Dictionary of Popular Korean Dishes

Here is a Listing of Popular Korean Dishes with a brief description of what each dish is. The dish also has the dish's name in Hangul as well.


1. 비빔밥 (bibimbap)/ Rice Mixed with Vegetables and Beef
Bibimbap is a popular, healthy dish that is served in a large bowl with its ingredients arranged by color. The rice is topped with cooked vegetables such as squash, mushrooms, carrots, fern brake, beef, and fried egg. Everything in the bowl is mixed in thoroughly with red chili paste before eaten. Vegetarian Option Available.

2. 돌솥비빔밥 (dolsot bibimbap)/ Stone Pot Bibimbap
This is one of the most delectable variations of bibimbap. Rice topped with vegetables, beef, and egg is served piping hot in a heated earthenware bowl. The bowl continues to cook the ingredients at the table and gives the rice a distinctly crisp texture. Vegetarian Option Available.

3. 산채비빔밥 (sanchae bibimbap)/ Mountain Vegetable Bibimbap
This type of bibimbap consists of lots of freshly picked mountain shoots and leafy green vegetables. The vegetables are seasoned and the rice is mixed with red chili paste before eaten. Vegetarian.

4. 김밥 (kimbap)/ Dried Seaweed Rolls
Kimbap is white rice seasoned with sesame oil and salt, then rolled in laver with ham, cucumber, carrots, egg, and other ingredients in a sheet of dried seaweed. Kimbap has been popular since the 1960s. It is good for picnics, lunch, or a snack, because it is convenient to eat and contains many different ingredients and flavors.

5. 김치볶음밥 (kimchi bokkeumbap)/ Kimchi Fried Rice
Kimchi and cooked rice are sautéed together in a pan. This dish has a unique spicy, savory, and sour flavor. Popular variations include tuna, ham, or sliced beef. Vegetarian Option Available.

6. 오징어 덮밥 (Ojingeo deopbap)/ Stir-Fried Squid with Rice
Slices of onion, spring onion and carrot are sautéed with chopped squid in a red chili sauce. It is served on a bed of rice and it is mixed before eating.

7. 호박죽 (hobak juk)/ Pumpkin Porridge
Hobak juk is porridge made with glutinous rice powder, sieved pumpkin flesh, and sweetener. This thick porridge is served piping hot and topped with sweet red beans and rice cake balls. Vegetarian.

8. 흑임자죽 (heugimja juk)/ Black Sesame and Rice Porridge
This porridge is made with ground black sesame seeds and non-glutinous rice. This healthy, nutritious, easily digestible meal is best in winter. Vegetarian.

9. 전복죽 (jeonbok juk)/ Rice Porridge with Abalone
Jeonbok juk is rice porridge cooked with minced abalone. This comforting dish is regarded as a delicacy and was eaten by kings and nobles.

10. 냉면 (naengmyeon)/ Chilled Buckwheat Noodle Soup
Buckwheat noodles are served in a chilled beef broth with pickled radish, sliced Korean pear, pressed meat, and a hard-boiled egg. It is served with vinegar and mustard for seasoning. Originally it was enjoyed in the winter, but is now enjoyed through all seasons.

11. 칼국수 (kalguksu)/ Noodle Soup
Kalguksu is soup made with handmade flat wheat noodles that are sliced with a knife and added to a piping hot chicken or beef broth. These light noodles are topped with clam, julienned squash, and served with a seasoned soy sauce mixture.

12. 만두 (mandu)/ Dumplings
Mandu are dumplings made with thinly rolled dough filled with meat or vegetables. Mandu can be served boiled, steamed, or fried.

13. 수제비 (sujebi)/ Sujebi Soup (Korean-Style Pasta Soup)
This soup contains summer squash, scallions, potatoes, and small pieces of Korean-style pasta.

14. 잔치국수 (janchi guksu)/ Banquet Noodles
Thin noodles in a clear soup are topped with sautéed beef, mushroom, summer squash, crushed dried seaweed, and julienned egg. In olden days, this dish was eaten on birthdays to symbolize long life.

