)

Bungeo-ppang is very similar to gukhwa-ppang. However, while gukhwa-ppang is put in a chrysanthemum-shaped mold, bungeo-ppang is fish shaped. There is one more thing in terms of the difference between them: the texture. Bungeo-ppang is crispier than gukhwa-ppang, which has a thicker and softer dough. 

It is also regarded as a winter snack in Korea, so finding a street vendor selling classic bungeo-ppang in summer is challenging. However, you can still enjoy a variation in the hotter months – there’s a vanilla ice-cream version of bungeo-ppang called bungeo samanco (붕어 싸만코), which you can find at any convenience store 24/7.

19. 구운 가래떡 (Guwun Garaetteok: Korean Grilled Bar Rice Cake)

Garaetteok is one of the simplest types of rice cake, and it’s the quality of the rice that determines the taste. Garae rice cake is grilled on briquettes or charcoal until it becomes crisp on the outside and remains soft on the inside. Then, you can enjoy it with honey, syrup, or sugar.

20. 군고구마 (Gun Goguma: Roasted Sweet Potatoes)

Many countries use roasted sweet potatoes as a meal or snack. However, this Korean street snack differs from others due to a particular cooking method: the Drum Can. 

You’ll see many roasted sweet potato stands on the street, using metal drum cans. Some sellers offer gun goguma with honey and butter, which makes them taste incredible!

21. 핫바 (Hot Bar)

Hot bar is deep-fried fish paste served on a stick or skewer. Other ingredients are added for more variety in flavors, including cheese, rice cake, perilla leaf, chili, seaweed, sausage, or ham.

When you order a hot bar from a street vendor, it is usually made on the spot, as the mixed paste is fried with white ground fish, flour, eggs, and vegetables. If you wish to try other ingredients, ask the seller to put them inside the paste. 

Take a bite of a freshly fried and steaming hot bar, and you’ll go straight to foodie heaven!

22. 달고나 (Dalgona: Korean Sponge Candy)

Dalgona resembles honeycomb toffee candy. It’s made by melting sugar with a bit of baking soda. 

You can often see sellers making different patterns on the candy, such as a star, heart, or fish, before it hardens completely. Some vendors will even offer a fun challenge – get free candy if you can eat the candy around the pattern without cracking it.

Depending on the region, it is sometimes called ppopgi (뽑기).

23. 소떡소떡 (Sotteok Sotteok: Korean Hotdog and Rice Cake Skewers)

The name sotteok sotteok is derived from the preparation method.  ‘So'(소) is from sausage, and ‘tteok’ (떡) means Korean rice cake.  Sausages and rice cakes are skewered in turns and then fried or grilled.  They’re coated with ketchup, mustard, or red pepper paste-based spices.

24. 뻥튀기 (Bbeongtwigi: Korean Puffed Rice)

Bbeongtwigi is made of puffed rice. The name bbeongtwigi comes from twigi, to puff, and the sound ‘bbeong’.  

What has sound got to do with anything? Well, when you put rice (or any other grain) inside a puffing machine, a big piece of bbeongtwigi comes out with a big “bbeong” sound! 

It is very crispy and then becomes a bit sticky in your mouth. Vendor trucks often move between towns selling puffed rice and grains.  

25. 회오리 감자 (Hweori Gamja: Tonado potatoes)

The last on our list is hwori gamja, also known as tornado potato or spiral potato. 

A whole potato is cut into a spiral on a machine, then fried on a skewer and brushed with various seasonings like onion or cheese. Then there is hweori gamja, which has a sausage in the middle – irresistible comfort food! 

Have we missed your favorite Korean street food off our list? Let us know in the comments below and share your ‘must-try’ snacks with our community!

Related: 10 Popular Korean Drinks (Alcoholic and Non-Alcoholic)
Related: 10 Delicious Korean Stews & Soups

The post Top 25 Most Popular Korean Street Foods appeared first on Chef's Pencil.

Unlike in the past, young generations tend to celebrate January 1st in both the solar and lunar calendars while enjoying specific activities and holiday food. As we are heading towards the end of the year, let’s take a closer look at what foods are eaten on the first day of the new year in Korea.

