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旬の味を楽しむ！「菜の花」のシンプルおひたし

DIWIDA.NEWS asian food, cooking, cuisine, culinary arts, food culture

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 春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。

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 基本の菜の花のおひたし
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 【野菜ひとつ】菜の花のおひたし スガさん


 水気をよくしぼった菜の花を、だしと砂糖、しょうゆで和えるだけ。お好みで、かつお節やからし、ゆず胡椒などを加えても合いますよ。


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 菜の花のわさびおひたし
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 白だしで簡単ヤミツキ副菜♪ 菜の花のわさびおひたし 花ぴーさん


 わさびのツンとした香りがアクセントになった、白だしで作るおひたしです。お出汁の旨味をしっかり味わえつつも、後味はさっぱり。


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 菜の花と焼き薄揚げのおひたし
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 春近し「菜の花と焼き薄揚げのおひたし」&飲み干す一杯塩バター味ラーメン かめきちパパさん


 菜の花のゆで汁に、薄口醤油やみりん、わさびを加えて調味液に。香ばしく焼いた油揚げがマッチして、あとを引くおいしさです。


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 菜の花としめじの簡単おひたし
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 お弁当に便利な緑色のおかず＊菜の花としめじの簡単おひたし＊ あいさん


 ほろ苦い菜の花と、つるんとしたしめじの組み合わせもよく合います。調味液は少なめなので、水っぽくならずお弁当に入れても安心。


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 菜の花とササミの中華風おひたし
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 作りおきに最適♡抱えて食べたい♡『菜の花とササミの中華風おひたし』 Ｙｕｕさん


 オイスターソースとごま油を加えた、中華風のおひたしです。レンジ蒸ししたささみがたっぷり入って、食べごたえもバッチリ。


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 菜の花は冷蔵保存ではあまり日持ちしないので、すぐに使わないときは冷凍保存がおすすめです。菜の花を固めにゆでて水につけたら、しっかり水気を切ってラップに包み、冷凍用保存袋に入れて冷凍庫へ。これで1ヶ月ほどおいしく保存できますよ。

旬の味を楽しむ！「菜の花」のシンプルおひたし

DIWIDA.NEWS asian food, cooking, cuisine, culinary arts, food culture

春の訪れを感じられる菜の花は、シンプルにおひたしとして食べてもおいしいですよね。今回はだし醤油を使った定番のおひたしから、わさびや油揚げ、ささみなどを加えたアレンジまで、いろいろなレシピをご紹介します。菜の花を買ったら、ぜひ参考にしてみてください。基本の菜の花のおひたし【野菜ひとつ】菜の花のおひたしスガさん水気をよくしぼった菜の花を、だしと砂糖、しょうゆで和えるだけ。お好…

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

DIWIDA.NEWS asian food, dining out, food and drink, foodies, restaurants

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 Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annual awards.


 Gaggan Restaurant in Bangkok was voted the best this year.


 Located in the Watthana District in the heart of Bangkok, the restaurant is known for its fine-dining experience, offering progressive Indian cuisine with influences from around the world.


 This marks the first time the restaurant by chef Gaggan Anand has won the top prize since he redefined his restaurant concept and moved to a new location in 2019, following previous wins in 2015, 2016, 2017, and 2018.


 It ranked third on the list last year.


 No Vietnamese restaurants appeared in the top 50 this year, though
 Anan Saigon
 in Ho Chi Minh City ranked 48th on the list last year.


 The World's 50 Best Restaurants is an annual award initiated by U.K.-based media company William Reed in 2002, with the participation of more than 300 critics, chefs, restaurant owners, and culinary experts worldwide.


 Voters are required to have dined at the eateries they recommend during the last 18 months and are prohibited from voting for establishments they own or possess a financial stake in.

17 Top Southeast Asian Eats on Asia’s 50 Best List This Year

DIWIDA.NEWS asian food, dining out, food and drink, foodies, restaurants

Nine from Bangkok, seven from Singapore, and one from Jakarta have been named among Asia's 50 Best Restaurants 2025 list at the annual awards. Gaggan Restaurant in Bangkok was voted the best this y…

Japanese-Vietnamese Couple's Heartwarming Journey From Restaurant Encounter to Lifelong Love

DIWIDA.NEWS asian food, couples, cuisine, relationships, romantic relationships

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 In 2019, Sakata Kanako encountered Vu Khac Linh for the first time as he hesitantly stood around outside a restaurant in Fukuoka, Japan, aiming to secure some part-time work.


