A soup made of chopped chicken, minari(Korean parsley) stems, julienned egg garnish, and ground sesame seeds in a chilled chicken broth.
잉어찜(Braised Carp)
Seasoned carp braised or cooked in boiling water.
잉어회(Raw Carp)
Freshly cleaned carp filleted, sliced thinly, and served raw.
자리돔구이(Grilled Damselfish)
Damselfish seasoned with salt or soy sauce and grilled.
자리돔물회(Raw Damselfish in Chilled Broth)
Thinly sliced raw damselfish seasoned with sesame leaves, green chili peppers and chives and served in a seasoned chilied broth. A specialty of Jeju-do.
자반(Salted Fish)
Various types of fish that have been cleaned, salted and preserved. Served as side dishes.
작설차(Sparrow's Tongue Green Tea)
A green tea made with the new leaves of that year. Jakseol literally means sparrow's tongue and refers to the shape of the tea leaf.
잔치국수(Banquet Noodles)
A simple noodle dish of thin wheat noodles in a clear broth and topped with julienned egg garnish, sauteed beef, julienned summer squash and mushrooms. This dish was traditionally served at large banquets and feasts.
잡누름적(Mixed Brochette)
Colorful brochettes made of beef, abalone, sea cucumber, shiitake mushrooms, bellflower root (doraji), and carrots. The ingredients are cut into strips of similar lengths, marinated and pan-fried separately, and put together on skewers.
잡산적(Beef and Vegetable Brochette (2))
Brochettes of beef, liver, tripe, green onions and mushrooms. The ingredients are cut into similar lengths, pan-fried with seasonings, and put together on skewers.
잡채(Japchae (Clear Noodles Stir-fried with Vegetables))
Vegetables and beef pan-fried separately then mixed with clear noodles, soy sauce, and other seasonings. One of the most popular party dishes, this dish is often seen at special banquets.
잣(Pine Nut(s))
잣강정(Pine Nut Cookies)
Cookies made with rice flour that are deep-fried, dipped in sweet syrup, and topped with pine nuts.
잣박산(Pine Nut Candy)
A sweet treat made of pine nuts mixed with maltose syrup, sugar and honey and left to harden.
잣죽(Pine Nut Porridge)
A rice porridge cooked with pine nuts.
장국밥(Rice in Beef Soup)
Cooked rice in a hot beef broth, often topped with beef brochettes and julienned egg garnish. This dish originates in Seoul.
장김치(Soy Sauce Kimchi)
A kimchi made with soy sauce. The young leaves in the heart of the cabbage are sliced and mixed with julienned white radish, red chili threads, garlic, green onions, ginger, minari (Korean parsley), and mushrooms. Ali the ingredients are then seasoned together with soy sauce.
장떡(Pan-fried Soybean Paste Patties)
Thin pan-fried patties made with glutinous rice flour, soybean paste (doenjang), minced meat, green onions, garlic, black pepper and sesame seeds.
장산적(Grilled and Braised Beef)
Beef fillet tenderized with small incisions, seasoned and grilled, then braised in soy sauce and spices.
장아찌(Pickled Vegetables)
Vegetables pickled in soybean paste (doenjang) or red chili pepper paste and served as a side dish. The most commonly used vegetables include white radish, cucumber, scallions, Korean melons (small yellow melons with a smooth rind), soybean leaves, and green chili peppers.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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