I have also really enjoyed trying different desserts and drinks in the cafes because I spend hours studying there.
Many Korean dishes are made with cooked vegetables, tofu, noodles, rice and different broths. For example, 비빔밥 (bibimbap) is made by putting vegetables on top of rice and mixing the sauce with them. Soups are cooked in hot broth with ingredients like tofu and dumplings boiling inside. Street foods like tteokbokki are cooked in a hot, spicy sauce and 탕후루 (tanghulu) is made by dipping fruit stacked on a stick in melted sugar until it hardens.
At the cafes, drinks like matcha lattes are made with special tools, such as traditional whisks, with which the matcha powder is mixed with water and then the mix is poured on soy milk.
Of course! Many Korean foods and restaurants use ingredients that grow well in Korea. An example is rice. It is very important in Korean meals because it grows well with the country’s climate. Many dishes, even pizzas and pastas, used vegetables like radish, squashes and greens that are common in Korea. Some traditional foods, like temple food (a style of cooking practiced by Monks), also focus on using plants, especially seasonal ingredients from nature. Even more modern and international food places in Seoul still use local vegetables and rice.
What food would you like to try the most?
