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Below is a list of dishes found in Korean cuisine
[edit] Korean dish by type
[edit] Royal court dishes
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- Gujeolpan (구절판): literally "nine-sectioned plate", this very elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served only at special occasions such as weddings, and is associated with royalty.
- Sinseollo (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. It is served in a large silver vessel with a hole in the center, where hot embers are placed to keep the dish hot throughout the meal.
[edit] Korean dish by ingredient
[edit] Meat-based dishes
- See also: Korean barbecue
- Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat". Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi).
- Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ", and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).
- Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
- Makchang (막창): grilled pork large intestines prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.
- Gobchang (곱창): similar to makchang except prepared from the small intestines of pork (or ox).
[edit] Fish-based dishes
- Hoe(Pronounced 'hweh') \hö\ (회): raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.
- Sannakji (산낙지) or live octopus. Sannakji is served live and still moving on the plate.
[edit] Vegetable-based dishes
- Namul, sauteed vegetables
[edit] Soups and stews
- Guk (국), soup
- Tteokguk (떡국), tteok soup (rice cake soup)
- Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Legend has it that soon after World War II, the restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4 a.m.
- Miyeokguk, wakame soup
- Tang (탕), soup
- Samgyetang (삼계탕): a soup made with Cornish Game Hens that are stuffed with ginseng, a hedysarum, sweet rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
- Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Sliced Green onion and black pepper are condiments.
- Maeuntang (매운탕): a refreshing, hot & spicy fish soup.
- Gamjatang (감자탕, "pork spine stew"): a spicy soup with pork spine, vegetables (especially potatoes) and hot peppers. The vertebrae is usually separated. This is often a late night snack but is also served for a lunch or dinner.
- Jjigae (찌개), thick stew, formerly called "jochi" (조치) during the Joseon period[1]
- Doenjang jjigae (된장찌개): or soybean paste soup, is typically served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp and/or large anchovies. Usually, anchovies are used for preparing base stock, and are put out before adding main materials.
- Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste
- Gochujang jjigae (고추장찌개) chili pepper paste soup
- Kimchi jjigae (김치찌개): A soup made with mainly Kimchi, pork, and tofu. It is a common lunch meal or compliment to a meat course. It is normally served in a stone pot, still boiling when it arrives at the table.
- Sundubu jjigae (순두부찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it's still boiling.
- Saeujeot jjiage (새우젓찌개), jjigae made with saeujeot, fermented salted shrimp
- Budae jjigae (부대찌개, "army squad stew"): Soon after the Korean War, meat was scarce in Seoul. Some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy soup. This budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen noodles.
- Saengseon jjiage (생선찌개), fish stew
- Jeongol (전골) : elaborated stew consisting of various ingredient. It is generally served on a burner.
[edit] Mixed rice
- Bibimbap (비빔밥, "mixed rice"): rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Yukhoe (육회) is a popular version, comprising raw beef strips with raw egg and a dash of soy sauce mixed with Asian pear and gochujang. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon.
- Hoedeopbap \hweh-dup-bahp\ (회덮밥): rice topped with cubed raw fish, fresh vegetables and chogochujang.
[edit] Banchan (side dishes)
- Kimchi (김치): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods"[2][3][4][5]. Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Interestingly research has also found kimchi to be a preventive factor to stomach cancer.[6][7][8]
- Ggakdugi, radish kimchi
- Baek kimchi, kimchi made without chili pepper
- Mulkimchi, literally water kimchi
- Pakimchi, scallion kimchi
- Buchukimchi
- Oisobakki, cucumber kimchi
- Kkaetnip kimchi, perllia leaf kimchi
- Chonggak kimchi, kimchi made with pony tail radish
- Namul
- Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
- Chwinamul
- Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn), "cold noodles"): this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
- Japchae (잡채): Boiled dangmyeon or potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar.
- Jajangmyeon (자장면): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
- Kalguksu (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
- Sujebi (수제비)
- Makguksu (막국수), buckwheat noodles
- Jaengban guksu (쟁반국수)
- Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce
- Ramyeon (라면): spicy variation of noodle, usually people eat instant Ramyeon.
- Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
- Geonjin guksu (건진국수)
[edit] Snacks
[edit] Gimbap
Gimbap (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, to which small amounts of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of gim, dried laver. The seasoned rice is spread on the laver, and then fried egg, julienned carrots, julienned ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed closely together on the rice, and is rolled in the manner similar to that of the Japanese sushi. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more.
Jeon, is a Korean pancake like dish. Fermented kimchi (kimchijeon) or seafood (haemul pajeon) is mixed into a flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.
- Pajeon (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked on frying pans.
- Bindaetteok (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked on frying pans.
- Kimchi jeon (김치전)
- Mineojeon (민어전 民魚煎), made with croaker
- Daegujeon (대구전 大口煎), made with pacific cod
- Guljeon (굴전), made with oyster
- Hobakjeon (호박전), made with squash
- Yeongeunjeon (연근전), made with lotus root
- Gochujeon (고추전), made with chili peppers
- Dubujeon (두부전), made with tofu
- Pyogojeon (표고전), made with shiitake mushrooms and beef
[edit] Other snacks
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- Ddeokbokki (떡볶이): a broiled dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang
- Soondae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing.
- Ho-tteok (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts and cinnamon are common fillings. Vegetables are sometimes added to the batter. Hotteok is usually eaten during the winter months to "warm up" the body with the sweet and warm syrup in the pancake.
- Hobbang (호빵)
- Bungeoppang (붕어빵; "goldfish-bread") is a fish-shaped pastry that is usually filled with sweet red bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukwa-ppang (국화빵) is almost the same as bungeo-ppang, but it is shaped like a flower. Gyeran-ppang (계란빵; Egg bread) has a shape of rounded rectangle and contains whole egg inside of a bread. They are often sold by street vendors. (See also taiyaki.)
[edit] Anju (side dishes accompanying alcoholic beverages)
- Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean soju). It is commonly served at bars, Noraebang (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, gimbap (small or large), samgagimbap (triangle-shaped gimbap like the Japanese onigiri), sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus, as eaten on screen in the movie Oldboy). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju are considered different from the banchan side dishes served with a regular Korean meal.
- Jokbal (족발): pig's feet served with a red salted shrimp sauce.
[edit] Desserts
- Tteok (떡): a chewy cake made from either pounded short-grained rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding (약식, yaksik). Is is served either cold (filled or covered with sweetened mung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans, sweet pumpkin, beans, dates, pinenuts and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
- Songpyeon (송편): chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival) decorated with pine needle. Honey or another soft sweet material, or red bean is found inside.
- Yakshik (약식) is a dessert made with sweet rice, chestnut, pine nut, jujube and raw sugar.
- Chapssaltteok (찹쌀떡): a kind of Tteok filled with sweetened bean paste. Similar to Japanese Mochi
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[edit] References
- ^ 엠파스 백과사전
- ^ Health Magazine
- ^ Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol
- ^ Food in Korea. Asianinfo.com. Retrieved on 2007-01-30.
- ^ Kimchi. Tour2korea.com. Retrieved on 2007-01-30..
- ^ Kimchi and soybean pastes are risk factors of gastric cancer <http://www.wjgnet.com/1007-9327/11/3175.pdf>.
- ^ Kim et al, Dietary factors and stomach cancer: a case-control study in Korea. International Journal of Epidemiology 1995; 24: 33-41
- ^ Ahn et al. Diet and stomach cancer in Korea. Int J Cancer 1997; 10: 7-9
