Korean delicacies is numerous and attention-grabbing, together with dishes that foreigners might discover fairly unusual. Let’s check out these particular dishes!
Fermented stingray
A conventional dish of Korean delicacies , stingray is of course fermented with out the addition of salt. The fermentation course of causes the fish to develop a robust ammonia odor, which is disagreeable for diners. To make this dish, the stingray might be saved in straw for a lot of days. The ammonia style will stay within the mouth when consuming the fish. The scent of this dish will even stay on the garments and hair of diners. It is a native specialty dish in Nam-Jeolla province.
This is without doubt one of the well-known Korean dishes. Octopus is minimized into small items and eaten alive, although transferred on the plate. The chef will sprinkle a little bit of sesame oil, salt and roast sesame. This dish is usually dipped in soy sauce and mustard. When having fun with this dish, diners should chew fastidiously to keep away from the octopus tentacles sticking to the throat, inflicting the danger of choking.
Uncooked horse meat
This dish is common on Jeju Island, the place horse farming has a protracted custom. Horse meat is usually blended with soy sauce, minced garlic, minced ginger, and sesame oil. A soft-boiled egg is usually positioned on prime so as to add richness and smoothness. It’s typically eaten with uncooked greens or rice desserts, which spotlights the flavor of the meat. In Korean culinary tradition, horse meat is taken into account a high-quality protein supply with many well being advantages.
Uncooked horse meat in meals
Uncooked beef
Just like European tartare, that is certainly one of Korea’s favorite dishes. The meat used is normally recent beef tenderloin, minimize into skinny slices or dices. The meat is marinated with sesame oil, roasted sesame seeds, minced garlic, soy sauce, thinly sliced onions and inexperienced onions. It’s typically garnished with a recent egg yolk on prime. When consuming, Koreans typically eat it with uncooked greens and rice desserts.
Uncooked beef
Fermented soybeans
The standard fermented soybean dish of Korean delicacies is known for its distinctive sturdy odor. The soybeans are fermented for a brief time frame, normally entirely two to 3 days. This time creates a thick soybean paste with a robust odor. The beans are normally cooked with greens and typically meat for added flavor. The dish is usually served with white rice and banchan (facet dishes). Although the odor could also be disagreeable to these not used to it, fermented soybeans are nevertheless extremely valued for his or her dietary worth.