The Banchan Encyclopedia
Dishes
요리
Banchan first — the small dishes that fill the Korean table — with the history, method and regional character of each.
Namul · Seasoned vegetables나물
- Aehobak Namul애호박나물Young Korean squash cut into half-moons and stir-fried with garlic and a little salted shrimp — sweet, tender and quick to make.
Chamnamul Muchim (Seasoned Chamnamul)참나물무침Tender chamnamul blanched for seconds and dressed with soy sauce, garlic and sesame oil — a fresh, celery-scented spring namul.- Chwinamul Muchim취나물무침Aster scaber, a fragrant mountain green, blanched and dressed with soup soy sauce or doenjang and sesame oil — a taste of Korean spring.
- Doraji Namul도라지나물Shredded bellflower root rubbed with salt to tame its bitterness, then gently stir-fried — the ivory-white member of the three-colored namul.
- Dureup Muchim (Seasoned Aralia Shoots)두릅무침Tender aralia tree shoots blanched briefly and dressed with a tangy gochujang sauce — a fleeting mid-spring delicacy with a resinous, slightly bitter edge.
- Gaji Namul가지나물Eggplant steamed until silky, torn into strips and dressed with soy sauce, garlic and sesame — a soft, savory summer namul.
Gosari Namul고사리나물Dried bracken fern soaked, boiled and slowly stir-fried with soup soy sauce, garlic and perilla oil — chewy, earthy and central to holiday tables.- Kkaennip Namul (Seasoned Perilla Leaves)깻잎나물Young perilla leaves and tender tips, blanched and sautéed in perilla oil with garlic and soup soy sauce — a soft, deeply aromatic summer namul.
Kongnamul Muchim콩나물무침Soybean sprouts cooked under a lid until just tender, then tossed with garlic, green onion and sesame oil — crisp, nutty and on tables across Korea.- Mareun Hobak Namul (Dried Squash Namul)호박고지나물Sun-dried strips of young squash soaked and stir-fried with perilla oil and soy sauce — chewy and sweet, one of the stored "old greens" eaten on the first full moon.
- Mu Namul (Stir-Fried Radish Namul)무나물Julienned Korean radish stir-fried in perilla oil, then steamed in a splash of water until sweet and translucent — a soft, mild namul for rites and everyday rice.
- Naengi Muchim (Seasoned Shepherd's Purse)냉이무침Young shepherd's purse, roots and all, blanched for seconds and dressed with doenjang, garlic and sesame — the earthy, faintly bitter taste of early spring.
Sigeumchi Namul시금치나물Spinach blanched for a few seconds, squeezed dry and dressed with garlic, soy sauce and sesame — one of the simplest and most familiar namul.- Siraegi Namul시래기나물Dried radish greens soaked, simmered until tender and seasoned with doenjang and perilla or sesame oil — a deep, earthy winter namul.
- Ssukgat Muchim (Seasoned Crown Daisy)쑥갓무침Crown daisy greens blanched for a few seconds and dressed with soy sauce, a touch of vinegar, garlic and sesame — a soft namul with a distinctive herbal fragrance.
- Sukju Namul숙주나물Mung bean sprouts blanched briefly and dressed with salt, garlic and sesame oil — lighter, juicier and more delicate than soybean sprouts.
Muchim · Dressed side dish무침
- Buchu Muchim부추무침Raw Korean chives tossed with soy sauce, chili flakes, vinegar and sesame — a pungent, garlicky salad that cuts through grilled meat and rich soups.
- Bugeo Muchim (Shredded Dried Pollock Salad)북어무침Shredded dried pollock softened with a splash of water and tossed in a sweet, spicy gochujang dressing — a chewy, protein-rich banchan that keeps for days.
- Dallae Muchim (Seasoned Wild Chive)달래무침Raw wild chives, bulbs and all, tossed with soy sauce, chili flakes, a touch of vinegar and sesame — a sharp, garlicky spring muchim made in minutes.
- Doraji Muchim (Spicy Raw Bellflower Root Salad)도라지무침Raw bellflower root, shredded and salt-rubbed to tame its bitterness, then dressed with gochugaru, gochujang, vinegar and sugar — crunchy, sweet, sour and hot.
- Dotori Muk Muchim도토리묵무침Slices of soft, faintly bitter acorn jelly tossed with crisp vegetables and a soy–chili–sesame dressing — a cool, light side dish and a favorite with drinks.
- Gim Muchim (Seasoned Laver Flakes)김무침Toasted laver crumbled into flakes and tossed with soy sauce, garlic, green onion and sesame oil — a savory, five-minute banchan that tastes of the sea.
- Gochu Doenjang Muchim (Green Chilies in Doenjang)고추된장무침Crisp, mild green chilies cut into rounds and tossed with doenjang, garlic and sesame oil — a five-minute summer banchan built on the old habit of dipping peppers in jang.
Kkomak Muchim (Seasoned Cockles)꼬막무침Briefly boiled cockles, opened on the half shell and spooned with a garlicky soy-chili sauce — a winter specialty of South Jeolla, above all of Beolgyo.
Minari Muchim미나리무침Korean water dropwort blanched for a few seconds and dressed with tangy gochujang and vinegar — fresh, herbal and very much a taste of spring.- Miyeok Muchim미역무침Rehydrated wakame seaweed and cucumber in a light sweet-and-sour soy dressing — cool, slippery and refreshing, especially in summer.
Mu Mallaengi Muchim무말랭이무침Sun-dried radish strips soaked until springy and tossed in a sweet, spicy chili dressing — crunchy, chewy and a long-keeping winter staple.
Musaengchae무생채Fine matchsticks of Korean radish dressed raw with chili flakes, a little vinegar and sugar — crisp, sweet-sharp and best made just before the meal.