15. 비빔국수 (bibim guksu)/ Mixed Noodles
Bibimguksu is a dish of sweet-and-sour noodles topped with meat and vegetables, and served in a spicy red chili sauce. Before eaten, everything is mixed into the chili sauce with chopsticks.

16. 육개장 (yukgaejang)/ Spicy Beef Soup
Yukgaejang is a spicy soup boiled with beef and various vegetables such as green onion, fern brake, mung bean sprouts, and taro stalks. It is rich in protein. It is a good summer soup because it stimulates appetite and helps recover physical strength.

17. 삼계탕 (samgyetang)/ Ginseng Chicken Soup
A whole young chicken is stuffed with ginseng, glutinous rice, garlic, ginger, Korean dates and chestnuts and simmered in broth. In Korea, this dish is eaten on the three hottest days of the year (Sambok). People enjoy Samgyetang on these hottest days to recover from the hot weather.

18. 설렁탕 (seolleongtang)/ Ox Bone Soup
A beef bone stock is slow simmered overnight then topped with thinly sliced pieces of beef. The story goes that a Korean king offered an ox as a sacrifice at Seongongdan temple and then shared this soup with his attendants.

19. 곰탕/곰국 (gomtang/gomguk)/ Thick Beef Soup
This soup is made from a stock made from of beef bones, which are slowly simmered. It is served with a side dish of chopped green onion, and diced radish kimchi.

20. 매운탕 (maeuntang)/ Spicy Seafood Stew
Maeuntang is a spicy stew fish and seafood stew that typically comes after a meal of Korean raw fish. The rich fish stock is made from the bones of the fish and then vegetables such as radish, garlic stems, peppers, and bean sprouts are added.

21. 된장국 (doenjangguk)/ Soybean Paste Soup
This soup is made with fermented soybean paste, a variety of vegetables, and several kinds of shellfish.

22. 갈비탕 (galbi tang/galbitguk)/ Short Rib Soup
Galbitang contains beef ribs, Korean radish, and garlic. It is simmered overnight to bring out the rich beefy flavor from the marbled beef.

23. 미역국 (miyeokguk)/ Seaweed Soup
This soup is made with seaweed in a beef or aromatic anchovy stock. It is the main dish eaten at birthdays and by women who have just given birth. The seaweed helps reduce swelling by eliminating waste and salt from the body.

24. 떡국 (tteokguk)/ Sliced Rice Pasta Soup
Tteokguk is a clear beef broth soup with thin slices of oval rice cake. The soup is topped with slices of beef, green onions, and julienned yellow egg. This dish is integral in the New Year’s Day celebration because it symbolizes prosperity.

25. 만둣국 (mandutguk)/ Dumpling Soup
Steamed dumplings with minced meat and vegetables are added to a clear meat broth. Many varieties of dumplings can be made including kimchi, meat, tofu, and vegetable. Koreans customarily eat this soup on Lunar New Year to symbolize good fortune.

26. 김치찌개 (kimchi jjigae)/ Kimchi Stew
This spicy stew is made with aged kimchi, green onion, onion, tofu, and pork or tuna. It is always served piping hot. Aged kimchi has a bright sour flavor that complements the savory meat and mild tofu. This is a common everyday dish enjoyed in Korea.

27. 된장찌개 (doenjang jjigae)/ Soybean Paste Stew
Doenjang jjigae is a stew made from fermented soybean paste, tofu, and a variety of vegetables such as onions, squash, and peppers. Shellfish and beef may also be added to this. It is served piping hot and tastes the best when it is boiled in unglazed pottery. Vegetarian Option Available.

28. 순두부찌개 (sundubu jjigae)/ Spicy Soft Tofu Stew
This spicy stew is made with soft tofu, and shellfish. The soft tofu is made of soaked soybean and is called ‘Beef from a garden’ because it is soft, mild in taste, and full of protein. The mellow tofu and spicy chili complement each other perfectly. Typically, a raw egg is added as it arrives piping hot at the table. The egg cooks quickly and the yolk adds creaminess to this dish. Vegetarian Option Available.

