According to the 18th century books written during the late Joseon Dynasty, the dish was originally called “dojebi.” Chinese characters “do” means “knife”, “je” means “to cut”, and “bi” “to fly.” It means that flour dough...
  • Gungjung Tteokbokki (궁중떡볶이)

    Gungjung Tteokbokki (궁중떡볶이)

    Gungjung tteokbokki, or royal-style tteokbokki, is made with garaetteok, or long white rice cake bars. Locals usually make garaetteok to cook dishes such as tteokguk, which is enjoyed on Lunar New Year’s Day....
  • Gujeolpan (구절판)

    Gujeolpan (구절판)

    Gujeolpan is the name of a platter evenly divided into nine sections. Various vegetables are stir-fried separately, and the wheat flour pancakes are placed in the center. The stir-fried ingredients are wrapped in a thin...
  • Doenjangjjigae (된장찌개)

    Doenjangjjigae (된장찌개)

    Koreans usually have soup or stew when they eat cooked rice. The word jjigae, meaning stew, originates from the Chinese character “gaeng.” The letter gaeng is derived from a hieroglyphic depicting a big pot boiling...
  • Gungjung Japchae (궁중잡채)

    Gungjung Japchae (궁중잡채)

    Japchae literally means to mix various vegetables. In the past the delicacy was served in the palace. It began to include Chinese-style potato starch noodles about a century ago and the dish emerged as the japchae we...
  • Kimchijeon (김치전)

    Kimchijeon (김치전)

    Jeon, or the Korean-style pancake, is a mixture of various ingredients with flour batter pan-fried in a frying pan. The name varies depending on the ingredients. As the name suggests, Kimchijeon is a jeon made with...
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