Oi Muchim오이무침Thin-sliced cucumber, briefly salted and tossed with chili flakes, vinegar and garlic — a cool, crunchy quick salad made in minutes, especially in summer.- Oiji Muchim (Seasoned Pickled Cucumber)오이지무침Salt-brined oiji cucumbers sliced thin, soaked, squeezed hard and dressed with chili, garlic and sesame — a crunchy, tangy summer banchan.
Ojingeochae Muchim오징어채무침Chewy shredded dried squid tossed raw in a glossy gochujang and syrup sauce — sweet, spicy and savory, and one of the best-keeping banchan.
Pajeori (Green Onion Salad)파절이Fine shreds of Korean green onion tossed with chili flakes, soy sauce, vinegar and sesame oil — the sharp, bright salad that cuts the richness of grilled pork.
Parae Muchim (Green Laver Salad)파래무침Fresh green laver rinsed, squeezed and tossed with salted radish in a sweet-sour dressing — a bright, briny winter banchan from Korea's southwest coast.- Spicy Skate Salad홍어회무침Strips of raw or lightly fermented skate, firmed in vinegar and tossed with minari, radish and a sweet-sour gochujang dressing — Jeolla's feast-day salad.
Tangpyeongchae탕평채Mung bean jelly tossed with beef, sprouts, water dropwort, egg and roasted gim in a soy-vinegar dressing — a classic spring dish named after a Joseon policy of political harmony.
Kimchi김치
Bitter Godeulppaegi Kimchi고들빼기김치A bittersweet Jeolla kimchi of whole godeulppaegi greens and roots, soaked for days to tame the bitterness and dressed with anchovy jeotgal and chili.- Chunky Radish and Cabbage Kimchi섞박지Big, flat-cut pieces of radish and cabbage mixed in one chili and jeotgal seasoning — a late-autumn “mixed” kimchi, and the name for big radish kimchi today.
Cubed Radish Kimchi깍두기Korean radish cut into neat cubes and tossed with chili, garlic and salted shrimp — crunchy, juicy and a classic partner to rich soups.- Cut Cabbage Kimchi막김치Napa cabbage cut into bite-size pieces before salting and tossed with the seasoning all at once — the quick, everyday way to make cabbage kimchi.
Fresh Cabbage Kimchi겉절이Napa cabbage salted only briefly, then tossed with chili, garlic and fish sauce and eaten the same day — kimchi at its freshest, crisp and bright.
Garlic Chive Kimchi부추김치Whole garlic chives tossed with anchovy fish sauce and plenty of chili — a quick kimchi eaten fresh or ripe, known by a different name in nearly every province.- Green Cabbage Kimchi양배추김치Crisp, quick kimchi of round green cabbage — once South Korea's stand-in when napa ran short, and still an everyday summer kimchi in North Korea.
Green Onion Kimchi파김치Slender Korean green onions coated in a thick chili and anchovy-sauce paste — pungent when fresh, mellow and savory once ripe.
Mustard Leaf Kimchi갓김치Leaf mustard rolled in a chili and anchovy paste and fermented until its nose-tingling bite mellows — a Jeolla specialty, famously from Dolsan in Yeosu.
Napa Cabbage Kimchi배추김치Salted napa cabbage layered with a red paste of chili, garlic, ginger and fermented seafood, then left to ripen: the kimchi most people picture first.- Oyster Radish Kimchi굴깍두기Cubed radish kimchi folded through with fresh raw oysters — a short-lived winter kimchi, eaten within days while the oysters are still sweet.
- Perilla Leaf Kimchi깻잎김치Stacks of perilla leaves layered with a soy, fish-sauce and chili seasoning — fragrant, slightly bitter summer kimchi peeled off one leaf at a time over rice.
- Ponytail Radish Kimchi총각김치Small, firm radishes kimchi'd whole with their green tops in a chili and salted-shrimp paste — crunchy, juicy and a fixture of the winter kimjang.
- Pumpkin Kimchi for Stew호박김치Thick slices of pumpkin fermented with cabbage or young radish greens, then simmered into a mellow stew — a Hwanghae and Chungcheong cooking kimchi.
Radish and Cabbage Water Kimchi나박김치Thin squares of radish and napa cabbage in a lightly salted, pink-tinted broth — a mild, refreshing water kimchi eaten by the spoonful.
Radish Water Kimchi동치미Whole radishes steeped in a clear salt brine with pear, ginger and green chili — a winter water kimchi whose tangy broth is prized on its own.- Sangchu Geotjeori (Fresh Lettuce Salad, Kimchi-Style)상추겉절이Tender leaf lettuce dressed at the last minute with soy sauce, chili flakes, green onion and sesame — the crisp, spicy salad served beside grilled pork.
- Soy Sauce Water Kimchi장김치Cabbage and radish cured in soy sauce instead of salt, floated in a lightly sweet soy brine with pear, chestnut and pine nuts — a court and gentry kimchi.
Stuffed Cucumber Kimchi오이소박이Cucumbers slit and stuffed with garlic chives, chili and garlic — a crisp, refreshing summer kimchi meant to be eaten young.
White Kimchi백김치Napa cabbage stuffed with radish, pear, chestnut and jujube and ripened in a clear, cool brine — kimchi with no chili flakes, mild and refreshing.
Wrapped Kimchi보쌈김치Cabbage, radish, fruit, nuts and seafood bundled inside whole cabbage leaves — the lavish wrapped kimchi of Gaeseong, made for honored guests.
Young Summer Radish Kimchi열무김치Tender young radish greens in a loose, lightly spicy brine thickened with flour or rice paste — the classic summer kimchi, served over noodles and barley rice.