29. 부대찌개 (budae jjigae)/ Spicy Sausage Stew
Budae Jjigae or “Military Stew” is a spicy beef stew made with a variety of sausages and vegetables. This dish became popular during the US occupation of the Korean War. Ingredients such as SPAM, baked beans, noodles, kimchi, and other ingredients were boiled in a large boil and shared.

30.청국장찌개(cheonggukjang jjigae) /Rich Soybean Paste Stew
This stew is made with a pungent variety of thick soybean paste and tofu. This stew is typically enjoyed in winter because it is rich in vitamins and other nutrients.

31. 곱창전골 (gopchang jeongol)/ Spicy Beef Tripe Hot Pot
Gopchang Jeongol is a hot pot dish containing chopped and seasoned beef tripe and an assortment of vegetables. Everything is arranged in a large bowl and cooked in a spicy beef broth.

32. 국수전골 (guksu jeongol)/ Noodles Hot Pot
This is a hot pot dish containing meat and vegetables in rich broth. The noodles are added just before the other ingredients have finished cooking and they help thicken the soup.

33. 신선로 (sinseollo)/ Royal Hot Pot
Sinseollo has a variety of meat, fish, and vegetables intricately arranged by color in a round ceremonial brass bowl. This vibrant arrangement is cooked in a rich broth. This was originally enjoyed by the royalty.

34. 두부전골 (dubu jeongol)/ Stuffed Tofu Hot Pot
Dubu Jeongol is a hot pot dish with thick slices of tofu stuffed with beef and vegetables and cooked in a savory broth. This dish is rich in protein and soft so it is enjoyed by people of all ages.

35. 보쌈 (bossam)/ Chinese Cabbage Wraps with Pork
Bossam is pork that is delicately poached in soy sauce, garlic, and onions. The meat is then sliced thin and then served with various condiments such as oysters, garlic, and radish. The meat is wrapped in a leaf of kimchi before eating. The poaching process removes fat from the meat and makes it mouthwateringly moist.

36. 수육 (suyuk)/ Boiled Beef or Pork Slices
Thinly sliced poached beef or pork is served with a dip of fermented shrimp sauce. The poaching process makes the meat very tender and juicy.

37. 아귀찜 (agwi jjim)/ Spicy Angler Fish with Bean Sprouts
Anglerfish is braised in a spicy sauce with a variety of vegetables, herbs and spices. The cool flavor of the crunchy bean sprouts complement the spicy sauce.

38. 족발 (jokbal)/ Glazed Pigs’ Feet
Pigs’ feet are slow cooked in soy sauce, sugar, ginger, and garlic until glazed and tender. The feet are then sliced thin and served with fermented shrimp sauce and kimchi. The balanced layers of chewy pork skin, fat, and meat is a taste experience like no other.

39. 갈비찜 (galbi jjim)/ Braised Short Ribs
Chunks of beef short ribs are slowly braised in garlic ginger soy sauce, along with assorted vegetables such as Korean radish, gingko nuts, carrots, potatoes, and chestnuts.

40. 나물 (namul)/ Vegetable Side Dishes
These side dishes consist of seasoned individual vegetables, which are stir-fried or blanched. Most commonly they are seasoned with red pepper powder, salt, and/or sesame oil. Vegetarian.

41. 잡채 (japchae)/ Sautéed Vegetables with Potato Noodles
This popular dish is made with clear sweet potato noodles stir-fried with carrots, spinach, mushrooms, cucumber, egg, and thinly sliced beef. These light slippery noodles are seasoned with soy sauce, sesame oil and garlic. You will see this dish without fail at festive occasions and birthdays.

42. 구절판 (gujeolpan)/ Platter of Nine Delicacies
Gujeolpan is a beautifully presented platter of 7 different julienned vegetables and beef that are served in an octagonal dish divided into nine sections. In the center are thin crepes that are used to wrap the ingredients before eating. Vegetarian Option Available.

