Royal court dishes

• Gujeolpan
  Gujeolpan
  Gujeolpan refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: gu , jeol , and pan in Korean...
  
   (구절판): literally "nine-sectioned plate", this elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served usually at special occasions such as weddings, and is associated with royalty.
• Sinseollo
  Sinseollo
  Sinseollo or yeolguja tang is an elaborate dish consisting of meatballs, small and round jeonyueo , mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol...
  
   (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. It is served in a large silver vessel with a hole in the center, where hot embers are placed to keep the dish hot throughout the meal.

Grilled dishes

• Bulgogi
  Bulgogi
  Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...
  
   (불고기) - thinly sliced or shredded beef
  Beef
  Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
  
   marinated in soy sauce
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
  , sesame oil
  Sesame oil
  Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
  
  , garlic, sugar, scallion
  Scallion
  Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
  
  s, and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." Variations include pork (dwaeji bulgogi, 돼지불고기), chicken (dak bulgogi 닭불고기), or squid (ojingeo bulgogi, 오징어불고기).
• Galbi
  Galbi
  Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
  
   (갈비) - pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean barbecue
  Korean barbecue
  Korean barbecue, or gogi gui literally "meat + roasted meat", refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself...
  
  " along with bulgogi, and can be seasoned or unseasoned. A variation using seasoned chicken is called dak galbi.
• Samgyeopsal
  Samgyeopsal
  Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table...
  
   (삼겹살) - unseasoned pork belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in sesame oil and salt mixture and wrapped with ssamjang in lettuce .
• Makchang gui (막창구이) - grilled pork large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu
  Daegu
  Daegu , also known as Taegu, and officially the Daegu Metropolitan City, is a city in South Korea, the fourth largest after Seoul, Busan, and Incheon, and the third largest metropolitan area in the country with over 2.5 million residents. The city is the capital and principal city of the...
  
   and the surrounding Gyeongsang
  Gyeongsang
  Gyeongsang was one of the eight provinces of Korea during the Joseon Dynasty. Gyeongsang was located in the southeast of Korea....
  
   region.
• Gobchang gui (곱창구이) - similar to makchang except prepared from the small intestines
  Chitterlings
  Chitterlings are the intestines of a pig, although cattle and other animals' intestines are similarly used, that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious...
  
   of pork (or ox)
• Saengseon gui (생선구이) - grilled fish
• Seokhwa gui or jogae gui (석화구이 or 조개구이) - grilled shellfish
• Deodeok gui (더덕구이) - grilled deodeok (Codonopsis
  Codonopsis
  Codonopsis is a genus of flowering plant within the family Campanulaceae. It is allied to Campanumoea and Leptocodon, and some authors suggest that Codonopsis should include these genera...
  
   lanceolata; 더덕) roots
• Beoseot gui (버섯구이) - grilled any kind of mushroom
• Gim gui or guun gim (김구이 or 구운 김) - grilled dry laver(or gim)

Steamed dishes

• Galbijjim
  Galbijjim
  Galbijjim or kalbijjim is a variety of jjim or Korean steamed dish made with galbi . Beef galbi is sometimes referred to as "gari" , so the dish can be called "garijjim". Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim...
  
   (갈비찜), made by brazing marinated galbi
  Galbi
  Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
  
  (beef short rib) with diced potato and carrots in ganjang
  Ganjang
  Ganjang is a kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.Traditionally, Koreans start processing soybeans around the 10th month of the lunar calendar. They soak soybeans overnight and then boil them. They then pound the soybeans into a powder and...
  
   sauce
• Andong jjimdak
  Andong jjimdak
  Andong jjimdak is a variety of jjim , which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ganjang based sauce. The name literally means "steamed chicken of Andong."-Origin:There are many speculations on the origin of the dish...
  
   (찜닭), made by steaming chicken with vegetables and cellophane noodles
  Cellophane noodles
  Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
  
   in ganjang
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
   sauce.
• Agujjim
  Agujjim
  Agujjim or agwijjim is a Korean jjim dish made with the fish agwi. It is usually translated as 'braised spicy angler....
  
   (아귀찜), made by brazing angler ( agui ) and mideodeok (미더덕 styela clava
  Styela clava
  The Stalked Sea Squirt, Styela clava, is a solitary, hermaphroditic, ascidian tunicate that is found off Australia and New Zealand, both coasts of North America, and Europe....
  