1. 떡국 (Tteokguk: Korean Rice Cake Soup)

The white rice cakes in Tteokguk present a clean and pure start to the new year. For Koreans, having one bowl of Tteokguk symbolizes enjoying another year of life. It is believed that the round shape of rice cakes also stands for the sun, coins or wealth.

To make Tteokguk, you need the following ingredients: 100g of beef brisket, 2 eggs, garlic green onions, soup soy sauce, sesame oil, and rice cakes (for Tteokguk). First, soak the rice cakes in water to soften them. Place the sliced beef brisket in a heated pan with a spoonful of sesame oil (or other sesame oil alternatives) and stir-fry the beef until the blood disappears. Add 10 cups of water to make the broth.

When the broth boils, reduce to medium heat and simmer for 30 minutes to make sufficient meat broth. Break and mix the eggs in a separate container, then poor them on the soup. Add the pre-soaked rice cakes to the broth, cook for 30 minutes and season with 1 spoon of minced garlic and 2 spoons of soy sauce. Taste and add salt if required. Finish with chopped green onions for a beautifully garnished soup.

2. 전 (Jeon: Korean Style Pancake)

Jeon is a dish made by seasoning minced, sliced whole fish, meat, vegetables, and other ingredients that are coated with a mixture of flour and eggs, and finally fried in oil. It’s a very common food that Koreans share on New Year’s day. The name of Jeon varies depending on the main ingredient. For example, Kkaenip-Jeon is made with meat fillings in a perilla leave that is called Kkaenip.

One of the most popular variations of Jeon is a meat and vegetable skewer, since it’s a great dish to make with the family. It is colorful and very tasty. There are red, yellow, and blue ingredients which are neatly arranged and placed on the skewer. Side by side these ingredients are baked golden in yellow egg water clothes.

Prepare chives, ham, pickled radish, and crab meat and cut into 6-7cm length stripes. Put the ham, chives, pickled radish, crab meat, chives, and kimbap ham on skewers and coat them with flour. Fry them in oil with egg water until golden, enjoy!

3. 갈비찜 (Galbijjim: Korean Braised Short Ribs)

Korean braised beef short ribs are a very popular and staple Korean beef stew. It is also a food that is commonly served on a holiday or feast table. It is so tasty that after enjoying this dish, Koreans have various ways to use up the remaining braised short ribs and its soup after the Lunar New Year’s Day. One popular way is to boil down the stew with some beef and mix it with rice.

To cook galbijjim, you need beef ribs, potatoes, carrots, green onions, and water. The most important thing when making braised short ribs is the sauce: sugar, cooking wine, water, soy sauce, minced garlic, ginger, and sesame oil are needed.

First soak the short ribs in water for around one hour, this will help to drain any excess of blood and the meat will become more tender.

Second, mix the following amount of seasoning: 1/2 cup sugar, 1/2 cup cooking wine, 1 cup water, 1 cup thick soy sauce, 2 tablespoons minced garlic, 1/2 tablespoons ginger, and 2 tablespoons sesame oil. Chop 1 green onion and add it, stirring everything until the sugar melts. Then, cover the drained ribs with the seasoning and cook right away.

Boil some water over a high heat, add the carrots and potatoes, and simmer for about 40 mins. Finally reduce the sauce until it obtains a thick and rich texture. Serve with rice and your preferred side dishes.

4. 잡채 (Japchae: Korean Glass Noodle Stir Fry)

Japchae

literally meaning mixed dishes, is the most common food for festivals and holidays. It is a stir-fry dish made with various vegetables and glass noodles. Originally, it was made only with cooked vegetables such as cucumbers, radish, bean sprouts, and bellflower roots, but the current version includes glass noodles, which were introduced to Korea. It is typically served as a side dish but it can also be served on a bed of rice (a.k.a japchae-bap) as a main dish.

To make japchae, you need glass noodles, onions, carrots, spinach, mushrooms, and pork sirloin. Soy sauce, sugar, sesame oil, mushroom, pepper, minced garlic, and sesame seeds need preparing in advance.

