한국요리
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English: Korean Cuisine
한국어: 한국요리
History
[edit]-
A food shop in Seoul taken between 1890 and 1923
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Sorting seaweed for food, Korea, 1903
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A traveler's meal in the 1900s
한국어: 한정식
English: Hanjeongsik, formal Korean meal
Rice dishes
[edit]한국어: 쌀요리
Juk (porridge)
[edit]한국어: 죽
English: Juk, porridge
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Jeonbokjuk, abalone porridge
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Hobakjuk, pumpkin porridge
Bap
[edit]한국어: 밥
English: Bap, referring to a bowl of cooked rice or grains, or a meal
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한국어: 잡곡밥English: Japgokbap, a bowl of mixed grains
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한국어: 죽통밥English: Juktongbap, cooked rice and nuts in bamboo
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한국어: 비빔밥English: Bibimbap
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한국어: 헛제사밥English: Heotjesabap
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한국어: 김밥English: Kimbap
한국어: 국수, 또는 면
English: Guksu, noodles
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한국어: 수타국수English: Making noodles by hand
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한국어: 물냉면English: Mul naengmyeon
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한국어: 비빔냉면English: Bibim naengmyeon
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한국어: 회냉면English: Hoe naengmyeon
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한국어: 막국수English: Makguksu
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한국어: 물막국수English: Mul makguksu
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한국어: 쫄면English: Jjolmyeon
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한국어: 콩국수English: Kongguksu
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한국어: 잡채English: Japchae
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한국어: 짜장면English: Jajangmyeon
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한국어: 짬뽕English: Jjamppong
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한국어: 칼국수English: Kalguksu
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한국어: 수제비English: Sujebi
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한국어: 잔치국수English: Janchi guksu
Pickled dishes
[edit]한국어: 김치
English: Kimchi
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Various banchan including dongchimi and gulkimchi
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Baechu kimchi
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Ggakdugi
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Muchae kimchi
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Oisobaki, cucumber kimchi
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Buchu kimchi
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Pakimchi
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Nabak kimchi
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Dongchimi
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Baek kimchi
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Yeongeun mulkimchi, lotus root water kimchi
Dishes made with kimchi
[edit]-
Kimchi jjiggae
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Kimchijeon
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Kimchi bokkeumbap
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Dubu kimchi
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Kimchi ramen served in a Japanese restaurant
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Kkatnip jangakjji (깻잎장아찌), salted perilla leaves
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Maneul jangajji (pickled garlics in soy sauce)
한국어: 젓갈
English: Jeotgal, salted fermented dishes
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한국어: 명란젓English: Myeongranjeot, made with roe of Alaska pollack
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한국어: 게장English: Gejang, marinated crab in a sauce either ganjang (Korean soy sauce) or gochujang (chili pepper paste)
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한국어: 오징어 젓갈English: Ojingeo jeotgal, made with shredded squid, chili pepper powders
Gui
[edit]한국어: 구이, 또는 구이요리
English: Gui, generic term referring to grilled dishes
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한국어: 불고기English: Bulgogi
한국어: 삼겹살
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한국어: 삼겹살English: Samgyeopsal
Naejang yori
[edit]한국어: 내장 요리
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한국어: 양곱창구이English: Yanggopchang gui
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한국어: 막창구이English: Makchang gui
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한국어: 곱창볶음English: Gobchang bokkeum
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한국어: 순대English: Sundae
한국어: 회
English: Hoe, raw dish
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Hoe
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Various hoe
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한국어: 육회English: Yukhoe
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한국어: 오징어 숙회English: Ojing-eo sukhoe
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한국어: 산낙지회English: Sannakji hoe
한국어: 찜
English: Jjim, steamed dishes
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Galbijjim
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Andong jjimdalk
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한국어: 생선찜English: Saengseon jjim
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한국어: 아구찜English: Agu jjim
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한국어: 두부찜English: Dubu jjim
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한국어: 계란찜English: Gyeran jjim
한국어: 조림
English: Jorim, hard-boiled or braised dishes
한국어: 볶음
English: Bokkeum, stir-fried dishes
