Korean Recipes

• Bulgogi - In Korean, bulgogi means "fire meat". Beef is thinly sliced or shredded and cooked over a grill. Other meats may be substituted, including pork ("dweji bulgogi"), chicken ("dak bulgogi"), or squid ("ojingeo bulgogi").
  
  
• Dakgalbi - Seasoned chicken cooked over a charcoal grill.
  
  
• Gamjatang - Spicy pork spine soup. As well as pork spine, vegetables, including potatoes and green onions, as well as hot peppers and sesame seeds, are used.
  
  
• Gujeolpan - This dish was traditionally eaten by Korean nobility and royalty. In the Korean language, the name means means "dish of nine dishes", reflecting the fact that it is consists of eight separate small dishes, and pancakes. It is served on a special octagonal plate with eight side containers (used for the small dishes), and a center container (used for the pancakes).
  
  
• Hoe - Thinly sliced raw fish, somewhat similar to Japanese cuisine's sashimi, dipped in either chogochujang which is a sauce made from gochujang (red chilli paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of cellophane noodles ("dangmyeon").
  
  
• Japchae - Boiled potato noodles with beef, carrots, onions and spinach.
  
  
• Jeongol - A stew made using seafood and vegetables.
  
  
• Jokbal - Pig's trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.
  
  
• Kalbi (or Galbi) - Pork or beef ribs cooked on a charcoal grill.
  
  
• Kalguksu - Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).
  
  
• Kimchi jjigae - A soup made using kimchi, pork and tofu.
  
  
• Kongnamul-bap - Soybean sprouts served over rice.
  
  
• Kongnamul-guk - A soup made from soybean sprouts.
  
  
• Makchang - The Korean version of chitterlings - grilled pork intestines.
  
  
• Maeuntang - Hot and spicy fish soup.
  
  
• Ramyeon - Spicy noodles with meat and vegetables, somewhat similar to Japanese cuisine's ramen noodles.
  
  
• Samgyeopsal - Pork belly meat (similar to bacon), flavored and seasoned with garlic, sesame oil and salt. The meat is cooked on an open grill and then placed inside lettuce or a similar leafy vegetable, along cooked rice and ssamjang (a spicy paste), before eating. Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments, and these help absorb the grease from the meat.
  
  
• Sannakji - A small live octopus, cut in pieces and lightly seasoned. The octopus pieces are usually still moving when the dish is served.
  
  
• Tteok - A chewy cake made from either pounded short-grained rice, pounded glutinous rice, or glutinous rice left whole without pounding. It may be served hot or cold, and as a dessert or snack. It is also sometimes served with beef, mushrooms, onions, etc., as a light meal.
  
  
• Yukhoe - A raw beef dish somewhat similar to steak tartare. The raw beef is shredded and topped with a raw egg yolk, then seasoned with asian (nashi) pear, black pepper, garlic, gochujang (red chilli paste), green onions, sesame seed, sesame oil, soy sauce and sugar.

Related Links

• Korean Recipes & Cookbooks