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Pork belly, which is beneath the sirloin, is fatty and tender and is one of the favorite pork cuts among Koreans. You can wrap grilled pork belly in lettuce or enjoy the meat with garlic.
삼겹살 / ซัมกย็อบซัล / Samgyeobsal
Beef boneless ribs refer to the sirloin part of beef ribs. The best cut is beef boneless ribs with some fat on it.
갈비살 / คัลบีซัล / Galbisal
chadol-bagi, refers to fatty cuts attached to the middle of the beef brisket bone. chadol is quickly cooked right after being placed on a grill, so you can taste right away. You can also put in a doenjangjjigae.
차돌박이 / ชาโดลบากี
Chadolbagi
Grilled sirloin is often eaten with an oil-based dipping sauce or leafy vegetables.
등심 / ดึงชิม / Deungsim
Grilled sparerib is a popular dish since it is more affordable than beef ribs and is more tender. The sparerib is marinated with soy sauce or red chili paste to remove the unique pork smell. The sizzling sound and the flavor of the grilled spareribs will make your mouth water.
양념 돼지갈비 / เดจีคัลบี
Dwaeji-Galbi
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Sliced pork belly marinated with a gochujang (red chili paste) sauce and grilled or pan-fried. This spicy dish seems to remove the greasy taste of the pork belly.
고추장삼겹살 / โคชูจังซัมกย็อบซัล
Gochujang-Samgyeopsal
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Pork shoulder is the most popular pork cut along with pork belly. Pork shoulder has less fat than pork belly but has a richer taste. Pork shoulder is grilled over charcoal and coarse salt is sprinkled on or you can eat the meat with sesame oil and salt.
목살소금구이 / มกซัลโซกึมคูอี
Moksal-Sogeumgui
숙성 항아리 청국장 삼겹살
หมูสามชั้นหมักไห(ถั่วเหลือง)
숙성 항아리 녹차 삼겹살
หมูสามชั้นหมักไห(ชาเขียว)
Hansik
A thick soup made of pig backbones, potato, green cabbage leaves (ugeoji), crushed perilla seeds, perilla leaves, spring onions, and garlic. A spicy dish with a deep and robust flavor.
감자탕 / คัมจาทัง / Gamja-Tang
Soft bean curd stew boiled with beef, clams, and vegetables. A raw egg may be added to the hot stew. Ranges from extra spicy to mild.
순두부찌개 / ซุนดูบูจิเก
Sundubu-Jjigae
Soy-marinated bulgogi cooked with broth in an earthenware pot. Glass noodles may be added.
뚝배기불고기 / ตุ๊กแบกีพุลโกกิ
Ttukbaegi-Bulgogi
Doenjang-seasoned stew made with anchovy broth, fish or clams, and summer squash. The broth is thick and flavorful, and good for mixing with rice.
된장찌개 / เทนจังจิเก
Doenjang-Jjigae
Chicken pieces marinated in a gochujang, and stir-fried in a flat grill pan with cabbage, sweet potato, carrots, and tteok (rice cakes). A local dish of Chuncheon city in Gangwon Province.
닭갈비 / ทัคคัลบิ / Dakgalbi
Tender, whole, young chicken stuffed with ginseng, jujubes, sweet rice, and whole garlic cloves and simmered until tender. The combination of chicken and ginseng creates a complex yet harmonious flavor. This is a classic summertime dish that revitalizes the body and soul.
삼계탕 / ซัมเกทัง / Samgye-Tang
Over-fermented kimchi boiled with pork, bean curd, and green onion. Often considered Korean “soul food,” this spicy kimchi stew strikes a perfect balance with the greasy pork.
김치찌개 / กิมจิจิเก / Kimchi-Jjigae
Bibimbap served in a sizzling hot stone pot. The crispy rice at the bottom, mixed with various toppings and gochujang, remains piping hot until the end of the meal.
뚝배기 비빔밥 / ตุ๊กแบกีบิบิมบับ
Ttukbaegi-Bibimbap
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Rice topped with sautéed beef and a variety of colorful vegetables that is mixed at the table with spicy gochujang. A hint of sesame oil helps bring out the flavor.
전주비빔밥 / จอนจูบิบิมบับ
Jeonju-Bibimbap
Mackerel sliced sideways and braised in a spicy soy sauce mixture with white radish or potatoes. Green Napa cabbage leaves or kimchi may also be added.
고등어조림 / โกดึงออโจริม
Godeungeo-Jorim
Mackerel sprinkled with coarse sea salt and grilled or pan-fried. Mackerel is sometimes salted and half dried or heavily salted for storage.
