Below is a list of dishes found in Korean cuisine.
Staples Rice dishes
Bibimbap (, "mixed rice"): rice topped with seasoned vegetables such as spinach, mushrooms, sea tangle, carrots, bean sprouts, and served with gochujang (red pepper paste). Some variations include beef or egg. All of the toppings are stirred together in one large bowl and eaten with a spoon. Bokkeum-bap (): stir-fried bap. Boribap (): Barley cooked rice. Deopbap (: 'topped rice'): cooked rice topped with something that can be served as a side dish (e.g. hoedeopbap is topped with hoe.) Dolsot bibimbap (): served in a heated stone bowl, allowing the dish to continue cooking after it is served. Raw egg is added to cook against the sides of the bowl. Gimbap (seaweed rice, ) Gukbap (): a dish with cooked rice added to hot soup or boiling rice in soup. Hoedeopbap (): uses a variety of cubed raw fish. Jumeok-bap (): lump of cooked rice with add-ins, common street food or snack. Kimchi bokkeumbap (): kimchi fried rice with typically chopped vegetables and meats. Kongbap (): rice with soy beans. Kongnamulbap (): rice with bean sprouts, kongnamul, and sometimes pork. Nurungji (): The crisp thin layer of rice left on the bottom of the pot when cooking rice, which is eaten as a snack or can be made as a porridge. Ogokbap (: five-grain rice): A mixture of rice, red beans, black beans, millet, and sorghum, but can vary with glutinous rice and other grains. Patbap (): rice with red beans. Ssambap (): a dish where one food is wrapped in another (Ssam), including rice. Yakbap (): steamed glutinous rice mixed with chestnuts, jujubes, and pine nuts. Yukhoe bibimbap (): raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang.
Noodles
Bibim guksu (): stirred noodles in a hot and spicy sauce. Geonjin guksu () Jaengban guksu () Janchi guksu (): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers. Japchae (): Boiled dangmyeon or sweet potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar. Jjajangmyeon (): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza. Jjapaguri (ram-don) Kalguksu (): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini. Makguksu (): buckwheat noodles served in a chilled broth. Naengmyeon (In South Korean dialect: ; in North Korean dialect: )): Consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called mul ("water") naengmyeon, to distinguish from bibim naengmyeon, which has no broth and is mixed with gochujang. Ramyeon (): spicy variation of noodle, usually eaten in the form of instant noodles or cup ramyeon. Sujebi ()
Bread
Bungeoppang ( "carp-bread"): The Korean name for the Japanese fish-shaped pastry Taiyaki that is usually filled with sweet red bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukhwa-ppang (): Bread shaped like a flower. Gyeranppang (): a snack food prepared with egg and rice flour. Hoppang () Soboro-ppang ()
Kimchi
Kimchi vegetables (usually cabbage, Korean radish, or cucumber) are commonly fermented in a brine of ginger, garlic, green onion, and chili pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercially bottled kimchi, this practice has become less common. Kimchi that is readily made is called geotjeori (). Sin-kimchi () is a version that is fermented for longer and is more sour. Moreover, different regions of Korea make kimchi in different ways with different kinds of ingredients. For instance, the lower southern part tends to make it taste more salty to preserve it longer. Some of the extra ingredients they use include squids, oysters, and various other raw seafoods. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods."Health Magazine . Nonetheless, some research has found nitrate and salt levels in kimchi to be possible risk factors for gastric cancer, although shellfish and fruit consumption were found to be protective factors against gastric cancer. Research has also found kimchi to be a preventive factor for stomach cancer. Baek kimchi: kimchi made without chili pepper. Buchukimchi: Korean chive kimchi. Chonggak kimchi: kimchi made with pony tail Korean radish. Ggakdugi: Korean radish kimchi. Kkaetnip kimchi: Korean perilla leaf kimchi. Mulkimchi: water kimchi. Dongchimi Nabak kimchi Oisobakki: cucumber kimchi. Pakimchi: scallion kimchi.
Banchan
Gui
Beoseot gui (): any kind of grilled mushroom. Bulgogi ( "fire meat"): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, scallions, and black pepper, cooked on a grill (sometimes at the table). Variations include pork (dwaeji bulgogi, 돼지불고기), chicken (dak bulgogi 닭불고기), or squid (ojingeo bulgogi, 오징어불고기). Dak galbi (): stir-fry marinated diced chicken in a gochujang-based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok. Deodeok gui (): grilled deodeok () roots. Galbi (): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean barbecue" along with bulgogi, and can be seasoned or unseasoned. Gim gui or guun gim ( or ): grilled dry seaweed sheets (gim). Gobchang gui (): similar to makchang except prepared from the small intestines of a pig or ox. Makchang gui (): grilled pork large intestines prepared like samgyeopsal and galbi, and often served with a light doenjang sauce and chopped scallions. It is very popular in Daegu and the surrounding Gyeongsang Province region. Saengseon gui (): grilled fish. Samgyeopsal (): unseasoned pork belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchi together at either side. Commonly grilled with garlic and onions, dipped in sesame oil and salt mixture and wrapped with ssamjang in lettuce. Seokhwa gui or jogae gui ( or ): grilled shellfish.