 Noticing his uncertainty, Kanako, who was operating behind the open kitchen counter, moved forward to greet the timid visitor and invited him inside to meet the proprietor. She remembers, “I took an instant liking to him. He had striking good looks, with plump, blush-colored cheeks.”


 A week later he was hired and discovered that she was not only kind, but also the most experienced member of staff. She was the only one trusted to work in the kitchen, while others served tables.

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 From the beginning, she led him gently, giving him minor assignments to facilitate his learning process. "Despite my errors, she never criticized me," he recalls.


 Initially hailing from Bac Ninh Province in Northern Vietnam, he was simultaneously studying automotive engineering and working at three part-time jobs. It dawned on him that not all Japanese people were as kind-hearted as she had been. Their very first meeting left her feeling attracted to him.


 Every time he was on shift, she would excitedly tell her coworkers: "Linh is working today; look at him, he’s really handsome!" One winter evening, he arrived at the restaurant shivering. She approached and gently rubbed his hands. "Are you very cold?" she asked.


 That small gesture touched him deeply. From that day on, he often glanced toward the kitchen just to see her. They later connected on social media.


 Though they only worked together for two months, their daily messages and calls quickly brought them closer. In 2020 she graduated from university and moved to Tokyo for work. He remained in Fukuoka to continue his studies, but had to pause when the Covid pandemic broke out. "Come here, I will take care of you," she told him.


 He moved to Tokyo and lived with Kanako. She worked full-time while he stayed home to cook and clean, and used his savings to cover expenses. Being with a caring boyfriend who often expressed loving words made her feel cherished, she says.


 In Japan, couples avoid expressing emotion publicly. But with him, she feels free to be herself and express her emotions, she says. When he returned to school a month later she held him tightly and cried. Half-joking, he asked her: "What if I transferred to a school in Tokyo?" But she took him seriously and began searching for schools and part-time jobs.


 He says: "She was so sincere, always thinking of me first. That made me cherish our relationship even more." But he returned to Fukuoka.


 Soon afterward his school closed again due to pandemic restrictions. With no work and no way to return to Vietnam, he took a job as a delivery driver. Many international students in Japan struggled with loneliness and anxiety during the pandemic.


 Linh says he coped thanks to Kanako’s quiet but constant support. "I got through Covid because of her love. Sometimes she would video call me without saying much just so that I knew she was there."


 That was when he knew he wanted to spend his life with her.


 In July 2021, they registered their marriage without holding a formal wedding. Kanako quit her job for a year to focus on her pregnancy and childbirth.


 During that time Linh studied while working part-time delivering food to support their growing family. When she returned to work she realized she no longer felt fulfilled. He too knew he needed a more stable job after the pandemic.

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 Together they decided to launch a consultancy offering job placement and administrative support for Vietnamese living in Japan. "With this job, we can work remotely and travel freely, which we both love," he says.


 Last year their company gained official legal status. Their life as a
 multicultural couple
 They also garnered significant online attention, reaching over 100,000 subscribers on their YouTube channel and receiving the platform’s silver play button for this achievement.


 Three months back, Linh, Kanako, along with their three-year-old child traveled to Vietnam intending to spend a month capturing eagerly awaited wedding photographs and immersing themselves in the country’s traditions and flavors. “I felt compelled to express both gratitude and apology towards my spouse,” he explains. “It isn’t common for someone to remain loyal to a financially strained international student who has little to offer.”


 In his birthplace, she swiftly adopted Vietnamese traditions. She enjoyed his mother's sautéed water spinach and shared beers with his father.


 During a family wedding, when attendees received plastic bags for taking leftover food home, she did the same. She explains, "His large family enjoys eating and chatting in such a relaxed atmosphere."


 They spent two weeks in Ho Chi Minh City, where Kanako twirled with unfamiliar faces on the streets and clung to the rear of Linh’s motorcycle as they cruised through the luminous metropolis.


 He mentioned that she got to sample an array of street delicacies, including bun cha, roasted corn, shattered rice dishes, and balut. When he inquired about her top choice, she replied that they were all equally enjoyable for her.


