1. ºñºö¹ä (bibimbap) Rice Mixed with Vegetables and Beef |
Rice Bowl mixed with cooked vegetables. Beef and a fried egg may be added to this. The meal is served with red chili paste which should be mixed in thoroughly. |
2. µ¹¼Üºñºö¹ä (dolsot bibimbap) Stone Pot Bibimbap |
One of the most popular variations of bibimbap, which is made with steamed rice and cooked vegetables. Beef and a fried egg may be included. It is served piping hot in an earthenware pot and has a distinctively crispy texture. |
3. »êäºñºö¹ä (sanchae bibimbap) Vegetarian Bibimbap |
This type of bibimbap consists of lots of freshly picked mountain shoots and leafy green vegetables, with which red chili paste and seasoning is served. |
4. ±è¹ä (gimbap) Dried Seaweed Rolls |
Sliced ham, fried egg and steamed vegetables are placed on a flat bed of cooked white rice. This is rolled in a sheet of dried seaweed and cut into slices. |
5. ±èÄ¡ººÀ½¹ä (kimchi bokkeumbap) Kimchi Fried Rice |
Kimchi and cooked rice are saut?ed in a pan. Popular variations also include tuna or sliced beef. |
6. ¿À¡¾î µ¤¹ä (Ojingeo deopbap) Stir-Fried Squid with Rice |
Slices of onion, spring onion and carrot are sauteed with chopped squid in a red chili sauce, before being served on a bed of rice. |
7. È£¹ÚÁ× (hobak juk) Pumpkin Porridge |
Porridge made with glutinous rice powder and pumpkin, which is sweetened. |
8. ÈæÀÓÀÚÁ× (heugimja juk) Black Sesame and Rice Porridge |
Porridge made with white rice and ground black sesame seeds. |
9. Àüº¹Á× (jeonbok juk) Rice Porridge with Abalone |
Rice porridge cooked with minced abalone. It is regarded as a delicacy. |
10. ³Ã¸é (naengmyeon) Chilled Buckwheat Noodle Soup |
Buckwheat noodles served in a chilled beef broth with pickled radish, sliced Korean pear, and a hard-boiled egg. It is served with a side dish of vinegar and mustard. |
11. Ä®±¹¼ö (kalguksu) Noodle Soup |
Soup made with flat wheat noodles added to a hot chicken or beef broth. Clams, julienned squash, and a highly seasoned sauce provide the topping. |
12. ¸¸µÎ (mandu) Dumplings |
Dumpings made with thin dough and filled with meat or vegetables. Served boiled, steamed, or fried. |
13. ¼öÁ¦ºñ (sujebi) Sujebi Soup (Korean-Style Pasta Soup) |
Soup contains summer squash, a variety of vegetables, and small pieces of Korean-style pasta. |
14. ÀÜÄ¡±¹¼ö (janchi guksu) Banquet Noodles |
Thin noodles in a clear soup are topped with saut?ed beef, mushroom, summer squash, crushed dried seaweed, and julienned egg. |
15. ºñºö±¹¼ö (bibim guksu) Mixed Noodles |
A dish of sweet-and-sour noodles made with meat or vegetables, and served in a spicy sauce. The dish is eaten by stirring everything into the sauce with chopsticks. |
16. À°°³Àå (yukgaejang) Spicy Beef Soup |
Spicy soup consists of beef and variety of vegetables. It is seasoned with red chili powder in a soy sauce. |
17. »ï°èÅÁ (samgyetang) Ginseng Chicken Soup |
A whole young chicken is stuffed with ginseng, glutinous rice, garlic, ginger, Korean dates and chestnuts. |
18. ¼³··ÅÁ (seolleongtang) Ox Bone Soup |
A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. |
19. °õÅÁ/°õ±¹ (gomtang/gomguk) Thick Beef Soup |
Soup made from a stock of beef bones which is simmered. It is served up with a side dish of chopped green onion, salt and diced radish kimchi. |
20. ¸Å¿îÅÁ (maeuntang) Spicy Seafood Stew |
A thick spicy stew consisting of fish or clams, to which vegetables, red chili powder and red chili paste are added. |
21. µÈÀå±¹ (doenjangguk) Soybean Paste Soup |
Soup made with soybean paste, a variety of vegetables and several kinds of shellfish. |
22. °¥ºñÅÁ (galbi tang/galbitguk) Short Rib Soup |
Soup containing beef ribs, Korean radish and garlic. It is simmered overnight. |
23. ¹Ì¿ª±¹ (miyeokguk) Seaweed Soup |
Soup made with seaweed in a beef or aromatic anchovy stock. |