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한국어: 닭볶음탕English: Dakbokkeumtang
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한국어: 제육볶음English: Jeyukbokkeum
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멸치볶음English: Myeolchi bokkeum
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Gobchang bokkem
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Ojingeochae bokkeum
Jeon
[edit]한국어: 전
English: Jeon, Korean pancake
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한국어: 빈대떡English: Bindaetteok
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한국어: 김치전English: Kimchijeon
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한국어: 파전English: Pajeon
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한국어: 고추전English: Gochujeon
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한국어: 생선전English: Saengseon jeon
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산마전
한국어: 반찬
English: Banchan, small side dishes
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Various banchan
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Various banchan
한국어: 나물
English: Namul, sauteed vegetables
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한국어: 나물English: Various namul dishes in a bowl
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한국어: 콩나물과 시금치나물English: Kongnamul (soybean sprouts) and sigeumchi namul (spinach)
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한국어: 숙주나물English: Sukjunamul (mung bean sprouts)
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한국어: 도라지무침English: Doraji muchim
한국어: 묵
English: Muk, made with grain starch in a form of jelly-like texture and appearance
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한국어: 창포묵English: Changpomuk, mung bean jelly
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한국어: 탕평채English: Tangpyeongchae, shredded mungbean starch jelly with vegetables
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한국어: 도토리묵English: Dotorimuk, acorn jelly
Stews and soups
[edit]한국어: 국물 요리
English: Stews and soups
Guk
[edit]한국어: 국류
English: Guk, soup
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한국어: 국밥English: Gukbap
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한국어: 육계장English: Yukgyejang
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한국어: 해장국English: Haejangguk
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한국어: 떡국English: Tteokguk
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한국어: 만두국English: Manduguk
Tang
[edit]한국어: 탕류
English: Tang
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한국어: 해물매운탕English: Haemul maeuntang
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한국어: 감자탕English: Gamjatang
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한국어: 삼계탕English: Samgyetang
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한국어: 설렁탕English: Seolleongtang
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한국어: 생선지리English: Saengseon jiri
Jjigae
[edit]한국어: 찌개
English: Jjigae, stew like dishes
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한국어: 순두부찌개English: Sundubu jjigae
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한국어: 두부찌개English: Dubu jjigae
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한국어: 김치찌개English: Kimchi jjigae
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한국어: 된장찌개English: Doenjang jjigae
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한국어: 부대찌개English: Budae jjigae
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한국어: 게찌개English: Gejjigae, crab stew
한국어: 전골
English: Jeongol, elaborated stewes
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한국어: 신설로English: Sinseollo
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한국어: 곱창전골English: Gobchang jeongol
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한국어: 해물전골English: Haemul jeongol
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한국어: 만두전골English: Mandu jeongol
Snacks
[edit]한국어: 간식
English: Gansik, genetic term referring to snacks
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한국어: 떡볶이English: Tteokbokki
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한국어: 궁중식 떡볶이English: Royal tteokbokki
한국어: 안주
English: Anju
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한국어: 돼지고기 보쌈English: Dwaejigogi bossam
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Nogari (young Alaska pollack) with peanuts
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Nakji bokkeum with somyeon (fried octopus in gochujang with fine noodles)
Dessert
[edit]한국어: 후식
English: Husik, genetic term referring to desserts
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한국어: 떡English: Tteok
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한국어: 한과English: Hahngwa
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한국어: 강정English: Gangjeong
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한국어: 약과English: Yakgwa
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한국어: 맛탕English: Mattang, fried sweet potatoes which is coated with syrup
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한국어: 녹차빙수와 과일빙수English: Nokcha and fruit bingsu(green tea and fruit shaved ice)
Korean non-alcoholic beverages
[edit]-
한국어: 식혜English: Sikhye
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한국어: 수정과English: Sujeonggwa
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한국어: 매실차English: Cold maesilcha, prumus mume tea
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한국어: 배숙English: Baesuk, a variety of hwachae, Korean fruit punch made by cooked Korean pear and ginger
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한국어: 화채English: hwachae, Korean fruit punch
Korean tea
[edit]한국어: 차
English: Korean tea
Alcoholic beverages
[edit]한국어: 술
English: Sul, alcoholic beverages
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한국어: 막걸리English: Makgeolli
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Andong soju
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Baekseju