  ), and kongnamul
  Kongnamul
  Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
  
  (soybean sprouts)
• Jeonbokjjim (전복찜), made with abalone
  Abalone
  Abalone , from aulón, are small to very large-sized edible sea snails, marine gastropod molluscs in the family Haliotidae and the genus Haliotis...
  
   marinated in a mixture of ganjang (Korean soy sauce
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
   and cheongju
  Cheongju (wine)
  Cheongju is a clear Korean rice wine. The most popular brand of cheongju is Chung Ha...
  
  (rice wine)
• Gyeran jjim
  Gyeran jjim
  Gyeran jjim is a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish . The main ingredients include egg and water with optional ingredients such as green onions, red pepper flakes, salted shrimp sauce , pollack roe , salt, pepper, sesame seeds, or other...
  
   (계란찜), steamed egg custard, sometimes with (al)
• Oiseon (오이선), pan fried stuffed cucumber
• Hobakseon (호박선), steamed stuffed zucchini
• Dubuseon (두부선), steamed tofu
  Tofu
  is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
  
   mixed with ground beef and vegetables

Raw dishes

• Sannakji
  Sannakji
  Sannakji or sannakji hoe is a variety of hoe, or raw dish, in Korean cuisine. It consists of live nakji that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. The nakji pieces are usually still squirming on the plate...
  
   (산낙지) or live octopus. Sannakji is served live and still moving on the plate.
• Yukhoe
  Yukhoe
  Yukhoe refers to a variety of hoe , which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used...
  
   (육회), similar to beef tartare
• Sukhoe (숙회), parboil
  Parboil
  Parboiling is the partial boiling of food as the first step in the cooking process.The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs...
  
  ed fish, usually made with squid
  Squid
  Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
  
   or octopus
  Octopus
  The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...
  
  .
• Ganghoe (강회), a small roll of scallions,carrots and eggs made with scallion
  Scallion
  Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
  
  s or garlic chives
  Garlic chives
  Garlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...
  
  

Namul

• Saengchae
  Saengchae
  Saengchae is a kind of Korean salad generally consisting of uncooked mixed seasonal vegetables such as radishes and other ingredients such as chicken or jellyfish....
  
   (생채), made with shredded fresh vegetables and seasonings.
  • Oisaengchae (오이생채) - cucumber dressed in gochujang sauce
  • Doraji saengchae (도라지생채) - made with Chinese bellflower
    Chinese bellflower
    Platycodon grandiflorus is a species of perennial flowering plant of the family Campanulaceae and the only member of the genus Platycodon . This species is known as platycodon or Chinese bellflower...
    
    
• Sukchae (숙채), cooked vegetables
  • Kongnamul
    Kongnamul
    Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
    
     (콩나물) - soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
  • Japchae
    Japchae
    Japchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...
    
     (잡채) - vermicelli noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce mixture.

Meat-based dishes

• Bulgogi
  Bulgogi
  Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...
  
   (불고기): thinly sliced or shredded beef
  Beef
  Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
  
   marinated in soy sauce
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
  , sesame oil
  Sesame oil
  Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
  
  , garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat". Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi).
• Dak galbi
  Dak galbi
  Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok together on a hot plate...
  
   (닭 갈비): Though galbi means ribs, this doesn't use the ribs of chicken. Chunks of marinated chicken are stir-fried with vegetables and tteok
  Tteok
  Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
  
   (rice cake). Dakgalbi is a specialty of Chuncheon
  Chuncheon
  Chuncheon is the capital of Gangwon Province, South Korea. The city lies in the northeast of the country, located in a basin formed by the Soyang River and Han River. There are some large lakes around the city, most notably Lake Soyang and Lake Uiam...
  
  .
• Galbi
  Galbi
  Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
  
   (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ
  Barbecue
  Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
  
  ", and can be seasoned or unseasoned.
• Samgyeopsal
  Samgyeopsal
  Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table...
  
   (삼겹살): Unseasoned pork belly, served in the same fashion as galbi
  Galbi
  Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
  
  . Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
• Makchang
  Makchang
  Makchang gui is the name of a Korean dish that consists of grilled pork large intestines similar to chitterlings, but often grilled over coals. The small intestines are often called gopchang. They are often served with a light doenjang sauce and chopped scallions...
  
   (막창): grilled pork or cow's 4th stomach prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu
  Daegu
  Daegu , also known as Taegu, and officially the Daegu Metropolitan City, is a city in South Korea, the fourth largest after Seoul, Busan, and Incheon, and the third largest metropolitan area in the country with over 2.5 million residents. The city is the capital and principal city of the...
  
   and the surrounding Gyeongsang
  Gyeongsang
  Gyeongsang was one of the eight provinces of Korea during the Joseon Dynasty. Gyeongsang was located in the southeast of Korea....
  
   region.
• Gobchang (곱창): similar to makchang except prepared from the small intestines of pork (or ox).

