50 popular Korean dishes
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Writer sasasak_AndyKim
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Date 25-01-02 11:33
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Korean cuisine is celebrated for its rich flavors, diverse ingredients, and cultural significance. Here's a curated list of 50 popular Korean dishes, each with a brief description:
Kimchi
Fermented vegetables, primarily napa cabbage and radishes, seasoned with chili peppers and other spices; a staple side dish in Korean meals.
Bibimbap
Mixed rice dish topped with assorted vegetables, sliced meat (often beef), a fried egg, and gochujang (red chili paste).
Bulgogi
Marinated beef slices grilled or stir-fried, known for their sweet and savory flavor.
Japchae
Stir-fried glass noodles made from sweet potato starch, mixed with vegetables and sometimes meat, seasoned with soy sauce and sesame oil.
Tteokbokki
Spicy stir-fried rice cakes cooked in a sweet and spicy gochujang-based sauce, often with fish cakes and boiled eggs.
Samgyeopsal
Grilled pork belly slices, typically enjoyed with dipping sauces and wrapped in lettuce leaves with garlic and ssamjang (a thick, spicy paste).
Kimchi Jjigae
Hearty stew made with kimchi, tofu, pork or tuna, and vegetables, simmered in a flavorful broth.
Sundubu Jjigae
Spicy stew featuring uncurdled tofu, vegetables, sometimes meat or seafood, and an egg added just before serving.
Galbi
Marinated beef or pork ribs, grilled over an open flame, known for their tender texture and flavorful marinade.
Naengmyeon
Cold buckwheat noodles served in a chilled broth or mixed with a spicy sauce, often garnished with sliced cucumbers, pear, and boiled egg.
Kimbap (Gimbap)
Seaweed rice rolls filled with various ingredients like vegetables, egg, and meat or seafood, sliced into bite-sized pieces.
Haemul Pajeon
Savory pancake made with green onions and assorted seafood, bound together in a flour and egg batter, pan-fried until crispy.
Soondae
Korean blood sausage made by stuffing pig's intestines with a mixture of sweet rice, glass noodles, and pig's blood, then steamed.
Bossam
Sliced steamed pork belly served with cabbage or lettuce leaves, fermented shrimp sauce, and various accompaniments for wrapping.
Dakgalbi
Spicy stir-fried chicken marinated in gochujang, cooked with sweet potatoes, cabbage, and rice cakes.
Gyeran Jjim
Steamed egg custard, light and fluffy, often served as a side dish.
Mandu
Korean dumplings filled with a mixture of meat and vegetables, which can be steamed, boiled, or fried.
Budae Jjigae
"Army base stew" combining kimchi, spam, sausages, baked beans, and instant noodles in a spicy broth; a fusion dish with historical roots.
Hoddeok
Sweet Korean pancakes filled with a mixture of brown sugar, cinnamon, and chopped nuts, pan-fried until the filling melts.
Jjajangmyeon
Noodles topped with a thick black bean sauce, diced pork, and vegetables; a popular Korean-Chinese fusion dish.
Seolleongtang
Milky-white ox bone soup, slow-cooked to extract rich flavors, typically served with sliced beef and noodles.
Gopchang
Grilled or stir-fried beef or pork intestines, known for their chewy texture and rich flavor.
Makgeolli
Traditional Korean rice wine, milky and slightly sweet, often enjoyed with savory pancakes.
Ddeokguk
Rice cake soup traditionally eaten during the Lunar New Year, made with sliced rice cakes in a clear beef broth.
Gamjatang
Spicy pork bone soup with potatoes and vegetables, known for its hearty and robust flavors.
Jjampong
Spicy seafood noodle soup with a red, chili-infused broth, loaded with assorted seafood and vegetables.
Sannakji
Live octopus cut into small pieces and served immediately, often with sesame oil; known for its freshness and unique texture.
Ganjang Gejang
Raw crabs marinated in soy sauce, resulting in a delicacy prized for its briny and umami-rich flavor.
Cheonggukjang
Fermented soybean paste stew, known for its strong aroma, with tofu and vegetables.
Samgyetang
Whole young chicken stuffed with glutinous rice, ginseng, and jujubes, simmered into a nourishing soup.
Eomuk
Fish cake made from pureed fish, flour, and vegetables, often skewered and served in broth as a popular street food.
Sundae
Korean blood sausage made by stuffing pig's intestines with a mixture of sweet rice, glass noodles, and pig's blood, then steamed.
Gimbap
Seaweed rice rolls filled with various ingredients like vegetables, egg, and meat or seafood, sliced into bite-sized pieces.