24. ¶±±¹ (tteokguk) Sliced Rice Pasta Soup |
Soup with sliced ovals of rice pasta in a clear beef broth, topped with slices of beef and julienned egg. |
25. ¸¸µÔ±¹ (mandutguk) Dumpling Soup |
Dumplings with minced meat and vegetables, served in a clear meat broth. |
26. ±èÄ¡Âî°³ (kimchi jjigae) Kimchi Stew |
Spicy stew with kimchi, green onion, onion, tofu, and pork. It is always served piping hot. |
27. µÈÀåÂî°³ (doenjang jjigae) Soybean Paste Stew |
Stew with soybean paste and a variety of vegetables. Shellfish and Beef may be added to this. It is always served piping hot. |
28. ¼øµÎºÎÂî°³ (sundubu jjigae) Spicy Soft Tofu Stew |
Spicy stew with soft tofu, and shellfish. The soft tofu (which melts in your mouth) and the spicy chili complement each other perfectly. |
29. ºÎ´ëÂî°³ (budae jjigae) Spicy Sausage Stew |
Spicy beet stew with a variety of sausages and vegetables. |
30.û±¹ÀåÂî°³(cheonggukjang jjigae) Rich Soybean Paste Stew |
Stew with a pungent variety of thick soybean paste and tofu. |
31. °öâÀü°ñ (gopchang jeongol) Spicy Beef Tripe Hot Pot |
Hot pot containing chopped and seasoned beef tripe, and an assortment of vegetables cooked in a spicy beef broth. |
32. ±¹¼öÀü°ñ (guksu jeongol) Noodles Hot Pot |
Hot pot containing meat and vegetables served in broth. Noodles are added just before the other ingredients have finished cooking. |
33. ½Å¼±·Î (sinseollo) Royal Hot Pot |
Hot pot containing seafood, fine meats and vegetables served in broth. It is cooked at the table in a brass pot. |
34. µÎºÎÀü°ñ (dubu jeongol) Stuffed Tofu Hot Pot |
Hot pot with slices of tofu and various vegetables in spicy or mild beef broth. |
35. º¸½Ó (bossam) Chinese Cabbage Wraps with Pork |
Thin slices of poached pork, served up with kimchi, which is used to wrap the meat. |
36. ¼öÀ° (suyuk) Boiled Beef or Pork Slices |
Poached beef or pork, thinly sliced and served with a dip of fermented shrimp sauce. |
37. ¾Æ±ÍÂò (agwi jjim) Spicy Angler Fish with Soybean Sprouts |
Angler fish, braised in a spicy sauce with a variety of vegetables, herbs and spices. |
38. Á·¹ß (jokbal) Glazed Pigs¡¯ Feet |
Pigs¡¯ feet cooked in soy sauce, sugar, ginger and garlic until glazed. |
39. °¥ºñÂò (galbi jjim) Braised Short Ribs |
Beef short ribs cooked in a soy sauce, and simmered slowly with assorted vegetables. |
40. ³ª¹° (namul) Vegetable Side Dishes |
These side dishes consist of individual vegetables which are stir- fried, or blanched and seasoned. |
41. Àâä (japchae) Sauteed Vegetables with Potato Noodles |
Clear potato noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce. |
42. ±¸ÀýÆÇ (gujeolpan) Platter of Nine Delicacies |
A beautifully presented platter of 8 julienned vegetables, served with beef and crepes in the center. It comes with a dip. |
43. ÅÁÆòä (tangpyeongchae) Mung Bean Jelly Mixed with Vegetables and Beef |
Slices of mung bean jelly, mixed with stir-fried vegetables, dried seaweed and seasoned ground beef. |
44. ¿ÀÀ̼± (oiseon) Stuffed Cucumbers |
Cucumbers slit lengthwise, sauteed and stuffed with stir-fried beef and vegetables. It is dressed with vinegar sauce. |
45. µµÅ丮¹¬ (dotorimuk) Acorn Jelly Salad |
Acorn jelly, mixed with various vegetables and dressed in a soy sauce. The acorn jelly is made in a mold using gelatin to congeal acorn puree. It is sliced, dressed with soy sauce, and mixed with vegetables. The vegetables are dusted with chile powder. |
46. °íµî¾îÁ¶¸² (godeungeo jorim) Braised Mackerel |
Mackerel, cooked in soy sauce and red chili sauce. It is braised until the sauce has reduced. |
47. µÎºÎÁ¶¸² (dubu jorim) Braised Pan-Fried Tofu |
Slices of tofu are pan-fried and then braised in soy sauce and red chili powder until the sauce has reduced. |
48. ³«ÁöººÀ½ (nakji bokkeum) Stir-Fried Baby Octopus |
