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Korean cuisine

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

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Korean Food- Banchan

If you have ever had Korean cuisine, one thing that always seems to stand out is the huge array of tiny little side dishes that they serve to you at the beginning of the meal. Just recently, I found out that the name of these dishes are called 'banchan.' However, for those who are not fans of kimchi or pickled food in general, there are other types of banchan to eat. It is definitely a one of a kind food experience that is a must try! Below is a link that lists just some of banchan dishes (pictures and descriptions included!):

Contributed by Ariel Chen

Korean fried chicken recipe

Contributed by Violetta Gir

Kimchi (fermented pickled vegetables)

Ingredients: One napa cabbage 2 tablespoon of salt 1 tablespoon of sweet rice flour 1/2 cup of korean hot chili pepper flakes 4 tablespoon fish sauce 2 tablespoon sugar 3 green onions 1/4 medium sized onion 3 cloves of garlic 1/2 tsp of ginger

Contributed by Violetta Gir

Soon Dubu Jjigae (Spicy Soft Tofu Stew)

Ingredients: 2 tubes soondubu (soft, uncurdled tofu) 3, 4 cups seafood medley (or fresh seafood) 2 green onions, diced 1 onion, thinly sliced 1 zucchini, diced Sauce Ingredients: 4, 5 tbsp gochugaru (red pepper flakes) 1 tbsp gochujang (red pepper paste) 4, 5 garlic cloves, minced 2 tbsp soy sauce 1 tbsp sesame oil 2 tbsp fish sauce 1 tsp saewoojeot (salted shrimp; optional) 6~8 cups water 1 egg salt to taste

Contributed by Violetta Gir

Beef Bibimbap

Ingredients: ¾ Cup Jasmine Rice 2 Cloves Garlic 2 Scallions 1 Carrot 3 Ounces Shiitake Mushrooms 7 Ounces Taiwanese Bok Choy 10 Ounces Top Round Steak 2 Tablespoons Soy Sauce 1 Tablespoon Rice Vinegar 1 Tablespoon Sesame Oil 1 Tablespoon Sugar 1 Cup Bean Sprouts 3 Tablespoon Gochujang (Korean Chili Paste) 1 Teaspoon Sesame Seeds

Contributed by Violetta Gir

Mandu (Korean dumplings)

Ingredients: Filling: 1 cup (packed) finely chopped kimchi 6 ounces tofu 8 ounces mung bean sprouts 1/2 medium onion 3 scallions 4 ounces ground pork (and/or beef) 1 tablespoon minced garlic 1 teaspoon finely grated ginger (or juiced) 2 teaspoons sesame oil 2 teaspoons soy sauce 1/2 egg (use the other half to seal the wrappers) salt to taste (about 1/4 teaspoon) pinch pepper

Contributed by Violetta Gir

Grilled Kalbi Flank Steak

Ingredients: 1/2 cup Soy Sauce 1/2 cup brown sugar 1/4 cup water 2 tablespoons sesame oil 1/2 medium onion, chopped 2 green onions finely chopped 2 tablespoons minced garlic 1 tablespoon minced ginger 2 lbs flank steak Garnish: 2 tablespoons roasted sesame seeds and 2 green onions slivered

Contributed by Violetta Gir

Korean Braised Beef Short Ribs

INGREDIENTS For the braising liquid : 1/2 soy sauce 3 sugar* 2 honey 1/4 rice wine or mirin 2 sesame oil 1/2 grated Asian pear 1/2 small onion, grated 1 garlic, minced 1 ginger, minced 1/2 black pepper For the ribs : 3 meaty beef short ribs, trimmed of fat 4 water 1/2 onion 3-4 thin slices ginger 5 cloves garlic 3 scallions, white parts only 8 Korean radish (daikon), cut into 1 ½-inch cubes 3-4 dried shiitake mushrooms, soaked and quartered 2 carrots, cut into 1-inch-long chunks 6-8 fresh chestnuts, peeled, for garnish (optional) 6-8 dried Korean dates or jujube, for garnish (optional) 10-12 gingko nuts or 1 tablespoon pine nuts, for garnish (optional)

Contributed by Violetta Gir

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