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Korean dish by type

Royal court dishes

Main article: Korean royal court cuisine

• Gujeolpan (): 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 (): 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 () - 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, ), chicken (dak bulgogi ), or squid (ojingeo bulgogi, ).
• Galbi () - 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 () - unseasoned bacon, 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 () - 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 () - similar to makchang except prepared from the small intestines of pork (or ox)
• Saengseon gui () - grilled fish
• Seokhwa gui or jogae gui ( or ) - grilled shellfish
• Deodeok gui () - grilled deodeok (Codonopsis lanceolata; ) roots
• Beoseot gui () - grilled any kind of mushroom
• Gim gui or guun gim ( or ) - grilled dry laver(or gim)

Steamed dishes

• Galbijjim (), made by brazing marinated galbi (beef short rib) with diced potato and carrots in ganjang sauce
• Agujjim (), made by brazing angler ( agui ) and mideodeok ( styela clava), and kongnamul (soybean sprouts)
• Jeonbokjjim (), made with abalone marinated in a mixture of ganjang (Korean soy sauce and cheongju (rice wine)
• Gyeran jjim (), steamed egg custard, sometimes with (al)
• Oiseon (), pan fried stuffed cucumber
• Hobakseon (), steamed stuffed zucchini
• Dubuseon (), steamed tofu mixed with ground beef and vegetables

Raw dishes

Main article: Hoe (dish)

• Sannakji () or live octopus. Sannakji is served live and still moving on the plate.
• Yukhoe (), similar to beef tartare
• Sukhoe (), parboiled fish, usually made with squid or octopus.
• Ganghoe (), a small roll of scallions,carrots and eggs made with scallions or garlic chives

Namul

Namul

• Saengchae (), made with shredded fresh vegetables and seasonings.
  • Oisaengchae () - cucumber dressed in gochujang sauce
  • Doraji saengchae () - made with Chinese bellflower
• Sukchae (), cooked vegetables
  • Kongnamul () - 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 () - Potato noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce mixture.

Korean dish by ingredient

Meat-based dishes

• Bulgogi (): 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).
• Dak galbi ( ): Though galbi means ribs, this doesn't use the ribs of chicken. Chunks of marinated chicken are stir-fried with vegetables and tteok (rice cake). Dakgalbi is a specialty of Chuncheon.
• Galbi (): 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.
• Samgyeopsal (): Unseasoned pork 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 (): 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 and the surrounding Gyeongsang region.
• Gobchang (): similar to makchang except prepared from the small intestines of pork (or ox).

Fish-based dishes

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

Vegetable-based dishes

• Namul, sauteed vegetables

Soups and stews

• Guk (), soup
  • Tteokguk (), tteok (rice cake) soup
  • Haejangguk (): a favorite hangover cure consisting usually of meaty pork spine, dried ugeoji (, dried the outer leaves of Napa cabbage or other vegetables),^[1] coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
  • Miyeok guk (), seaweed soup
  • Manduguk, dumpling soup
• Tang (), stew
  • Galbitang, a hearty soup made from short rib
  • Oritang, a soup or stew made by slowly simmering duck and various vegetables.^[2][3]
  • Samgyetang (): a soup made with Cornish game hens that are stuffed with ginseng, hwanggi (, Astragalus propinquus),^[4] glutinous rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
  • Seolleongtang (): A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containing dangmyeon (, cellophane noodless) and pieces of beef. Sliced scallions and black pepper are used as condiments.
  • Maeuntang (): a refreshing, hot and spicy fish soup.
  • Gamjatang (, "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 (): A spicy chicken and potato stew. Also known as Dakbokkeumtang ().
  • Chueotang()Live Loach soup, where the loach is alive right before it is dumped into the soup to be boiled alive to eat.
• Jjigae (), stew, formerly called "jochi" () during the Joseon period^[5]
  • Doenjang jjigae (): 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 jjigae (): a soup made from strong-smelling thick soybean paste containing whole beans
  • Gochujang jjigae (): chili pepper paste soup
  • Kimchi jjigae (): 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 (): a spicy stew made with soft tofu and shellfish. Traditionally, the diner puts a raw egg in it while it is still boiling.
  • Saeujeot jjigae (), jjigae made with saeujeot (fermented shrimp sauce)
  • Budae jjigae (, lit. "army base 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 (), fish stew
• Jeongol (): 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.
  • Gopchang jeongol, beef entrails and vegetable stew