First, soak the noodles in water, then cut the pork sirloin into small pieces and marinate it in the sauce. The amount of seasoning will be different depending on the amount of meat, so add or remove as needed.

Blanch the spinach slightly in boiling water with a pinch of salt. Shred the carrots and onions. Grease the pan, stir-fry the light-colored ingredients and the oil-free ones. Stir-fry the onions, carrots, mushrooms, and meat, in that order. Strain the glass noodles and mix them with the minced garlic, soy sauce, and sesame oil. Stir-fry the noodles and the rest of the ingredients.

And lastly, adjust the seasoning with more soy sauce or sugar as required. Even if you don’t season this dish, it will still taste delicious due to the combination of all vegetables and beef.

5. 삼색나물 (Samsaek Namul: Seasoned Korean Salad with Three Different Vegetables)

Samsaek namul refers to three different types of side dishes consisting of edible greens. “Samsaek” means three different colors, in Korean, which means three different vegetables. Because meat was very expensive in the past and Buddhism prohibits the consumption of meat, Koreans developed ways to eat vegetables all year around by drying and storing them.

Samsaek namul is one of the must-have dishes for celebrating ancestral rites, commonly at the Korean new year. One of the most important things to remember is that garlic or green onion cannot be added since it’s believed to chase away the ancestors’ spirits.

The most common combination of dishes are spinach, bellflower root, and ferbrake. The vegetables can be seasoned with a mixture of condiments such as salt, soup soy sauce and sesame oil.

6. 식혜 (Sikhye: Korean Rice Punch)

Sikhye is a traditional sweet Korean beverage made with simple ingredients: malted barley flour, cooked rice, sugar, and water. Despite it simple appearance, it takes some time to make it from scratch.

Normally served the meal, it really hits the spot since it’s not too sweet, and when served cold, it refreshes the palate after all the new year’s food. It is usually sold at street stops, some traditional coffee shops, and canned in supermarkets.

Sikhye can also be made at home, especially if you have a rice cooker. Put barley flour in a big bowl, mix it with approximately 14 cups of water, and let it sit two hours until the barley flour sits on the bottom. In the meantime, cook 1 cup of rice in the rice cooker. Once done, add the water with the barley flour. Mix and set the rice cooker to warming and leave for 4-5 hours.

Check that there are several grains of rice floating on the surface, which means the rice has fermented. When ready, strain the liquid into a large pot. Add 1 cup of sugar and boil on a high heat until the sugar dissolves (5 to 10 minutes should be enough).

Put the sikhye in the fridge and enjoy once it cools down, served with pine nuts and pieces of jujube as garnish.

7. 약식 (Yaksik: Sweet Rice with Nuts and Dried Fruits)

Yaksik is also called yakbap. It is a dish that is steamed by mixing sticky rice with nuts and dried fruits such as jujube, chestnuts, and pine nuts, and then mixed with oil, honey, and soy sauce. Unlike its name, yaksik has nothing to do with “yak” meaning “medicine”. The name was given because of the honey as in the past, foods with honey were often labeled as medicine.

It is often eat on holidays, including New Year’s Day. It is made by steaming glutinous rice, brown sugar, soy sauce, sesame oil, ground cinnamon, walnuts, chestnuts, jujube, and pine nuts. First, put 500 grams of glutinous rice in approximately one liter of water, let it soak for 2 to 3 hours then drain.

While the rice is soaking, prepare the sauce by mixing ¼ cup of sesame oi, ¼ cup of soy sauce, and 1 cup of brown sugar. Add ½ tablespoon of ground cinnamon (optional). Place the thickened sauce, the drained rice, and 400 ml of water into a rice pot. Add 1 cup of mixed dried fruit and nuts and cooktill the rice is done. Stir the mix and place on a plate. Garnish with more dried fruit and nuts as required.

The post Top 7 Korean New Year’s Foods that You Must Try appeared first on Chef's Pencil.

Whenever you meet a new person, or even an old friend, most of the time, you end up drinking alcohol. If you’ve ever been to South Korea as a drinking-age adult, you will already have noticed how important the drinking culture is there. 