43. 탕평채 (tangpyeongchae)/ Mung Bean Jelly Mixed with Vegetables and Beef
Slices of mung bean jelly are mixed with dropwort, beef, and toasted laver. During the Chosun Dynasty the king gave a speech on harmony using this dish as an example; for all 4 ingredients are different types and colors, yet harmonize on a single plate.

44. 오이선 (oiseon)/ Stuffed Cucumbers
Crisp cucumbers are sprinkled with sweetened vinegar and stuffed with shredded beef, brown oak mushrooms, and yellow and white egg garnishes. This earth-toned dish has a taste that is sweet, tart, sour and savory with a delightful crunch.

45. 도토리묵 (dotorimuk)/ Acorn Jelly Salad
Acorn is ground into a fine powder and then boiled until the gelatin in the acorn congeals into a silky brown jelly. The acorn jelly is sliced and dressed with a peppered soy sauce mixture and topped with carrot, cucumber, greens, and peppers. Vegetarian.

46. 고등어조림 (godeungeo jorim)/ Braised Mackerel
Mackerel and radish are slowly cooked in a soy and red chili sauce. It is braised until the sauce has reduced and the turnips become soft and sweet.

47. 두부조림 (dubu jorim)/ Braised Pan-Fried Tofu
Dubu Jorim has slices of tofu that are pan-fried and then braised in soy sauce and red chili powder until the sauce has reduced. The mild tofu soaks in the flavors of the sauce and transforms into an epicurean delight. Vegetarian.

48. 낙지볶음 (nakji bokkeum)/ Stir-Fried Baby Octopus
Baby Octopus and vegetables are stir-fried in a red chili sauce and served with rice. This dish tastes the best in autumn and winter.

49. 제육볶음 (jeyuk bokkeum = dwaejigogi-bokkeum)/ Stir-Fried Pork
Pork is stir-fried with onion in a spicy red chili sauce and served with rice. This is a favorite lunchtime meal.

50. 불고기 (bulgogi)/ Bulgogi (Korean-Style Barbecued Beef)
Thin slices of beef are marinated in a mixture of Korean pear, garlic, sesame oil, sugar, scallions and sesame seeds. The savory sweet beef is then grilled at the table and served with numerous side dishes and fresh leaves for wrapping. Bulgogi is one of Korea's most popular beef dishes.

51. 돼지갈비 (dwaeji galbi)/ Grilled Spareribs
Pork spareribs are marinated in soy sauce or red chili sauce and grilled at the table. This popular dish is often shared with friends or family.

52. 더덕구이 (deodeok gui)/ Grilled Deodeok
This is a mountain root that is grilled and marinated in a red chili sauce. The root is rich in protein and vitamin B. Vegetarian.

53. 오리구이(ori gui)/ Grilled Duck
Slices of savory duck are grilled at the table and eaten with a soybean dip called ssamjang. The meal is finished off with a richly flavored fried rice made with duck meat and the savory juices.

54. 삼겹살 (samgyeopsal)/ Korean-Style Pork BBQ
Thick slices of pork belly are grilled at the table and then topped with various vegetables and wrapped in lettuce before eaten. This popular dish is best with a bottle of soju: Korean liquor.

55. 닭갈비 (dakgalbi)/ Spicy Grilled Chicken
Grilled boneless chicken pieces with sweet potato and cabbage are mixed in a red chili sauce and grilled at the table. This delicious dish is popular among foreigners.

56. 황태구이 (hwangtae gui)/ Seasoned and Grilled Dried Pollack
Hwangtae Gui is freeze-dried Pollack that is grilled in a red chili sauce. It has a flaky texture and it is often topped with fresh minced garlic and green chilies.

57. 곱창구이 (gopchang gui)/ Grilled Beef Tripe
Beef tripe seasoned with spices or salt is grilled at the table until it is crisp and delicious.

58. 파전 (pajeon)/ Green Onion Pancake
Pajeon is a Korean-style green onion pancake, fried with chives and seafood such as shrimp and octopus. It is best right off the pan because it is crisp and delicious.