Baby Octopus and vegetables are stir-fried in a red chili sauce. |
49. Á¦À°ººÀ½ (jeyuk bokkeum = dwaejigogi-bokkeum) Stir-Fried Pork |
Stir-fried pork with onion served in a spicy red chili sauce. |
50. ºÒ°í±â (bulgogi) Bulgogi (Korean-Style Barbecued Beef) |
Thin slices of beef, marinated in a soy sauce and grilled at the table. Bulgogi is one of Korea's most popular beef dishes. |
51. µÅÁö°¥ºñ (dwaeji galbi) Grilled Spareribs |
Grilled pork spareribs, marinated in soy sauce or red chili sauce. |
52. ´õ´ö±¸ÀÌ (deodeok gui) Grilled Deodeok |
Grilled deodeok root, marinated in a red chili sauce. |
53. ¿À¸®±¸ÀÌ(ori gui) Grilled Duck |
Slices of duck, grilled at the table and eaten with a dip. |
54. »ï°ã»ì (samgyeopsal) Korean-Style Bacon |
Rashers of bacon are grilled at the table and dipped in a mixture of sesame oil and salt. |
55. ´ß°¥ºñ (dakgalbi) Spicy Grilled Chicken |
Grilled boneless chicken pieces with sweet potato and cabbage, mixed in a red chili sauce. |
56. Ȳű¸ÀÌ (hwangtae gui) Seasoned and Grilled Dried Pollack |
Freeze-dried Pollack, grilled in a red chili sauce. |
57. °öⱸÀÌ (gopchang gui) Grilled Beef Tripe |
Grilled beef tripe, which is seasoned with spices or salt. |
58. ÆÄÀü (pajeon) Green Onion Pancake |
Korean-style green onion pancake, fried with chives and seafood. |
59. ºó´ë¶± (bindaetteok = nokdu-bindaetteok) Mung Bean Pancake |
Pancake made with ground mung bean. It is cooked with pork, sliced kimchi and green bean sprouts. |
60. °¨ÀÚÀü (gamja jeon) Pan-Fried Potato |
Potato pancake with a crispy outside and a soft, light center. |
61. ¸ðµëÀü (modum jeon) Assorted Pan-fried Delicacies |
Assorted pan-fried delicacies, including beef, fillet of fish, mushrooms and summer squash slices. |
62. À°È¸ (yukhoe) Korean Beef Tartare |
Julienned raw beef seasoned with salt and sesame oil. It is served with Korean pear and garlic on top. |
63. »ý¼±È¸ (saengseon hoe) Sliced Raw Fish |
Thin slices of raw fish, served with wasabi and soy sauce, or a vinegar and red chili dip. |
64. È«¾îȸ (hongeo hoe) Spicy Skate in Vinegar |
Sliced and pickled skate, served with various vegetables in a red chili sauce. |
65. ¹èÃß±èÄ¡ (baechukimchi) Kimchi |
Cured then fermented Chinese cabbage kimchi, mixed with julienned white radish, garlic, red chili powder, green onion, fish sauce and ginger. |
66. ¹é±èÄ¡ (baekkimchi) White Kimchi |
A fresh, crunchy and cool variety of cabbage kimchi, made with a combination of white radish, minari, Korean pear, garlic, and green onion. |
67. ¿ÀÀ̼ҹÚÀÌ (oisobagi) Stuffed Cucumber Kimchi |
Kimchi made from cucumbers, stuffed with green onion, radish, garlic, ginger and red chili powder. |
68. º¸½Ó±èÄ¡ (bossam kimchi) Wrapped Kimchi |
Kimchi made from cabbage quarters, mixed with kimchi sauce and wrapped in a whole cabbage leaf. |
69. ³ª¹Ú±èÄ¡ (nabak kimchi) Radish Water Kimchi |
A pink-tinged kimchi made with Chinese cabbage, thinly sliced white radish, minari(korean parsley) and plenty of water. |
70. Àå¾ÆÂî (jangajji) Pickled Vegetables. |
Vegetables pickled in soybean paste, soy sauce or red chili paste. Commonly used vegetables include white radish, cucumber, scallion, soybean leaves and green chilies. |
71. Á£°¥ (jeotgal) Salted Seafood |
Sauce made with fish or seafood which has been salted, and fermented. It can be served as a side dish or added to other dishes. |
72. °£Àå°ÔÀå (ganjang gejang) Crab Marinated in Soy Sauce |
Fresh crab dish is marinated in soy sauce for up to a week. |
73. ¾à½Ä (yaksik) Sweet Rice with Nuts and Korean Dates |
Steamed glutinous rice made with chestnuts, Korean dates, honey, pine nuts and cinnamon. |
74. °æ´Ü (gyeongdan) Sweet Rice Balls |
Round rice cakes made with glutinous rice flour, flavored with cinnamon powder, black sesame powder and soybean powder. |
75. ¹é¼³±â (baekseolgi) Steamed Rice Cakes |
