The complete directory
20 foods match this view. Search local names, narrow the map, or follow a category.
Kaesong, North Korea
보쌈김치
A Kaesong specialty: spiced napa cabbage leaves folded around a filling of sliced pine nuts, apples, pears, chestnuts, and jujubes; elaborately wrapped and fermented; at the table the top is cut in a cross so the bundle opens like a flower; a celebratory and ceremonial dish from the historic city of Kaesong.
North Korea
깍두기
Korean radish cut into cubes and fermented with chili paste, garlic, and ginger, the perfect accompaniment to ox bone soup.
South Korea
청국장
A quick-fermented soybean paste with a strong, pungent aroma and a stringy texture from Bacillus subtilis, used in stews.
South Korea
메주
Dried, fermented soybean blocks that are the foundation of doenjang, ganjang, and gochujang, made by soaking, grinding, and fermenting soybeans.
South Korea
파김치
Green onions (scallions) fermented with chili paste, fish sauce, and anchovy sauce, a bold and chewy kimchi variety.
Pyongan, North Korea
김치말이
Cold kimchi broth with rice, a Pyongan province representative dish; old kimchi is chopped and simmered in water to make a tangy broth, then served over rice; a refreshing summer dish that uses aged kimchi; a homely, everyday food of the Pyongan region; light, tangy, and cooling.
North Korea
고추장
An essential fermented paste of gochugaru, glutinous rice, soybeans, and salt, with a complex spicy-sweet-savory flavor, the backbone of Korean cooking.
North Korea
된장
Korea's foundational fermented soybean paste, made from meju blocks fermented in brine, with an earthy, pungent, and deeply umami flavor.
South Korea
갓김치
Pungent mustard leaves fermented with chili paste and anchovy sauce, a bold and peppery kimchi from the Jeolla region.
North Korea
배추김치
The essential Korean kimchi: napa cabbage coated with gochugaru, garlic, ginger, and salted seafood (jeotgal), then fermented.
South Korea
깻잎김치
Perilla leaves layered with a soy or chili marinade, fermented into a nutty, savory, and aromatic side dish.
South Korea
총각김치
Small whole radishes with their greens attached, fermented in a spicy chili paste, known for an extra-crunchy texture.
South Korea
멸치젓
Anchovies salted and fermented for months, a key ingredient in kimchi and the base for many Korean soups and stews.
South Korea
새우젓
Small shrimp salted and fermented, an essential ingredient in kimchi and a key umami source in Korean cuisine.
South Korea
오징어젓
Squid salted and fermented with gochugaru and vegetables, a popular banchan and kimchi ingredient.
South Korea
오이소박이
Cucumbers slit and stuffed with a seasoned chili and radish filling, a crisp, refreshing summer kimchi.
South Korea
두부김치
Stir-fried kimchi with pork served over plain boiled tofu, a classic drinking food (anju) that balances spicy and mild.
North Korea
백김치
A non-spicy kimchi made without gochugaru, with napa cabbage, radish, pear, jujube, and pine nuts in a clear, refreshing brine.
North Korea
동치미
Whole radishes fermented in a clear, white brine with garlic, ginger, and pear, producing an effervescent, clean-tasting kimchi.
South Korea
열무김치
Young radish tops fermented with a light chili seasoning, a refreshing summer kimchi with a light, grassy flavor.