Baku Kitchen! An independent reference of traditional food

South Korea

0 dishes.

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  • Meju

    Blocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang. A fermented & pickled recipe from South Korea.

  • Naengmyeon

    Cold chewy buckwheat noodles in icy broth or spicy sauce, summer favorite. Ready in 40 min prep and 2 hr…

  • Oi Sobagi

    Cucumbers slit and stuffed with chive-chili filling, a fast summer kimchi. A fermented & pickled recipe from South Korea.

  • Patbingsu

    Shaved ice heaped with sweet red beans, rice cakes and condensed milk. Ready in 20 min prep and 1 hr…

  • Samgyetang

    Whole young chicken stuffed with ginseng, garlic and rice, summer restorative. Ready in 20 min prep and 1 hr 30…

  • Sannakji

    Freshly cut octopus tentacles still writhing, dressed in sesame oil and seeds. Ready in 10 min prep and none cooking.…

  • Seolleongtang

    Milky ox-bone broth with brisket and noodles, seasoned at the table. Ready in 30 min prep and 8 hr cooking.…

  • Sikhye

    Sweet cloudy rice punch with floating grains, served ice-cold after meals. Ready in 30 min prep and 30 min cooking.…

  • Soju

    Clear distilled spirit drunk in shots, Korea’s ubiquitous social drink. A wine & spirit recipe from South Korea.

  • Somaek

    Soju dropped or poured into beer; the standard office-dinner drink. 1 min to prepare. 1 glass. A cocktail recipe from…