Jorim · Braised조림
- Dubu Gangjeong (Crispy Glazed Tofu)두부강정Cubes of tofu coated in starch, fried until crisp and tossed in a sticky soy-gochujang glaze — a sweet, savory banchan built on the fried-chicken gangjeong idea.
Dubu Jorim두부조림Slices of firm tofu pan-fried until golden, then simmered in a garlicky soy and chili sauce — an inexpensive, protein-rich staple of Korean home cooking.
Galchi Jorim갈치조림Silvery hairtail braised with radish in a red, garlicky soy and chili sauce — a Jeju specialty and a favorite across Korea's southern coast.
Gamja Jorim감자조림Cubed potatoes simmered in soy sauce, garlic and a touch of sweetness until tender and glossy — a comforting, child-friendly staple of the Korean home table.
Godeungeo Jorim고등어조림Mackerel braised on a bed of Korean radish in a spicy soy and chili sauce — a warming, rice-friendly dish where the radish is often the best part.
Gyeran Jangjorim (Soy-Braised Eggs)계란장조림Peeled hard-boiled eggs simmered in sweetened soy sauce with garlic and mild peppers until amber — a keep-in-the-fridge banchan for rice and lunchboxes.
Jangjorim장조림Lean beef simmered in soy sauce until tender, then torn into strands and served in its savory broth, often with eggs, garlic and mild peppers.- Kodari Jorim (Braised Semi-Dried Pollock)코다리조림Half-dried Alaska pollock braised with radish in a sweet, spicy soy-gochugaru sauce until the chewy flesh soaks up the glaze.
Kongjaban콩자반Black soybeans simmered in soy sauce until wrinkled and glossy, then finished with syrup and sesame — a sweet-salty, chewy keeping banchan.- Mu Jorim (Braised Radish)무조림Thick rounds of Korean radish simmered in anchovy stock with soy sauce and chili until tender, sweet and amber — humble, warming winter banchan.
- Ueong Jorim우엉조림Thin strips of burdock root braised in soy sauce and glazed with syrup until chewy and dark — an earthy, sweet-salty keeping banchan.
Yeongeun Jorim연근조림Rounds of lotus root simmered in soy sauce and glazed with syrup until glossy and pleasantly chewy, with a crisp bite and lace-like pattern of holes.
Bokkeum · Stir-fried볶음
- Beoseot Bokkeum (Stir-Fried Mushrooms)버섯볶음Oyster mushrooms torn by hand and stir-fried with onion, garlic and a little soy sauce — a quick, savory, meaty-textured banchan.
Eomuk Bokkeum어묵볶음Strips of Korean fish cake stir-fried with onion and carrot in a light soy glaze — quick, savory-sweet and one of the most familiar everyday banchan.- Gamjachae Bokkeum감자채볶음Thin matchsticks of potato stir-fried with onion and carrot and seasoned simply with salt and sesame — tender-crisp, mild and endlessly familiar.
Jeyuk Bokkeum (Spicy Stir-Fried Pork)제육볶음Thin slices of pork marinated in gochujang, garlic and ginger, then stir-fried with onion and green onion — a hearty, spicy staple of home and diner tables.- Jinmichae Bokkeum진미채볶음Seasoned dried squid shreds tossed in a sweet, spicy gochujang glaze — chewy, glossy and one of the most familiar keeping banchan.
Kkwarigochu Myeolchi Bokkeum (Shishito Peppers with Anchovies)꽈리고추멸치볶음Small dried anchovies and wrinkled shishito-type peppers glazed in soy sauce and rice syrup — a sweet, salty, gently grassy lunchbox staple.- Maneuljong Bokkeum마늘종볶음Tender garlic scapes stir-fried in a light soy and syrup glaze until bright and just yielding — a spring banchan with a mild, sweet garlic flavor.
- Mareun Saeu Bokkeum (Stir-Fried Dried Shrimp)마른새우볶음Small dried shrimp toasted in a dry pan, then glazed with soy sauce, rice syrup and garlic — a sweet-savory, crunchy banchan that keeps for days.
- Miyeok Julgi Bokkeum미역줄기볶음Salted sea mustard stems, soaked and stir-fried with garlic and sesame oil until tender-crunchy — a savory, ocean-fresh banchan with a satisfying snap.
Myeolchi Bokkeum멸치볶음Small dried anchovies stir-fried until crisp, then glazed in a sweet soy and garlic syrup — a keeping banchan found in refrigerators across Korea.
Nakji Bokkeum (Spicy Stir-Fried Octopus)낙지볶음Long-arm octopus stir-fried fast over high heat with onion and a fiery gochugaru sauce, usually served with rice and a mild soup to calm the heat.
Ojingeo Bokkeum (Spicy Stir-Fried Squid)오징어볶음Scored squid stir-fried over high heat with onion, cabbage and a fiery gochujang-gochugaru sauce — tender, smoky and spicy, eaten with plenty of rice.
Jeon · Pan-fried전
- Buchu Jeon (Garlic Chive Pancake)부추전Fragrant garlic chives held together by a thin flour batter and fried until crisp — one of the quickest and most common jeon in Korean homes.
Donggeurang-ttaeng (Meat and Tofu Patties)동그랑땡Coin-sized patties of minced pork or beef and mashed tofu, dipped in flour and egg and pan-fried — a fixture of holiday jeon platters and lunchboxes.
Dubu Buchim (Pan-Fried Tofu with Seasoning Sauce)두부부침Thick slices of firm tofu pan-fried until golden on both sides and spooned with a soy, chili and green-onion sauce — one of the simplest and most loved home banchan.
Gamja Jeon (Potato Pancake)감자전Finely grated potato, bound only by its own starch, pan-fried into crisp-edged, chewy rounds — a simple Gangwon-style jeon.