Jjim
Agujjim (): made by braising blackmouth angler (agui) and mideodeok (미더덕, Styela clava), and kongnamul (soybean sprouts). Andong jjimdak (): made by steaming chicken with vegetables and cellophane noodles in ganjang sauce. Galbijjim (): made by braising marinated galbi (beef short rib) with diced potato and carrots in ganjang sauce. Gyeran jjim (): steamed egg custard, sometimes with pa (green onions). Jeonbokjjim (): made with abalone marinated in a mixture of ganjang and cheongju (rice wine).
Seon
Oiseon (): traditional Korean dish made from steamed cucumber with beef and mushrooms.
Hoe
Ganghoe (): a small roll of scallions, carrots and eggs made with scallions or garlic chives. Sannakji (): live octopus served still moving on the plate. Sukhoe (): parboiled fish, usually made with squid or octopus. Yukhoe (): similar to beef tartare.
Namul Chwinamul () Dureubnamul (): angelica tree shoots that have been steamed and seasoned with soy sauce and sesame oil. Ggaennip (): perilla leaf that has been marinated with soy sauce and sesame oil. Hobaknamul (): Korean zucchini with tiny shrimp called saeujeot (). Kohsarii (): loyal fern that is usually seasoned with soy sauce. Kongnamul (): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup). Kongjaban (): black beans cooked in soy sauce and sugar. Sanmaneul (): Alpine leek cooked with vinegar and sugar. Shigeunchi (): lightly boiled spinach with a little bit of salt and ground garlic seasoning.
Saengchae
Doraji saengchae (): made with the roots of Chinese bellflower. Oisaengchae (): cucumber dressed in pepper powder, ground garlic, ground ginger root, sugar, vinegar, sesame oil, or perillar oil.
Sukchae Japchae (): vermicelli noodles cooked with stir-fried vegetables and small pieces of beef, which are cooked in a soy sauce mixture. Kongnamul (): soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).
Buchimgae
Buchimgae, also known as Korean pancake, is a dish made by pan-frying in oil a thick batter with various ingredients into a thin, flat pancake. It also refers to food made by pan-frying an ingredient soaked in egg or batter mixed with various ingredients. 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. An aehobak can also be used to make both buchimgae and jeon.
Aehobakbuchimgae (): a type of buchimgae, made by seasoning julienned aehobak and mixing them with wheat flour and beaten egg, then pan-frying them in oil. Bindaetteok (): made by grinding soaked mung beans, adding vegetables and meat and pan-frying it round and flat. Daegujeon (): made with Pacific cod. Dubujeon (): made with tofu. Gochujeon (): made with chili peppers. Guljeon (): made with oyster. Hobakjeon (): a type of jeon, made by slicing aehobak thinly, egg-washing the slices, and pan-frying them in oil. Kimchibuchimgae (): made by frying a mixture of flour, water, and chopped kimchi. Mineojeon (): made with croaker. Pajeon (): made by adding spring onions cut long, seafood, etc., into a flour dough, and pan-frying it. Pyogojeon (): made with shiitake mushrooms and beef. Yeongeunjeon (): made with lotus root.
Soups and stews Guk
Dak-hanmari () Gukbap () Gul-gukbap () Dwaeji-gukbap () Haejang-guk (): a traditional hangover cure consisting of meaty pork spine, dried ugeoji (우거지, dried outer leaves of Napa cabbage or other vegetables), coagulated ox blood (similar to black pudding), and vegetables in a hearty beef broth. Mandu-guk (): dumpling soup. Miyeok-guk (): a seaweed soup typically eaten by mothers after giving birth. Tteokguk (): tteok (rice cake) soup. Yukgaejang (): spicy beef soup.
Stews (tang, jjigae, jeongol)
Bosintang (): a soup made primarily with dog meat, boiled with vegetables and spices such as doenjang and gochujang. Budae-jjigae ( "army base stew"): Soon after the Korean War, when meat was scarce, some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam) incorporated into a traditional spicy soup. Budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen noodles. Cheonggukjang jjigae (): a soup made from thick soybean paste containing whole beans. Chueotang (): ground loach soup, where the loach is boiled and ground to make smooth. The ground loach is mixed with several seasoning and vegetables, and then boiled once more. Daktoritang (): A spicy chicken and potato stew. Also known as dakbokkeumtang (). Doenjang jjigae (): soybean paste soup, served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp, or large anchovies. Typically, anchovies are used for preparing the base stock and are taken out before adding the main ingredients. Galbitang (): a hearty soup made from short rib.