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Bossam
Bossam refers to a pork dish made with thinly sliced pork boiled in a broth with spices like star anise, ginger, scallion, garlic, doenjang, and soybean paste. Pork shoulder is the cut of choice though pork belly can also be used. Bossam is served with a variety of sides like sliced raw garlic, kimchi, and saeujeot (salted shrimp)
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Jokbal
Jokbal refers to a dish of pig’s trotters braised in soy sauce, ginger, garlic, and rice wine. Other ingredients like onions, leeks, garlic, cinnamon, and black pepper can also be used. The trotters are simmered until fork tender before being deboned and cut into thick slices. They’re typically served with saeujeot, cloves of raw peeled garlic, and spicy peppers.
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Ganjang Gejang
Ganjang gejang refers to a traditional Korean dish of raw crab marinated in soy sauce. To make it, crabs are thoroughly cleaned then put in an earthenware crock where they’re salted for a period of about six hours. A marinade of soy sauce, sugar, sesame oil, scallions, ginger, garlic, and red chili pepper paste is boiled briefly before being poured over the salted crabs.
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Gogigui
Gogigui means “meat roast” and refers to the method of grilling meat like beef, pork, or chicken on gas or charcoal grills that are usually built into your dining table. Different types of meat can be served marinated or unmarinated, some of the most popular being bulgogi (thin marinated slices of beef or pork) and galbi (marinated beef or pork ribs).
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Chimaek
Chimaek is a compound word for chi-cken and maek-ju, the Korean word for “beer”. It’s another popular anju dish that refers to the duo of Korean fried chicken and beer.
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Bingsu
Bingsu is a popular South Korean shaved ice dessert. Looking at it, you’d think it’s a recent creation but records show that its earliest forms have existed since the Joseon Dysnasty. At its core, bingsu consists of shaved ice topped with an endless variety of ingredients like red bean, chopped fruit, green tea, chocolate, and other sweets.
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Bibimbap
Colorful, healthy, fun to eat and easily adaptable to many food and dietary preferences, bibimbap is one of the most well-known dishes in Korea and very easy to find in Seoul. Bibimbap consists of rice, topped with a variety of vegetables, often beef, and comes with a fried egg on top. The whole bowl is mixed with gochujang (Korean chili paste) and tossed together to create a savory, flavorful combination that's filling without being too heavy.
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Kimchi
Kimchi is something that goes with nearly everything in Korea and a meal is often considered incomplete without it. The spicy and slightly sour fermented side dish is also known to have several health benefits, including those attributed to the healthy bacteria that comes from the fermentation process.
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Tteokbokki
This is one of the most common foods you'll see in Seoul being sold by street vendors. Locals stop by on the way home from work, or at lunch for the cylindrical rice cakes, triangular fish cake and vegetables, cooked in spicy and slightly sweet red chili sauce that offers a flavorful and affordable meal, either on the go or to take home.
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Kimbap
You might walk by a vendor selling kimbap and mistakenly assume you've stumbled upon a sushi cart. You wouldn't be entirely wrong - kimbap is actually nicknamed 'Korean sushi' since the two dishes are so similar. This quick, on-the-go snack or pick-me-up between meals consists of rice rolled with a wide variety of fillings and wrapped in seaweed. Kim means seaweed in Korean, and bap means rice.
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Bulgogi
This dish of grilled, marinated beef is one of the most popular Korean meat dishes. Beef is sliced thinly and put into a marinade that usually consists of some combination of soy sauce, sesame oil, sugar, and sometimes pureed Korean pear and ginger. Since the beef is cut so thinly is doesn't need to marinate for long and the dish is most often grilled.
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