Au Jjim

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it's better to make it slightly fresh. (Spicy monkfish with bean sprouts.)

Daegu Momtong Jjim

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it is better to make it slightly bland.

Daegu MuriJjim

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it's better to make it slightly fresh. (Crunchy bean sprouts and steamed codfish)

Dogani Muchim

The crucible is seasoned red with sesame seeds and chives and stimulates the appetite with a slightly spicy scent. The spicy taste goes well with the chewy and soft crucible.

Godeungeo Jorim

Mackerel jorim is one of Korea's signature fish dishes. It's a stewed fish dish made with diced mackerel, which is cooked with vegetables such as radishes and potatoes, along with green onions, garlic, soy sauce, and chili powder. In particular, mackerel is a favorite among many people because it is rich in nutritional value and tastes great.

Gul Bossam

Bossam is a food in which boiled pork or other meat and seasoning are wrapped in salted cabbage leaves or outside. It is a food that is eaten together after making kimchi because the taste is fantastic with kimchi.

Haemul Modeum Jjim

Jjim is a food made by boiling various ingredients, including fish, shellfish, meat, and vegetables, with a little water for a long time or steaming them with hot steam. If you season it at first, it can be salty and spicy when the water boils down later, so it is better to make it slightly bland.

Jeyuk Bokkeum

Food made by stir-frying pork with a red pepper paste-based marinade. Mainly used pork forelegs or hind legs. Depending on your taste, you can also use rump, neck, or pork belly (pork marinated in gochujang sauce and stir-fried)

Jeyuk Dubu Kimchi

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying. (Stir-fried kimchi served with warm tofu and pork)

Jjukkumi Bokkeum

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying. (Stir-fry with various seasonings, seafood, and soy sauce, then add vegetables and octopus and stir-fry.)

Nakji Bokkeum

Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-fried Octopus with Sweet and Spicy Chili Sauce and Vegetables

Ojingeo Bokkeum

Stir-fried squid is a Korean dish that uses squid as its main ingredient. Generally, it is eaten spicy with red pepper powder or red pepper paste seasoning. Depending on the fat, other meats such as pork or beef may be mixed.

Osam Bulgogi

Bulgogi is a Korean meat dish. It is a dish made by cutting lean meat such as meat, seasoning it, and then grilling it over an open fire. It is considered one of the national dishes of Korea. (Stir-fry spicy seasoned squid and pork belly with finely chopped onion and green onion)

Al Tang

As the name suggests, it is a soup with a lot of fish roe. It's similar to Maeuntang, but the main ingredient is eggs, not fish. Pollack eggs, pollock roe (goni), are usually used, and male pollack testis, iris, is also a major ingredient. Basically, Maeuntang is made with red pepper powder and red pepper paste, but there is also Altang with clear broth that is not spicy. Spicy or non-spicy, it tastes really good when it's wet or cold because of the rain, and it's often used as a side dish for alcohol.

Au MaeunTang

Maeuntang is a Korean dish made by boiling fish with red pepper paste, red pepper powder, and various vegetables. It has a spicy and stimulating taste, and the main ingredient, fish, is both freshwater and saltwater fish. Cut the fish into appropriate size and boil it with water parsley, crown daisy, onion, radish, red pepper, garlic, pumpkin, and tofu.

Aujiri Tang

In contrast to maeuntang, when cooking fish and other foods, it is a cooking method in which spicy seasoning is not added and boiled clearly. It is also called 'clear soup'. Unlike Maeuntang, which uses spices, the original taste of the ingredients is revealed, so it is also a dish where you can see the freshness of the ingredients and the skill of the cook.

Bibimbap

Bibimbap is a Korean rice dish. It is a food that is eaten by mixing rice with various seasonings such as meat or vegetables. In the past, it was called Bibim in the royal court. It is considered one of the national dishes of Korea.

BugeoKongnamulguk

Kongnamul gukbap is a type of dish in which rice is rolled in bean sprout soup, seasoned with salted shrimp, and topped with green onions and peppers. Bean sprouts contain vitamin C and aspartic acid, a type of amino acid, so they are eaten as a hangover food after drinking. (Cool Pollack Bean Sprouts Soup)

Bulgogi deopbap

Daegu Jiri Tang

In contrast to maeuntang, when cooking fish and other foods, it is a cooking method in which spicy seasoning is not added and boiled clearly. It is also called 'clear soup'. Unlike Maeuntang, which uses spices, the original taste of the ingredients is revealed, so it is also a dish where you can see the freshness of the ingredients and the skill of the cook.

Daegu Maeuntang

Maeuntang is a Korean dish made by boiling fish with red pepper paste, red pepper powder, and various vegetables. It has a spicy and stimulating taste, and the main ingredient, fish, is both freshwater and saltwater fish. Cut the fish into appropriate sizes and boil it with water parsley, crown daisy, onion, radish, red pepper, garlic, pumpkin, and tofu.