Fish-based dishes

• Hoe
  Hoe (dish)
  Hoe may refer to various raw food dishes in Korean cuisine. Saengseon hoe or "Hwal-eo hoe" is thinly sliced raw fish or other raw seafood ; yukhoe is hoe made with a raw beef and seasoned with soy sauce, sesame oil, and rice wine; and gan hoe is raw beef liver with a sauce of sesame oil and...
  
   \hö\ (회): raw seafood dish dipped in gochujang
  Gochujang
  Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
  
   or soy sauce with wasabi
  Wasabi
  , also known as Japanese horseradish, is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard rather than the capsaicin in a chili pepper,...
  
  , served with lettuce or sesame leaves
  Perilla
  Perilla is the common name of the herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle...
  
  .
  • Sannakji
    Sannakji
    Sannakji or sannakji hoe is a variety of hoe, or raw dish, in Korean cuisine. It consists of live nakji that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. The nakji pieces are usually still squirming on the plate...
    
     (산낙지) or live octopus. Sannakji is served live and still moving on the plate.

Soups and stews

• Guk
  Guk
  Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...
  
  (국), soup
  • Tteokguk (떡국), tteok
    Tteok
    Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
    
    (rice cake) soup
  • Haejangguk
    Haejangguk
    Haejangguk refers to all kinds of guk eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and also called sulguk in pure Korean...
    
     (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried ugeoji (우거지, dried outer leaves of Napa cabbage
    Napa cabbage
    Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...
    
    or other vegetables), coagulated ox blood (similar to blood pudding
    Blood pudding
    Blood pudding may refer to either:*Black pudding, a sausage made with animal blood*Tiết canh, a North Vietnamese blood pudding*Blood Pudding, an icelandic dish...
    
    ), and vegetables in a hearty beef broth.
  • Miyeok guk
    Miyeok guk
    Miyeok guk is a Korean soup made from the sea vegetable miyeok. It comprises two words: miyeok, the Korean word for the sea vegetable; and guk, meaning "soup."...
    
     (미역국), seaweed soup
  • Manduguk
    Manduguk
    -History:According to the 14th century records of Goryeosa , mandu had already been introduced via Central Asia during the Goryeo era. Mandu was called sanghwa or gyoja until the mid-Joseon Dynasty and became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat - the...
    
    , dumpling soup
• Tang
  Guk
  Guk , also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home...
  
  (탕), stew
  • Galbitang
    Galbitang
    Galbitang is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients. The short ribs, or "galbi" also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk...
    
    , a hearty soup made from short rib
  • Oritang
    Oritang
    Oritang is a variety of guk, Korean soup or stew made by slowly simmering duck and various vegetables. Ori means "duck" and tang is another name for guk in Korean. While its recipe depends on region and taste, the soup is generally in a form of a clear soup...
    
    , a soup or stew made by slowly simmering duck
    Duck
    Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered...
    
     and various vegetables.
  • Samgyetang
    Samgyetang
    Samgyetang is a variety of guk or Korean soup, which primarily consists of a whole young chicken and Korean ginseng. The dish's name literally translates as "ginseng chicken soup" in English...
    
     (삼계탕): a soup made with Cornish game hens that are stuffed with ginseng
    Ginseng
    Ginseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
    
    , hwanggi (황기, Astragalus propinquus
    Astragalus propinquus
    Astragalus propinquus also known as huáng qí or běi qí , huáng hua huáng qí , is a flowering plant in the family Fabaceae. It is one of the 50 fundamental herbs used in traditional Chinese medicine. It is a perennial plant and it is not listed as being threatened.- Herbalism :A...
    
    ), glutinous rice
    Glutinous rice
    Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
    
    , jujube
    Jujube
    Ziziphus zizyphus , commonly called jujube , red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily as a fruiting shade tree.-Distribution:Its precise natural distribution is uncertain due to extensive cultivation,...
    
    s, garlic, and chestnuts. The soup is traditionally eaten in the summer.
  • Seolleongtang
    Seolleongtang
    Seolleongtang or Sul Lung Tang is a Korean broth soup made from ox bones , brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions...
    
     (설렁탕): A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containing dangmyeon (당면, cellophane noodles
    Cellophane noodles
    Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
    
    s) and pieces of beef. Sliced scallion
    Scallion
    Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
    
    s and black pepper
    Black pepper
    Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
    
     are used as condiments.
  • Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
  • Gamjatang
    Gamjatang
    Gamjatang or pork bone soup is a spicy Korean soup made with pork spine, vegetables, green onions, hot peppers and ground wild sesame seeds. It is a matter of contention whether the name of the soup comes from the word for potato or not, because the soup is frequently served without potatoes.The...
    
