Food court is very close to the track.
Bibimbap is a Popular Korean Dish
Bibimbap is a popular Korean dish that contains many ingredients mixed in a bowl along with rice and hot pepper paste.
It is also one of the most representative Korean dishes, along with bulgogi and kimchi.
There was a long standing tradition, among Korean ancestors, that any leftover food on New Year’s Eve was not to be kept into the New Year.
For this reason, the practice of mixing various ingredients in a bowl with rice was started.
Bulgogi is Foreigners’ Most Favorite Korean Dish
Bulgogi is the most typical Korean beef dish and is one of the most favored Korean dishes amongst foreigners.
During the Goryeo Dynasty, the dish developed into seolyameokjeok, which means a grilled dish people eat on a snowy night.
During the Joseon Dynasty, it changed into neobiani, or Royal Court food.
Gimbap (Korean rolls) is a Perfect Picnic Food
Gimbap is a popular Korean food made of steamed rice, seasoned with salt and sesame oil, and made with various ingredients (spinach, radish, carrot, egg, and ham),
and rolled in slightly-roasted dried seaweed. It is served in bite-size slices.
Samgyeopsal (grilled pork belly) is the All-Time Favorite Food of Koreans
Samgyeopsal was named as such because the pork belly cuts have three layers of meat and fat.
Samgyeopsal is from the wide and flat area that is located next to the pork chops and extends to the belly area.
As the meat and fat form multiple layers, this part of the pig is the most flavorful type of pork and is used in many dishes.
• If grilled too long, the meat becomes too tough due to the loss of too much fat. Therefore, don’t overcook it if you want to really enjoy its tender and rich flavor.
Dolsot-bap is a Nutritious Hot pot dish
Dolsot-bap is made of soaked sweet rice, rice, chestnut, julienned jujube, and ginseng.
It is cooked in a stone pot and the seasoning is served on the side. According to a legend, this dish was developed during the Joseon Dynasty,
when royal court families visited Beopjusa Temple for prayer service. The monks made dolsot-bap with readily-available food ingredients so that they could quickly serve them.