List of Korean dishes

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

Saengchae (생채)

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

Sukchae (cooked vegetables, 숙채)

• 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), 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,^[8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake.^[9] 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,^[10] can be considered a type of buchimgae.

An aehobak can be used to make both buchimgae and jeon:

• Aehobakbuchimgae (애호박부침개): 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 (호박전): a type of jeon, made by slicing aehobak thinly, egg-washing the slices, and pan-frying them in oil.

Popular dishes includes:

• Pajeon (파전): made by adding spring onions cut long, seafood, etc., into a flour dough, and pan-frying it
• Bindaetteok (빈대떡): made by grinding soaked mung beans
  , adding vegetables and meat and pan-frying it round and flat
• Kimchibuchimgae (김치부침개): made by frying a mixture of flour, water, and chopped kimchi
• Mineojeon (민어전; 民魚煎), made with croaker
• Daegujeon (대구전; 大口煎), made with Pacific cod
• Guljeon (굴전), made with oyster
• 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

Soups and stews

Guk (soup, 국)

• Tteokguk (떡국), tteok (rice cake) soup
• coagulated ox blood (similar to blood pudding
  ), and vegetables in a hearty beef broth.
• Miyeok guk
  (미역국), seaweed soup (many mothers after giving birth eat this dish)
• Manduguk
  (만두국), dumpling soup
• Yukgaejang (육개장), spicy beef soup
• Gukbap (국밥)
  • Gul-gukbap (굴국밥)
  • Dwaeji gukbap (돼지국밥)

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

Gamjatang

Galbitang

Main article: Jjigae

• Galbitang
  (갈비탕), a hearty soup made from short rib
• Oritang (오리탕), a soup or stew made by slowly simmering duck and various vegetables.^[12][13]
• Astragalus propinquus),^[14] glutinous rice, jujubes
  , garlic, and chestnuts. The soup is traditionally eaten in the summer.
• Seolleongtang (설렁탕): 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.^[1]
• Maeuntang
  (매운탕): 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.^[15]
• Daktoritang
  (닭도리탕) : A spicy chicken and potato stew. Also known as Dakbokkeumtang (닭볶음탕).
• Chueotang
  (추어탕) 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 (보신탕) : a soup made primarily with dog meat, boiled with vegetables and spices such as doenjang and gochujang.
• 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 or large anchovies. Usually, anchovies are used for preparing the base stock and are taken out before adding the main ingredients.
• Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste containing whole beans
• Gochujang jjigae (고추장찌개): chili pepper paste soup
• stone pot
  , still boiling when it arrives at the table.
• Kongbiji jjigae (콩비지찌개): a stew made with ground soybeans.
• egg
  in it while it is still boiling.
• shrimp sauce
  )
• 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.^[1]
• Saengseon jjigae (생선찌개), fish stew
• Sinseollo (신선로), elaborate variety of jeongol once served in Korean royal court cuisine.
• Gopchang jeongol
  (곱창전골), beef entrails and vegetable stew
• Gamja-ongsimi (감자옹심이), variety of sujebi in South Korea's Gangwon cuisine

Sweets and snacks (Gansik, 간식)

See also: List of Korean desserts

• Tteokbokki (떡볶이): a dish which is usually made with sliced rice cake, fish cakes and is flavored with gochujang.
• 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.^[15]
• 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 cold winter months to "warm up" the body with the sweet and warm syrup in the pancake.
• Hoppang (호빵)
• Beondegi (번데기) : is steamed or boiled silkworm pupae which are seasoned and eaten as a snack.
• Bungeoppang (붕어빵; "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 (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
  .)
• Gyeranppang
  (계란빵): a snack food prepared with egg and rice flour.

• 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.
  • red bean
    is found inside.
  • Yaksik (약식) 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.
  • mochi
• Mandu (만두)
  • Eo-mandu (어만두)

Tea and other drinks

Main article:

List of Korean beverages

• Makgeolli: Korean rice wine
• Insam-cha (인삼차): Korean ginseng
  tea
• Saenggang-cha (생강차): tea made from ginger
  root
• Sujeonggwa (수정과): dried persimmon punch
• Sikhye (식혜): sweet rice beverage
• Yuja-cha (유자차): Yuzu
  tea
• Bori-cha (보리차): roasted barley
  tea
• corn
  tea
• Hyeonmi-cha
  (현미차): roasted brown rice tea
• 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.
• Coix lacryma-jobi var. ma-yuen
  tea
• Gyeolmyeongja-cha (결명자차; 決明子茶) - made from roasted Senna obtusifolia
  seeds
• Coix lacryma-jobi var. ma-yuen
  , etc. are roasted and then ground to be added to water.

Alcoholic beverages

Main article: Korean alcoholic drinks

• Soju (소주)
• Makgeolli (막걸리)
• Cheongju (청주)
• Baekse-ju (백세주)

• 
  Makgeolli
• 
  Soju

Anju (안주)

Main article: Anju (food)

• Anju (food)|Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean
  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.
• saeujeot.^[15]

Royal court dishes (궁중요리)

Main article: 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 usually 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.

Imported and adapted foods

• Korean Chinese cuisine
  • Jajangmyeon (짜장면)
  • Jjamppong (짬뽕)
  • Tangsuyuk (탕수육)
  • Jungguk-naengmyeon (중국냉면
  • Kkanpunggi (깐풍기)
  • Kkanpung saeu (깐풍새우)
  • Rajogi (라조기)
  • Udong (우동)
  • Ulmyeon (울면)

Seasonings (jang, 장)

• Gochujang (고추장)
• Ssamjang (쌈장)
• Doenjang (된장)

See also

• Korean cuisine
• Korean baked goods

References

1. ^ ^{a b c d} Kim, Violet "Food map: Eat your way around Korea" Archived 8 April 2012 at the Wayback Machine CNN Go. 6 April 2012. Retrieved 12 April 2012
2. ^ Health Magazine Archived 28 August 2008 at the Wayback Machine
3. ^ "Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol". Archived from the original on 6 January 2009. Retrieved 19 May 2017.
4. ^ "Food in Korea". Asianinfo.com. Retrieved 30 January 2007.
5. ^ "Kimchi". Tour2korea.com. Archived from the original on 3 December 2006. Retrieved 30 January 2007..
6. PMID 15929164
   .
7. S2CID 43068437
   .
8. ^ Allchin, Catherine M. (8 March 2016). "Korean pancakes are salty, savory, sublime". The Seattle Times. Retrieved 5 December 2016.
9. ^ "부침개" [buchimgae]. Basic Korean dictionar. National Institute of Korean Language. Retrieved 7 December 2016.
10. ^ "전" [jeon]. Basic Korean Dictionary. National Institute of Korean Language. Retrieved 5 December 2016.
11. Daum English Dictionary. Retrieved 11 June 2008.^{[permanent dead link}
    ]
12. ^ "Click Korea: Access to Korean Arts & Culture". Archived from the original on 19 July 2011. Retrieved 22 March 2010.
13. ^ 오리탕 (in Korean). Doosan Encyclopedia. Archived from the original on 9 December 2012.
14. ^ "황기, Astragalus membranaceus" (in Korean). Doosan Encyclopedia. Archived from the original on 29 July 2012. Retrieved 11 June 2008.
15. ^ ^{a b c} Jung, Alex (13 November 2011). "5 Korean ways to eat a pig". CNN Go. Archived from the original on 13 November 2011. Retrieved 11 April 2012.

External links

• Media related to Cuisine of Korea at Wikimedia Commons