Steamed rice cakes, created in a variety of beautiful colors. They are traditionally shared between friends and neighbors at feasts to celebrate the hundredth day after a baby's birth. |
76. ÈÀü (hwajeon) Pan-fried Sweet Rice Cakes with Flower Petals. |
Round, flat rice cakes made with glutinous rice flour, and decorated with Korean dates or colorful flower petals. |
77. ¾à°ú (yakgwa) Deep-fried Honey Cookies |
Deep-fried cookies made with wheat flour dough, sesame oil, Korean liquor and honey. |
78. ´Ù½Ä (dasik) Traditional Pressed Sweets |
Sumptuous sweets made with rice, bean, and pine pollen flour. |
79. °Á¤ (gangjeong) Deep-fried Sweet Rice Puffs |
Traditional, slightly sweet hollow puffs made with rice flour and liquor. Deep-fried and coated in honey and other sweet seasonings, such as black bean, sesame seed, cinnamon, pine nut or black sesame. |
80. ½ÄÇý (sikhye) Rice Punch |
Traditional sweet drink made with malt and rice. It is also known as Dansul. Always served cold. |
81. ¼öÁ¤°ú (sujeonggwa) Cinnamon Punch with Dried Persimmon |
Sweet punch, flavored with ginger and cinnamon sticks. Dried persimmon is added, and it is served with a few floating pine nuts. |
82.ÀλïÂ÷ (insamcha) Ginseng Tea |
Traditional tea made with ginseng. |
83. ³ìÂ÷ (nokcha) Green Tea |
Tea made from tea leaves which are picked while young and green, then dried carefully to preserve their color. |
84. ¿À¹ÌÀÚÈä (omija hwachae) Omija Punch |
A pink, sweet-and-sour fruit punch made with omija (Chinese magnolia vine fruit) and decorated with various fruits. |
85. ÇÑÁ¤½Ä (hanjeongsik) Korean Table d'Hote (Korean Traditional menu) |
Traditional set menus consisting of rice, soup, kimchi and other side dishes. |
86. Äᳪ¹°±¹¹ä (kongnamul gukbap ) Bean Sprout Soup with Rice |
Bean sprouts cooked in an aromatic anchovy stock, with rice added before serving. |
87. Èò¹ä ( huinbap ) Cooked White Rice |
Steamed rice, eaten with side dishes or soup. |
88. ¿ì°ÅÁö°¥ºñÅÁ (ugeoji galbitang) Cabbage, Beef & Soybean Paste Soup |
Soup made with outer cabbage leaves and soybean paste, in a beef rib broth. |
89. °¨ÀÚÅÁ (gamja tang) Pork-on-the-Bone Soup |
Savory stew consisting of potato, wild sesame seeds, green onion and garlic, in a pork bone broth. |
90. Çع°ÅÁ (haemultang) Spicy Seafood Stew |
Spicy stew with a variety of seafood and vegetables. |
91. Çع°Âò (haemuljjim ) Braised Seafood |
Braised seafood and vegetables, in a red chili sauce. |
92. Àº´ë±¸Á¶¸² (eundaegujorim ) Braised Cod |
Braised Cod in a soy sauce, which has a distinctively lustrous quality. |
93. ´ßµµ¸®ÅÁ (dak doritang) Braised Chicken |
Chicken and a variety of vegetables braised in a red chili sauce. |
94. µÎºÎ±èÄ¡ (dubukimchi) Stir-Fried Tofu and Kimchi |
Pan-fried or simply sliced tofu and saut?ed kimchi cooked separately and served together. |
95. ¶±ººÀÌ (tteokbokki) Stir-Fried Rice Pasta |
Stir-fried rice pasta and Korean-style fish pate cooked in a red chili sauce. |
96. ±ÃÁ߶±ºº±â (gungjung tteokbokki) Royal Court Rice Pasta |
Stir-fried rice pasta with beef, mushrooms and assorted vegetables, in a soy sauce. |
97. ¼è°¥ºñ (soegalbi) Grilled Beef Ribs |
Beef ribs grilled at the table, dipped in a sauce before eating. |
98. ·Î½ºÆíä(roseu pyeonchae) Pan-Fried Beef with Vegetables |
Lean slices of beef, rolled in glutinous rice flour and pan-fried. These are dipped in a mustard sauce and eaten with julienned vegetables. |
99. »ý¼±±¸ÀÌ (saengseon gui ) Grilled Fish |
Grilled salted fish. |
100.±ïµÎ±â (kkakdugi) Diced Radish Kimchi |
Diced radish kimchi, seasoned with red chili powder, garlic, ginger and green onion. |
101. ²Ü¶± (kkultteok) Honey Rice Cake |
Colorful rice cakes, containing soft honey centers. |
102. ¸Å½ÇÂ÷ (maesilcha) Asian Apricot Tea |
Extract of sweetened Asian apricot, added to cold or warm water. |