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Gwangjang Market (Korean: 광장시장), previously Dongdaemun Market (동대문시장), is a traditional street market in Jongno District, Seoul, South Korea.The market is one of the oldest and largest traditional markets in South Korea, with more than 5000 shops and 20,000 employees in an area of 42,000 m 2 (450,000 sq ft).
A traditional Korean pressed fish jerky sold as a street snack. Made from the filefish (in Korean, jwichi), it is seasoned, flattened, and dried. So-tteok-so-tteok: A South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based ...
This list is incomplete ; you can help by adding missing items. (February 2015) Major cities in South Korea typically have several traditional markets, each with vendors selling a wide variety of goods including fruit, vegetables, meat, fish, breads, clothing, textiles, handicrafts, souvenirs, and Korean traditional medicinal items. The Korean word for market is sijang and traditional street ...
Songpyeon (Korean: 송편) is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts.
There are countless restaurants in the Jangan-dong area. Most restaurants serve traditional Korean food, but there are also many international food restaurants including Vietnamese, Chinese, and Japanese. American food chains are also in the neighborhood. Jangan-dong has over twenty modern coffee shops, with more opening their doors daily.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend
As a traditional Korean dish, is estimated to have been consumed on the Korean Peninsula since the 1600s. According to Sallim gyeongje which is written around the end of the 17th century, making gejang is referred to as "johaebeop" (조해법, 糟蟹法), which means "a way of marinating crabs in sediments of liquor".
The Korean Folk Village was the first open-air museum constructed in South Korea. [1] Construction of the Korean Folk Village began as a way to preserve traditional Korean culture and customs, including traditional Korean architecture, food, and clothing in response to the rapid westernisation and industrialisation of Korea during the 1960s. [1]