[Tip on eating] 8 TRADITIONAL KOREAN FOOD YOU CAN TRY IN HANOI

Korean cuisine is really famous for its delicious taste and the history behind it. Korean always cook food in season, something cold for cooling the hot summer or hot dishes for warming a cold winter night. You can enjoy juicy grilled meat with spicy kimchi and green lettuce or a bowl of hot kimchi soup that pairs perfectly with hot rice.
There are many Korean restaurants in Hanoi that are really qualified. Let’s discover the best of them all

1. Samgyeopsal

Grilled pork belly (Samgyeopsal-gui) is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it’s really social and a great party food. It’s also pretty simple to make, and because everyone pretty much helps themselves it’s easy to serve, too. Nobody can resist the taste of samgyeopsal gui! When your guest eats the pork belly with garlic, green onion salad and samjang in a fresh lettuce leaf, they’ll be instantly hooked! Samgyeopsal-gui is usually served with a lot of vegetables, so in general it’s a well-rounded meal.

Prior to consumption, the large slice of the pork belly is cut into smaller pieces with scissors. A common way to consume samgyeopsal is to place a slice of the cooked meat on a leaf of lettuce or a perilla leaf or both, with some cooked rice and ssamjang, and to roll it up in the leaf and eat it. It is usually called sangchu-ssam. Cooked rice and other foods wrapped in Korean lettuce can also be called sangchu-ssam. Any combination of the vegetable accompaniments mentioned above can be added to the roll according to preference, the most popular is sliced garlic. Many people also add in kimchi, mushrooms, bean sprouts, and grilled onions. Usually, different types of banchan are added. Part of the reason so many people enjoy this food is they can customize it to their liking.

Samgyeopsal-eatout2. Jokbal

Jokbal is a Korean dish consisting of pig’s trotters cooked with soy sauce and spices. It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine.
As jokbal is a dish usually shared by several people, it is generally served in large portions, and as it is greasy and has a strong flavour, Korean diners often eat it as ssam, wrapped in a piece of lettuce with sauces and other vegetables. Jokbal is considered an anju, and thus is often accompanied with soju. Restaurants serving jokbal frequently offer both a regular and a spicy version of the dish, with especially spicy versions being dubbed buljokbal—literally “fire jokbal”. Most also offer other variations, including Busan-style naengchae jokbal, which is served cold and garnished with chilled vegetables.

jokbal-eatout3. Bibimbap

Bibimbap is a Korean dish. 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), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
The name bibimbap was adopted in the early 20th century. From the Joseon Period (1392–16th century) until the 20th century, Bibimbap was called goldongban, which means rice made by mixing various types of food. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large amount of people.

bibimbap-eatout4. Kimbap

Gimbap or kimbap is a Korean dish that is made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with takuan or kimchi.

The literal translation of the word gimbap is “seaweed rice”. These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh. Traditionally, the rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs and/or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrots and danmuji (pickled radish). After the gimbap has been rolled and sliced, it is typically served with danmuji.

kimbap-eatout5. Jajangmyeon

Jajangmyeon is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce when heated, which literally means ” deep fried sauce.” Myeon (also spelled myun) means “noodle”.
Jajangmyeon is usually served with a small amount of danmuji. Danmuji are made of radish, specifically daikon. The dish is often served with a small amount of sliced raw onions, seasoned with rice vinegar, accompanied with a little chunjang sauce. The diner eats the noodle with danmuji and onions dipped in chunjang sauce.

Jajangmyeon-eatout6. Naengmyeon

Naengmyeon also known as raengmyeon (in North Korea), naeng-myeon, naengmyun, or naeng-myun (meaning “cold noodles”), is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat, potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu. Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.

Naengmyeon is served in a large stainless-steel bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, thin, wide strips of lightly pickled radish, and either a boiled egg or slices of cold boiled beef or both. Spicy mustard sauce (or mustard oil) and vinegar are often added before consumption. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and use scissors to cut the noodles.

Naengmyeon-eatout7. Tteokbokki

Tteokbokki, also known as teokbokki, ddeokbokki, topokki, and dukboki. This is a popular Korean food made from soft rice cake, fish cake, and the sweet red chili sauce called gochujang. It is commonly purchased from street vendors or pojangmacha. Originally it was called tteok jjimand was a savory braised dish of sliced rice cake, meat, eggs, and seasoning.

Typical ingredients of tteokbokki are boiled rice cakes (“tteok”), Surimi (“eomuk”), spring onion, gochujang, onions, diced garlic, salt, sugar and different kinds of seasoning based on the taste. Other ingredients include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (Korean version of ramen), and a variety of fried seafood or vegetables (which is called “twigim” in Korean).

Tteokbokki-eatout8. Kimchi Hot Pot

Kimchi Jjigae also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically Koreans would eat it at least once or twice a week if not more!
Sliced kimchi is put into a pot with beef, pork or seafood, tofu, sliced spring onions, and garlic, and are all boiled with water or myeolchi (anchovy) stock. The stew is seasoned with either doenjang (bean paste) or gochujang (red pepper paste). Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by various banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.

Kimchi-Jjigae-eatout

Here are some best Korean restaurants in hanoi that you can try them out:

Gumiho
Address: 133 Bui Thi Xuan Street, Hai Ba Trung District, Hanoi
Opening hours: 10:00 am – 10:00 pm

Kimbap Jung
Address: 178 Trieu Viet Vuong Street, Hai Ba Trung District, Hanoi
Opening hours: 10:00 am – 10:00 pm

Sochu Bar ‘n Grill
Address: 59 Lang Ha Street, Ba Dinh District, Hanoi
Opening hours: 10:00 am – 10:00 pm

– Bornga Restaurant
Address: Lotte Center, 54 Lieu Giai Street, Ba Dinh District, Hanoi
Opening hours: 09:00 am – 10:00 pm

– Haneul Korea Restaurant
Address: 11A The Giao Street, Hai Ba Trung District, Hanoi
Opening hours: 11:00 am – 09:00 pm

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