Korean Culture

Check out these articles to learn more about Korean food and Culture:

  1. All about Bibimbap
  2. UNESCO recognizes kimjang, Korean culture of sharing
  3. Kimchi-Good Food takes Time!
  4. 10 things about Kimchi
  5. All about Makgeolli

맥적구이 (Maekjuk Gui)

MaeJuk is marinated pork in Doenjang(Korean soybean paste) and served with chives. It has a long history going back to one of ancient Korean kingdoms, Goguryeo (BC37 ~AC668). Maekjuk Gui was treated as a precious food to Goguryeo people and it was the first dish to be served to special guests on special occasions.

Even after Goguryeo’s fall in 668, Maejuk was still loved by Koreans. It is believed that Bulgogi is originated from Maekjuk Gui. During the last kingdom of Korea, Joseon, Maekjuk was still considered to be a precious food to people. This quality dish was prepared for the wealthy and the nobility. Koreans refer these types of food as “Royal Court Cuisine”.


Bibimbap is a signature Korean dish that has been enjoyed by all Koreans from the King to the peasants. The word Bibimbap literally means mixed rice. It is served with warm rice topped with namul(sautéed and seasoned vegetables) and Gochujang, Ganjang, or Doenjang sauce. As the name suggests, the ingredients and rice are stirred ‘mixed’ before eating. At Soy & Pepper, we hand chop all our Bibimbap vegetables as the hand chopped vegetables add texture to the food. We also offer homemade Mung Bean jelly which is one of the traditional Bibimbap ingredients.

Like many other Korean food, Bibimbap is rich in symbols.

  • Dark and black: North, kidney
  • Red and Orange: South, heart
  • Green: East, liver
  • White: West, lungs
  • Yellow: Centre, stomach

Try to see what each ingredient represent in our Bibimbap!