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