Korean dishes

66 Korean dishes, 66 with linked recipes from their original publishers.

Side

Baechu geotjeori Napa cabbage tossed with a pungent chili seasoning and served fresh or lightly aged rather than deeply fermented.
Baechu kimchi Salted napa cabbage layered with a chili-and-aromatic seasoning and left to ferment.
Baek kimchi Napa cabbage fermented without the red chili coating of typical baechu kimchi, often with radish and aromatic vegetables in a light brine.
Chonggak kimchi Small radishes fermented with their leafy tops in a red chili seasoning.
Dubu jorim Tofu slices pan-fried and then simmered in a garlicky soy-based sauce, often with chili and scallions.
Dubu kimchi Warm tofu slices served beside stir-fried kimchi, often cooked with pork.
Eomuk bokkeum Sliced Korean fish cakes quickly stir-fried with vegetables and a savory, sometimes spicy sauce.
Gamja jorim Potato pieces simmered in a sweet-savory soy glaze until tender and glossy.
Gyeran jjim Eggs whisked with water or stock and gently cooked into a soft, spoonable custard.
Gyeran mari A rolled omelette cooked in thin layers, often with finely chopped vegetables.
Kkakdugi Korean radish cut into cubes and fermented with chili seasoning, garlic, and other aromatics.
Kongnamul muchim Cooked soybean sprouts seasoned with garlic, sesame, and salt, sometimes with chili flakes.
Oi sobagi Cucumbers slit and stuffed with a seasoned mixture of vegetables, often garlic chives and chili.
Sigeumchi namul Briefly blanched spinach squeezed and seasoned with ingredients such as sesame oil, garlic, and salt or soy sauce.

Bossam Gently simmered pork sliced and served with cabbage or lettuce leaves, kimchi, and dipping sauces.
Bulgogi Thin slices of beef marinated in a sweet-savory mixture of soy sauce, garlic, and sesame, then grilled or quickly cooked in a pan.
Dak bulgogi Chicken marinated in a savory-sweet Korean barbecue seasoning, then grilled or pan-cooked.
Dakgalbi Bite-size chicken pieces stir-fried with cabbage, sweet potato, and often rice cakes in a gochujang-based sauce.
Galbijjim Beef short ribs slowly braised in a sweet-savory soy sauce with vegetables such as radish and carrot.
Gochujang chicken Chicken coated in a sauce or marinade built around gochujang, the Korean fermented chili paste, then cooked until browned.
Jeyuk bokkeum Thin pork slices cooked in a spicy-sweet sauce made with Korean chili seasonings, garlic, and soy sauce.
Jjimdak Chicken braised in a sweet-savory soy sauce with vegetables and glass noodles.
Korean fried chicken Chicken fried for a crisp coating, often served plain or tossed in a sticky sauce such as sweet chili or soy-garlic.
LA galbi Thin, cross-cut beef ribs marinated in a sweet-savory soy mixture and grilled or broiled.

Bibim guksu Thin noodles tossed cold with a spicy, sweet-tart gochujang sauce and fresh vegetables or kimchi.
Bibim naengmyeon Chilled, chewy noodles tossed with a spicy-sweet sauce rather than served in a large bowl of broth.
Jajangmyeon Thick wheat noodles covered with a dark, savory sauce of Korean black bean paste, diced pork, and vegetables.
Japchae Springy, translucent sweet-potato-starch noodles tossed with colorful vegetables, sesame oil, and a lightly sweet soy seasoning.
Jjamppong A Korean-Chinese noodle soup with seafood, vegetables, and a red chili broth.
Kalguksu Hand-cut wheat noodles cooked in a comforting broth that may be based on chicken, anchovies, or seafood.
Kongguksu Wheat noodles served cold in a creamy broth made from ground soybeans.
Naengmyeon Long, chewy noodles served in a very cold broth, often with cucumber, pear, radish, and egg.

