Korean
Budae Jjigae (Korean Army Stew)
A spicy, hearty Korean stew of ham, sausage, baked beans, and kimchi simmered with instant noodles. Born after the Korean War from U.S. army-base surplus — hence the name 'army stew'. Comfort food made for sharing.
Samgyetang (Ginseng Chicken Soup)
Korea's signature tonic soup — a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujube, simmered into a milky, restorative broth. A summer staple; tender chicken, rich broth, and rice porridge inside.
Mandu (Korean Dumplings)
Korean dumplings — a seasoned filling of pork, tofu, bean sprouts, and kimchi folded into wrappers, then steamed, pan-fried, or boiled. Dipped in soy-vinegar; a family favorite for holidays and any day.
Bibim-guksu (Spicy Mixed Noodles)
Korean spicy mixed noodles — chewy somyeon rinsed cold and tossed in a sweet-sour-spicy gochujang sauce. With sour kimchi and cucumber, it's the quick summer dish for when nothing else appeals.
Kimchijeon (Kimchi Pancake)
Korean kimchi pancake — well-fermented kimchi chopped into a batter and pan-fried crisp. The classic rainy-day dish with makgeolli, and the tastiest way to use up sour kimchi.
Gyeranjjim (Korean Steamed Egg)
Korean steamed egg — beaten egg blended with stock and gently steamed in an earthenware pot until soft and puffed. Served bubbling at the table, it's a universally loved everyday side.
Jjamppong (Spicy Seafood Noodle Soup)
Korea's spicy Chinese-style noodle soup — a fiery chili-oil broth loaded with squid, mussels, shrimp, and vegetables over chewy noodles. Hot, briny, and bracing; the eternal rival to jjajangmyeon.
Tangsuyuk (Sweet & Sour Pork)
Korea's Chinese-style sweet-and-sour pork — strips double-fried in a settled-starch batter for crunch, finished with a tangy-sweet sauce. The famous 'pour vs dip' debate dish, and the classic partner to jjajangmyeon.
Miyeokguk (Seaweed Soup)
A Korean staple soup — miyeok (wakame) and beef stir-fried in sesame oil and simmered into a milky, savory broth. The soup for birthdays and new mothers; gentle, warming, and comforting.
Jjajangmyeon (Black Bean Noodles)
Korea's beloved Chinese-style noodle dish — chewy wheat noodles under a glossy black bean (chunjang) sauce simmered with pork, onion, and cabbage. Topped with cucumber and mixed before eating; a takeout classic.
Kimchi (Napa Cabbage Kimchi)
Korea's iconic fermented dish — napa cabbage salted, then layered with a paste of gochugaru, garlic, ginger, and fermented seafood, and left to ferment. Crisp when fresh, deep and tangy when aged; the foundation of Korean cooking.
Yangnyeom Chicken (Korean Fried Chicken)
Korean fried chicken in a sweet-spicy glaze — double-fried in potato starch for crunch, then tossed in a gochujang-ketchup-syrup sauce. Best eaten fresh and crisp; the star of chimaek (chicken and beer).
Gyeranmari (Korean Rolled Omelette)
Korean rolled omelette — beaten egg mixed with carrot and scallion, poured in stages over low heat and rolled into a thick log. A lunchbox and side-dish staple: simple, but all about the technique.
Galbijjim (Braised Beef Short Ribs)
Korea's celebration centerpiece — beef short ribs soaked and blanched to clean them, then braised in a soy sauce with radish, carrot, chestnut, and jujube until fall-apart tender and glossy-sweet.
Suyuk (Korean Boiled Pork)
Pork simmered until tender in an aromatic doenjang broth, then sliced thick against the grain. Served with salted-shrimp dip, kimchi, and garlic — the heart of a bossam spread.
Sundubu Jjigae (Soft Tofu Stew)
A bubbling earthenware stew of silky soft tofu in a spicy chili-oil broth, with an egg cracked in at the end. Comfort in a single hot pot, made for a bowl of rice.
Haemul Pajeon (Seafood Scallion Pancake)
A crispy Korean pancake — a bed of scallions loaded with squid and shrimp in a golden batter, crisp at the edges and tender inside. The classic rainy-day dish to share with makgeolli.
Kimchi Bokkeumbap (Kimchi Fried Rice)
Day-old rice stir-fried with well-fermented kimchi and pork, finished with sesame oil and a runny fried egg — Korea's go-to comfort meal, ready in 20 minutes from whatever is in the fridge.
Dak-galbi (Spicy Stir-fried Chicken)
Chuncheon-style spicy chicken: gochujang-marinated thigh meat stir-fried on a big hot pan with cabbage, sweet potato, and rice cakes. Finish with melted cheese, or fry rice in the leftover sauce for round two.
Japchae (Korean Glass Noodle Stir-fry)
Chewy sweet-potato glass noodles tossed with colorful vegetables and beef in a sweet-savory soy seasoning — Korea's classic celebration dish, a fixture at holidays and birthday tables.
Jeyuk Bokkeum (Spicy Stir-fried Pork)
Thinly sliced pork stir-fried in a sweet-and-spicy gochujang sauce — a Korean everyday favorite, seared fast over high heat to make a whole bowl of rice disappear.
Gimbap (Seaweed Rice Rolls)
Rice and assorted fillings rolled in seaweed and sliced — Korea's classic packed-lunch and picnic snack.
Tteokbokki (Spicy Rice Cakes)
Chewy rice cakes simmered in a sweet-and-spicy gochujang sauce — Korea's most beloved street snack, served with fish cakes and boiled eggs.
Doenjang Jjigae (Soybean Paste Stew)
Korea's everyday comfort stew — earthy fermented soybean paste simmered with zucchini, tofu, and potato in anchovy stock.
Bibimbap (Mixed Rice Bowl)
A colorful bowl of rice topped with seasoned vegetables, beef, and a fried egg, mixed with gochujang — a great way to use up seasoned greens.
Bulgogi (Marinated Grilled Beef)
Thinly sliced beef marinated in a sweet soy sauce and quickly seared — Korea's most beloved beef dish, great over rice or in lettuce wraps.
Kimchi Jjigae (Kimchi Stew)
Korea's iconic stew of well-fermented kimchi and pork in a deep, spicy broth — humble home cooking that makes you reach for rice.