Grain dishes

• Bibimbap (, "mixed rice"): rice topped with seasoned vegetables such as spinach, mushrooms, sea tangle, carrots, bean sprouts, and served with a dollop of gochujang (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 ( ), 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() is another variant of bibimbap, comprising raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang. Hoedeopbap () is another variation of bibimbap using a variety of cubed raw fish.
• Boribap (): Barley cooked rice
• Nurungji: The crisp thin layer of rice left on the bottom of the pot when cooking rice which is eaten as a snack.
• Ogokbap (, 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.
• Patbap: rice with red beans
• Kongnamulbap: rice with bean sprouts kongnamul and sometimes pork
• Kimchi bokkeumbap: kimchi fried rice with typically chopped vegetables and meats

Banchan (side dishes)

• Kimchi (): 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"^[6][7][8][9]. 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.^[10][11][12]
  • Ggakdugi, radish kimchi
  • Baek kimchi, kimchi made without chili pepper
  • Mulkimchi, literally water kimchi
    • Nabak kimchi,
    • Dongchimi
  • Pakimchi, scallion kimchi
  • Buchukimchi
  • Oisobakki, cucumber kimchi
  • Kkaetnip kimchi, perllia leaf kimchi
  • Chonggak kimchi, kimchi made with pony tail radish
• Namul
  • Kongnamul (): 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 (, (North Korea: , Raengmyn), "cold noodles"): this dish (or originally winter 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 (): 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 (): 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 (): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
• Sujebi ()
• Makguksu (), buckwheat noodles
• Jaengban guksu ()
• Bibim guksu (), stirred noodles in a hot and spicy sauce
• Ramyeon (): spicy variation of noodle, usually people eat instant Ramyeon.
• Janchi guksu (): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
• Geonjin guksu ()

Snacks

Gimbap

Gimbap (literally, seaweed-rice, ) 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

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 (): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked in a frying pans
• Bindaetteok (): pancake made of ground mung beans, green onions, and kimchi or peppers cooked in a frying pan
• Kimchi jeon ()
• Mineojeon ( ), made with croaker
• Daegujeon ( ), made with Pacific cod
• Guljeon (), made with oyster
• Hobakjeon (), made with squash
• Yeongeunjeon (), made with lotus root
• Gochujeon (), made with chili peppers
• Dubujeon (), made with tofu
• Pyogojeon (), made with shiitake mushrooms and beef

Other snacks

• Ddeokbokki (): a broiled dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang.
• Soondae (): 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 (): 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 ()
• Beondegi (): is steamed or boiled silkworm pupae which are seasoned and eaten as a snack.
• Bungeoppang (; "carp-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 () is almost the same as bungeoppang, but it is shaped like a flower. Gyeran-ppang (, 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 () 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 ( (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 (): pig's feet served with a red salted shrimp sauce called saeujeot.

Desserts

• Tteok (): a chewy cake made from either pounded short-grain rice (, metteok), pounded glutinous rice (, chaltteok), or glutinous rice left whole, without pounding (, 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 (): 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 () is a dessert made with glutinous rice, chestnuts, pine nuts, jujubes, and raw sugar 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.
  • Japanese mochi.

Sundubu jjigae

Sundubu jjigae (Korean pronunciation:[sundubu ti]) is a hot and spicy jjigae (Korean stew) dish made with uncurdled dubu (tofu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.

See also

• Dubu
• Jjigae
• List of soups
• Korean cuisine

References

1. ^ "Sundubu jjigae ()" (in Korean). Empas/EncyKorea. http://100.empas.com/dicsearch/pentry.html?s=K&i=244229. Retrieved 2008-04-08.