South Korea
Abalone Porridge
전복죽
A luxurious rice porridge with abalone, cooked in sesame oil until creamy and rich, once reserved for royalty and special occasions.
eastern-asia
South Korea
Explore 203 foods connected to South Korea, from everyday staples to rare local specialties.
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South Korea Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from South Korea.
203 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Changwon, South Korea
Agujjim
아구찜
Agujjim, monkfish braised with bean sprouts in a thick chilli sauce, is a named regional dish associated with Changwon's Masan restaurant street.
South Korea
Banquet Noodles
잔치국수
Thin wheat noodles in a clear, light anchovy broth with egg garnish, zucchini, and kimchi, traditionally served at celebrations.
South Korea
Barley Tea
보리차
A caffeine-free tea made by steeping roasted barley grains, with a nutty, earthy flavor, served hot or cold in every Korean household.
South Korea
Beef Brisket BBQ
차돌박이
Thinly shaved, unmarinated beef brisket grilled briefly at the table, dipped in salt and sesame oil, prized for its clean beef flavor.
South Korea
Beef Tartare Bibimbap
육회비빔밥
Bibimbap topped with Korean beef tartare (yukhoe) marinated in soy sauce and sesame oil, mixed with raw egg yolk.
South Korea
Beondegi
번데기
Beondegi, steamed silkworm pupae sold in paper cups from street carts, is a named Korean street food and a genuine test-of-nerve collectible.
South Korea
Bibim guksu
비빔국수
Bibim guksu is made with cold thin noodles tossed in gochujang vinegar sauce.
North Korea
Bibimbap
비빔밥
A bowl of warm white rice topped with seasoned vegetables (namul), gochujang chili paste, a fried egg, and sliced meat, stirred together before eating.
South Korea
Black Raspberry Wine
복분자주
A sweet, fruity wine made from Korean black raspberries (bokbunja), either steeped in spirit or fermented, at 14-19% ABV.
South Korea
Boiled Pork Wraps
보쌈
Thinly sliced boiled pork belly served with cabbage wraps, kimchi, radish kimchi, and ssamjang, a classic dish often paired with jokbal.
South Korea
Boribap
보리밥
Boribap is made with barley rice served with a spread of namul and gochujang to mix at table.
Andong, South Korea
Braised Chicken
찜닭
Chicken braised with glass noodles, potatoes, carrots, and onions in a sweet soy sauce, a comforting and hearty dish.
South Korea
Braised Cutlassfish
갈치조림
Cutlassfish (beltfish) braised with radish, potatoes, and onions in a sweet and spicy gochujang sauce, a Jeju specialty.
South Korea
Braised Lotus Root
연근조림
Lotus root slices braised in a sweet soy sauce until tender and glossy, with a satisfying crunchy-chewy texture.
North Korea
Braised Pig's Feet
족발
Pig's legs braised in soy sauce, ginger, garlic, and rice wine until tender and glossy, sliced and served with salted shrimp sauce.
South Korea
Braised Potatoes
감자조림
Small potatoes braised in a soy sauce, sugar, and corn syrup glaze until tender and glossy, a sweet-savory banchan.
South Korea
Braised Short Ribs
갈비찜
Beef short ribs slowly braised in a sweet soy sauce with pear, honey, garlic, ginger, and vegetables until meltingly tender.
South Korea
Braised Tofu
두부조림
Firm tofu braised in a spicy soy sauce with gochugaru and sesame oil, a simple and savory banchan.
South Korea
Bulgogi
불고기
Thinly sliced marinated beef (usually ribeye) grilled over high heat, marinated in soy sauce, sugar, sesame oil, garlic, and scallions.
South Korea
Cheongyang Chili Pepper
청양고추
A very hot Korean chili pepper variety from Cheongyang, used fresh or dried for extreme heat in stews and sauces.
South Korea
Chicken Porridge
닭죽
A comforting rice porridge with shredded chicken, sesame oil, and chicken broth, easy to digest and nourishing.
South Korea
Chicken Skewers
닭꼬치
Grilled chicken skewers brushed with a spicy gochujang-based sauce, a popular street food in night markets.
Tongyeong, South Korea
Chungmu gimbap
충무김밥
Chungmu gimbap, plain rice rolls served with squid and radish kimchi on the side rather than inside, is a named regional format with a documented Tongyeong origin.
South Korea
Cinnamon Punch
수정과
A cold, dark cinnamon-ginger punch with dried persimmons, sweetened with sugar or honey, served with pine nut garnish, a traditional dessert drink.
South Korea
Citron Tea
유자차
A warm citrus tea made from yuja (Korean citron/yuzu) preserved in sugar or honey, dissolved in hot water, popular in winter.
South Korea
Clear Rice Wine
청주
A refined, filtered clear rice wine, smoother and clearer than makgeolli, historically served at royal court ceremonies.
South Korea
Cod Head Soup
대구탕
Cod-head soup in a restorative milky broth with vegetables and whole garlic.
Busan, South Korea
Cold Wheat Noodles
밀면
Busan-style cold wheat noodles in a spicy, icy broth, developed by Korean War refugees who adapted naengmyeon with wheat instead of buckwheat.
South Korea
Corn Tea
옥수수차
A tea made from roasted corn kernels, with a nutty, slightly sweet flavor and a light golden color, served hot or cold.
South Korea
Crab Stew
꽃게탕
A spicy stew made with fresh Korean flower crabs, vegetables, and gochugaru, best with soft-shell crabs in season.
North Korea
Cubed Radish Kimchi
깍두기
Korean radish cut into cubes and fermented with chili paste, garlic, and ginger, the perfect accompaniment to ox bone soup.
South Korea
Dakbokkeumtang
닭볶음탕
Dakbokkeumtang is made with chicken braised with potato in a red chilli sauce.
Gangwon, South Korea
Dotori guksu (Acorn Noodles)
도토리국수
Dotori guksu, acorn-starch noodles served cold, is a named Korean dish built on an ingredient with no other representation in the file.
North Korea
Dumpling Soup
만두국
A soup with Korean dumplings (mandu) in a clear beef broth, often eaten on New Year's, with rice cake slices added.
South Korea
Egg Bread
계란빵
A small loaf of sweet bread with a whole egg baked on top, a popular winter street food, both sweet and savory.