59. 빈대떡 (bindaetteok = nokdu-bindaetteok)/ Mung Bean Pancake
This pancake is made with ground mung bean. It is cooked with pork, sliced kimchi and bean sprouts.

60. 감자전 (gamja jeon)/ Pan-Fried Potato
This is a thick potato pancake with a crispy outside and a soft, light center. This dish is served with a spiced soy sauce for dipping.

61. 모듬전 (modum jeon)/ Assorted Pan-fried Delicacies
This is a mix of pan-fried delicacies, including beef, fillet of fish, mushrooms, and summer squash slices. The pieces are dipped in flour and egg and then fried until crisp. This is a common food at festivals and celebrations.

62. 육회 (yukhoe)/ Korean Beef Tartare
Paper-thin slices of raw beef are seasoned with salt and sesame oil and topped with julienned Korean pear and garlic. A tart chili sauce accompanies this dish for dipping.

63. 생선회 (saengseon hoe)/ Sliced Raw Fish
Fresh fish such as flounder and yellowtail are sliced with precision and served with a variety of fresh crisp vegetables such as garlic, peppers, and greens for wrapping. Wasabi and soy sauce or a vinegared red chili paste for dipping accompanies this dish. This dish is finished off with a spicy soup made from the bones of the leftover fish.

64. 홍어회 (hongeo hoe)/ Spicy Skate in Vinegar
Sliced and pickled skate (a ray fish) is served with various vegetables with a red chili sauce. This dish has a very distinct aroma and is served with kimchi for wrapping.

65. 배추김치 (baechukimchi)/ Kimchi
Baechu-Kimchi is made by first brining whole heads of Korean cabbage and then adding a mixture of radish, salt-fermented seafood, ground red pepper, garlic, ginger and other seasonings before letting the cabbage ferment for a minimum of 3 weeks (for best flavor). Each family has their own distinct recipe and it is the principle side dish at every Korean meal.

66. 백김치 (baekkimchi)/ White Kimchi
Baekkimchi is a cool and crunchy variety of cabbage kimchi made with a combination of white radish, minari, Korean pear, garlic, and green onion. Red pepper powder is excluded in this dish, so it is sour but not spicy.

67. 오이소박이 (oisobagi)/ Stuffed Cucumber Kimchi
Oi-Sobagi is salted whole cucumbers that are slit crosswise almost completely to the ends. The insides of the cucumbers are stuffed with seasoned small wild leeks. This crisp kimchi is a favorite during the hot summer months.

68. 보쌈김치 (bossam kimchi)/ Wrapped Kimchi
Bossam-Kimchi is made by wrapping marinated cabbage stuffed with fruit, seafood, mushrooms, vegetables and various garnishes. The stuffed kimchi is wrapped layer by layer so it forms a circle. The layers are pulled away and used as wrappers for bossam.

I don’t think this one is correct does it really have fruit?

69. 나박김치 (nabak kimchi)/ Radish Water Kimchi
Nabak-Kimchi is a chilled radish water Kimchi soup. Fermented with marinated and seasoned sliced radish and cabbage is put into a Kimchi liquid that is colored with ground red pepper. It is a delicious appetizer to arouse the appetite before a meal.

70. 장아찌 (jangajji)/ Pickled Vegetables.
Jangajji are vegetables pickled in soybean paste, soy sauce or red chili paste that are side dishes that accompany a meal. Commonly used vegetables include white radish, cucumber, scallion, soybean leaves, bean sprouts, and green chilies. Vegetarian.

71. 젓갈 (jeotgal)/ Salted Seafood
Jeotgal is sauce made with fish or seafood, which has been salted, and fermented. It can be served as a side dish or added to other dishes as seasoning.

72. 간장게장 (ganjang gejang)/ Crab Marinated in Soy Sauce
Ganjang gejang are fresh crabs that are marinated in soy sauce for up to a week. The soy sauce ferments and tenderizes the crabmeat and gives it a distinct texture and flavor.

