한국음식 Korean food, 송편, Myeongdong, 보신각, 낙지곱창, Bossam, Gopchang (곱창), Bibim-guksu (비빔국수), 설렁탕.

Songpyeon (송편, 松餠) is a traditional Korean food made of rice powder. It is a type of tteok, small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. It is popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period.

korea food, Bossam, Gopchang, Bibim-guksu, small octopus gopchang, Songpyeon, Bosingak, Myeongdong.

 

Bosingak is a large bell pavilion on Jongno in Seoul, South Korea. The bell in Bosingak gives Jongno its name, which literally means "bell street". It was originally constructed in 1396 but destroyed many times by both war and fire. It was designated Bosingak by Emperor Gojong in 1895. In the Joseon Dynasty, this bell was at the center of the castle town. The bell was struck to announce the opening and closing of the four gates around Seoul. At 4 am and 10 pm the bell was struck 33 times and gates were opened and closed. It was used as a fire alarm as well.[1] In modern times, the bell is rung only at midnight on New Year's Eve. Because of the massive number of people who attend this ceremony, Metro trains on Line 1 of the Seoul Subway do not stop at Jonggak Station on New Year's Eve.

 

small octopus gopchang

 

Myeongdong (Korean: 명동; Hanja: 明洞; lit. 'bright cave' or 'bright tunnel') is a dong in Jung-gu, Seoul, South Korea between Chungmu-ro, Eulji-ro, and Namdaemun-ro. It covers 0.99km² with a population of 3,409 and is mostly a commercial area, being one of Seoul's main shopping, parade route and tourism districts.[1] In 2011, 2012 and 2013, Myeong-dong was listed as the ninth most expensive shopping street in the world.[2][3][4] The area is known for its two historically significant sites, namely the Myeongdong Cathedral and the Myeongdong Nanta Theatre.

 

Bossam (보쌈, 褓-) is a pork dish in Korean cuisine. It usually consists of belly pork that is boiled in spices and thinly sliced.[1] The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.[2][3] Bossam is a popular dish in Korea, often served as anju (food accompanying alcoholic drinks).[4] To eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".

Gopchang (곱창) can refer to the small intestines of cattle (or pig) or to a gui (grilled dish) made of the small intestines. The latter is also called gopchang-gui (곱창구이; "grilled beef small intestines"). The tube-shaped offal is chewy with rich elastic fibers.[3] In Korean cuisine, it is stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).

 

Seolleongtang (설렁탕) or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul. Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.

 

small octopus gopchang

 

Bibim-guksu (비빔국수) or spicy noodles[1], a cold dish made with very thin wheat flour noodles called somyeon (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.