 At the close of their journey, she frequently found herself in tears, saddened by the realization that their time in Vietnam was coming to an end. She mentions that cities such as Ho Chi Minh City and Hanoi provide conveniences akin to those in Japan, yet they come at a cheaper price and with greater hospitality from the locals.


 The pair intends to continue advancing their professional lives with the aim of spending increased time in Vietnam. “Observing how seamlessly my wife adapts here, as though she were naturally from this nation, others comment that our union seems predestined,” he remarks.

Japanese-Vietnamese Couple's Heartwarming Journey From Restaurant Encounter to Lifelong Love

DIWIDA.NEWS asian food, couples, cuisine, relationships, romantic relationships

In 2019, Sakata Kanako encountered Vu Khac Linh for the first time as he hesitantly stood around outside a restaurant in Fukuoka, Japan, aiming to secure some part-time work. Noticing his uncertain…

한국의 '밥도둑' 해산물, 이탈리아서는 8분의 1 가격!

DIWIDA.NEWS asian food, food and drink, food culture, foodies, korean

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 한국에서 밥도둑이라고 부르지만, 이탈리아에서는 골칫덩이라 여기는 해산물이 있습니다. 생태계의 방해자가 되면서도 맛있는 음식으로 사람들에게 어필하는 '블루 크랩'에 관해서 살펴봅시다.

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 블루 크랩은 꽃게과의 일원인 등껍질 동물로서 과학적 명칭은 Callinectes sapidus이다. 여기서 ‘Callinectes’라는 단어는 그리스 어에서 유래되어 ‘매우 아름답게 수영하는 것’이라는 의미이며, 반면에 ‘sapidus’는 라틴 언어에서 비롯된 것으로 ‘진하게 향기가 나는’을 표현한다. 그들의 이름대로 블루 크랩들은 파란색의 발과 슬림한 체형 덕분에 바다 안팎을 쉽게 활보할 수 있는 능력을 가지고 있다.


 대개 서북 아틀란틱 지역에서 자주 발견되며, 특히 미국 동쪽 해변 및 멕시코 걸프 연안에서도 쉽게 목격할 수 있습니다. 메릴랜드 주의 캐스피언 베이는 블루 크랩의 본거지로서 여기서 포획되는 생물들은 기름진 고기가 많고 육질도 우수하여 최고품질로 인정받습니다. 그러나 1950년대 이후에 배들의 백조항 또는 상선을 통한 전달로 인해 이탈리아 해안까지 확산되어 이제는 침략 종으로 정착하게 되었습니다.


 베네토 지방의 이탈리아 동북부 지역에서 블루크랩은 조개와 홍합을 무차별하게 섭취하여 양식업자들에게 큰 문제를 초래했습니다. 블루크랩의 역사에는 북미 원주민 시대까지 돌아갑니다. 당시 체서피크 만 근처에 사는 원주민들은 블루크랩을 중요한 음식원으로 여겼으며, 그껍질들을 다양한 도구로 사용하였습니다. 유럽인 정착민들이 나타난 17세기에 들어 상업적인 고기가 되었고, 다음 세기인 19세기를 맞이하면서 미국 동해안의 대표적인 수산물 중 하나로서 자리매김하기 시작했습니다.


 1989년 메릴랜드주에서는 블루크랩이 주 공식 상징물로 인정될 정도로 이 전통과 밀접하게 연결되어 있었다. 그러나 2000년대에 접어들면서 개체 수가 크게 줄기 시작했다. 그 이유는 과도한 채집 및 환경의 변동 때문이라고 분석된다.

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 이 개구리의 독특한 특징은 두드러지는 파란 색상의 다리와 견고한 외피입니다. 수컷은 T자 형태로 좁아진 복부를 가지고 있으며, 암컷은 더 넓고 둥그런 형상을 갖추고 있습니다. 성체의 길이는 최대 23cm에 이르며, 다리를 모두 펼치면 그 이상의 길이가 됩니다. 고기살은 부드럽고 맛있으며, 내장에서는 진하고 크림 같은 맛이 나옵니다.


 한국의 꽃게보다는 간장 вкус은 약하지만, 버터와 비슷하게 고소한 맛이 두드러진다. 제철은 장소마다 상이하다. 미합중유 연안에서는 4월에서 11월 사이가 주로 챈싱 기간이며 그 중에서도 10월과 11월에는 가장 육질이 찌며 맛도 최상이다. 이태리는 여름이 되면 개체수가 크게 증가하여 7월과 8월에 많은 양을 포경한다.


