date:Feb 24, 2012
ables, as well as in soups. Koreans use all parts of the chicken, including the gizzard, liver and feet. Young chickens are braised with ginseng and other ingredients. Chicken feet are often roasted and covered with hot-and-spicy sauce and served as a side dish. Samgyeopsal pork (sliced pork belly) is another important protein for the Korean table.
Turning to the sea, fish and shellfish are a major part of Korean fare due to the vast shoreline the peninsula shares with the ocean. Freshwater fis