South Korea remains a country that deeply loves alcohol, but there are non-alcoholic drinks that foreign visitors are recommended to try, too. Korean non-alcoholic beverages will refresh the body and mind.

Let’s take a look first at the most famous non-alcoholic drinks that you must try. Then, popular alcoholic drinks that are mostly used for creating and tightening emotional bonds will be introduced. 

Non-Alcoholic Drinks

1. 바나나맛우유 (Bananamat uyu: Banana-Flavored Milk)

Probably the most famous non-alcoholic drink in South Korea is Bananamat uyu. According to statistics, about one million bottles of banana milk are sold per day in South Korea.

It may sound like a boring drink, since Bananamat uyu literally means ‘banana-flavored milk.’ However, given its totally addictive combination of sweet and savory flavors, it is no surprise that this beverage is so popular. 

Bananamat uyu is not just a drink, but memories of childhood for South Koreans. Initially, it became popular because bananas were a luxury food. In 1974, Binggrae, which is the most popular flavored-milk brand, created Bananamat uyu as a nutritional snack that enabled the general public to taste bananas while drinking more milk for their health.

You can easily purchase Bananamat uyu at any convenience or grocery store.

2. 박카스 (Bacchus)

If you need to stay awake while traveling, studying, or working in South Korea and don’t feel like having coffee, give Bacchus a try! Bacchus is a South Korean energy drink that was first introduced to the market in 1963. Since then, it has been on the list of iconic steady sellers.

Bacchus was initially created as a hangover remedy. Now, it is compared to Red Bull as an energy booster, targeting those who really need a boost. You can easily grab a bottle of Bacchus in a convenience store. 

3. 미숫가루 (Misutgaru: Ground Grains)

Do you drink protein shakes daily? If yes, Misutgaru is the right choice for you! It is a shake made from a powder of various healthy ingredients, such as nuts, beans, and grains. You can also add some honey to it if you like, or any other ingredient.

This shake is good diet food, because it is high in protein and fiber and gives you nutrition with a variety of whole grains. It is an easy-to-make shake, since you can simply mix this ready-made powder with milk or water.

If you are planning to go sightseeing around Seoul or other cities in South Korea, this easy and quick nutritious beverage would be especially great. 

4. 숭늉 (Sungnyung: Scorched Rice Tea)

Nurungji, scorched rice (or crunchy rice), is a commonly used ingredient in Korea. Sungnyung is a traditional Korean infusion made from the thin toasted rice found at the bottom of a cooking pot after cooking rice, and it has a clean and savory taste.

You may not be able to see Sungnyung on restaurant menus, since it is usually served for free after a meal. Many believe that Sungnyung aids digestion and replenishes the body with nutrition.   

Would you like to try this drink? You can easily make it at home! Remove the cooked rice from the pot, pour water into the pot, and boil the rice that is stuck to the bottom.

5. 아침햇살 (Achimhaetsal)

Achimhaetsal means ‘morning rice.’ As its name suggests, it is a drink made of three different types of Korean rice (white, brown, and black). When it first launched in 1999, it became a sensation with a slogan of ‘makes your stomach comfortable’ and was patented as the world’s first grain drink using rice. 

Because of its appearance and lengthy name, it is also called rice milk or rice drink. Many people describe its taste as sweetened almond milk. If you are a fan of this kind of taste, you will instantly fall in love with Achimhaetsal.

As mentioned above, this beverage is regarded as a great drink for the stomach. So it’s perfect with Korean spicy food like Buldak (fire chicken) or Nakjibokkem (spicy stir-fried octopus)! 

6. 커피믹스 (Korean Coffee Mix)

If you’re a coffee lover in South Korea, you should not miss trying the instant mixes that can be found almost everywhere. With the coffee culture expanding from the early 2000s onwards, South Korea has now become a coffee republic, and coffee is deeply rooted in its culture. 