 블루크랩은 단 1종뿐이다. 비슷한 이름의 '블루 킹크랩'은 전혀 다른 종으로, 북태평양에 사는 왕게류다. 블루크랩은 '아틀란틱 블루크랩'이나 '체서피크 블루크랩'으로 불리기도 하지만, 모두 같은 'Callinectes sapidus'를 가리킨다. 가격은 산지와 수요에 따라 천차만별이다. 미국 메릴랜드에서는 1kg에 평균 20달러(약 2만 9000원) 선이다.


 이탈리아에서 문제가 되는 상품이라서 현지에서의 소비가 낮기 때문에 킬로그램 당 5유로(약 7900원)에 거래됩니다. 만약 이 제품이 한국으로 수입되면 운임료와 유통 비용이 추가되어 킬로그램 당 가격은 약 5만 ~ 7만 원 정도 될 것입니다.


 블루크랩은 각 국가에서 다른 방법으로 준비됩니다. 예를 들어, 미국의 메릴랜드 주에서는 즙게 만든 요리가 대중적입니다. 큰 그릇에 물 한 리터와 맥주 반 리터 그리고 식초 한 컵을 혼합하고 양념인 올드 베이 소금 4 스푼을 더해 가열합니다. 그런 다음 이 용기에 블루 크랩을 약 20-25 분 동안 삶아냅니다. 후추로 부숴서 껍데기를 깨면 고소하면서도 단맛이 나는 육즙 많은 내음을 느낄 수 있습니다.


 크랩ケーキ 역시 잘 알려져 있습니다. 500g의 블루クラブ 크랭리를 사용하여 빵 부 crumbs를 1컵, 달걀을 2개, 마ヨ네즈를 2큰술, 겨자 소스를 1큰술과 혼합해 원형으로 만든 후 오븐을 180도로 예열하고 15분간 구워냅니다. 반면에 한국에서는 간장 게장이 대중적입니다.


 간장 2컵, 물 2컵, 설탕 1컵, 양파 1개, 마늘 10쪽을 끓여 식힌 장에 블루크랩을 24시간 담갔다가 꺼내면 된다. 찜이나 탕은 꽃게 대비 육수가 덜 진해 선호도가 낮다. 태국에서는 소금에 절인 블루크랩을 파파야 샐러드 '솜땀'에 곁들여 먹는다.


 블루크랩은 먹을 때 주의할 점이 있다. 껍질이 단단해 손질이 까다롭고, 날것으로 먹을 경우 기생충 위험이 있다. 생게로 게장을 담그려면 냉동 후 해동해 사용하는 것이 안전하다.


 블루크랩은 고단백이고 오메가-3 지방산을 포함하여 심장 건강에 이롭습니다. 국립수산과학원의 보고서에 의하면, 게류에는 칼슘과 아연이 많이 들어 있어 골건강 및 면역력을 개선하는 데 효과적입니다. 100그램 당 에너지는 대략 87킬로칼로리로 저열량식품으로 적합합니다.

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 관심을 끄는 부분은 크래브블루 crab blue의 생태입니다. 그들의 수명은 3년보다 적으며, 단 한 차례의 교배를 통해 삶을 마칩니다. 저출산 현상으로 인해 개체 수가 복원되는 속도가 매우 느립니다. 이에 미국에서는 암컷 잡히는 것을 막고, 매년 캘러리를 35% 정도로 규제하는 조치를 취하고 있습니다.


 블루크랩의 집게발은 매우 강력하고 공격적이므로 손만으로 잡으면 심각하게 다치기 쉽다. 주로 통발이나 그물이 사용되며, safest approach는 장갑을 끼는 것이다.

내 일일 운세 체크리스트! 오늘은 어떤 날이 될까요?
<h3>
 실시간 인기기사
</h3>
<ul>
 <li>
 
 1위
 
 '미키 17'·'백설공주' 아니다… 개봉 첫날 박스오피스 1위 찍으며 반응 터진 청불 '한국 영화'
 </li>
 <li>
 
 2위
 
 이하늬, 유연석, 이준기에 이어서 조진웅까지도 '탈세' 의혹에 휩싸였다.
 </li>
 <li>
 
 3위
 
 한국의 나무 잎으로 만들어진 제품이 일본에서 매우 인기가 있어 많은 양을 수출했었다는 이야기입니다.
 </li>
</ul>

한국의 '밥도둑' 해산물, 이탈리아서는 8분의 1 가격!