     (감자탕, "pork spine stew"): a spicy soup made with pork spine, vegetables (especially potatoes) and hot peppers. The vertebrae are usually separated. This is often served as a late night snack but may also be served for a lunch or dinner.
  • Daktoritang (닭도리탕) : A spicy chicken and potato stew. Also known as Dakbokkeumtang (닭볶음탕).
  • Chueotang(추어탕)Live Loach soup, where the loach is alive right before it is dumped into the soup to be boiled alive to eat.
• Jjigae
  Jjigae
  Jjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...
  
  (찌개), stew, formerly called "jochi" (조치) during the Joseon period
  • Doenjang
    Doenjang
    Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
    
     jjigae (된장찌개): or soybean paste soup, is typically served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp, and/or large anchovies. Usually, anchovies are used for preparing the base stock, and are taken out before adding the main ingredients.
  • Cheonggukjang
    Cheonggukjang
    Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans.- Production :It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the jip, dried rice plants,...
    
     jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste containing whole beans
  • Gochujang
    Gochujang
    Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
    
     jjigae (고추장찌개): chili pepper paste soup
  • Kimchi jjigae (김치찌개): A soup made with mainly kimchi, pork, and tofu. It is a common lunch meal or compliment to a meat course. It is normally served in a stone pot, still boiling when it arrives at the table.
  • Kongbiji jjiage: a stew made with ground soybeans.
  • Sundubu jjigae
    Sundubu jjigae
    Sundubu jjigae is a hot and spicy jjigae dish made with uncurdled dubu , seafood , vegetables, mushrooms, onion, scallions, and gochujang or gochu garu in Korean cuisine. A raw egg is put in the jjigae while it is still boiling...
    
     (순두부찌개): a spicy stew made with soft tofu and shellfish. Traditionally, the diner puts a raw egg
    Egg (food)
    Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
    
     in it while it is still boiling.
  • Saeujeot
    Saeujeot
    Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
    
     jjigae (새우젓찌개), jjigae made with saeujeot
    Saeujeot
    Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
    
    (fermented shrimp
    Shrimp
    Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
    
     sauce)
  • Budae jjigae
    Budae jjigae
    Budae jjigae is a type of jjigae . Soon after the Korean War, meat was scarce in Seoul, South Korea. Some people made use of surplus foods from U.S...
    
     (부대찌개, lit. "army base stew"): Soon after the Korean War
    Korean War
    The Korean War was a conventional war between South Korea, supported by the United Nations, and North Korea, supported by the People's Republic of China , with military material aid from the Soviet Union...
    
    , meat was scarce in Seoul. Some people made use of surplus foods from US Army bases such as hot dog
    Hot dog
    A hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...
    
    s and canned ham (such as Spam
    Spam (food)
    Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative...
    
    ) and incorporated it into a traditional spicy soup. This budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen
    Ramen
    is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
    
     noodles.
  • Saengseon jjige (생선찌개), fish stew
• Jeongol
  Jeongol
  Jeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient , while jeongol usually contain a...
  
  (전골) : elaborate stew consisting of various ingredients. It is generally served on a burner.
  • Sinseollo
    Sinseollo
    Sinseollo or yeolguja tang is an elaborate dish consisting of meatballs, small and round jeonyueo , mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol...
    
    , elaborate variety of jeongol once served in Korean royal court cuisine
    Korean royal court cuisine
    Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century...
    
    .
  • Gopchang jeongol
    Gopchang jeongol
    Gopchang jeongol is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Gopchang refers to small intestines of cattle or chitterlings, while jeongol refers to a category of stew or casserole in Korean cuisine...
    
    , beef entrails and vegetable stew

Grain dishes

• Bibimbap
  Bibimbap
  Bibimbap is a signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul and gochujang . A raw or fried egg and sliced meat are common additions. The ingredients are stirred together thoroughly just before eating...
  
   (비빔밥, "mixed rice"): rice topped with seasoned vegetables such as spinach
  Spinach
  Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
  
  , mushroom
  Mushroom
  A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...
  
  s, sea tangle, carrot
  Carrot
  The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
  
  s, bean sprouts, and served with a dollop of gochujang
  Gochujang
  Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
  
  (red pepper paste), and variations often include beef and/or egg. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon. One popular variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, which permits the dish to continue cooking after it is served, and in which a raw egg is cooked against the sides of the bowl. Yukhoe bibimbap(육회비빔밥) is another variant of bibimbap, comprising raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang. Hoedeopbap
  Hoedeopbap
  Hoedeopbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe , various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang...
  