Doengjang Jjigae

Doenjang stew is a type of stew made by dissolving soybean paste in boiling broth and adding various ingredients such as meat, seafood, vegetables, tofu, and mushrooms. It is similar to soybean paste soup, and meat and fish are rarely put together in soybean paste stew. Depending on the season, other ingredients are also added. It is also called Tojangjjigae.

Galbi Tang

Galbi-tang is a soup made with beef ribs as the main ingredient. The ribs are steeped in boiling water for a long time, then seasoned with soup soy sauce, salt, and other seasonings.

Godeungeogui+DoengjangJjigae

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel and grilled deodeok. Grilled mackerel with rice and soup.

Goni Jiri Tang

As the name suggests, it is a soup with a lot of fish roe. It's similar to Maeuntang, but the main ingredient is eggs, not fish. Pollack eggs, pollock roe (goni), are usually used, and male pollack testis, iris, is also a major ingredient. Basically, Maeuntang is made with red pepper powder and red pepper paste, but there is also Altang with clear broth that is not spicy. Spicy or non-spicy, it tastes really good when it's wet or cold because of the rain, and it's often used as a side dish for alcohol.

Goni Maeun Tang

As the name suggests, it is a soup with a lot of fish roe. It's similar to Maeuntang, but the main ingredient is eggs, not fish. Pollack eggs, pollock roe (goni), are usually used, and male pollack testis, iris, is also a major ingredient. Basically, Maeuntang is made with red pepper powder and red pepper paste, but there is also Altang with clear broth that is not spicy. Spicy or non-spicy, it tastes really good when it's wet or cold because of the rain, and it's often used as a side dish for alcohol.

Haejangguk

cheating country. It refers to soup eaten to relieve the stomach from drinking the previous day. Bone haejangguk boiled with pork bones, Seonji haejangguk boiled with seonji, and bean sprout haejangguk boiled with bean sprouts are famous nationwide. The name Haejangguk is an expression that appeared in the Joseon Dynasty and has become a popular dish since then. Among the many hangover soups of the time, there was a hangover soup similar to soybean paste soup called 'Hyojonggaeng'. It is a soup made by mixing 18 ingredients such as cabbage cores, bean sprouts, matsutake mushrooms, shiitake mushrooms, beef ribs, sea cucumber, abalone, and tofu and simmering all day long. It is said to be very popular among nobles because of its excellent taste.

Haemul Sundubu

It is a Korean stew dish made by adding soft tofu and seasoning. It is one of the soft tofu stews that you can feel the flavor of seafood by adding various seafood such as clams, shrimp, and mussels.

Kimchi Jjigae

Jjigae is a side dish made with less broth than soup or soup, and boiled with various ingredients such as meat, vegetables, and seafood. Korean meals often contain soup, soup, or stew. Kimchi Jjigae is one of the representative Korean dishes, and is a spicy stew with kimchi.

Maeun GalbiTang

Galbi-tang is a soup made with beef ribs as the main ingredient. The ribs are steeped in boiling water for a long time, then seasoned with soup soy sauce, salt, and other seasonings. (Spicy Soup)

Manduguk

Manduguk is a Korean soup made by boiling dumplings stuffed with minced meat and other ingredients in beef broth. In Korean court cuisine, dumpling soup was called 'byeongsi', and it was recorded as 'seokryutang' in food dimibang written in the 17th century. It is mainly eaten on New Year's Day in northern regions where there is a lot of wheat.

SacheolTang

Gaejangguk is a type of soup that contains dog meat. It is often called Boshintang, but this name was attached later, and is also called Yeongyeongtang, Sacheoltang, Gaejang, and Meongmeongtang. There is a belief that this food is good for boosting stamina.

Seokkeo Sundubu

Sundubu Jjigae is a Korean dish made with soft tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added. (Mixed soft tofu is spicy and thick soft tofu stew with seafood and meat mixed)

Seolleongtang

Seolleongtang is a soup made by boiling a cow's head, intestines, bones, feet, crucible, etc., or rice in boiled broth. It can be seen as bone soup with beef bones. FYI, gomtang does not contain beef bones. It is one of Korea's representative foods.

Sogogi Sudubu

Sundubu Jjigae is a Korean dish made with soft tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added. (Spicy beef broth is a stew that has a deep and rich taste. Season the stew with fish sauce and salt or mild soy sauce and salt.)

Tonkatsu

Tonkatsu is a Japanese dish derived from a Western cutlet modeled after the Italian cotoletta. Cut the pork loin into 2-3cm thick slices, coat it with bread crumbs, fry it in oil, and eat it with Japanese-style Worcestershire sauce, rice, and vegetable salad.

