>To non-Koreans, what's your favorite Korean food?
In b4 everyone of Eastern European descent says Kimchi.

Also, Kimchi.

>>1906
Kimchi is pig disgusting.

Meh won dak or dak bulgogi would do it for me.

Bibimbap
Oh and Galbi.

>>1909
Are you of Eastern European descent Miley?

>>1906
just curious, what does being of eastern european descent have to do with liking Kimchi?
Because I am and I don't really like it..

>>1909
>dak bulgogi
So very yes.

Also, kimchi forever.

>>1918
A reference to our (almost!) universal predilection to cabbage, and things pickled.

dog

Bulgogi <3

>>3354>>3354>>3354>>3354>>3354>>3354>>3354>>3354

>>3356

I agree with myself.

>>3401
As do I.

The other day, I had delicious bibimbap, aw man.
Also, although it's also found in Japanese and Hawaiian cuisine, Korean don katsu is so good.

There's this savory gelatin sort of stuff I remember eating as a side dish once. Greenish, with little seeds on it. Can anybody help me with the name? Shit was amazing.

>>3481
Was it some sort of aspic?

>>3482
There wasn't anything set into it that I remember. Just small chunks of greenish (sometimes brownish) gelatin.

Korean Cuisine.

Seriously, no one else likes Galbi?
Note to the rest of the world: You are cutting your ribs wrong.

>>3572

Usually they are pork. And pork is gross. When they are beef, my opinion is still meh.

My friends mother makes absolutely divine kalbi. It's a good thing she only makes it on birthdays or I'd have a heart attack eating so much pork.

In Korea, they put kimchi in donuts

http://www.koreanbeacon.com/2009/10/31/hot-clicks-kimchi-donuts/

>>3804

>>1905
Traditional Korean desserts have their place. A lot of it is variation on rice cakes, and sweet red beans/sweet red bean paste is a prominent ingredient in most of it.

There's this stuff called yeot that's basically Korean taffy. The most popular kind is a type made out of pumpkins or squash (hobak-yeot) and even though it sounds weird, it's sweet as hell and so, so good. And it will pull out a filling, if you're not careful.

In the summer, our traditional equivalent to ice cream is bing-su (shaved ice) or pat bing-su (shaved ice with red beans). Self explanatory. It's shaved ice, usually garnished with sweet condensed milk, mochi, red beans, and sometimes fruit. Nowadays, some places will use syrup. Your snowcones got nothing on these.

My personal favorite are dried persimmons. Chewy, sweet, and delicious. It's hard to find really good, tender, well-prepared ones, though.

OP you still there?

Culd you give us the address to your college's food blog?