[This post was moved from 2025-01-02 13:48:08 Free Board by sasasak_AndyKim]
Kimchi
Fermented vegetables, primarily napa cabbage and radishes, seasoned with chili peppers and other spices; a staple side dish in Korean meals.
Bibimbap
Mixed rice dish topped with assorted vegetables, sliced meat (often beef), a fried egg, and gochujang (red chili paste).
Bulgogi
Marinated beef slices grilled or stir-fried, known for their sweet and savory flavor.
Japchae
Stir-fried glass noodles made from sweet potato starch, mixed with vegetables and sometimes meat, seasoned with soy sauce and sesame oil.
Tteokbokki
Spicy stir-fried rice cakes cooked in a sweet and spicy gochujang-based sauce, often with fish cakes and boiled eggs.
Samgyeopsal
Grilled pork belly slices, typically enjoyed with dipping sauces and wrapped in lettuce leaves with garlic and ssamjang (a thick, spicy paste).
Kimchi Jjigae
Hearty stew made with kimchi, tofu, pork or tuna, and vegetables, simmered in a flavorful broth.
Sundubu Jjigae
Spicy stew featuring uncurdled tofu, vegetables, sometimes meat or seafood, and an egg added just before serving.
Galbi
Marinated beef or pork ribs, grilled over an open flame, known for their tender texture and flavorful marinade.
Naengmyeon
Cold buckwheat noodles served in a chilled broth or mixed with a spicy sauce, often garnished with sliced cucumbers, pear, and boiled egg.
Kimbap (Gimbap)
Seaweed rice rolls filled with various ingredients like vegetables, egg, and meat or seafood, sliced into bite-sized pieces.
Haemul Pajeon
Savory pancake made with green onions and assorted seafood, bound together in a flour and egg batter, pan-fried until crispy.
Soondae
Korean blood sausage made by stuffing pig's intestines with a mixture of sweet rice, glass noodles, and pig's blood, then steamed.
Bossam
Sliced steamed pork belly served with cabbage or lettuce leaves, fermented shrimp sauce, and various accompaniments for wrapping.
Dakgalbi
Spicy stir-fried chicken marinated in gochujang, cooked with sweet potatoes, cabbage, and rice cakes.
Gyeran Jjim
Steamed egg custard, light and fluffy, often served as a side dish.
Mandu
Korean dumplings filled with a mixture of meat and vegetables, which can be steamed, boiled, or fried.
Budae Jjigae
"Army base stew" combining kimchi, spam, sausages, baked beans, and instant noodles in a spicy broth; a fusion dish with historical roots.
Hoddeok
Sweet Korean pancakes filled with a mixture of brown sugar, cinnamon, and chopped nuts, pan-fried until the filling melts.
Jjajangmyeon
Noodles topped with a thick black bean sauce, diced pork, and vegetables; a popular Korean-Chinese fusion dish.
Seolleongtang
Milky-white ox bone soup, slow-cooked to extract rich flavors, typically served with sliced beef and noodles.
Gopchang
Grilled or stir-fried beef or pork intestines, known for their chewy texture and rich flavor.
Makgeolli
Traditional Korean rice wine, milky and slightly sweet, often enjoyed with savory pancakes.
Ddeokguk
Rice cake soup traditionally eaten during the Lunar New Year, made with sliced rice cakes in a clear beef broth.
Gamjatang
Spicy pork bone soup with potatoes and vegetables, known for its hearty and robust flavors.
Jjampong
Spicy seafood noodle soup with a red, chili-infused broth, loaded with assorted seafood and vegetables.
Sannakji
Live octopus cut into small pieces and served immediately, often with sesame oil; known for its freshness and unique texture.
Ganjang Gejang
Raw crabs marinated in soy sauce, resulting in a delicacy prized for its briny and umami-rich flavor.
Cheonggukjang
Fermented soybean paste stew, known for its strong aroma, with tofu and vegetables.
Samgyetang
Whole young chicken stuffed with glutinous rice, ginseng, and jujubes, simmered into a nourishing soup.
Eomuk
Fish cake made from pureed fish, flour, and vegetables, often skewered and served in broth as a popular street food.
Sundae
Korean blood sausage made by stuffing pig's intestines with a mixture of sweet rice, glass noodles, and pig's blood, then steamed.
Gimbap
Seaweed rice rolls filled with various ingredients like vegetables, egg, and meat or seafood, sliced into bite-sized pieces.
[This post was moved from 2025-01-02 13:48:08 Free Board by sasasak_AndyKim]