   (회덮밥) is another variation of bibimbap using a variety of cubed raw fish.
• Boribap (보리밥): Barley cooked rice
• Nurungji
  Nurungji
  Nurungji is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot...
  
  : The crisp thin layer of rice left on the bottom of the pot when cooking rice which is eaten as a snack.
• Ogokbap
  Ogokbap
  Ogokbap or five-grains rice is a kind of Korean food made of a bowl of steamed rice mixed with grains including barley, foxtail millet, millet and soy beans. Ogokbap usually served during the end of winter, especially on the first full moon of the year...
  
   (오곡밥, five-grain rice): Usually a mixture of rice, red beans, black beans, millet, and sorghum, but can vary with glutinous rice
  Glutinous rice
  Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
  
   and other grains in place of these.
• Patbap: rice with red beans
• Kongnamulbap: rice with bean sprouts kongnamul
  Kongnamul
  Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
  
  and sometimes pork
• Kimchi bokkeumbap
  Kimchi bokkeumbap
  Kimchi bokkeumbap is a variety of bokkeumbap , a popular dish in South Korea. Its name literally translates as "Kimchi fried rice"...
  
  : kimchi
  Kimchi
  Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
  
  fried rice with typically chopped vegetables and meats

Banchan (side dishes)

• Kimchi
  Kimchi
  Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
  
  (김치): vegetables (usually cabbage
  Cabbage
  Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
  
  , white radish
  Radish
  The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time...
  
  , or cucumber
  Cucumber
  The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
  
  ) commonly ferment
  Fermentation (food)
  Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
  
  ed in a brine of ginger
  Ginger
  Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
  
  , garlic
  Garlic
  Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
  
  , green onion
  Onion
  The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
  
   and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi
  Kimchi
  Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
  
   is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods". Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Interestingly research has also found kimchi to be a preventive factor to stomach cancer.
  • Ggakdugi
    Ggakdugi
    Kkakdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu used for kimchi is substituted with Korean white radish...
    
    , radish kimchi
  • Baek kimchi
    Baek kimchi
    Baek kimchi is a variety of kimchi made without the chili pepper powder commonly used for pickling kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy...
    
    , kimchi made without chili pepper
  • Mulkimchi, literally water kimchi
    • Nabak kimchi
      Nabak kimchi
      Nabak kimchi is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean white radish and Napa cabbage into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, spring onions, water dropwort , garlic, ginger,...
      
      ,
    • Dongchimi
      Dongchimi
      Dongchimi is a variety of kimchi consisting of daikon, baechu , spring onions, fermented green chili, ginger, bae and watery brine in Korean cuisine...
      
      
  • Pakimchi, scallion kimchi
  • Buchukimchi
  • Oisobakki, cucumber kimchi
  • Kkaetnip kimchi, perllia leaf kimchi
  • Chonggak kimchi, kimchi made with pony tail radish
• Namul
  Namul
  Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul....
  
  
  • Kongnamul
    Kongnamul
    Kongnamul, an example of Korean cuisine, refers to a seasoned banchan made from soybean sprouts, as well as being a term for the sprouts themselves in the Korean language...
    
     (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
  • Chwinamul
    Chwinamul
    Chwinamul is a Korean leaf vegetable. It consists of the leaves of various species of wild flowering plants, including Aster scaber. There are approximately 24 edible varieties in Korea of which most are found on mountains...
    
    

Guksu

Guksu

The Guksu is a Go competition in South Korea.-Outline:The Guksu is a Go competition held by the Hanguk Kiwon, and sponsored by The Dong-a Ilbo. It is the longest running competition in South Korea...

 / noodles

• Naengmyeon
  Naengmyeon
  Naengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu...
  
   (냉면, (North Korea
  North Korea
  The Democratic People’s Republic of Korea , , is a country in East Asia, occupying the northern half of the Korean Peninsula. Its capital and largest city is Pyongyang. The Korean Demilitarized Zone serves as the buffer zone between North Korea and South Korea...
  
  : 랭면, Raengmyŏn), "cold noodles"): this dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat
  Buckwheat
  Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
  
   noodle
  Noodle
  The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
  
  s, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
• Japchae
  Japchae
  Japchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...
  
   (잡채): Boiled dangmyeon or potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar.
• Jajangmyeon
  Jajangmyeon
  Jajangmyeon is a popular Korean dish, derived from the Chinese dish zha jiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang , diced meat and vegetables, and sometimes also seafood...
  
