Differentiation of Local Korean Cuisine to Central Asian Korean Cuisine.

Central Asian Korean Cuisine 

                         Hello everyone and welcome to my blog! 
  Today I want to show either to international and Korean students the Central Asian Korean Food and how it is different from local Korean Food.


 So the firstly I will start from similar types of both Korean food by demonstration few examples of each.

                                            Kimchi

   Korean Traditional Kimchi

            (Local Kimchi)

                         

   

      Central Asian Kimchi

                         Sundae (Korean blood sausage)

"Sundae is a Korean dish made from steaming or boiling either cow’s or pig’s intestine that is stuffed with blood, noodles and various seasonings. "

Sourse: http://www.earthexcursion.com/korean-food-sundae/#sthash.oB0vMfk9.dpuf

                                                Kuksi  <--->  Guksu

"Kuksi" is the most popular Korean food in Central Asia and Russia as well, which serves cold and especially good during hot summer. Kuksi consist of three main ingredients: 1. Noodles, 2. Kuksi Chumi (top ingredients), 3. Kuksi muri (liquid).

"Guksu" means noodles or noodle dishes in Korea

Pigodi  <---> Mandoo

"Pigodi" is Central Asian Korean traditional dish which is sort of dumplings. Made from steamed yeast dough with fried meat, cabbage (usually) inside. Serves with soy sauce.

 1st image: not steamed yet

 2nd image: already cooked

"Kamdi Pigodi" is one type of the Pigodi. The dough of Kamdi Pigodi are made from starch. 

"Mandoo" is a Korean dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. Popular meat fillings include shrimp, ground beef, pork or fish. And popular vegetables ingredients can include bean sprouts, green onions, shredded kimchi and much more.

Sourse:

 http://www.trifood.com/mandoo.asp

Rice Cakes

(Central Asian Korean)

      "Chimpeni" is the sweet and soft rice pancake.

  "Chartagi" is a squared rice cakes in the sweet red bean crumbs.

"Kadyuri" is a big thin fried rice cake with honey syrup and some seeds on top.

(Local Korean)

 Rice cake, called tteok (duk) in Korean, is a much-loved traditional dish with many many variations. No festival day, anniversary, or celebrations is complete without them. They are very chewy, and may be an acquired taste, but once you get hooked you'll crave them all the time.
Source: http://www.maangchi.com/recipes/ricecake

 "Dukboki" Korean dish of cylindrical rice cakes (duk) covered in a thick, spicy sauce is a popular street food in Korea.

Sourse:

http://koreanfood.about.com/od/snacksanddesserts/r/Dukboki.htm

Morkov-cha

"Morkov-cha" is the most well-known Central Asian Korean Dish, which is basically carrot salad with hot, sour and sweet taste at the same time. In Central Asian countries and in Russia this salad is known as "Korean salad".