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.
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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
Boribap
보리밥
Boribap is made with barley rice served with a spread of namul and gochujang to mix at table.
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
Egg Rice
계란밥
A simple comfort dish of hot rice topped with a fried egg, soy sauce, sesame oil, and seaweed, mixed together before eating.
South Korea
Fist Rice
주먹밥
Rice balls mixed with seasoned vegetables, kimchi, or tuna, shaped by hand into fist-sized portions, a portable and popular snack.
South Korea
Gimbap
김밥
Seasoned rice and various fillings (spinach, egg, fishcake, pickled radish, meat) rolled in dried seaweed (gim) and sliced into bite-sized rounds.
South Korea
Half-Moon Rice Cakes
송편
Half-moon shaped rice cakes filled with sweet sesame, mung bean, or chestnut paste, steamed on pine needles for Chuseok (harvest festival).
Jeonju, South Korea
Jeonju Bibimbap
전주비빔밥
The most famous regional bibimbap from Jeonju, featuring yellow mung bean jelly (hwangpomuk), beef tartare, and an exceptionally elaborate array of toppings.
South Korea
Kimchi Fried Rice
김치볶음밥
Fried rice made with well-fermented kimchi, pork or spam, and gochujang, topped with a fried egg and sprinkled with sesame and seaweed.
South Korea
Lotus Leaf Rice
연잎밥
Rice with chestnuts, jujubes, and mushrooms wrapped in lotus leaves and steamed, a Korean Buddhist temple food with a fragrant lotus aroma.
South Korea
Ogokbap
오곡밥
Ogokbap, five-grain rice eaten at Jeongwol Daeboreum with nine kinds of dried vegetable, is a named calendar dish with a hard lunar window.
South Korea
Pounded Rice Cake
인절미
Glutinous rice pounded until elastic and chewy, cut into pieces and coated in roasted soybean powder, a classic Korean rice cake.
South Korea
Royal Court Rice Cakes
궁중떡볶이
The original, non-spicy version of tteokbokki from the royal court, stir-fried in soy sauce with meat, vegetables, and nuts.
South Korea
Scorched Rice
누룽지
The crispy, golden crust of rice that forms at the bottom of a stone pot or iron cauldron, often served with hot water or broth as a comforting snack.
South Korea
Soybean Sprout Rice
콩나물밥
Rice cooked with soybean sprouts and ground meat, served with a spicy soybean paste sauce and raw egg mixed in at the table.
South Korea
Spicy Rice Cakes
떡볶이
Cylinder-shaped rice cakes simmered in a spicy, sweet gochujang sauce with fish cakes and scallions, Korea's most popular street food.
South Korea
Stone Pot Bibimbap
돌솥비빔밥
Bibimbap served in a sizzling hot stone bowl that crisps the rice at the bottom into a golden crust (nurungji) as you eat.
South Korea
Sweet Rice Balls
경단
Soft rice dough balls filled with sweet red bean, boiled and coated in colorful powders (black sesame, soybean, coconut, mugwort).
South Korea
Yaksik
약식
Yaksik, glutinous rice steamed with jujube, chestnut, honey and sesame oil into a dark sweet block, is a named Korean ceremonial dish.