List of Korean dishes

List of Korean dishes

Below is a list of dishes found in Korean cuisine

Korean dish by type

Royal court dishes

:main|Korean royal court cuisine
*Gujeolpan (구절판): literally "nine-sectioned plate", this elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served only at special occasions such as weddings, and is associated with royalty.
*Sinseollo (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 (불고기) - thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, scallions, 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 (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" along with "bulgogi", and can be seasoned or unseasoned. A variation using seasoned chicken is called "dak galbi".
* Samgyeopsal (삼겹살) - unseasoned pork bacon cut from the 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 "ssamjjang" and wrapped in lettuce leaves.
*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 and the surrounding Gyeongsang region.
*Gobchang gui (곱창구이) - similar to "makchang" except prepared from the small intestines of pork (or ox)
*Saengseon gui (생선구이) - grilled fish
*Seokhwa gui or "jogae gui" (석화구이 or 조개구이) - grilled shellfish
**Garibi gui (가리비구이)
*Deodeok gui (더덕구이) - grilled "deodeok" ("Codonopsis lanceolata"; 더덕)
*Beoseot gui (버섯구이) - grilled any kind of mushroom
*Gim gui or "guun gim" (김구이 or 구운 김) - grilled "gim" (laver)

teamed dishes

* Galbijjim (갈비찜), made by steaming marinated "galbi" (beef short rib) with diced potato and carrots in ganjang sauce
* Agujjim (아귀찜), made by steaming "agui" (blackmouth angler) and "mideodeok" (미더덕 styela clava), and "kongnamul" (soybean sprouts)
* Jeonbokjjim (전복찜), made with abalone marinated in a mixture of "ganjang" (Korean soy sauce and "cheongju" (rice wine)]
* Oiseon (오이선), steamed stuffed cucumber
* Hobakseon (호박선), steamed stuffed zucchini
* Dubuseon (두부선), steamed tofu mixed with ground chicken and vegetables

Raw dishes

* Sannakji (산낙지) or live octopus. "Sannakji" is served live and still moving on the plate.
* Yukhoe (육회), similar to steak tartare
* Sukhoe (숙회), lightly parboiled "hoe", usually made with squid or octopus.
* Ganghoe (강회), lightly parboiled "hoe" made with scallions or garlic chives


*Saengchae (생채), made with shredded fresh vegetables and seasonings.
**Oisaengchae (오이생채) - marinated cucumber
**Doraji saengchae (도라지생채) - made with Chinese bellflower
*Sukchae (숙채), cooked vegetables
**Kongnamul (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 (잡채) - boiled sweet potato starch noodles ("dangmyeon"), steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with a seasoning made of soy sauce, sesame oil, and a little amount of sugar.

Korean dish by ingredient

Meat-based dishes

* Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, 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").
* Galbi (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", and can be seasoned or unseasoned. A variation using seasoned chicken is called ("Dakgalbi").
* Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. 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 (막창): grilled pork large intestines prepared like "samgyeopsal" and "galbi". Often served with a light "doenjang" sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.
*Gobchang (곱창): similar to "makchang" except prepared from the small intestines of pork (or ox).

Fish-based dishes

* Hoe (pronounced 'hweh') hö (회): raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.
** Sannakji (산낙지) or live octopus. Sannakji is served live and still moving on the plate.

Vegetable-based dishes

*Namul, sauteed vegetables

oups and stews

*"Guk" (국), watery soup
** Tteokguk (떡국), "tteok" (rice cake) soup
** Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried "ugeoji" (우거지, dried the outer leaves of "baechu" or other vegetables) [cite web|url= |title=우거지 |publisher=Daum English Dictionary (다음영어사전)|language=English / Korean |accessdate=2008-06-11] , coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
** Miyeok guk (미역국), wakame soup
*"Tang" (탕), thick soup
** Samgyetang (삼계탕): a soup made with Cornish game hens that are stuffed with ginseng, "hwanggi" (황기, "Astragalus propinquus"), [cite web|url= |title=황기, Astragalus membranaceus |publisher=Doosan Encyclopedia |language=Korean |accessdate=2008-06-11] glutinous rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
** Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing "dangmyeon" (당면, cellophane noodless) and pieces of beef. Sliced scallions and black pepper are used as condiments.
** Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
** Gamjatang (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.
*"Jjigae" (찌개), thick stew, formerly called "jochi" (조치) during the Joseon period [ [ 엠파스 백과사전 ] ]
** Doenjang 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 put out before adding main materials.
** Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste containing whole beans
** Gochujang 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.
** Sundubu jjigae (순두부찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it is still boiling.
** Saeujeot jjigae (새우젓찌개), "jjigae" made with "saeujeot" (fermented salted shrimp)
** Budae jjigae (부대찌개, "army squad stew"): Soon after the Korean War, meat was scarce in Seoul. Some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam) 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 noodles.
** Saengseon jjige (생선찌개), fish stew
*"Jeongol" (전골) : elaborate stew consisting of various ingredients. It is generally served on a burner.
**Sinseollo, elaborate variety of "jeongol" once served in Korean royal court cuisine.

