List of Korean dishes

Below is a list of dishes found in Korean cuisine.

Rice dishes (밥요리)

 * 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 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 : 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 or can be made as a porridge.
 * 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 bean
 * Kongbap
 * Kongnamulbap : rice with bean sprouts kongnamul and sometimes pork
 * Gimbap (literally, seaweed-rice, 김밥)
 * Bokkeum-bap
 * Kimchi bokkeumbap : kimchi fried rice with typically chopped vegetables and meats
 * Jumeok-bap
 * Deopbap (덮밥, "topped rice"): cooked rice topped with something that can be served as a side dish (e.g. Hoedeopbap is topped with hoe.)
 * Yakbap
 * Ssambap
 * Gukbap

Noodles (Guksu, 국수)

 * Naengmyeon (North Korean: 랭면; Raengmyŏn), "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 served in a chilled broth
 * Jaengban guksu
 * Bibim guksu, stirred noodles in a hot and spicy sauce
 * Ramyeon : spicy variation of noodle, usually eaten in the form of instant noodles or cup 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
 * Jjapaguri (ram-don)

Bread (ppang, 빵)

 * Hoppang
 * 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 : Bread shaped like a flower.
 * Gyeranppang : a snack food prepared with egg and rice flour
 * Soboro-ppang

Kimchi (김치)
Kimchi : vegetables (usually cabbage, Korean 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 that is readily made is called geotjeori and the one that is fermented for a long time and has more sour taste is called sin-kimchi. 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". 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. Research has also found kimchi to be a preventive factor to stomach cancer.
 * Ggakdugi, radish kimchi
 * Baek kimchi, kimchi made without chili pepper
 * Mulkimchi, literally water kimchi
 * Nabak kimchi
 * Dongchimi
 * Pakimchi, scallion kimchi
 * Buchukimchi, Korean chive kimchi
 * Oisobakki, cucumber kimchi
 * Kkaetnip kimchi, perilla leaf kimchi
 * Chonggak kimchi, kimchi made with pony tail radish

Gui (구이)

 * 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, 돼지불고기), chicken (dak bulgogi 닭불고기), or squid (ojingeo bulgogi, 오징어불고기).
 * 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.
 * Dak galbi : stir-fry marinated diced chicken in a gochujang-based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok.
 * Samgyeopsal : 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 : 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 (석화구이 or 조개구이): grilled shellfish
 * Deodeok gui : grilled deodeok (Codonopsis lanceolata; 더덕) roots
 * Beoseot gui : any kind of grilled mushroom
 * Gim gui or guun gim (김구이 or 구운 김): grilled dry laver (or gim)

Jjim (찜)

 * Galbijjim, made by braising marinated galbi (beef short rib) with diced potato and carrots in ganjang sauce
 * Andong jjimdak, made by steaming chicken with vegetables and cellophane noodles in ganjang sauce.
 * Agujjim, made by braising angler (agui) and mideodeok (미더덕 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 pa(green onions)

Seon (선)

 * Oiseon : traditional Korean dish made from steamed cucumber with beef and mushrooms

Hoe (회)

 * 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 (seasoned vegetables, 나물)

 * 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
 * Shigeunchi : lightly boiled spinach with a little bit of salt and ground garlic seasoning.
 * Kohsarii : loyal fern that is usually seasonsed with soysauce.
 * Hobaknamul : Korean zucchini with baby shrimp called "Saewoojut ".
 * Kongjaban : black beans cooked in soysauce and sugar.
 * Dureubnamul : angelica tree shoots that have been steamed and seasoned with soy sauce and sesame oil.
 * Ggaennip : perilla leaf that has been marinated with soysauce and sesame oil.
 * Sanmaneul : Alpine leek cooked with vinegar and sugar.

Saengchae (생채)

 * Oisaengchae, cucumber dressed in pepper powder, ground garlic, ground ginger root, sugar, vinegar, sesame oil or perillar oil.
 * Doraji saengchae, made with the roots of Chinese bellflower

Sukchae (cooked vegetables, 숙채)

 * 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, vermicelli noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce mixture.

Buchimgae (부침개)


Buchimgae, also Korean pancake, in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients. In this case jeon, a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil, can be considered a type of buchimgae.

An aehobak can be used to make both buchimgae and jeon:
 * Aehobakbuchimgae : a type of buchimgae, made by seasoning julienned aehobak and mixing them with wheat flour and beaten egg, then pan-frying them in oil.
 * Hobakjeon : a type of jeon, made by slicing aehobak thinly, egg-washing the slices, and pan-frying them in oil.

