Korean Meal: Abundance in Variety

Korean cuisine certainly does not lack variety. There is such a vast range of cooking methods that one rarely sees the same cooking method used twice on a given ingredient.

Image @ www.flickr.com/photos/veggienumnum

For starters, cooked rice (Bap) has countless variation: Huinbap (white rice), Jabjokbap (mixed-grain rice), and Seokkeum bap (rice mixed with vegetables or seafood). There are over 350 varieties of Jusik (main stark dish), including Bap (cooked rice), Juk (rice porridge), Guksu (noodles), Mandu (dumpling), Tteokguk (sliced rice cake soup) and Sujebi (Korean pasta soup).

There are also over 1,500 varieties of Banchans (side dishes) which accounts for more than half of all Korean dishes.