   (자장면): A variation on a Chinese
  Chinese cuisine
  Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
  
   noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
• Kalguksu
  Kalguksu
  Kalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
  
   (칼국수): boiled flat noodle
  Noodle
  The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
  
  s, usually in a broth made of anchovies
  Anchovy
  Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
  
   and sliced zucchini
  Zucchini
  The zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
  
  .
• Sujebi
  Sujebi
  Sujebi or milgaru ddeudeo guk is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes...
  
   (수제비)
• Makguksu
  Makguksu
  Makguksu is a Korean buckwheat noodle dish served in a chilled broth. It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon.-Ingredients and preparation:...
  
   (막국수), buckwheat noodles
• Jaengban guksu (쟁반국수)
• Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce
• Ramyeon (라면): spicy variation of noodle, usually people eat instant Ramyeon.
• Janchi guksu
  Janchi guksu
  Janchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima . Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang, and small amounts of chili pepper powder and scallions...
  
   (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
• Geonjin guksu (건진국수)

Gimbap

Gimbap

Gimbap

Gimbap or kimbap is a popular Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices...

 (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil

Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...

, salt, and sesame seeds, to which small amounts of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of gim, dried laver

Laver (seaweed)

Laver is an edible algae often considered to be a seaweed that has a high mineral salt content, particularly iodine and iron. It is used for making laverbread, a traditional Welsh dish. Laver is common around the west coast of Britain and east coast of Ireland along the Irish Sea.It is smooth and...

. The seasoned rice is spread on the laver, and then fried egg, julienned carrots, julienned ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed closely together on the rice, and is rolled in the manner similar to that of the Japanese sushi

Sushi

is a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...

. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more.

Jeon

Jeon

Jeon (food)

Jeon , buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya is used as an abbreviated term for the two...

 is a Korean pancake like dish. Fermented kimchi

Kimchi

Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

 (kimchijeon) or seafood

Seafood

Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

 (haemul pajeon

Pajeon

Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, rice flour, green onions and other additional ingredients depending on the variety...

) is mixed into a flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and chili pepper powder.

• Pajeon
  Pajeon
  Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, rice flour, green onions and other additional ingredients depending on the variety...
  
   (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked in a frying pans
• Bindaetteok
  Bindaetteok
  Bindaetteok is a variety of jeon, a Korean style pancake...
  
   (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked in a frying pan
• Kimchi jeon
  Kimchi Jeon
  Kimchijeon or kimchi jeon is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat and fish are also often added. Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean...
  
   (김치전)
• Mineojeon (민어전 民魚煎), made with croaker
• Daegujeon (대구전 大口煎), made with Pacific cod
• Guljeon (굴전), made with oyster
• Hobakjeon (호박전), made with squash
• Yeongeunjeon (연근전), made with lotus root
• Gochujeon (고추전), made with chili peppers
• Dubujeon (두부전), made with tofu
• Pyogojeon (표고전), made with shiitake
  Shiitake
  The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
  
   mushrooms and beef

Other snacks

• Ddeokbokki (떡볶이): a casserole dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang
  Gochujang
  Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
  
  .
• Soondae
  Blood sausage
  Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe...
  
   (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing.
• Hotteok
  Hotteok
  Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea. It is usually eaten during the winter season.-Preparation:...
  
   (호떡) : similar to pancake
  Pancake
  A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
  
  s, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts and cinnamon
  Cinnamon
  Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
  
   are common fillings. Vegetables are sometimes added to the batter. Hotteok is usually eaten during the winter months to "warm up" the body with the sweet and warm syrup in the pancake.
• Hobbang
  Hobbang
  Hobbang is a hot snack sold throughout South Korea. It is a pre-cooked ball of rice flour filled with something such as red bean paste, similar to Chinese Doushabao...
  
   (호빵)
• Beondegi
  Beondegi
  Beondegi are a popular snack food in Korean cuisine. Literally meaning "chrysalis" or "pupa" in Korean, Beondegi are steamed or boiled silkworm pupae which are seasoned and eaten as a snack. Beondegi are often served by street vendors, as well as in restaurants and drinking establishments...
  
   (번데기) : is steamed or boiled silkworm pupae which are seasoned and eaten as a snack.
• Bungeoppang
  Bungeoppang
  Bungeoppang is the Korean name of a pastryBungeoppangs are made using an appliance similar to a waffle iron. The batter is poured into a fish-shaped mold, red bean paste is added, then more batter to encase the red bean paste...
  
