This ferment is one of the fundamental components of Korean cuisine. Typically prepared with napa cabbage, white radishes, and other vegetables, there are numerous regional and familial variations.
It's made by marinating thin strips of sirloin or other steak cuts in a combination of soy sauce, sugar, sesame oil and other aromatics like ginger and garlic
The history of these stir-fried glass noodles (typically prepared with sweet potato starch) is quite interesting. It was prepared for a monarch who enjoyed it so much
Another option for Korean barbecue is galbi, or grilled ribs. When they are marinated before being grilled, they are referred to as yangnyeom-galbi.
If you are preparing grilled pork belly, you will likely need a delicious sauce to complement it. Using gochujang, soy bean paste, soy sauce, and a sprinkling of sugar, ssamjang is the ideal combination of salty, spicy, sweet, and sour flavors.
In Korea, fried chicken is known as anju, a term used to characterize food consumed while drinking alcohol. Other dishes may match better with cheongju or soju than Yangnyeom chikin is with beer.
"I've made this dish multiple times, and I adore it! This is ideal for frigid weather or when you have a cold.
From the words bibim and bap comes this dish of sticky, fluffy rice topped with gochujang and various namul, along with uncooked or cooked beef and egg.