Bibimbap (비빔밥, "mixed rice"): rice topped with seasoned vegetables such asspinach,mushrooms,sea tangle,carrots,bean sprouts, and served withgochujang (red pepper paste). Some variations include beef or egg. All of the toppings are stirred together in one large bowl and eaten with a spoon.
Deopbap (덮밥: 'topped rice'): cooked rice topped with something that can be served as a side dish (e.g.hoedeopbap is topped withhoe.)
Dolsot bibimbap (돌솥 비빔밥): served in a heatedstone bowl, allowing the dish to continue cooking after it is served. Raw egg is added to cook against the sides of the bowl.
Bibim guksu (비빔국수): stirred noodles in a hot and spicy sauce.
Geonjin guksu (건진국수)
Jaengban guksu (쟁반국수)
Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
Japchae (잡채): Boileddangmyeon or sweet 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.
Jjajangmyeon (짜장면): A variation on aChinese 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 includingzucchini andpotatoes. Usually ordered and delivered, like pizza.
Makguksu (막국수): buckwheat noodles served in a chilled broth.[1]
Naengmyeon (In South Korean dialect:냉면; in North Korean dialect:랭면;raengmyŏn; 'cold noodles')): Consists of several varieties of thin, hand-madebuckwheat noodles, and is served in a large bowl with a tangy iced broth, rawjulienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called mul ("water") naengmyeon, to distinguish from bibim naengmyeon, which has no broth and is mixed with gochujang.
Ramyeon (라면): spicy variation of noodle, usually eaten in the form of instant noodles orcup ramyeon.
Bungeoppang (붕어빵 "carp-bread"): The Korean name for the Japanese fish-shaped pastryTaiyaki that is usually filled with sweetred bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside.
Kimchi vegetables (usuallycabbage,Korean radish, orcucumber) are commonlyfermented in a brine ofginger,garlic, greenonion, andchili 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 commercially bottled kimchi, this practice has become less common. Kimchi that is readily made is calledgeotjeori (겉절이).Sin-kimchi (신김치) is a version that is fermented for longer and is more sour. Moreover, different regions of Korea make kimchi in different ways with different kinds of ingredients. For instance, the lower southern part tends to make it taste more salty to preserve it longer. Some of the extra ingredients they use include squids, oysters, and various other raw seafoods. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods."[2][3][4][5] Nonetheless, some research has found nitrate and salt levels in kimchi to be possible risk factors for gastric cancer, although shellfish and fruit consumption were found to be protective factors against gastric cancer. Research has also found kimchi to be a preventive factor for stomach cancer.[6][7]
Bulgogi (불고기 "fire meat"): thinly sliced or shreddedbeef marinated insoy sauce,sesame oil, garlic, sugar,scallions, and black pepper, cooked on a grill (sometimes at the table). Variations include pork (dwaeji bulgogi, 돼지불고기), chicken (dak bulgogi 닭불고기), or squid (ojingeo bulgogi, 오징어불고기).
Dak galbi (닭갈비): stir-fry marinated diced chicken in a gochujang-based sauce, and sliced cabbage, sweet potato, scallions, onions andtteok.[1]
Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker thanbulgogi. It is often called "Korean barbecue" along withbulgogi, and can be seasoned or unseasoned.
Makchang gui (막창구이): grilled pork large intestines prepared likesamgyeopsal andgalbi, and often served with a lightdoenjang sauce and choppedscallions. It is very popular inDaegu and the surroundingGyeongsang Province region.
Saengseon gui (생선구이): grilled fish.
Samgyeopsal (삼겹살): unseasonedpork belly, served in the same fashion asgalbi. 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 withssamjang in lettuce.
Kohsarii (고사리): loyal fern that is usually seasoned with soy sauce.
Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasonedbanchan. Soybean sprouts are also the main ingredient inkongnamul-bap (sprouts over rice),kongnamul-guk (sprout soup), andkongnamul-gukbap (rice in sprout soup).
Kongjaban (콩자반): black beans cooked in soy sauce and sugar.
Sanmaneul (산마늘):Alpine leek cooked with vinegar and sugar.
Shigeunchi (시금치): lightly boiled spinach with a little bit of salt and ground garlic seasoning.
Japchae (잡채):vermicelli noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce mixture.
Kongnamul (콩나물): soybean sprouts, usually eaten in boiled and seasonedbanchan. Soybean sprouts are also the main ingredient inkongnamul-bap (sprouts over rice),kongnamul-guk (sprout soup), andkongnamul-gukbap (rice in sprout soup).
Buchimgae, also known as Korean pancake,[8] is a dish made by pan-frying in oil a thick batter with various ingredients into a thin, flat pancake.[9] It also refers to food made by pan-frying an ingredient soaked in egg or batter mixed with various ingredients.Jeon, a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them withwheat flour andegg wash before frying them in oil.[10] Anaehobak can also be used to make both buchimgae and jeon.