Popular dishes includes:
 * Pajeon : made by adding spring onions cut long, seafood, etc., into a flour dough, and pan-frying it
 * Bindaetteok : made by grinding soaked mung beans, adding vegetables and meat and pan-frying it round and flat
 * Kimchibuchimgae : made by frying a mixture of flour, water, and chopped kimchi
 * Mineojeon, made with croaker
 * Daegujeon, made with Pacific cod
 * Guljeon, made with oyster
 * Yeongeunjeon, made with lotus root
 * Gochujeon, made with chili peppers
 * Dubujeon, made with tofu
 * Pyogojeon, made with shiitake mushrooms and beef

Guk (soup, 국)

 * Tteokguk, tteok (rice cake) soup
 * Haejangguk : a favorite hangover cure consisting usually of meaty pork spine, dried ugeoji (우거지, dried outer leaves of Napa cabbage or other vegetables), coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
 * Miyeok guk, seaweed soup (many mothers after giving birth eat this dish)
 * Manduguk, dumpling soup
 * Yukgaejang, spicy beef soup
 * Gukbap
 * Gul-gukbap
 * Dwaeji gukbap
 * Dak-hanmari

Stews (tang (탕), Jjigae (찌개), Jeongol (전골))



 * Galbitang, a hearty soup made from short rib
 * Oritang, a soup or stew made by slowly simmering duck and various vegetables.
 * Samgyetang : a soup made with Cornish game hens that are stuffed with ginseng, hwanggi (황기, Astragalus propinquus), 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 (당면, cellophane noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments.
 * Maeuntang : a refreshing, hot and spicy fish soup.
 * Gamjatang (감자탕, "pork spine stew" (literally means potato soup): 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 ground Loach soup, where the loach boiled and ground to make smooth. The ground loach is mixed with several seasoning and vegetables, and then boiled once more.
 * Bosintang : a soup made primarily with dog meat, boiled with vegetables and spices such as doenjang and gochujang.
 * 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 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 complement to a meat course. It is normally served in a stone pot, still boiling when it arrives at the table.
 * Kongbiji jjigae : 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 (부대찌개, lit. "army base stew"): Soon after the Korean War, when meat was scarce, 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 jjigae, fish stew
 * Sinseollo, elaborate variety of jeongol once served in Korean royal court cuisine.
 * Gopchang jeongol, beef entrails and vegetable stew
 * Gamja-ongsimi, variety of sujebi in South Korea's Gangwon cuisine

Sweets and snacks (Gansik, 간식)

 * Tteokbokki : a dish which is usually made with sliced rice cake, fish cakes and is flavored with gochujang.
 * Sundae : 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 cold winter months to "warm up" the body with the sweet and warm syrup in the pancake.
 * Hoppang
 * 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 (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.)
 * Gyeranppang : a snack food prepared with egg and rice flour.
 * Tteok : 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 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.
 * Yaksik 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.
 * Chapssaltteok : a variety of tteok filled with sweet bean paste. Similar to Japanese mochi
 * Mandu
 * Eo-mandu

Tea and other drinks

 * Makgeolli: Korean rice wine
 * Insam-cha : Korean ginseng tea
 * Saenggang-cha : tea made from ginger root
 * Sujeonggwa : dried persimmon punch
 * Sikhye : sweet rice beverage
 * Yuja-cha : Yuzu tea
 * Bori-cha : roasted barley tea
 * Oksusu-cha : roasted corn tea
 * Hyeonmi-cha : roasted brown rice tea
 * Sungnyung : beverage made from the remainder of cooked, boiled, scorched rice removed from the cooking pot, mixed with water and boiled into a soup.
 * Yulmu-cha : Coix lacryma-jobi var. ma-yuen tea
 * Gyeolmyeongja-cha – made from roasted Senna obtusifolia seeds
 * Misutgaru : 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.

Alcoholic beverages

 * Soju
 * Makgeolli
 * Cheongju
 * Baekse-ju

Anju (안주)

 * Anju (food)|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 (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 : pig's feet served with a red salted shrimp sauce called saeujeot.

Royal court dishes (궁중요리)



 * 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.

Imported and adapted foods

 * Korean Chinese cuisine
 * Jajangmyeon (짜장면)
 * Jjamppong (짬뽕)
 * Tangsuyuk (탕수육)
 * Jungguk-naengmyeon (중국냉면)
 * Kkanpunggi (깐풍기)
 * Kkanpung saeu
 * Rajogi (라조기)
 * Udong (우동)
 * Ulmyeon
 * American cuisine imported to Korea
 * Korean Fried Chicken
 * Yangnyeom chicken
 * Budae-jjigae

Seasonings (jang, 장)

 * Gochujang
 * Ssamjang
 * Doenjang