Wikipedia:WikiProject Korea/Cuisine/Redlist

This is a list of articles related to Korean cuisine that do not yet exist, but should. When adding a link, please also add a brief explanation of the topic and/or a resource that can be used to start the article. Please also note the Korean name, if applicable.

Jeok (적) grilled dish on a skewer[1][2]
- Sanjeok (산적)[3]
- Nureumjeok (누름적)
- Hwayangjeok (화양적 花陽炙)[4]
Bokkeum / Cho (food)(볶음/초 炒), genetic term referring stir-fried dish[5]
- Nakji bokkeum (낙지볶음), stir-fired small octopus in gochujang sauce
- Ojingeo bokkeum (오징어볶음), stir-fried squid in gochujang sauce
- Myeolchi bokkeum (멸치볶음), made with dried anchovy by pan-frying
Namul
- Saengchae (생채), kind of salad made with shredded fresh vegetables and other ingredient.
- Sukchae (숙채), salad made with parboil vegetables. Japchae is a variety of sukchae.
Po (currently redirect for Po River), jerkey made with beef, or fish
- Yukpo, beef jerkey
- Saengseonpo 생선포, dried fish
- Bukeo (북어) dried Theragra chalcogramma
Pyeonyuk (편육), pressed meat
Hoe
- Sukhoe (숙회), parboiled hoe
- Ganghoe (강회), parboile hoe made pa (scallion) or minari (Oenanthe javanica)
Ssam (쌈) refers to various leaf vegetables which are used to wrap a piece of bite-size
Jangajji (장아찌) picked vegetables in salt, vinegar, gangjang, gochujang, or doenjang.[6][7]
Jeotgal, salted fermented seafood
- Myeongran jeot (명란젓), salted fermented roe of Theragra chalcogramma
- Sikhae (식해), not sikhye, a kind of jeotgal, salted fermented fish in bap (cooked rice or 조)[8]
  - Gajami sikhae (가자미식해)
  - Andong sikhae (안동식해)

Chungmu gimbap (충무김밥), everybody's favourite, named after the former name of Tongyong.
Duruchigi (두루치기), a class of roasted or fried pork strips prepared in a gochujang particular to Gyeongsang-do.[10]

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