Galbitang Beef short ribs simmered until tender in a clear, savory broth, often with Korean radish and glass noodles.
Hobakjuk A smooth Korean pumpkin or squash porridge thickened with rice, often gently sweetened.
Miyeok guk A gentle soup of softened seaweed in a savory broth, often made with beef or seafood.
Samgyetang A small whole chicken simmered with ginseng, garlic, and jujubes, typically stuffed with glutinous rice.
Seolleongtang Beef bones simmered for many hours until the broth becomes milky and full-bodied.
Tteokguk Thin oval rice cakes simmered in a savory broth, commonly beef-based, and topped with egg, seaweed, or scallions.
Yukgaejang Shredded beef simmered with vegetables such as scallions, fernbrake, and sprouts in a red chili broth.

Bungeoppang Fish-shaped cakes cooked in a special mold, usually filled with sweet red bean paste.
Hotteok Pan-fried, filled dough pancakes with a sweet center commonly made from brown sugar, cinnamon, and nuts.
Patbingsu Finely shaved ice topped with sweet red beans and additions such as condensed milk, fruit, or chewy rice cakes.
Songpyeon Small half-moon rice cakes filled with sweetened sesame, beans, or nuts and steamed, traditionally over pine needles.
Yakgwa Rich, fried wheat-flour sweets soaked in a honey or syrup mixture, sometimes scented with ginger.
Yaksik Sweet glutinous rice steamed with ingredients such as chestnuts, jujubes, and pine nuts, seasoned with sugar, soy sauce, and sesame oil.

Bindaetteok Savory pancakes made from soaked, ground mung beans, commonly mixed with kimchi, sprouts, and pork.
Gamjajeon A simple Korean pancake made from grated or finely processed potato, sometimes with onion or other vegetables.
Gungjung tteokbokki A non-spicy rice-cake stir-fry seasoned with soy sauce, commonly mixed with beef, mushrooms, and vegetables.
Haemul pajeon A savory pancake packed with scallions and seafood such as squid or shrimp.
Kimchijeon A thin savory pancake made with chopped fermented kimchi and flour batter.
Tteokbokki Chewy cylindrical rice cakes simmered in a thick, sweet-hot gochujang sauce, often with fish cakes and scallions.

Budae jjigae A spicy communal stew combining ingredients such as sausage, luncheon meat, kimchi, tofu, and instant noodles.
Dakdoritang Chicken pieces braised with potatoes, carrots, and onions in a red chili-and-soy sauce.
Doenjang jjigae A savory stew flavored with fermented soybean paste, with tofu and vegetables such as zucchini, potato, and onion.
Kimchi jjigae A hearty stew made with well-fermented kimchi, whose acidity gives the broth its tangy depth.
Sundubu jjigae A hot stew of delicate, unpressed tofu in a seasoned broth, commonly enriched with seafood or pork and finished with an egg.

Bibimbap A bowl of rice topped with separately prepared vegetables, often beef and an egg, then mixed with a savory chili sauce.
Dolsot bibimbap Bibimbap served in a very hot stone bowl that crisps the rice touching its sides and bottom.
Gimbap Sheets of seaweed rolled around sesame-seasoned rice and colorful fillings such as vegetables, egg, and meat or fish cake.
Kimchi fried rice Rice stir-fried with chopped kimchi and its juices until tangy, savory, and lightly crisp in places.

Sikhye A sweet drink made by steeping cooked rice with malted barley water and then heating and sweetening the liquid.
Sujeonggwa A sweet Korean drink made by simmering ginger and cinnamon, often served chilled with dried persimmon and pine nuts.

Gyeran ppang A small, lightly sweet bread baked with an egg nestled into or on top of the batter.

Ssamjang A thick, savory dipping paste commonly combining fermented soybean paste, chili paste, garlic, and sesame.

Mandu Korean dumplings filled with mixtures such as minced meat, tofu, vegetables, or kimchi.

Oi muchim Cucumber pieces tossed with chili, garlic, sesame, and a tangy seasoning.