Aehobakbuchimgae (애호박부침개): a type of buchimgae, made by seasoning juliennedaehobak and mixing them with wheat flour and beaten egg, then pan-frying them in oil.
Bindaetteok (빈대떡): made by grinding soakedmung beans, adding vegetables and meat and pan-frying it round and flat.
Bosintang (보신탕): a soup made primarily with dog meat, boiled with vegetables and spices such asdoenjang andgochujang.
Budae-jjigae (부대찌개 "army base stew"): Soon after theKorean War, when meat was scarce, some people made use of surplus foods fromUS Army bases such ashot dogs and canned ham (such asSpam) incorporated into a traditional spicy soup.Budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such asinstant ramen noodles.[1]
Cheonggukjang jjigae (청국장찌개): a soup made from thick soybean paste containing whole beans.
Chueotang (추어탕): groundloach soup, where the loach is boiled and ground to make smooth. The ground loach is mixed with several seasoning and vegetables, and then boiled once more.
Daktoritang (닭도리탕): A spicy chicken and potato stew. Also known asdakbokkeumtang (닭볶음탕).
Doenjangjjigae (된장찌개): soybean paste soup, served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp, or largeanchovies. Typically, anchovies are used for preparing the base stock and are taken out before adding the main ingredients.
Galbitang (갈비탕): a hearty soup made from short rib.
Gamja-ongsimi (감자옹심이): variety of hand-pulled dough soup (sujebi) in South Korea's Gangwon cuisine.
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 other meals.[13]
Gochujang jjigae (고추장찌개): chili pepper paste soup.
Kimchi jjigae (김치찌개): A soup made with kimchi, pork, and tofu. It is commonly eaten for lunch or with a meat course. It is normally served in astone pot, still boiling when it arrives at the table.
Kongbiji jjigae (콩비지찌개): a stew made with ground soybeans.
Maeuntang (매운탕): a refreshing, hot, and spicy fish soup.
Oritang (오리탕): a soup or stew made by slowly simmeringduck and various vegetables.[14][15]
Seolleongtang (설렁탕): A beef bone stock that is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containingdangmyeon (당면,cellophane noodles) and pieces of beef. Slicedscallions andblack pepper are used as condiments.[1]
Beondegi (번데기): is steamed or boiledsilkworm pupae which are seasoned and eaten as a snack.
Bungeoppang (붕어빵 "carp-bread"): a Japanese fish-shaped pastry,Taiyaki, that is usually filled with sweetred bean paste and then baked in a fish-shaped mold. It is chewy on the inside and crispy on the outside.Gukwa-ppang (국화빵): similar tobungeoppang, but it is shaped like a flower.Gyeran-ppang (계란빵, egg bread) is a rounded rectangle and contains whole egg inside. They are often sold by street vendors.
Gyeranppang (계란빵): a snack food prepared with egg and rice flour.
Hotteok (호떡): similar topancakes, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts, andchinese cinnamon are common fillings. Vegetables are sometimes added to the batter.Hotteok is usually eaten during cold winter months to "warm up" the body with the sweet and warm syrup in the pancake.
Sundae (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.[13]
Tteok (떡): a chewy cake made from either pounded short-grain rice (메떡,metteok), pounded glutinous rice (찰떡,chaltteok), orglutinous rice left whole, without pounding (약식,yaksik). It is served either cold,[a] usually as a dessert or snack. Sometimes cooked with thinly sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
Yaksik (약식): is a dessert made with glutinous rice, chestnuts, pine nuts, jujubes, and raw sugar andsoy 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 withpersimmons.
Misutgaru (미숫가루): several grains such as rice, barley, beans, glutinous rice, brown rice,Coix lacryma-jobi var.ma-yuen, etc. are roasted and then ground to be added to water.
Sungnyung (숭늉): beverage made from the remainder of cooked, boiled, scorched rice removed from the cooking pot, mixed with water and boiled into a soup.
Anju (안주) is a general term for a Korean side dish consumed with alcohol (often withsoju). It is commonly served at bars, karaoke bars (noraebang), and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples ofanju include steamed squid withgochujang, assorted fruit,dubu kimchi (tofu with kimchi), peanuts,odeng/ohmuk,gimbap (small or large),samgagimbap (triangle-shapedgimbap like the Japaneseonigiri),sora (소라, a kind of shellfish popular in street food tents), andnakji (small octopus).Sundae is also a kind ofanju, as issamgyeopsal, ordwejigalbi. Most Korean foods may be served asanju, depending on availability and the diner's taste. However,anju are considered different from thebanchan side dishes served with a regular Korean meal.
Jokbal (족발): pig's feet served with a red salted shrimp sauce calledsaeujeot.[13]
Gujeolpan (구절판): "nine-sectioned plate", an elaborate dish consisting of a number of different vegetables and meats served with thin pancakes. It is usually served 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.
^filled or covered with sweetenedmung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashedred beans, sweet pumpkin, beans, dates, pine nuts, or honey
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