73. 약식 (yaksik)/ Sweet Rice with Nuts and Korean Dates
Yaksik is steamed glutinous rice made with chestnuts, Korean dates, honey, pine nuts and cinnamon. It is said this dish has medicinal qualities and it is customarily eaten on the first full moon of the Lunar New Year.

74. 경단 (gyeongdan)/ Sweet Rice Balls
Gyeongdan are sweet rice balls made by kneading glutinous rice powder with hot water, shaping into balls, boiling in hot water, and coating with various sweet powders such as cinnamon, black sesame, or soybean powder. Its name means round jade and it is typically eaten with tea.

75. 백설기 (baekseolgi)/ Steamed Rice Cakes
Baekseolgi are steamed rice cakes, created in a variety of beautiful colors such as pink, emerald green, and yellow. They are traditionally shared between friends and neighbors at feasts to celebrate the hundredth day after a baby's birth.

76. 화전 (hwajeon)/ Pan-fried Sweet Rice Cakes with Flower Petals.
Hwajeon are round, flat rice cakes made with glutinous rice flour, and decorated with Korean dates or colorful flower petals. Customarily, young women would go on a picnic near a stream on March 3rd and pick azaleas or other edible flowers and decorate their cakes before eating them with a honeyed, flower punch.

77. 약과 (yakgwa)/ Deep-fried Honey Cookies
Yakgwa are deep-fried cookies made with wheat flour dough, sesame oil, Korean liquor, and honey. This delicious treat is said to have medicinal qualities.

78. 다식 (dasik)/ Traditional Pressed Sweets
Dasik is a traditional pressed sweet cookie made by taking fried grain powder, oriental medicinal herbs, pine, or flower pollen and pressing them with honey into decorative molds. The molds can have birds, flowers, or different Chinese characters and symbols. This dish is commonly served with tea.

79. 강정 (gangjeong)/ Deep-fried Sweet Rice Puffs
Gangjeong are traditional, slightly sweet, hollow puffs made with rice flour and liquor. They are deep-fried and coated in honey and other sweet seasonings such as black bean, sesame seed, cinnamon, pine nut or black sesame. This is another dish commonly served with tea.

80. 식혜 (sikhye)/ Rice Punch
Sikhye is rice punch made from fermented steamed rice in malt water. Chilled Sikhye has a unique sweet taste loved by Koreans. Sikhye helps digestion, prevents dyspepsia, and activates blood circulation. Sikhye is usually served on national festival days.

81. 수정과 (sujeonggwa)/ Cinnamon Punch with Dried Persimmon
Sujeonggwa is a cinnamon punch made by steeping cinnamon and ginger in boiling water and then mixing this with sugar. Dried whole persimmons are then added to give it its color and flavor. It is garnished with pine nuts before serving.

82.인삼차 (insamcha)/ Ginseng Tea
Insamcha is a traditional tea made with ginseng. This earthy tea has medicinal benefits and helps improve the immune system, relax the nervous system, and recover strength.

83. 녹차 (nokcha)/ Green Tea
Korean green tea has a balanced citrusy, bitter flavor. The delicate leaves look like tiny bird tongues and the tea tastes the best when steeped in water that is seventy degrees Celsius (158 degrees Farenheit).

84. 오미자화채 (omija hwachae)/ Omija Punch
Omija literally means “five tastes” and this punch has all five different flavor components. It is made from omija (Chinese magnolia vine fruit) and it helps metabolism. The tea has a serene pink color that is contrasted with white barley balls.

85. 한정식 (hanjeongsik)/ Korean Table d'Hote(Korean Traditional menu)
Hanjeonsik is a full course meal that, at its core, has rice, soup, a meat dish, and kimchi. This is then accompanied with a plethora of side dishes. High-end restaurants have their own distinct menus and courses.

86. 콩나물국밥 (kongnamul gukbap )/ Bean Sprout Soup with Rice
Kongnamul gukbap are bean sprouts cooked in an aromatic anchovy stock with cooked rice. This is an excellent comfort food on cold days and for curing headaches and stomachaches.

