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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.

Destinations Korean garlic  

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

from Kate's Global Kitchen:

Korean Cookbooks with Recipes

 

Back to the main Korea page

Korea on Wikipedia

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This page modified January 2007


 


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