Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a broth or spicy sauce.
국수장국(Noodles in Clear Broth)
Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various toppings.
국수전골(Noodle Hot Pot)
Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly cooked.
국화주(Chrysanthemum Rice Wine)
Rice wine flavored by adding dried chrysanthemum petals to the wine during maturation.
굴(Oyster)
굴밥/생굴밥(Oyster Rice)
Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or chicken broth.
굴비(Dried Yellow Croaker)
Yellow croaker, salted and dried.
굴전(Pan-fried Oyster)
Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon.
굴젓(Spicy Pickled Oyster)
Oysters pickled in salt with red chili pepper powder.
굴탕/굴국(Oyster Soup)
Soup made with fresh oysters, white radish, dubu (soybean curd / tofu) and green onions. The soup is seasoned with pickled shrimp sauce.
굴튀김(Deep-fried Oyster)
Fresh oysters dipped in a flour batter and deep-fried.
귤(Mandarin Orange)
김(Dried Laver)
This seaweed has sheet-like fronds and grows along the western and southern coasts of Korea. It is dried in sheets, then lightly oiled, salted, and roasted. Gim is usually eaten wrapped around a spoonful of rice.
김구이(Toasted Laver)
Dried laver sheets lightly coated with sesame oil, sprinkled with salt, then toasted on a hot pan or over a low flame.
김무침(Seasoned Laver)
Dried laver toasted, broken into small pieces, then seasoned.
김밥(Rice Rolls in Laver)
To make this colorful roll, rice is spread on a dried laver sheet with beef, fried egg, pickled radish, and various steamed vegetables, then rolled and cut into slices.
김부각(Deep-fried Laver)
Dried laver coated in a batter of glutinous rice starch, dried, and deep-fried.
김치(Kimchi)
Kimchi is Korea's definitive dish. Basic kimchi is made by soaking Chinese cabbage and white radish in salt water, then mixing it with red chili pepper powder, green onions, garlic, ginger and fish sauce. The kimchi acquires its strong flavor during the fermentation process. There are hundreds of types of kimchi, depending on the main vegetable ingredient, the type of fish sauce or other spices, and preparation method.
김치냉면(Chilled Noodle Soup with Kimchi)
Buckwheat noodles served in a chilled broth, topped with kimchi.
김치누름적(Pan-fried Kimchi Brochette)
Brochettes of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour and egg, and pan-fried.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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