Grain and legume dishes

* Bibimbap (비빔밥, "mixed rice"): rice topped with vegetables such as spinach, mushrooms, sea tangle, carrots, and bean sprouts, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Yukhoe bibimbap(육회비빔밥) is a popular variant of bibimbap, comprising raw beef strips with raw egg and a dash of soy sauce mixed with Asian pear and gochujang. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon. Rice mixed with seasoned vegetables, such as spinach, mushrooms, sea tangle, carrots, and bean sprouts and often meat and egg. The ingredients are mixed together and then seasoned with "gochujang" (red pepper paste). The dish is often served in a hot stone bowl which permits the dish to continue cooking after it is served.
* Boribap (보리밥): Barley-rice mixture topped with "yeolmu kimchi" (kimchi made with young radishes) and other vegetables and seasoned with "gochujang" (red pepper paste) and doenjang (soybean paste).
* Hoedeopbap hweh-dup-bahp (회덮밥): rice topped with cubed raw fish, fresh vegetables and chogochujang.
* Nurungji: The crisp thin layer of rice left on the bottom of the sot when cooking rice which is eaten as a snack.
* Ogokbap (오곡밥, five-grain rice): Usually a mixture of rice, red beans, black beans, millet, and sorghum, but can vary with glutinous rice and other grains in place of these.
* Sungnyung (숭늉): The remains of the rice removed from the sot mixed with water and boiled into a soup.
* Yakbap (약밥): A medicinal rice dish consisting of steamed glutinous rice that is then topped with jujubes, chestnuts, sesame oil, honey, and soy sauce 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 persimmons.

Banchan (side dishes)

* "Kimchi" (김치): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green 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 is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods" [ [,23414,1149143,00.html Health Magazine] ] [ [ Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol] ] cite web|url=||title=Food in Korea|accessdate=2007-01-30] cite web|url=||title=Kimchi|accessdate=2007-01-30.] . 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. [Kimchi and soybean pastes are risk factors of gastric cancer .] [Kim et al, Dietary factors and stomach cancer: a case-control study in Korea. International Journal of Epidemiology 1995; 24: 33-41] [Ahn et al. Diet and stomach cancer in Korea. Int J Cancer 1997; 10: 7-9]
**Ggakdugi, radish kimchi
**Baek kimchi, kimchi made without chili pepper
**Mulkimchi, literally water kimchi
***Nabak kimchi,
**Pakimchi, scallion kimchi
**Oisobakki, cucumber kimchi
**Kkaetnip kimchi, perllia leaf kimchi
**Chonggak kimchi, kimchi made with pony tail radish
* "Namul"
** Kongnamul (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

Guksu / noodles

* Naengmyeon (냉면, (North Korea: 랭면, "Raengmyŏn"), "cold noodles"): this summer dish consists of several varieties of thin, hand-made buckwheat noodles, 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 (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 (자장면): A variation on a Chinese 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 (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
* Sujebi (수제비)
* Makguksu (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 (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 (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, 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. 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. Today, there are many varieties of "gimbap": tuna, cheese, "bulgogi", vegetable, and more.


Jeon is a Korean pancake like dish. Fermented kimchi ("kimchijeon") or seafood ("haemul pajeon") 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 (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked in a frying pans
* Bindaetteok (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked in a frying pan
* Kimchi jeon (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 mushrooms and beef

Other snacks

*Ddeokbokki (떡볶이): a broiled dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang
*Soondae (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 (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts and cinnamon 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 (호빵)
*Bungeoppang (붕어빵; "goldfish-bread") is the Korean name for the Japanese fish-shaped pastry Taiyaki that is usually filled with sweet red bean paste 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.)

Anju (side dishes accompanying alcoholic beverages)

*"Anju" (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean "soju"). It is commonly served at bars, Noraebang (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", assorted fruit, "dubu kimchi" (tofu with kimchi), peanuts, "odeng"/"ohmuk", "gimbap" (small or large), "samgagimbap" (triangle-shaped "gimbap" like the Japanese "onigiri"), "sora" (소라 (a kind of shellfish popular in street food tents), and "nakji" (small octopus, as eaten on screen in the movie "Oldboy"). "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" side dishes served with a regular Korean meal.
* Jokbal (족발): pig's feet served with a red salted shrimp sauce called "saeujeot".


* Tteok (떡): a chewy cake made from either pounded short-grain rice (메떡, "metteok"), pounded glutinous rice (찰떡, "chaltteok"), or glutinous rice left whole, without pounding (약식, "yaksik"). It is served either cold (filled or covered with sweetened mung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans, 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 (송편): chewy stuffed "tteok" (rice cake) served at "Chuseok" (Mid-Autumn Festival) decorated with pine needle. Honey or another soft sweet material, or red bean is found inside.
** Yakshik (약식) is a dessert made with glutinous rice, chestnuts, pine nuts, jujubes, and raw sugar.
** Chapssaltteok (찹쌀떡): a variety of "tteok" filled with sweet bean paste. Similar to Japanese mochi.

Types of non-alcoholic beverages

*Insam cha (인삼차) - Korean ginseng tea
*Saenggang cha (생강차) - Tea made from ginger root.
*Sujeonggwa (수정과) - dried persimmon punch
*Sikhye (식혜) - sweet rice beverage
*Yujacha (유자차) - citron tea
*Bori cha (보리차) - roasted barley tea
*Oksusu cha (옥수수차) - roasted corn tea
*Hyeonmi cha (현미차) - roasted brown rice tea
*Sungnyung (숭늉) - beverage made from boiled scorched rice
*Yulmucha (율무차) - Job's tears tea
*Gyeolmyeongja cha (결명자차, 決明子茶) - made from roasted "Senna obtusifolia" seeds
*Misu (미수, 米水) - several grains such as rice, barley, beans, glutinous rice, brown rice, Job's tears, etc. are roasted and then ground to be added to water.


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