Korean Cuisine

Kimjang, which refers to the process of making kimchi, is listed on the UNESCO Intangible Heritage List.

Korean cuisine

Korean cuisine

Korean

Korean cuisine

Korean cuisine

Korean cuisine

Korean cuisine

Korean cuisine

Korean cuisine

Korean cuisine

Created in the 2000s for Korea street food

It is the Koryo-saram version of janchi-guksu.

is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts

is a square-shaped mandu (dumpling) in Korean cuisine.

is a North Korean dish

is a traditional Korean dish

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 (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.

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, also spelled as Chok (Korean: 적; Hanja: 炙) is a Korean meat dish served with skewers.

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 (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 (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 (Korean: 길거리 토스트; lit. 'street toast') is a South Korean street food sandwich.

Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.

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 (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 (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 (Korean: 갈비찜; pronounced [kal.bi.t͈ɕim]), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib).

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.

In Korea, sweet potatoes, known as goguma, are roasted in a drum can, baked in foil or on an open fire, typically during winter.

Korean cuisine Korean royal court cuisine

It was popularized in South Korea and then spread throughout the world.