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Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months.
The introduction of red pepper from Europe, through Japan, in the 17th century brought a major innovation to kimchi and to the Korean diet in general.
There are now more than 160 kimchi varieties differentiated by region and ingredients. Kimchi is the basic side dish at every Korean meal. Currently kimchi is gaining popularity worldwide for its nutritional value and disease-prevention effects.
Tteok is a traditional Korean cake made from rice powder. Koreans prepare it for festive occasions such as birthdays and weddings as well as for ancestral memorial services.
They also have it on seasonal occasions such as Seollal (Lunar New Year's Day) and Chuseok (Korean Thanksgiving Day).
Koreans have the custom to prepare tteok when they move to a new residence, and distribute a plateful to their new neighbors. It makes a natural and healthy snack.
Barbecued bacon is dipped in sesame oil and salt, or wrapped in a lettuce or sesame leaf with soybean paste, fine strips of green onion and garlic.

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Site created by Bong Kun Song, hand50@ufl.edu
Last updated: 18 october, 2001
© copyright 2001 Bong Kun Song