There are thousands of fabulous cafes to visit in Seoul or any other metropolitan city in South Korea, but you will easily find many vending machines selling instant coffee on the streets. It is also not difficult to find instant coffee sticks in South Korean homes or offices, since these instant coffee sticks enable everyone who loves coffee to enjoy a cup of coffee quickly and conveniently. 

The steps to make instant coffee are very simple. Firstly, you get an instant coffee stick and tear it along the top where it says ‘easy cut.‘ Then, pour the fine powder from inside the stick into a small cup and mix the powder with hot water. Lastly, stir until the powder has dissolved and take a sip! 

Alcoholic Drinks

7. 소주 (Soju)

Without a doubt, the most representative drink of Korean origin is soju. Soju is a clear, distilled alcoholic drink made from sweet potatoes.

Two major soju brands that dominate the South Korean market are Chum Churum (처음처럼) and Chamisul (참이슬). You can also find regional brands that offer interesting tastes with their own characteristics. It can vary, but usually, the alcohol content is between 17 and 25 percent. 

If you meet your old friends and feel like getting wasted, you could drink soju all night without worrying about the price. It would still be cheaper than one bottle of whisky. Soju costs about 1,000 to 2,000 won in stores and maybe 3,000 to 4,000 won in pubs or restaurants. Soju is also served in ice cold shot glasses with many Korean dishes.

Many Koreans prefer the combo of soju and Samgyopsal, Korean-style grilled bacon. If the taste of plain soju is too strong for you, you can go with flavored soju, which would be a lot easier to try. Commonly ordered flavors are lemon, grape, and apple. 

8. 복분자주 (Bokbunjajoo: Korean Raspberry Wine)

Bokbunjajoo is a wine made with the Korean black raspberry, which is widely grown on mountains all around the country.

It tastes relatively sweet compared with standard wines. The name Bokbunja contains a meaning of effect of boosting energy that is strong enough to overturn the Yogang, which was commonly used as a bedpan in the old days. 

According to a folk tale, an old couple picked raspberries and accidentally made wine with them. After drinking Bokbunjajoo, the man in the couple became so energetic that his pee overturned the Yogang, and soon after, his wife gave birth.

For more information about local fruits, check out our story on popular Korean fruits.

9. 막걸리 (Makgeolli: Traditional Korean Rice Wine)

Makgeolli is the oldest alcoholic drink in Korea, and as of late, it has become one of the most popular. It is a traditional Korean rice wine that is made from various grains, but mostly rice. The top layer of the final fermented rice wine is called Dongdongju (동동주), which is smoother than Makgeolli.

The bottom layer, with some sediment mixed in, is Makgeolli. It is unfiltered, with a milky white color, unlike Dongdongju or other clear alcohol, including soju.

Related: Best Rice Wine Substitutes

Makgeolli used to be regarded as a drink for farmers, but recently its popularity has been growing among all age groups. Younger generations create their own flavors by mixing Makgeolli with Chilsung Cider (South Korea’s version of Sprite) or strawberry-flavored milk.

Nowadays, you can see many bars that offer different Makgeolli flavors and cocktails. It pairs well with Pajeon (파전), a savory pancake, or Bindaetteok (빈대떡), a mung bean pancake.

10. 인삼주 (Insamju: Korean Ginseng Liquor)

Insamju is a ginseng liquor. Its main ingredient is premium ginseng, and the Korean recipe dates back more than 1,500 years.

Korean ginseng is believed to strengthen the body’s immune system, increase blood circulation, relieve stress, and restore vitality. Insamju was developed so that people could enjoy both an alcoholic drink and the health benefits from ginseng. 

In the past, many people in the upper classes served Insamju to houseguests, believing that this cherished ginseng liquor had medicinal properties that brought health benefits. As of late, the South Korean beverage market has been affected by a huge health and wellness trend.

Because of that, Insamju is no longer considered an old-fashioned drink. You can see that younger generations enjoy Insamju, especially with Samgyetang, ginseng chicken soup, which is thought to be a great pairing with this ginseng liquor. 

Related: Top 25 Korean Foods
Related: Most Popular Korean Street Foods
Related: 10 Delicious South Korean Soups & Stews
Related: 25 Korean Desserts & Sweets

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