Gochu-jeon (Stuffed Green Chili Peppers)고추전Mild green chili peppers split, filled with seasoned meat and tofu, then coated in flour and egg and pan-fried — a bright green, gently spicy jeon.- Gul-jeon (Pan-Fried Oysters)굴전Plump oysters dusted with flour, dipped in beaten egg and pan-fried until golden: a briny, tender jeon for banquet tables and everyday banchan.
Haemul Pajeon (Seafood and Green Onion Pancake)해물파전Whole green onions bound in a light batter with squid, shrimp and clams, pan-fried until crisp — a generous jeon for sharing, closely tied to Busan's Dongnae.
Hobak Jeon (Pan-Fried Zucchini)호박전Rounds of Korean zucchini dusted with flour, dipped in egg and pan-fried until golden — a soft, sweet jeon for holidays and everyday meals.
Kimchi Jeon (Kimchi Pancake)김치전Chopped, well-fermented kimchi folded into a thin flour batter and pan-fried until crisp at the edges — tangy, savory and quick to make.
Nokdu Bindaetteok (Mung Bean Pancake)녹두빈대떡Soaked mung beans ground into a thick batter with kimchi, sprouts and pork, then fried crisp in generous oil — a northern specialty and a Seoul market favorite.
Saengseon Jeon (Pan-Fried Fish)생선전Thin slices of mild white fish dusted with flour, dipped in egg and gently pan-fried — a classic of holiday and ancestral-rite tables.- Yukjeon (Beef Jeon)육전Thin slices of lean beef, lightly marinated, dipped in flour and egg and pan-fried — an ancestral-rite jeon that Gwangju has made into a specialty.
Jangajji · Pickled장아찌
Chili Paste–Cured Radish무장아찌Korean radish salted, dried until leathery and buried in gochujang for weeks, then sliced thin with sesame oil — chewy, savory and deeply seasoned.
Pickled Garlic Scapes마늘종장아찌Spring garlic scapes cut into short lengths and steeped in a sweet-sour soy brine — crisp, gently garlicky jangajji that keeps for months.
Salt-Brined Pickled Cucumbers오이지Whole cucumbers cured in a strong salt brine until golden and wrinkled — a summer staple that is soaked, sliced and served in cold water or dressed as oiji-muchim.- Salted Radish Pickle짠지Whole radishes packed in heavy salt over winter and opened in spring — soaked, sliced thin and served in vinegared cold water or dressed with chili.
Soy-Pickled Garlic마늘장아찌Young garlic mellowed in vinegar, then cured in a sweet soy brine until mild, tangy and deep amber — a long-keeping pickle.
Soy-Pickled Green Chilies고추장아찌Whole green chilies cured in a sweet, tangy soy brine until olive-drab and tender-crisp — a keeping pickle that brings heat and salt to plain rice.- Soy-Pickled Onions양파장아찌Chunks of onion steeped in a sweet, tangy soy brine until mellow and crunchy — a quick modern jangajji that cuts through grilled meats and fried foods.
Soy-Pickled Perilla Leaves깻잎장아찌Fragrant perilla leaves steeped in a sweet-salty soy brine — peeled off one at a time and wrapped around a spoonful of rice.
Jjim · Steamed찜
Agu-jjim (Spicy Braised Monkfish)아귀찜Monkfish braised with a mountain of soybean sprouts and minari in a fiery chili sauce thickened with starch — a Masan specialty now eaten across Korea.
Andong Jjimdak (Soy-Braised Chicken with Glass Noodles)안동찜닭Chicken braised hard in a sweet soy sauce with potatoes, vegetables, dried chilies and glass noodles — a 1980s invention of Andong's old market, not a yangban heirloom.
Dak-bokkeumtang (Spicy Braised Chicken)닭볶음탕Bone-in chicken and potatoes braised in a red chili sauce until it thickens and clings — long known as dakdoritang, a name whose origin is still debated.- Gaji Jjim (Steamed Stuffed Eggplant)가지찜Short lengths of eggplant slit and packed with seasoned beef and mushroom, steamed until silky and dressed with a light soy sauce — a refined summer banchan.
Galbi-jjim (Braised Beef Short Ribs)갈비찜Beef short ribs simmered slowly in soy sauce, pear and garlic with radish, carrot, chestnuts and jujubes until glossy and tender — a dish for holidays and honored guests.
Gyeran Jjim (Steamed Egg)계란찜Eggs whisked with water or broth and gently steamed into a silky, savory custard, often seasoned with salted shrimp and served bubbling hot.
Haemul-jjim (Spicy Braised Seafood with Bean Sprouts)해물찜Squid, shrimp and shellfish piled over crisp bean sprouts and simmered in a thick, fiery red sauce — a modern Gyeongsang coastal dish now served at restaurants nationwide.
Kimchi-jjim (Braised Aged Kimchi with Pork)김치찜Well-fermented kimchi braised slowly with pork until the sourness mellows and the meat turns tender, with only a little liquid left in the pot. A hearty dish for a bowl of rice.- Kkaennip Jjim (Steamed Seasoned Perilla Leaves)깻잎찜Perilla leaves layered with a garlicky soy-chili sauce and steamed until soft — a fragrant banchan for wrapping around spoonfuls of rice.
Jeotgal · Salted seafood젓갈
Fermented Flatfish with Millet가자미식해Salted flatfish fermented with foxtail millet, malt, radish and chili — the tangy, spicy sikhae of Hamgyeong, carried south to the Gangwon coast.- Salted Anchovies멸치젓Whole anchovies packed in heavy salt and aged for months — the south coast's kimchi jeotgal, also boned, dressed with chili and eaten with rice or in ssam.
- Salted Clams조개젓Small shucked clams salted in their own boiled juices for a few weeks, then dressed with chili and green onion — an early-summer rice companion.
