The cooking traditions of Korea, built on rice, fermented vegetables such as kimchi, and fermented soybean pastes like doenjang and gochujang. Communal side dishes called banchan accompany the rice centered meal, and tabletop grilling of marinated meat is a globally recognized signature. Ingredients and dishes vary by province, and Korean royal court cuisine once gathered these regional specialties together for the royal family. Kimjang, the seasonal communal process of making and sharing kimchi for winter, is inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.
Facts
Signature TechniqueLactic fermentation of vegetables for kimchi and of soybeans for doenjang and gochujang, alongside tabletop grilling of marinated meats, are hallmark techniques. 1 Origin RegionThe Korean Peninsula in East Asia. 2 Connections
Expresses Tradition
Source The Oxford Companion to FoodAlan Davidson
Features Dish
Source 10 won bread (Wikipedia)
Source Bap (rice dish) (Wikipedia)
Source Beondegi (Wikipedia)
Source The Oxford Companion to FoodAlan Davidson
Source Wikipedia: Budae-jjigae
Source Bulgogi (Wikipedia)
Source Chueo-tang (Wikipedia)
Source Wikipedia, Dotori-muk
Source Dwaeji-gukbap (Wikipedia)
Source Funchoza (Wikipedia)
Source Galbi-jjim (Wikipedia)
Source Gilgeori toast (Wikipedia)
Source Gujeolpan (Wikipedia)
Source Hoe-deopbap (Wikipedia)
Source Hwajeon (Wikipedia)
Source Jajangmyeon - Wikipedia
Kimchi, Dishes Source The Oxford Companion to FoodAlan Davidson
Source Kkakdugi (Wikipedia)
Source Kongbap (Wikipedia)
Source Makchang (Wikipedia)
Source Wikipedia: Naengmyeon
Source Samgye-tang (Wikipedia)
Source Sundubu-jjigae - Wikipedia
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
Source Napa Cabbage (Wikipedia)
Source Larousse Gastronomique
Source Sweet potato, Wikipedia
In the Other Atlases
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: lactic fermentation
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014- entry: Korea
- Features Dish: Kimchi
- Features Dish: Bibimbap
Korean cuisine (Wikipedia)
Wikipedialead section, Kimjang paragraphQuote, lead section, Kimjang paragraph
Kimjang, which refers to the process of making kimchi, is listed on the UNESCO Intangible Heritage List.
Larousse Gastronomique
Hamlyn, 2009- Uses Ingredient: Soybean, entry: Soybean
- Uses Ingredient: Chili Pepper, entry: Chilli
- Uses Ingredient: Garlic, entry: Garlic
Curry (Wikipedia)
Kimbap (Wikipedia)
Bulgogi (Wikipedia)
Wikipedia, Dotori-muk
Namul (Wikipedia)
Gimbap (Wikipedia)
Sujebi (Wikipedia)
Wikidata: Japchae
Features Dish: Japchae, infobox national_cuisine fieldQuote, Features Dish: Japchae, infobox national_cuisine field
Korean cuisine
Sundubu-jjigae - Wikipedia
Features Dish: Sundubu Jjigae, infobox national_cuisine fieldQuote, Features Dish: Sundubu Jjigae, infobox national_cuisine field
Korean cuisine
Galbi - Wikipedia
Features Dish: Galbi, infobox associated_cuisine fieldQuote, Features Dish: Galbi, infobox associated_cuisine field
Korean
Wikipedia: Naengmyeon
Features Dish: Naengmyeon, infobox associated_cuisine fieldQuote, Features Dish: Naengmyeon, infobox associated_cuisine field
Korean cuisine
Beondegi (Wikipedia)
Features Dish: Beondegi, infobox national_cuisine fieldQuote, Features Dish: Beondegi, infobox national_cuisine field
Korean cuisine
Bossam (Wikipedia)
Features Dish: Bossam, infobox national_cuisine fieldQuote, Features Dish: Bossam, infobox national_cuisine field
Korean cuisine
Hwajeon (Wikipedia)
Features Dish: Hwajeon, infobox national_cuisine fieldQuote, Features Dish: Hwajeon, infobox national_cuisine field
Korean cuisine
Kongbap (Wikipedia)
Features Dish: Kongbap, infobox national_cuisine fieldQuote, Features Dish: Kongbap, infobox national_cuisine field
Korean cuisine
Chueo-tang (Wikipedia)
Features Dish: Chueo-tang, infobox national_cuisine fieldQuote, Features Dish: Chueo-tang, infobox national_cuisine field
Korean cuisine
Funchoza (Wikipedia)
Features Dish: Funchoza, infobox associated_cuisine fieldQuote, Features Dish: Funchoza, infobox associated_cuisine field
Korean cuisine
Makchang (Wikipedia)
Features Dish: Makchang, infobox national_cuisine fieldQuote, Features Dish: Makchang, infobox national_cuisine field
Korean cuisine
Samgye-tang (Wikipedia)
WikipediaFeatures Dish: Samgyetang, lead paragraphQuote, Features Dish: Samgyetang, lead paragraph
Samgye-tang (Korean: 삼계탕), or "ginseng chicken soup" is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube, mung bean, and ginseng.
