Ingredient
Green onion
파
Romanization: pa
Korean green onion (pa), from thick-stemmed daepa to slender scallions — chopped into nearly every seasoning sauce, soup and kimchi, and the star of pa-kimchi.
Flavor
Fresh, oniony and slightly sweet; sharp when raw, mellow and sweet when cooked.
Photo: Genmewcaugsa, CC BY-SA 3.0, via Wikimedia CommonsOrigin & History
The Welsh onion (Allium fistulosum), the plant behind Korea's daepa, is thought to have originated in western China, where it has been grown for some 3,000 years; no wild ancestor has been found. It is believed to have reached Korea before the Goryeo period.
Green onion is grown all over South Korea, and production is spread fairly evenly across the provinces. Growers distinguish stem types, which are earthed up so the lower stalk stays long and white, from leafy types grown mainly for their greens; a traditional Seoul leafy variety has deep green leaves.
Green onion is one of the basic Korean aromatics, chopped into yangnyeom sauces, scattered over soups and stews and added to kimchi paste along with garlic, ginger and jeotgal. It is also a main ingredient in its own right, in pa-kimchi, pa-ganghoe (blanched scallion bundles) and skewers such as pasanjeok, and is valued for masking the odors of meat and fish.
Nutrition
| Calories | 23 kcal |
|---|---|
| Protein | 1.8 g |
| Fat | 0.2 g |
| Carbohydrates | 4.8 g |
| Fiber | 1.6 g |
| Sodium | 0 mg |
Notable forVitamin K · Manganese
Values from the Korean Food Composition Table (RDA, 2016 data). Actual values vary with ingredients, portion size and preparation.
Health Benefits
- Low in calories: Green onion adds flavor for very few calories and essentially no sodium.
- Greens carry the nutrients: The Encyclopedia of Korean Culture notes that the green parts are richer in vitamins A and C and minerals; Korean data also list vitamin K.
- Vitamin K and warfarin: Eaten in large amounts, as in pa-kimchi, green onion contributes vitamin K; people on warfarin should keep intake consistent.
Informational, not medical advice. Talk to a qualified professional about your own health and diet.
Dishes with Green onion
- Aehobak Namul애호박나물Young Korean squash cut into half-moons and stir-fried with garlic and a little salted shrimp — sweet, tender and quick to make.
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.
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.
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.
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.- 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.
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.
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.
Wrapped Kimchi보쌈김치Cabbage, radish, fruit, nuts and seafood bundled inside whole cabbage leaves — the lavish wrapped kimchi of Gaeseong, made for honored guests.
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.
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.
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.
Chamnamul Muchim (Seasoned Chamnamul)참나물무침Tender chamnamul blanched for seconds and dressed with soy sauce, garlic and sesame oil — a fresh, celery-scented spring namul.
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.
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.- 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.
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.
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.- Chwinamul Muchim취나물무침Aster scaber, a fragrant mountain green, blanched and dressed with soup soy sauce or doenjang and sesame oil — a taste of Korean spring.
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.
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.
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.
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.
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.
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.
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.
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.- 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.
- Doraji Namul도라지나물Shredded bellflower root rubbed with salt to tame its bitterness, then gently stir-fried — the ivory-white member of the three-colored namul.
- 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.
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.
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.
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.- 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.
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.- Spicy Lightly Salted Oysters어리굴젓Fresh oysters lightly salted and ripened with chili — a short-keeping winter jeotgal famous in Seosan and Ganwoldo in South Chungcheong.
- 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.
- Gaji Namul가지나물Eggplant steamed until silky, torn into strips and dressed with soy sauce, garlic and sesame — a soft, savory summer namul.
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.
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.
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.
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.
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.- 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.
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.
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.
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.
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.
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.
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.
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.- 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.
- 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.
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.
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.
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-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.
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.
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.- 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.
- 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.
- 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.
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.- 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.
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.
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.
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.- 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.
- 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.
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.
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.
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.
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.
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.
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.
- 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.
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.
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.
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.- 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.
- 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.
- 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.
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.
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 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.
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.- 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.
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.
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.- 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 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.
- 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.
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.- 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.
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.
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.- 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 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.
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.- 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.
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.
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.
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.
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.
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.
Stuffed Cucumber Kimchi오이소박이Cucumbers slit and stuffed with garlic chives, chili and garlic — a crisp, refreshing summer kimchi meant to be eaten young.- 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.
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.
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.
Green Onion Kimchi파김치Slender Korean green onions coated in a thick chili and anchovy-sauce paste — pungent when fresh, mellow and savory once ripe.
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.
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.- 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.
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.- 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.
- 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.
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.
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.
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.- 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.
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.- Sukju Namul숙주나물Mung bean sprouts blanched briefly and dressed with salt, garlic and sesame oil — lighter, juicier and more delicate than soybean sprouts.
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.
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.
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.
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.- 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.
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.
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.
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.- 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.
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.
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.
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.
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.