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Types of Traditional Korean Food
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Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple of Korean cuisine. Most people use sticky rice which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Juk is thought of as highly nutritious and light. |
| Many varieties of juk exist, for example, juk made of rice, red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, chicken, mushrooms and bean sprouts. |
Guk (soup)
Soup is an essential dish when rice is served. Ingredients of different soups |
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| include vegetables, meat, fish, shellfish, seaweed and beef bones. |
Jjigae (stew)
Jjigae is similar to guk but is thicker and hardier. The most famous jjigae is made from fermented soy bean paste and is usually spicy and served piping hot in a heated stone bowl. |
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Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes which are prepared with vegetables and soaked in soy bean sauce, then slowly boiled together over a low flame. |
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Namul (vegetables or wild greens)
Namul is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices. |
| Jeotgal (seafood fermented in salt) |
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Jeotgal is a very salty food made of naturally fermented fish, shellfish, shrimp, oysters, fish roe, intestines and other ingredients. |
Gui (broiled/barbecued dishes)
When cooking gui, marinated meats are barbecued over a charcoal fire. The most popular meats of this type are bulgogi and galbi. Many of the fish dishes been cooked by this way. |
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Jeon (pan-fried dishes)
Jeon is a kind of pancake made from mushrooms, pumpkin, slices of dried fish, |
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| oysters, unripe red peppers, meat or other ingredients which are mixed with salt and black pepper, dipped in flour and egg and fried in oil. |
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Mandu (dumpling)
Mandu is dumplings stuffed with beef, mushrooms, stir-fried zucchini, and mungbean sprouts. Pork, chicken, or fish is sometimes used instead of beef. |
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