Salted Pollock Roe명란젓Whole sacs of Alaska pollock roe cured in salt and coated with chili and garlic — briny, savory and eaten in small amounts with rice and sesame oil.
Salted Pollock Tripe창난젓Pollock intestines cured in salt, then cut and dressed with chili, garlic and green onion — a chewy, savory East Sea jeotgal, often mixed with radish.
Salted Squid오징어젓Squid cured in salt, then sliced and tossed with chili, garlic and a touch of syrup — chewy, sweet-savory jeotgal from the East Sea coast.
Soy-Marinated Raw Crab간장게장Raw crabs steeped in a boiled-and-cooled soy marinade until silky and savory — a centuries-old preserve, eaten by spooning rice into the shell.- Spicy Lightly Salted Oysters어리굴젓Fresh oysters lightly salted and ripened with chili — a short-keeping winter jeotgal famous in Seosan and Ganwoldo in South Chungcheong.
Spicy Marinated Raw Crab양념게장Raw crab pieces tossed in a glossy chili, garlic and soy dressing and eaten within days — sweet, fiery and a specialty of Yeosu's gejang restaurants.
Guk & Tang · Soups국·탕
Baeksuk (Plain Whole Boiled Chicken)백숙A whole chicken simmered in plain water with garlic until falling-apart tender, eaten with salt and pepper, then followed by rice porridge cooked in the broth.
Bugeo Guk (Dried Pollock Soup)북엇국Shredded dried pollock sautéed in sesame oil and simmered into a milky, savory broth with radish, tofu and a ribbon of egg — Korea's favorite morning-after soup.
Dak Hanmari ("One Whole Chicken" Hot Pot)닭한마리A whole chicken simmered at the table with potatoes, rice cakes and green onion, dipped in a vinegar-mustard sauce, then finished with noodles in the broth — a Dongdaemun original.
Dakgaejang (Spicy Chicken Soup)닭개장Shredded chicken simmered with bracken, taro stems and plenty of green onion in a fiery chili-oil broth — the chicken cousin of yukgaejang.
Dwaeji Gukbap (Busan Pork and Rice Soup)돼지국밥Slices of boiled pork in a milky pork-bone broth over rice, seasoned at the table with salted shrimp and garlic chives — Busan's signature everyday bowl.
Eomuk Tang (Fish Cake Soup)어묵탕Fish cakes, often threaded on skewers, simmered in a clear anchovy, kelp and radish broth — Busan's winter street-stall soup and a quick home dish.
Galbitang (Beef Short Rib Soup)갈비탕Beef short ribs simmered until the meat slips from the bone, served in a clear, soy-seasoned broth with radish — a court banquet soup turned everyday restaurant bowl.
Gomtang (Beef Bone and Brisket Soup)곰탕A long-simmered beef soup, usually built on brisket, shank and offal and served over rice, with a broth that is lightly salted at the table. A pillar of the Korean gukbap tradition.- Gul Guk (Oyster Soup)굴국Fresh oysters dropped into a clear radish broth with tofu and green onion and cooked for barely a minute — a delicate cold-season soup of the south and west coasts.
Haejangguk (Hangover Soup)해장국A hot, hearty morning soup — classically beef-bone broth with cabbage greens, bean sprouts and seonji (beef blood curd) — eaten over rice after a night of drinking.
Haemul Tang (Spicy Seafood Hot Pot)해물탕Blue crab, octopus, shrimp, clams and sea squirt simmered with radish and water dropwort in a bright, spicy gochujang broth — a seafood feast in one pot.
Kkori-gomtang (Oxtail Soup)꼬리곰탕Oxtail simmered for hours until the meat slips from the bone, in a rich, savory broth ladled over rice. A gomtang built on a single cut.
Kongnamul Guk (Soybean Sprout Soup)콩나물국A clear, light soup of soybean sprouts in anchovy-kelp stock, seasoned with salt or soup soy sauce — an everyday guk and a favorite morning-after cure.
Manduguk (Dumpling Soup)만둣국Stuffed dumplings simmered in a clear, savory broth, usually beef-based and topped with egg strands and green onion. A winter and New Year dish with northern roots.
Miyeok Guk (Seaweed Soup)미역국A mild soup of sea mustard and beef seasoned with soup soy sauce and sesame oil — the first meal after childbirth and the soup of every Korean birthday.- Mu Guk (Beef and Radish Soup)뭇국Thin squares of Korean radish and beef stir-fried in sesame oil, then simmered into a clear, gently sweet broth seasoned with soup soy sauce — a year-round everyday guk.
Naju Gomtang (Naju Clear Beef Soup)나주곰탕Brisket, shank and other beef cuts simmered into a clear, gently rich broth, poured over rice and topped with green onion — the market-day soup of Naju in South Jeolla.
Samgyetang (Ginseng Chicken Soup)삼계탕A whole young chicken stuffed with glutinous rice, ginseng, jujubes and garlic and simmered until tender — the classic hot soup for Korea's dog days of summer.
Seolleongtang (Ox Bone Soup)설렁탕Ox bones and beef simmered for hours into a milky-white broth, served unsalted over rice with sliced meat — each diner seasons it at the table.
Sigeumchi Doenjang Guk (Spinach Soybean-Paste Soup)시금치된장국Tender spinach simmered in an anchovy broth seasoned with doenjang — a mild, everyday soup that is at its sweetest in winter and early spring.
Sujebi (Hand-Torn Dough Soup)수제비Thin pieces of wheat dough pulled by hand into a simmering anchovy broth with zucchini and potato — a cozy, inexpensive one-pot meal, traditionally a summer staple.