DIWIDA.NEWS asian food, food and drink, food culture, foodies, korean

한국에서 밥도둑이라고 부르지만, 이탈리아에서는 골칫덩이라 여기는 해산물이 있습니다. 생태계의 방해자가 되면서도 맛있는 음식으로 사람들에게 어필하는 '블루 크랩'에 관해서 살펴봅시다. 블루 크랩은 꽃게과의 일원인 등껍질 동물로서 과학적 명칭은 Callinectes sapidus이다. 여기서 ‘Callinectes’라는 단어는 그리스 어에서 유래되어 …

9 Hidden Gourmet Gems: Must-Try Culinary Delights in South Korea

DIWIDA.NEWS asian food, cuisine, food and drink, foodies, korean food and cuisine

<img data-document-id="cms/api/amp/image/AA1zdAa4" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zdAa4.jpg"/>

 Renowned for an array of fermented delicacies, Korean food brims with robust flavors. This gastronomy features well-balanced concoctions blending rice, veggies, seafood, meat, and seasonings, highlighting both the intensity of tastes and the consistency of components. Continue reading to explore 9 less-familiar gourmet specialties worth sampling in South Korea.


 
 <a href="https://www.en-vols.com/en/taste/gastronomy/south-korea-food-specialities/" rel="noreferrer noopener">
 Korean cuisine
 </a>
 is increasingly being recognized globally due to the export of its culture, and it is garnering more appreciation. Dishes such as
 gimbaps
 ,
 <a href="https://www.en-vols.com/en/taste/gastronomy/bibimbap-classic-dish-south-korea/" rel="noreferrer noopener">
 bibimbap
 </a>
 , and
 kimchi,
 Many food lovers are attracted to its flavors and nutritious, well-balanced qualities. However, alongside its widely celebrated traditional specialties, there are some less-familiar dishes that you should consider sampling during your upcoming visit to South Korea!
 


 
 
 Interested in discovering South Korea? These articles can assist you with planning your visit:
 
 


 <ul>
 
 <li>
 <a href="https://www.en-vols.com/en/getaways/travel/korea-seoul-best-solo-destination/" rel="noreferrer noopener">
 This South Korean city has been proclaimed the top choice for solo travelers.
 </a>
 </li>
 
 
 <li>
 <a href="https://www.en-vols.com/en/getaways/travel/south-korea-unesco-sites/" rel="noreferrer noopener">
 These 16 UNESCO-designated locations are genuine treasures of culture and nature to explore in South Korea.
 </a>
 </li>
 
 
 <li>
 <a href="https://www.en-vols.com/en/getaways/travel/oldest-city-south-korea/" rel="noreferrer noopener">
 Uncover the riches of South Korea’s most ancient city, brimming with history and archaeological wonders.
 </a>
 </li>
 
 </ul>


 <h2 class="wp-block-heading">
 Mandus
 , Korean dumplings
 </h2>


 
 Filled with either veggies or meats, these half-moon pastries are notably convenient for consumption. They can be prepared through frying, pan-frying, or steaming methods.
 mandus
 provides an extensive array of flavors. While visiting South Korea, make sure to check out various eateries to sample numerous tastes and fillings.
 


 <h2 class="wp-block-heading">
 Yachaejon
 , vegetable pancake
 </h2>


 
 Despite not being widely recognized beyond South Korea, these reinvented pancakes continue to be quite beloved within the country. Perfect as an accompaniment or for a casual meal,
 yachaejeon
 is composed of a dough made from wheat flour combined with an assortment of vegetables. You can use carrots, onions, zucchini, spinach, sweet potatoes, or even radishes—add your preferred ingredients to make this comforting and flavorful meal, commonly enjoyed at numerous cozy eateries throughout South Korea.
 


 <h2 class="wp-block-heading">
 Dakgangjeong
 , crunchy sweet Korean-style fried chicken
 </h2>


 
 Even though it’s gaining popularity in Europe, the recipe for Korean fried chicken remains relatively uncommon.
 Dak
 ' means chicken, and '
 gangjeong
 A Korean dessert combines with other ingredients to create
 dakgangjeong
 This culinary blend of the two dishes often features seasoning with Korean spices and garlic. Typically enjoyed during significant occasions, this traditional meal offers a robust flavor profile that masterfully balances sweetness and savoriness.
 