87. 흰밥 ( huinbap )/ Cooked White Rice
Huinbap is steamed non-glutinous white rice that is the staple meal in Korea. The rice is the main dish in a Korean meal and all other dishes accompany and complement it.

88. 우거지갈비탕 (ugeoji galbitang)/ Cabbage, Beef & Soybean Paste Soup
Ugeoji Galbitang is soup made with outer cabbage leaves and soybean paste in a beef rib broth. After cabbage harvest, the outer leaves were typically saved and dried to provide sustenance during the cold winter months.

89. 감자탕 (gamja tang)/ Pork-on-the-Bone Stew
Gamja Tang is a savory stew consisting of potato, wild sesame seeds, green onion and garlic, in a pork bone broth. This hearty stew is said to be the hangover cure and you’ll often see people eating this late in the evening or early morning.

90. 해물탕 (haemultang)/ Spicy Seafood Stew
Haemultang is a spicy stew seafood stew. Vegetables such as radish, garlic stems, peppers, and bean sprouts are added to the rich seafood stock.

91. 해물찜 (haemuljjim)/ Braised Seafood
Various seafoods such as chewy baby octopus, crab, shrimp and shellfish are braised with vegetables in a red chili sauce. It is a sumptuous feast that has components of the land and the sea.

92. 은대구조림 (eundaegujorim )/ Braised Cod
Eundaegujorim is braised cod in soy and chili sauce. The sauce is rich in fish oils and the vegetables become soft and velvety from the slow braising technique.

93. 닭도리탕 (dak doritang)/ Braised Chicken
Chicken with a ginger, garlic, sugar, and soy sauce is cooked with carrots, onions, and potatoes. This hearty stew is popular among all ages. SHOULD WE CHANGE THIS NAME TO DAKBOKKUM?

94. 두부김치 (dubukimchi)/ Stir-Fried Tofu and Kimchi
Dubu kimchi is made with fried or simply sliced steamed tofu and sautéed kimchi that are cooked separately. The kimchi is placed in the center of the plate and placed on the mild tofu before serving. Vegetarian Option Available.

95. 떡볶이 (tteokbokki)/ Stir-Fried Rice Pasta
Stir-fried rods of rice cake and Korean fish cake are cooked in a spicy and sweet chili paste sauce. Tteokbokki is one of Korea’s most popular street foods and a favorite among school kids.

96. 궁중떡볶기 (gungjung tteokbokki)/ Royal Court Rice Pasta
Gungjung-Tteokbokki is a dish fried with white rice cake, beef and various dried and raw vegetables that are soaked in soy sauce for seasoning. Tteokbokki was traditionally non-spicy. Since the 1950s it has been cooked with spicy red chili paste.

97. 쇠갈비 (soegalbi)/ Grilled Beef Ribs
Seogalbi are beef ribs grilled at the table and dipped in sauce before eating.

98. 로스편채(roseu pyeonchae) / Pan-Fried Beef with Vegetables
Lean slices of beef are rolled in glutinous rice flour and flash fried. The beef is then used as a wrapper for julienned vegetables. They are dipped in a mustard sauce before eaten.

99. 생선구이 (saengseon gui ) /Grilled Fish
Typically this is a whole fish that is salted and broiled. The fish vary from sea trout, flatfish, flounder, or a number of other fish. The broiling process makes the skin very crispy.

100.깍두기 (kkakdugi)/ Diced Radish Kimchi
Kkakdugi is a diced radish Kimchi made with cubed radish, ground red pepper, salted anchovy, green onion, garlic and minced ginger, and then fermented. Pregnant women eat jeong-kkakdugi, in hopes of bearing an honest child, because the perfect cubes symbolize truth.

101. 꿀떡 (kkultteok)/ Honey Rice Cake
These spherical rice cakes come in green, pink, or white colors and contain soft honey centers. These sweet treats are typically served with tea.

102. 매실차 (maesilcha)/ Asian Apricot Tea
Maesilcha has a tart and green flavor that is exceptionally refreshing. This small round plum is indigenous to Korea and is used in a variety of fruit drinks and liquors.

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