Sundaeguk (Blood Sausage Soup)순댓국Slices of Korean blood sausage and pork offal in a rich pork-bone broth, seasoned at the table with salted shrimp — a cheap, hearty market-day bowl served with rice.- Toran Guk (Taro Soup)토란국Parboiled taro simmered in a clear beef-and-kelp broth seasoned with soup soy sauce — a soft, gently slippery soup made for the Chuseok harvest table.
Tteokguk (Rice Cake Soup)떡국Thin ovals of white rice cake in clear beef broth, topped with egg ribbons and seaweed — the soup eaten on Seollal morning to greet the new year.
Yukgaejang (Spicy Beef Soup)육개장Shredded beef simmered with bracken, bean sprouts and plenty of green onion in a red, chili-spiked broth — a fiery summer restorative and a gathering-day soup.
Jjigae · Stews찌개
Budae Jjigae (Army Base Stew)부대찌개Ham, sausages and canned beans simmered with kimchi, tofu and a gochujang-chili broth, usually finished with instant noodles — a postwar stew born around US Army bases.
Cheonggukjang Jjigae (Quick-Fermented Soybean Stew)청국장찌개A thick, pungent winter stew of quick-fermented whole soybeans simmered with sour kimchi, tofu and a little pork or beef — loved for its earthy depth, notorious for its smell.
Chueotang (Loach Soup)추어탕Pond loaches simmered and ground into a thick, earthy soup with dried greens, doenjang and perilla, sharpened with chopi pepper — an autumn harvest dish turned year-round restorative.
Doenjang Jjigae (Soybean Paste Stew)된장찌개A thick, savory stew of fermented soybean paste with tofu, zucchini and whatever the season offers — the everyday pot at the center of the Korean table.- Dongtae-jjigae (Frozen Pollack Stew)동태찌개A spicy, clean-tasting stew of frozen Alaska pollack with radish, tofu and fresh greens in a gochugaru-and-jang broth — a winter staple at the Korean table.
Gamjatang (Pork Bone and Potato Stew)감자탕Meaty pork spine simmered with potatoes, cabbage greens and perilla in a spicy doenjang-chili broth — a big shared pot of picking meat off the bones.
Gopchang Jeongol (Beef Intestine Hot Pot)곱창전골Cleaned beef small intestine and tripe simmered at the table with vegetables, mushrooms and glass noodles in a spicy broth — a rich, chewy hot pot for cold nights.
Kimchi Jjigae (Kimchi Stew)김치찌개Sour, well-aged napa cabbage kimchi simmered with pork and tofu into a tangy, spicy stew — the classic way to use up kimchi that has gone past its prime.- Kongbiji Jjigae (Okara Stew)콩비지찌개Soybean pulp left from tofu-making — or freshly ground soaked soybeans — simmered thick with pork and sour kimchi and seasoned with salted shrimp; a nutty, homely winter stew.
Maeuntang (Spicy Fish Stew)매운탕Fish — freshwater or sea — simmered with radish, tofu and fragrant greens in a fiery gochugaru and gochujang broth; the stew that follows sashimi and fills riverside restaurants.- Saengtae Jjigae (Fresh Pollock Stew)생태찌개Chunks of fresh, never-frozen pollock simmered with radish, tofu and a red chili broth, finished with water dropwort and crown daisy — a winter stew prized for its clean, bracing taste.
Sundubu Jjigae (Soft Tofu Stew)순두부찌개Silky, unpressed tofu simmered in a fiery chili broth with clams or pork and finished with a raw egg — served still boiling in its earthenware pot.
Bap · Rice dishes밥
Bibimbap (Mixed Rice with Namul)비빔밥A bowl of rice topped with seasoned namul, beef and egg, mixed at the table with chili paste and sesame oil — banchan gathered into a single meal.
Chungmu Gimbap (Tongyeong Rice Rolls)충무김밥Finger-sized rolls of plain rice in laver, eaten with spicy squid and chunky radish kimchi on the side — Tongyeong's harbor food, built to survive summer heat.
Gimbap (Seaweed Rice Rolls)김밥Rice seasoned with sesame oil and salt, rolled in laver around strips of spinach, egg, carrot and pickled radish, then sliced — Korea's classic picnic and lunchbox food.
Gondeure-bap (Thistle Rice)곤드레밥Rice steamed with dried-and-rehydrated gondeure, a soft mountain thistle, then stirred with a soy-sauce dressing — the signature dish of Gangwon's highlands, especially Jeongseon.
Kimchi-bokkeumbap (Kimchi Fried Rice)김치볶음밥Leftover rice stir-fried with sour, well-fermented kimchi and a little pork, usually topped with a fried egg — a home staple that spread with frying pans and cooking oil.
Kongnamul Gukbap (Jeonju Soybean-Sprout Rice Soup)콩나물국밥Rice and crisp soybean sprouts in a clear, savory broth, finished with egg, salted shrimp and kimchi. Jeonju's market breakfast and morning-after bowl.- Kongnamul-bap (Soybean Sprout Rice)콩나물밥Rice steamed over a bed of soybean sprouts, often with a little beef, and eaten with a spoonful of soy-and-scallion sauce — a thrifty one-pot meal from Chungcheong.
Ogokbap (Five-Grain Rice)오곡밥Glutinous rice cooked with sorghum, millet, red beans and black soybeans for Daeboreum, the first full moon of the lunar year, and shared among neighbors for a good harvest.
Juk · Porridges죽
Dakjuk (Chicken Rice Porridge)닭죽Soft rice simmered in a clear chicken broth with shredded meat — a gentle, easy-to-digest porridge long served as summer restorative and sick-day food.
Hobak-juk (Pumpkin Porridge)호박죽Ripe winter pumpkin cooked to a purée and thickened with glutinous rice, often with red beans — a smooth, gently sweet porridge for cold days and convalescence.
