• Korean Cuisine

  • (Korea)

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Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

From Wikipedia

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Dishes: 7 / 111

Beef Bulgogi

(1 ) (Korean)

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated ...

Bibimbap

(1 ) Bi Bim Bap, Bi Bi... (Korean)

Signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped ...

Samgyeopsal

(0 ) (Korean)

This is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices ...

Chimaek

(0 ) Chi-mc (Korean)

This is a compound word formed from Chicken and Maekju, the Korean word for "beer". It refers to a combination ...

Tteokbokki

(0 ) teokbokki, ddeokb... (Korean)

It is a popular Korean food made from soft rice cake, fish cake, and the sweet red chili sauce called ...

Jjajangmyeon

(0 ) (Korean)

This is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), ...

Gopchang

(0 ) (Korean)

It refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, ...

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