   (붕어빵; "carp-bread") is the Korean name for the Japanese fish-shaped pastry Taiyaki that is usually filled with sweet red bean paste
  Red bean paste
  Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey...
  
   and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukwa-ppang (국화빵) is almost the same as bungeoppang, but it is shaped like a flower. Gyeran-ppang (계란빵, egg bread) has a shape of rounded rectangle and contains whole egg inside of a bread. They are often sold by street vendors. (See also taiyaki
  Taiyaki
  is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside....
  
  .)

Anju (side dishes accompanying alcoholic beverages)

• Anju
  Anju (food)
  Anju is a general term for a Korean side dish consumed with alcohol . Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal...
  
  (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean soju
  Soju
  Soju is a distilled beverage native to Korea. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat.Most brands of soju are made in South Korea...
  
  ). It is commonly served at bars, Noraebang
  Karaoke Box
  A is a common type of karaoke establishment commonly found in Japan. Karaoke boxes consist of multiple rooms containing karaoke equipment, usually rented out for time periods. A typical karaoke box establishment contains 10-20 such rooms as well as a main karaoke bar area in the front...
  
   (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang
  Gochujang
  Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
  
  , assorted fruit, dubu kimchi
  Dubu kimchi
  Dubu kimchi is a Korean dish consisting of sauteed kimchi served with tofu. Boiled or pan-fried sliced tofu and the kimchi are often served with sliced pork or canned tuna...
  
  (tofu with kimchi), peanuts, oden
  Oden
  Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household...
  
  g/ohmuk, gimbap
  Gimbap
  Gimbap or kimbap is a popular Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices...
  
  (small or large), samgagimbap (triangle-shaped gimbap like the Japanese onigiri
  Onigiri
  , also known as or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori . Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative...
  
  ), sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus, as eaten on screen in the movie Oldboy
  Oldboy
  Oldboy is a 2003 South Korean film directed by Park Chan-wook. It is based on the Japanese manga of the same name written by Nobuaki Minegishi and Garon Tsuchiya. Oldboy is the second installment of The Vengeance Trilogy, preceded by Sympathy for Mr...
  
  ). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju are considered different from the banchan
  Banchan
  Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural....
  
  side dishes served with a regular Korean meal.
• Jokbal
  Jokbal
  Jokbal is a Korean dish consisting of pigs' feet cooked with soy sauce and spices.-Preparation:The hair is removed from pigs' feet and they are thoroughly washed. Leeks, garlic, ginger, cheongju and water are brought to a boil. The pigs' feet are added, brought back to a boil and then simmered...
  
   (족발): pig's feet served with a red salted shrimp sauce called saeujeot
  Saeujeot
  Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
  
  .

Desserts

• Tteok
  Tteok
  Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
  
   (떡): a chewy cake made from either pounded short-grain rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice
  Glutinous rice
  Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
  
   left whole, without pounding (약식, yaksik). It is served either cold (filled or covered with sweetened mung bean
  Mung bean
  The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
  
   paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans
  Azuki bean
  The is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var...
  
  , sweet pumpkin, beans, dates, pine nuts, and/or honey), usually served as dessert or snack. Sometimes cooked with thinly sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
  • Songpyeon
    Songpyeon
    Songpyeon is a traditional Korean food made of glutinous rice. It is a variation of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture...
    
     (송편): chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival
    Mid-Autumn Festival
    The Mid-Autumn Festival , also known as the Moon Festival or Mooncake Festival or Zhongqiu Festival, is a popular lunar harvest festival celebrated by Chinese and Vietnamese people. A description of the festival first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou...
    
    ) decorated with pine
    Pine
    Pines are trees in the genus Pinus ,in the family Pinaceae. They make up the monotypic subfamily Pinoideae. There are about 115 species of pine, although different authorities accept between 105 and 125 species.-Etymology:...
    
     needle. Honey
    Honey
    Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...
    
     or another soft sweet material, or red bean
    Red bean
    Red bean may refer to:* Azuki bean, commonly used in Japanese and Chinese cuisine, particularly as red bean paste* Kidney bean, commonly used in Indian and North American cuisine, such as chili con carne and red beans and rice...
    
     is found inside.
  • Yakshik
    Yakshik
    Yaksik or yakbap is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, and sometimes cinnamon...
    