Jeonbok-juk (Abalone Rice Porridge)전복죽Rice simmered with sliced abalone and its green viscera in sesame oil until silky — Jeju's restorative porridge for convalescents, new mothers and anyone in need of comfort.
Patjuk (Red Bean Porridge)팥죽Porridge of puréed red adzuki beans and rice with chewy glutinous rice balls, eaten at the winter solstice to ward off misfortune and shared with neighbors.
Myeon · Noodles면
Bibim-guksu (Spicy Mixed Noodles)비빔국수Thin wheat noodles tossed cold in a sweet, sour and spicy gochujang dressing with cucumber, kimchi and egg — a modern turn on the soy-dressed goldongmyeon of Joseon.
Bibim-naengmyeon (Spicy Mixed Cold Noodles)비빔냉면Chewy starch noodles tossed in a sweet, vinegary chili sauce, topped with cucumber, pear and egg — the Hamheung tradition of hoe-naengmyeon, carried south by refugees.
Jajangmyeon (Noodles in Black Bean Sauce)자장면Wheat noodles under a glossy sauce of chunjang fried with pork, onion and potato — the Korean-Chinese dish born among Shandong migrants in Incheon, contested origin claims and all.
Janchi Guksu (Banquet Noodles)잔치국수Thin wheat noodles in a hot, clear anchovy or beef broth, topped with egg strips, zucchini and kimchi — the long-life noodles served at weddings and birthdays.
Jjamppong (Spicy Seafood Noodle Soup)짬뽕Thick wheat noodles in a fiery red broth of stir-fried pork, squid, shellfish and vegetables — the Korean-Chinese restaurant's spicy counterpart to jajangmyeon.
Jjolmyeon (Chewy Spicy Noodles)쫄면Thick, rubbery-chewy wheat noodles tossed cold in a sweet-sour gochujang sauce with cabbage, sprouts and egg — a snack-bar classic invented in 1970s Incheon.
Kalguksu (Knife-Cut Noodle Soup)칼국수Hand-rolled wheat dough cut into ribbons with a knife and cooked right in anchovy, chicken or clam broth with potato and zucchini — Korea's homely noodle soup.
Kongguksu (Cold Soybean-Milk Noodles)콩국수Thin wheat noodles in a chilled, nutty broth of freshly ground soybeans, topped with cucumber — a protein-rich summer noodle traditionally eaten with yeolmu kimchi.
Makguksu (Gangwon Buckwheat Noodles)막국수Coarse, grayish buckwheat noodles served in cold dongchimi broth or tossed with spicy sauce — a Gangwon mountain dish most famously eaten in Chuncheon.
Milmyeon (Busan Wheat Cold Noodles)밀면Chewy wheat-and-starch noodles in an icy, sweet-sour beef broth or tossed in chili paste — Busan's refugee-era answer to northern naengmyeon.
Mul-naengmyeon (Cold Buckwheat Noodles in Broth)물냉면Buckwheat noodles in an icy mix of beef broth and dongchimi, topped with sliced beef, pear, radish and egg — a Pyongyang winter dish now loved in summer.
Gui · Grilled구이
Bulgogi (Marinated Grilled Beef)불고기Thin slices of beef marinated in soy sauce, pear, garlic and sesame, then grilled or seared — descended from the court dish neobiani and Korea's best-known meat dish.
Dakgalbi (Spicy Stir-Fried Chicken)닭갈비Chicken marinated in a fiery gochujang sauce and cooked on a big iron pan with cabbage, sweet potato and rice cakes — Chuncheon's signature dish, finished with fried rice.
Deodeok Gui (Grilled Seasoned Deodeok)더덕구이Deodeok root pounded flat, brushed with sesame oil and soy, then grilled under a sweet gochujang glaze — chewy, fragrant and slightly bitter, often called meat from the mountains.
Godeungeo-gui (Grilled Mackerel)고등어구이Salted mackerel grilled or pan-fried until the skin crackles and the rich flesh flakes — one of the most common fish dishes on the Korean home table.- Hwangtae Gui (Grilled Seasoned Dried Pollock)황태구이Winter-cured dried pollock softened, opened flat and grilled with a glossy gochujang glaze — tender, savory and a specialty of Gangwon's mountain drying yards.
Jangeo-gui (Grilled Eel)장어구이Freshwater eel grilled over a flame, then brushed with a sweet-savory soy and gochujang glaze: a rich summer stamina dish tied to Gochang's pungcheon eel.
Neobiani (Court-Style Grilled Beef Slices)너비아니Broad, thin slices of beef marinated in soy, sugar, garlic and pear, then grilled lightly: the court and Seoul-household name for what is now usually called bulgogi.
Pa-sanjeok (Green Onion and Beef Skewers)파산적Batons of marinated beef threaded on skewers with lengths of green onion and grilled — a classic sanjeok for holiday and ancestral-rite tables.
Samgyeopsal-gui (Grilled Pork Belly)삼겹살구이Thick, unseasoned slices of pork belly grilled at the table and wrapped in lettuce with garlic and ssamjang — Korea's favorite barbecue, though only since the late 1970s.
So-galbi-gui (Grilled Beef Short Ribs)소갈비구이Beef short ribs scored to the bone, marinated with soy, pear, garlic and sesame and grilled over charcoal — Korea's celebration barbecue, best known in Suwon's salt-seasoned style.
Tteokgalbi (Minced Short-Rib Patties)떡갈비Short-rib meat minced, seasoned sweet-savory and shaped into a patty, then grilled. Damyang presses it back onto the bone; Gwangju's Songjeong style is a flat boneless square.
Tteok & Sweets떡·과자
Bungeoppang (Fish-Shaped Red Bean Pastry)붕어빵Thin wheat batter baked in a fish-shaped iron mold around sweet red bean paste — a winter street snack descended from Japan's taiyaki.
