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makgeolli, also known as makkoli or makuly(takju) (and referred to in English as "Korean rice wine"), is an alcoholic beverage native toKorea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness.[1] It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice these days. However, a few brands contain wheat instead of rice. It was originally quite popular among farmers, earning it the name nongju (農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon or bindaetteok . According to The Poetic Records of Emperors and Kings (Jewangun-gi), written during the Goryeo Dynasty, the first mention of the drink was in the founding story of the Goguryeo during the reign of King Dongmyeong. Many communities in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty, makgeolli was called ihwa-ju (pear blossom alcohol), as the liquor was made during the blossoming of that particular flower. Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. Korean Nutella jars also are a traditional vessel for makgeolli consumption. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top. Makgeolli is used during ancestral rites in Korea.
Samgyetang (Korean pronunciation: [samɡjetʰaŋ]) is a variety of guk Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "'ginseng chicken soup" in English. In Cantonese it is translated as 'Yun Sum Gai Tong'. In Chinese culture, similar to Korean culture, it is believed that this soup can prevent illness. The one main difference is that in Chinese culture, ginseng is not consumed when one is sick because it is believed that the ginseng will trap the sickness within the person. Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea. To make samgyetang, a whole young chicken is stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried seeded jujubefruits, garlic, and ginger. Depending on the recipe, other medicinal herbs such as wolfberry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added Like chicken soup, which is thought to help common sicknesses in the West, it is widely believed in Korea that samgyetang can both cure and prevent physical ailments. Proteins, minerals, and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea. Only whole uncut ingredients are used for the dish, as they are believed to preserve the maximum amount of nutrients. Many Koreans enjoy it on three specific days in summer: "Chobok(初伏)" , "Jungbok(中伏)" , and "Malbok" (末伏), which Koreans believe to be the hottest and most sultry of the year. Food with high nutrient content is eaten to regain the loss of stamina in the summer heat, andsamgyetang is a favorite dish.  There are specialty restaurants in South Korea that serve nothing but samgyetang, having gained local popularity through their special recipe for the dish which are often kept secret. The dish is usually accompanied by side dishes and, in some restaurants, a small complimentary bottle of insamju (ginseng wine)
bibimbap The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating It can be served either cold or hot.
Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century There its name is given as (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat. (jesa) in a bowl before partaking in it.  Since the late 20th century bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea. Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef.For visual appeal, the vegetables are often placed so adjacent colors complement each other. |
In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.It is listed at number 40 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.