the appetizer:
Traditional Korean cuisine includes meat, rice, vegetables, tofu and the ubiquitous kimchi, cabbage pickled in garlic and chili peppers. Most meals are served with banchan, side dishes (like kimchi) that are as varied as they are numerous.
Korea
Menu Guide
Anju—appetizers
Kimchi—pickled vegetables
Namul—generic term for seasoned vegetables or salads
Guk or Tang—soup or stew
Pab—rice
Chongol—one-pot stew
Pajon—scallion pancakes
Pulkogi—barbecued marinated beef strips
Kalbi-jim—Soy sauce braised beef short ribs
Mandoo—steamed dumplings stuffed with meats and vegetables
Sae u jun—fried tempura-battered shrimp
Samgyae tang—chicken stuffed with rice and ginseng
Chapchae—thin noodles with matchstick pork and vegetables in savory sauce
Kochojon—stuffed chile peppers, battered and fried
Saengsongui—barbecued whole fish
Tubu—tofu, bean curd
Yakkwa—little honey cakes
Korea
Korean Recipes
- Asparagus Cooked Like Ferns
- Braised Short Ribs with Vegetables (Kalbee Chim)
- Iced Korean Cucumber Soup
- Korean Beef on Fiery Chinese Cabbage
- Mixed Vegetables with Beef (Chapche)
- Stuffed Cucumber Kimchee (Oisobagi Kimchi)
from Kate's Global Kitchen:
Korean Cookbooks with Recipes
- Eating Korean by Cecilia Hae-Jin Lee
- The Kimchee Cookbook by Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
- Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall
Back to the main Korea page
Korea on Wikipedia
More country Destinations
This page modified January 2007
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