Gyeranppang (Egg Bread)계란빵A small oval of lightly sweet batter baked around a whole egg in a hinged metal mold — a warm, filling street snack of Korean winters since the 1970s and 80s.
Hotteok (Sweet Filled Pancakes)호떡Yeasted dough wrapped around brown sugar, cinnamon and nuts and pressed flat on an oiled griddle — a winter street snack brought to Korea by Chinese immigrants.
Injeolmi (Pounded Sticky Rice Cake with Bean Powder)인절미Steamed glutinous rice pounded until smooth and elastic, cut into pieces and rolled in roasted soybean powder — the chewy, nutty rice cake of markets, weddings and harvest time.
Songpyeon (Half-Moon Rice Cakes)송편Small half-moon cakes of rice dough filled with sweet sesame, beans or chestnut and steamed on a bed of pine needles — the rice cake of Chuseok, made with the new harvest.
Yakgwa (Honey Cookies)약과Wheat dough rubbed with sesame oil and bound with honey, pressed into a carved mold, slow-fried and soaked in syrup — the best-known of Korea's honey-and-oil pastries.
Yaksik (Sweet Rice with Chestnuts, Jujubes and Pine Nuts)약식Steamed glutinous rice darkened with soy sauce, brown sugar and honey and studded with chestnuts, jujubes and pine nuts — a full-moon festival food also called yakbap.
Eumcheong · Traditional drinks음청류
Misutgaru (Roasted Grain Drink)미숫가루A fine powder of steamed, dried and roasted grains stirred into cold water with honey — a nutty summer drink that doubled for centuries as travel food and famine ration.
Sikhye (Sweet Malted Rice Drink)식혜Cooked rice steeped in barley-malt water until it sweetens and the grains float, then chilled — the traditional after-feast drink of Korean holidays.
Subak-hwachae (Watermelon Punch)수박화채Scooped watermelon floating in its own sweetened juice, or in fizzy soda over ice — the most familiar member of the hwachae family of cold fruit punches.
Sujeonggwa (Cinnamon-Ginger Punch with Dried Persimmon)수정과A cold, spicy-sweet punch of ginger and cinnamon simmered separately, sweetened, and served with softened dried persimmons and pine nuts — a New Year drink for guests.
More dishes기타
Bossam (Boiled Pork Wraps)보쌈Pork belly simmered with doenjang and aromatics, pressed and sliced, then wrapped in salted cabbage with spicy radish and salted shrimp — a feast dish built for sharing.
Dubu Kimchi (Tofu with Stir-Fried Kimchi)두부김치Warm slices of plain tofu arranged around kimchi stir-fried with pork — a mild-and-spicy pairing that is a favorite with soju and makgeolli.- Gamja Salad (Korean Potato Salad)감자샐러드Mashed boiled potato folded with egg, cucumber, carrot and mayonnaise — a soft, mildly sweet modern banchan served alongside rice, kimchi and namul.
- Gim Bugak (Fried Laver Chips)김부각Sheets of laver pasted together with seasoned glutinous rice, dried, then fried until they puff into airy, crackling chips — a keeping banchan and a famous Namwon specialty.
- Gim Gui (Seasoned Roasted Laver)김구이Sheets of laver brushed with sesame or perilla oil, sprinkled with salt and toasted until crisp — eaten wrapped around spoonfuls of rice.
Gujeolpan (Platter of Nine Delicacies)구절판Eight finely cut fillings arranged by color around a stack of paper-thin crepes in a nine-compartment dish, wrapped at the table — an elegant banquet dish.
Gyeran Mari (Rolled Omelet)계란말이Beaten egg cooked in thin layers and rolled into a soft, striped log, then sliced — a gentle, everyday banchan and a lunchbox classic.
Japchae (Glass Noodles with Vegetables)잡채Chewy sweet potato glass noodles tossed with stir-fried vegetables, mushrooms and beef in soy sauce and sesame oil — Korea's essential celebration dish.
Jokbal (Braised Pig's Trotters)족발Pig's trotters simmered until tender, then braised in soy sauce and spices until glossy and sliced — a postwar Seoul specialty of Jangchung-dong.
Mandu (Korean Dumplings)만두Thin wrappers folded around pork, tofu, kimchi and sprouts, then steamed or boiled — a Goryeo-era arrival from China that became a winter staple of the North.
Patbingsu (Shaved Ice with Sweet Red Beans)팥빙수A mound of finely shaved ice crowned with sweetened red beans and milk: Korea's signature summer dessert, built on a centuries-old taste for ice.
Sinseollo (Royal Hot Pot)신선로A court banquet dish of colorful beef, fish, egg, mushrooms and vegetables arranged in a chimney-centered brazier pot, with hot broth poured over and kept warm at the table.
Sundae (Korean Blood Sausage)순대Pork intestine stuffed with pig's blood, glutinous rice, glass noodles and vegetables, then steamed — a northern farmhouse food that became a nationwide street snack.
Tangsuyuk (Sweet and Sour Pork)탕수육Strips of pork in a crisp starch batter, fried twice and dressed with a glossy sweet-and-sour vegetable sauce — the shared platter of the Korean-Chinese restaurant.
Tteokbokki (Spicy Stir-fried Rice Cakes)떡볶이Chewy rice cakes simmered in a sweet, fiery gochujang sauce with fish cake and green onion — a postwar street snack with roots in a refined soy-sauce court dish.
Yukhoe (Korean Seasoned Raw Beef)육회Thinly cut raw lean beef dressed with soy, sesame oil and garlic, served over Korean pear with an egg yolk. A festive, long-standing dish that needs the freshest meat and careful handling.