Korean Gastronomy

An iconic dish consisting of white rice topped with assorted vegetables, meat (usually beef), an egg, and gochujang (Korean chili paste). The name means 'mixed rice' and everything should be stirred together before eating to blend the flavors.

Thin slices of beef marinated in a sweet mixture of soy sauce, sugar, sesame, garlic, and other spices, then grilled. The term 'bulgogi' literally means 'fire meat'. It's one of the most internationally known Korean dishes.

Not a dish in itself, but an omnipresent side dish in Korean cuisine. It consists of fermented napa cabbage (or other vegetables) with a spicy mixture that includes gochugaru (Korean chili flakes), garlic, ginger, and fermented fish. There are over 200 varieties of kimchi.

Cylindrical rice cakes (tteok) cooked in a spicy gochujang sauce. It's one of Korea's most popular street foods and is characterized by its deep red color and its simultaneously spicy and sweet taste.

Sweet potato glass noodles stir-fried with vegetables, meat (usually beef), and seasoned with soy sauce and sesame oil. It's a festive dish typically served at celebrations and special occasions.

Fresh (unmarinated) pork belly cooked on a grill at the table. It's typically eaten by wrapping the meat in lettuce or perilla leaves with garlic, soybean paste (ssamjang), and other accompaniments, forming a small package that's eaten in one bite.

A kind of savory pancake made with flour, egg, green onions (pa), and various seafood (haemul). It's crispy on the outside and tender inside, and is usually served cut into pieces for sharing, accompanied by a soy sauce with vinegar.

A spicy stew made with soft tofu (sundubu), typically cooked with seafood, meat, or vegetables in a broth seasoned with gochugaru (chili flakes). It's served boiling hot in a ttukbaegi (earthenware pot) with a raw egg added at the end, which cooks with the residual heat.

A sweet pancake traditionally filled with brown sugar, cinnamon, and nuts. The dough is fried on a griddle and flattened while cooking, creating a crispy exterior and a warm, gooey interior. It's a very popular winter snack.

Beef short ribs marinated in a sweet sauce of soy sauce, pear, garlic, and mirin, then grilled. The ribs are cut in a special way so the meat stays attached to the bone but is easy to eat. It's considered one of Korea's most refined barbecue dishes.

Cold buckwheat noodles served in an ice-cold broth or with a spicy sauce. It's the perfect dish for Korean summer. There are two main varieties: mul-naengmyeon (in cold broth) and bibim-naengmyeon (mixed with spicy sauce).

A fish-shaped pastry traditionally filled with sweet red bean paste (anko), though now also found with cream, chocolate, or other fillings. It's made in a special mold that gives it the characteristic fish shape. It's a very popular winter snack.

Chicken marinated in gochujang and cooked on a large iron griddle along with vegetables like cabbage, sweet potato, onion, and tteok (rice cakes). It's cooked at the table and eaten directly from the griddle. At the end, rice is often added to make bokkeumbap (fried rice).

A soft and nutritious porridge made with abalone (a premium sea mollusk), rice, and vegetables. It's cooked slowly until achieving a creamy texture. It's considered a comforting and nutritious dish, often served to sick people or as recovery food.