     (약식) is a dessert made with glutinous rice, chestnuts, pine nuts, jujubes, and raw sugar and soy sauce
    Soy sauce
    Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
    
     and then steamed for seven to eight hours or until the mixture turns a blackish color. some recipes call for topping the cooked mixture with persimmon
    Persimmon
    A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family . The word Diospyros means "the fire of Zeus" in ancient Greek. As a tree, it is a perennial plant...
    
    s.
  • Chapssaltteok
    Chapssaltteok
    Chapssaltteok is a Korean dessert that consists of rice cakes filled with sweet bean paste. The cakes themselves are made from either pounded rice , pounded glutinous rice , or glutinous rice left whole, without pounding . It is a variant of tteok and is similar to Japanese mochi....
    
     (찹쌀떡): a variety of tteok filled with sweet bean paste
    Sweet bean paste
    Sweet bean paste is a food ingredient used in several Asian cuisines. Within Chinese cuisine, it is primarily used as a filling for sweet desserts and Chinese pastry.- Production :...
    
    . Similar to Japanese mochi.

Types of non-alcoholic beverages

• Insam cha (인삼차) - Korean ginseng
  Ginseng
  Ginseng is any one of eleven species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae....
  
   tea
• Saenggang cha (생강차) - Tea made from ginger
  Ginger
  Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
  
   root.
• Sujeonggwa
  Sujeonggwa
  Sujeonggwa is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger, peppercorn and is often garnished with pine nuts. The punch is made by brewing first the cinnamon, ginger and peppercorn at a slow boil...
  
   (수정과) - dried persimmon
  Persimmon
  A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family . The word Diospyros means "the fire of Zeus" in ancient Greek. As a tree, it is a perennial plant...
  
   punch
• Sikhye
  Sikhye
  Sikhye is a traditional sweet Korean rice beverage, usually served as a dessert...
  
   (식혜) - sweet rice beverage
• Yujacha
  Yujacha
  Yujacha or yuja cha is a traditional Korean tea made from citron. Yuja fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves...
  
   (유자차) - citron
  Yuzu
  The yuzu is a citrus fruit and plant originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda...
  
   tea
• Bori cha (보리차) - roasted barley
  Barley
  Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
  
   tea
• Oksusu cha
  Oksusu cha
  Oksusu cha is a traditional Korean tisane made from boiled roasted corn kernels.The variety of corn most often used is called Gang-naeng-i , which is usually grown in the area of Gangneung, a city in the Gangwon province on South Korea's eastern coast, thus making this drink particularly popular...
  
   (옥수수차) - roasted corn
  Maize
  Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
  
   tea
• Hyeonmi cha
  Hyeonmi cha
  Hyeonmi cha is a tisane made from roasted brown rice.To make hyeonmi cha, brown rice is washed, then roasted in a pot. Then water is poured into the pot, brought to a boil, and then simmered for approximately ten minutes...
  
   (현미차) - roasted brown rice tea
• Sungnyung
  Sungnyung
  Sungnyung is a traditional Korean beverage made from boiled scorched rice.This drink is typically made from nurungji, the roasted crust of rice that forms on the bottom of a pot after cooking rice...
  
   (숭늉) - beverage made from boiled scorched rice
• Yulmucha (율무차) - Job's tears
  Job's Tears
  Job's Tears , Coixseed, Tear Grass, adlay, or adlai, is a tall grain-bearing tropical plant of the family Poaceae native to Southeast Asia but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics...
  
   tea
• Gyeolmyeongja cha (결명자차, 決明子茶) - made from roasted Senna obtusifolia
  Senna obtusifolia
  Senna obtusifolia is a legume in the genus Senna, sometimes separated in the monotypic genus Diallobus. It grows wild in North, Central, and South America, Asia, Africa, and Oceania, and is considered a particularly serious weed in many places...
  
  seeds
• Misu
  Misu
  Misu is a kind of Korean traditional drink made of grain powder. It is usually served in the hot summer days to quench thirst and also as an instant nutritious drink fulfilling the lost energy because of heat....
  
   (미수, 米水) - several grains such as rice, barley, beans, glutinous rice, brown rice, Job's tears
  Job's Tears
  Job's Tears , Coixseed, Tear Grass, adlay, or adlai, is a tall grain-bearing tropical plant of the family Poaceae native to Southeast Asia but elsewhere cultivated in gardens as an annual. It has been naturalized in the southern United States and the New World tropics...
  
  , etc. are roasted and then ground to be added to water.
• Sungnyung
  Sungnyung
  Sungnyung is a traditional Korean beverage made from boiled scorched rice.This drink is typically made from nurungji, the roasted crust of rice that forms on the bottom of a pot after cooking rice...
  
  (숭늉): The remains of the rice removed from the pot mixed with water and boiled into a soup.