Jajangmyeon - Wikipedia
Features Dish: Jajangmyeon, lead paragraphQuote, Features Dish: Jajangmyeon, lead paragraph
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
Wikipedia: Budae-jjigae
Features Dish: Budae Jjigae, lead paragraphQuote, Features Dish: Budae Jjigae, lead paragraph
Budae-jjigae (Korean: 부대찌개; lit. 'army base stew') is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed.
Jeok (Wikipedia)
Features Dish: Jeok, lead paragraphQuote, Features Dish: Jeok, lead paragraph
Jeok, also spelled as Chok (Korean: 적; Hanja: 炙) is a Korean meat dish served with skewers.
Bingsu (Wikipedia)
Features Dish: Bingsu, lead paragraphQuote, Features Dish: Bingsu, lead paragraph
Bingsu (Korean: 빙수; lit. 'ice water'), sometimes written as bingsoo, is a milk-based Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, tteok, and red beans.
Bap (rice dish) (Wikipedia)
Features Dish: Bap (rice dish), lead paragraphQuote, Features Dish: Bap (rice dish), lead paragraph
Bap (Korean: 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away.
10 won bread (Wikipedia)
Features Dish: 10 won bread, lead paragraphQuote, Features Dish: 10 won bread, lead paragraph
10 won bread (Korean: 십원빵), also sometimes called 10 won waffle or sibwonppang, is a South Korean street food that was first sold in Gyeongju in 2019.
Gilgeori toast (Wikipedia)
Features Dish: Gilgeori toast, lead paragraphQuote, Features Dish: Gilgeori toast, lead paragraph
Gilgeori toast (Korean: 길거리 토스트; lit. 'street toast') is a South Korean street food sandwich.
Kkakdugi (Wikipedia)
Features Dish: Kkakdugi, lead paragraphQuote, Features Dish: Kkakdugi, lead paragraph
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.
Hoe-deopbap (Wikipedia)
Features Dish: Hoe-deopbap, lead paragraphQuote, Features Dish: Hoe-deopbap, lead paragraph
Hoe-deopbap (Korean: 회덮밥) or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).
Dwaeji-gukbap (Wikipedia)
Features Dish: Dwaeji-gukbap, lead paragraphQuote, Features Dish: Dwaeji-gukbap, lead paragraph
Dwaeji-gukbap (Korean: 돼지국밥) is a South Korean soup especially popular in Busan made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth.
Gujeolpan (Wikipedia)
Features Dish: Gujeolpan, lead paragraphQuote, Features Dish: Gujeolpan, lead paragraph
Gujeolpan (Korean: 구절판) refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself.
Galbi-jjim (Wikipedia)
Features Dish: Galbi-jjim, lead paragraphQuote, Features Dish: Galbi-jjim, lead paragraph
Galbi-jjim (Korean: 갈비찜; pronounced [kal.bi.t͈ɕim]), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib).
Napa Cabbage (Wikipedia)
WikipediaUses Ingredient: Napa Cabbage, Culinary use, Korean cuisineQuote, Uses Ingredient: Napa Cabbage, Culinary use, Korean cuisine
In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.
Sweet potato, Wikipedia
Uses Ingredient: Sweet Potato, AsiaQuote, Uses Ingredient: Sweet Potato, Asia
In Korea, sweet potatoes, known as goguma, are roasted in a drum can, baked in foil or on an open fire, typically during winter.
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