Below is a list of dishes found in Korean cuisine.

Korean dishes by type

Royal court dishes

Main article: Korean royal court cuisine

Grilled dishes


See also: Gui (food) and Korean barbecue

Steamed dishes

See also: Jjim and Seon (food)

Raw dishes

Korean dishes by ingredient

Meat-based dishes

Bossam dish
Bossam dish

See also: Korean barbecue

Fish-based dishes

Vegetable-based dishes

Main article: Namul

Soups and stews

Tteokguk, soup made with tteok, rice cake
Tteokguk, soup made with tteok, rice cake
Sundubu jjigae

Grain dishes

Dolsot Bibimbap

Banchan (side dishes)

Kimchi dish
Kimchi dish

Guksu / noodles

Mul Naengmyeon with Mandu
Mul Naengmyeon with Mandu
Bibim guksu



Close up of Gimbap
Close up of Gimbap

Gimbap (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, sugar is 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 maki. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more.



Main articles: Buchimgae and Jeon (food)

Buchimgae, also Korean pancake,[15] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake.[16] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients. In this case jeon, a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil,[17] can be considered a type of buchimgae.

An aehobak can be used to make both buchimgae and jeon:

Buchimgaes and jeons taste best when dipped in a mixture of soy sauce, vinegar, and chili pepper powder. Popular dishes includes:

Other snacks


Anju (side dishes accompanying alcoholic beverages)

Jokbal dish
Jokbal dish


See also: List of Korean desserts



Main article: List of Korean beverages

See also


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  2. ^ a b c d e Jung, Alex "5 Korean ways to eat a pig" CNN Go. 11 November 2011. Retrieved 11 April 2012
  3. ^ "우거지" (in English and Korean). Daum English Dictionary (다음영어사전). Retrieved 11 June 2008.[permanent dead link]
  4. ^ "Click Korea: Access to Korean Arts & Culture". Archived from the original on 19 July 2011. Retrieved 22 March 2010.
  5. ^ 오리탕 (in Korean). Doosan Encyclopedia. Archived from the original on 9 December 2012.
  6. ^ "황기, Astragalus membranaceus" (in Korean). Doosan Encyclopedia. Archived from the original on 29 July 2012. Retrieved 11 June 2008.
  7. ^ "엠파스 백과사전". Retrieved 19 May 2017.
  8. ^ Health Magazine Archived 28 August 2008 at the Wayback Machine
  9. ^ "Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol". Archived from the original on 6 January 2009. Retrieved 19 May 2017.
  10. ^ "Food in Korea". Retrieved 30 January 2007.
  11. ^ "Kimchi". Archived from the original on 3 December 2006. Retrieved 30 January 2007..
  12. ^ Kimchi and soybean pastes are risk factors of gastric cancer <>.
  13. ^ Kim et al., Dietary factors and stomach cancer: a case-control study in Korea. International Journal of Epidemiology 1995; 24: 33-41
  14. ^ Ahn et al. Diet and stomach cancer in Korea. Int J Cancer 1997; 10: 7-9
  15. ^ Allchin, Catherine M. (8 March 2016). "Korean pancakes are salty, savory, sublime". The Seattle Times. Retrieved 5 December 2016.
  16. ^ "부침개" [buchimgae]. Basic Korean dictionar. National Institute of Korean language. Retrieved 7 December 2016.
  17. ^ "전" [jeon]. Basic Korean dictionar. National Institute of Korean language. Retrieved 5 December 2016.