 <h2 class="wp-block-heading">
 Myulchu gimbap
 </h2>


 
 Every aficionado of Korean cuisine is acquainted with
 Gimbaps
 , which are significantly bigger Korean-style makis offering a broad range of fillings. However, have you sampled the variant featuring anchovies? These can be found in just a handful of eateries across South Korea.
 gimbaps
 Are served with a shoal of tiny fish known as myeolchi, which are delicate anchovies cherished by Koreans. This variation significantly alters the dish’s consistency, providing a notably crisp and robust maki. Should you encounter it, make sure not to skip the opportunity to taste it!
 


 <h2 class="wp-block-heading">
 Eomuk
 , stir-fried fish cake
 </h2>


 
 A staple item in Korean street cuisine,
 <a href="https://yuns.fr/recette-eomuk-fait-maison/" rel="noreferrer noopener">
 eomuk
 </a>
 (known as 'odeng' in certain areas) involves blending ground white fish with flour. This blend creates a sort of dough that is shaped into rectangular pieces and threaded onto skewers in a zigzag pattern prior to cooking. The skewer is subsequently immersed in broth for added flavoring. Widely enjoyed, this dish frequently appears at roadside vendors, providing customers with an authentic culinary encounter.
 


 <h2 class="wp-block-heading">
 Kalguksu
 , noodle soup
 </h2>


 
 As a staple cuisine originating from South Korea,
 kalguksu
 Is frequently enjoyed every day and exists in numerous forms. Essentially, it is just a noodle-based soup prepared with hearty home-style pasta, paired with broth. You can modify this recipe by adding different meats and veggies, choosing between fiery or gentle seasoning, and serving it either piping hot or chilled. The diversity of versions corresponds directly to various areas, making it an adaptable meal that allows for personalization according to individual preferences.
 


 <h2 class="wp-block-heading">
 Songpyons
 , classic Korean rice dessert
 </h2>


 
 Specially made for
 Chuseok
 a celebration marking the end of the harvesting period,
 songpyons
 are crafted from a mixture of rice flour.
 <a href="https://www.en-vols.com/en/taste/gastronomy/japan-mochi-history-recipe/" rel="noreferrer noopener">
 Slightly resembling
 mochis
 </a>
 , the dough must be soaked for many hours to achieve a sticky texture. Once ready, it is filled with sesame seeds and a paste made from red beans and honey before being sealed. These cakes are then steamed over pine needles and are eaten hot. The taste is both rich and delicate, offering a sensational culinary experience.
 


 <h2 class="wp-block-heading">
 Gyeranpang
 , egg bread
 </h2>


 
 Available in numerous street stalls throughout South Korea, this petite delicacy serves as an ideal solution for sudden cravings. Essentially, it consists of a round, tender roll akin to a brioche, encasing an egg. This combination is subsequently grilled on a hotplate and savored right away. Its consistency is light and airy, complementing the mild sweetness of the bread with the subtle saltiness of the egg. As you explore the area during your visit, you'll likely encounter these snacks virtually everywhere, typically costing around 1 euro.
 


 <h2 class="wp-block-heading">
 Baesuk
 , Korean steamed pear
 </h2>


 
 To conclude your dining experience, how about opting for a dessert featuring pears? However, these aren’t ordinary pears!
 baesuk
 This delicacy is prepared using a big Korean pear that’s simmered in a mixture of ginger, pepper, and honey. Known for its remarkable sweetness, this classic treat is widely recognized not only as a delicious dessert but also as an all-natural cure for sore throats. Numerous eateries put their own twist on it, transforming it into pastries, beverages, or starter dishes, yet they always keep the subtle sweetness intact, which has earned it widespread acclaim across the nation.

9 Hidden Gourmet Gems: Must-Try Culinary Delights in South Korea

DIWIDA.NEWS asian food, cuisine, food and drink, foodies, korean food and cuisine

Renowned for an array of fermented delicacies, Korean food brims with robust flavors. This gastronomy features well-balanced concoctions blending rice, veggies, seafood, meat, and seasonings, highli…