고등어구이 / โกดึงออกูอี
Godeungeo-gui
Squid stir-fried with onions, carrots, and cabbage in a spicy mixture of gochujang and red chili powder.
오징어볶음 / โอจิงออบกกึม
Ojingeo-Bokkeum
Thinly sliced pork marinated in spicy ginger-gochujang and stir-fried with onion, carrots, perilla leaves, or abbage. Ingredients vary according to taste.
제육볶음 / เจยุกพกกึม
Jeyuk-Bokkeum
Glass noodles stir-fried with beef and assorted mushrooms and vegetables. A colorful classic dish that is always served at large gatherings or on special occasions.
잡채 / ฉับแช / Jabche
Eggs mixed with chopped green onions, carrots, and onions, fried and rolled up.
계란말이 / เกียรันมารี
Gyeran-Mari
Eggs well beaten with salted shrimp and seasoned with salt and steamed in a hot pot. The beautiful color and soft texture of this dish are especially appealing to children and seniors.
계란찜 / เกียรันจิม / Gyeran-Jjim
Julienned, tender young green onion stems folded into a flour batter with squid, clam meat, and oysters and pan-fried. Served with a soy vinaigrette dipping sauce.
해물파전 / แฮมุลพาจอน
Haemul-pajeon
Slices of well-fermented kimchi mixed into a flour batter and pan- fried. Finely chopped pork, squid, and clam meat may be added to the batter as well.
김치전 / คิมชีจอน / Kimchi-Jeon
Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet, sour, spicy sauce. It’s a Korean Chinese dish
깐풍기 / กันพุงกิ / Kkanpunggi
Tangsuyuk is served with sweet and sour sauce, which is typically made by boiling vinegar, sugar and water, with variety of fruits and vegetables like carrot, cucumber, onion, water chestnut, wood ear mushroom and pineapple. Starch slurry is used to thicken the sauce.
탕수육 / ทังซูยุก / Tangsuyuk
Bunsik
Sliced rice cake bar (garaetteok) or thin rice cake sticks (Tteokbokkitteok) stir-fried in a spicy gochujang sauce with vegetables and fish cakes.
떡볶이 / ต็อกบกกี / TteokBokki
Tteokbokkitteok (thin rice cake sticks) stir-fried with fish cakes and vegetables in broth. Pan-fried dumplings can be added and eaten with the broth.
국물떡볶이 / กุงมุนต็อกบกกี
Gungmul-TteokBokki
Rice seasoned with salt and sesame oil and rolled up in a sheet of roasted gim (dried laver) with spinach, carrots, and pickled white radish. The long roll is sliced and served in bite-sized pieces.
김밥 / คิมบับ / Gimbap
Rice seasoned with salt and sesame oil and rolled up in a sheet of roasted gim (dried laver) with spinach, carrots, and pickled white radish. The long roll is sliced and served in bite-sized pieces.
꼬마김밥 / โกมาคิมบับ
Kkoma-Gimbap
Minced meat and vegetables wrapped in thin flour dough shells and boiled in beef broth.
만둣국 / มันดูกุก / Mandut-Guk
Dumpling fried in an oiled pan. This is a crispy version of basic dumplings.
군만두 / กุนมันดู / Gun-Mandu
Noodles
짜장면 / จาจังมยอน / Jjajangmyeon
짬뽕 / จัมปง / Jjamppong
Chilled noodles topped with egg garnish and served with cucumber, Korean parsley, and perilla leaves. The noodles, egg garnish, and vegetables are mixed together with a vinegar-based gochujang or seasoned soy sauce.
비빔국수 / บิบิมกุกซู / Bibim-Guksu
Instant noodles called ramyeon are one of the most typical menu items that are sold at snack bars These instant noodles are great for both a snack or a meal.
라면 / รามย็อน / Ramyeon
Dessert
A cool drink of simmered fresh ginger and cinnamon sweetened with sugar or honey. Served with softened, dried persimmons and pine nuts.
수정과 / /ซูจองกวา / Sujeonggwa
Shaved ice topped with boiled red beans. This popular dessert can be topped with many other ingredients, such as fruit, rice cake, misutgaru, jello, and sweetened condensed milk, as well.
팥빙수 / /พัทบิงซู / Patbingsu
Flour mixed with honey and sesame oil, pressed in a yakgwa pan (yakgwa mold), shallow-fried or deep-fried, dipped in grain syrup or honey, and sprinkled with chopped pine nuts.
약과 / หยักกวา / Yakgwa