Ttarogukbap

Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why soup rice is not served rolled up from the beginning, such as when the starch of rice spreads into the soup, the soup loses its neatness, and the rice can also spread, and it is hygienic.

TteokManduGuk

Manduguk is a Korean soup made by boiling dumplings stuffed with minced meat and other ingredients in beef broth. In Korean court cuisine, dumpling soup was called 'byeongsi', and it was recorded as 'seokryutang' in food dimibang written in the 17th century. It is mainly eaten on New Year's Day in northern regions where there is a lot of wheat. (Stir-fried meat, rice cakes, dumplings, and garlic in broth and simmered briefly.)

Yukgaejang

Yukgaejang is a type of soup that has a spicy taste by boiling various vegetables such as beef, bracken, and bean sprouts. It originated from Gaejangguk. Season with red pepper powder, and add pepper, salt, sugar, sesame oil, and soy sauce as seasonings.

Bulgogi

Bulgogi is one of the Korean dishes where meat from various animals is sliced thinly, marinated in spices, and then grilled over an open fire. Along with bibimbap, naengmyeon, kimchi, and galbi, it is a representative menu of Korean food. It is one of the most preferred Korean foods worldwide because the savory, salty taste and fire taste harmonize well rather than the strong flavor unique to Korean food, which can sometimes be disliked. is also

Chadolbagi

It is a type of brisket, and among them, the brisket point is marbled. Also, this fat is an interstitial fat, which is hard fat among fats. In other words, marbled beef is a particularly tough part among beef parts. If you eat it with bulgogi, it's delicious. Especially, it goes well with kimchi jjigae, and since the kimchi jjigae cooks the soft, marbled bulgogi, the two go well together.

Dwaeji Bulgogi

Variation of Bulgogi. If bulgogi is usually made with beef as a base, pork bulgogi, as the name suggests, is made with pork as a base. If you add red pepper paste here, it is also called red pepper paste pork bulgogi or red pepper paste bulgogi.

Dwaeji Galbi

It is the meat attached to a pig's ribs or cooked to make it easy to eat. When grilling over charcoal, soy sauce-based seasoning is often used because it burns easily with red pepper paste, but seasoning mixed with red pepper paste is often used when grilling on an iron plate or in a frying pan.

Jumulleok Galbi

As a kind of meat dish, it is called jumulleok because it is made by kneading (mixing) meat with seasoning. It is said that in the early 1970s, when a grandmother in a restaurant in Mapo Naru, Seoul ran out of pre-marinated meat, she was in a hurry to knead the meat with her hands, seasoned it on the spot, and served it to her guests.

Maeun Samgyeopsal

Korean grilled dish made by grilling pork belly. It is a favorite food of most Koreans, and because the price is not too burdensome, it is a menu that is often chosen when dining out or having a company dinner. When grilling over charcoal, soy sauce-based seasoning is often used because it burns easily with red pepper paste, but seasoning mixed with red pepper paste is often used when grilling on an iron plate or in a frying pan.

Saeng Deungsim Gui

A Saeng Deungsim Gui is a thick cut of sirloin beef that is grilled or seared and is a Western dish. In English-speaking countries, a "steak" is a cut of beef, usually cut across the muscle fibers, or a chunk of meat, usually cut across the backbone of a fish.

Saeng Galbi

Galbi-gui or Galbi is a Korean dish made by grilling beef or pork ribs. Cow ribs with a soft texture that are easy to eat. The published in 1938 explains ‘galbi’ as an abbreviation of ‘galbitdae’ and treats ‘gari’ as a synonym for ‘galbi’. In the end, 'Gari' meant 'ribs' in modern Korean, and 'galbi' meant something eaten for food. As 'Gari' disappeared, a compound word called 'ribs' was created to distinguish it from 'galbi' eaten for food. seems to have given

Saeng Samgyeopsal

It is a grilled meat or pork belly attached to the rib part of a pig. Pork belly contains vitamin B1, protein, zinc, folic acid, phosphorus, iron and potassium. Also, the proportion of fat that forms the scaffold is larger than other parts. Enjoy the savory flavor of burning fat and the soft texture of the fat.

Yangnyeom Galbi

Although it is a part of meat, as the popularity of galbi increases and at the same time, as the unique seasoning sauce based on soy sauce becomes famous, the seasoning itself is sometimes used to mean galbi. It is said that in the old days, there was even grilled ribs called seolsanggari. There is a theory that this is the beginning of beef ribs.

Budae Jeongol

It is a stew made by simmering pressed ham, sausage, bacon, minced meat, and baked beans in a thick kimchi seasoning broth as the main ingredients. Most of the main ingredients are foreign-made, so there are some people who don't classify it as Korean food, but Korean food is definitely correct. In general, in the food crisis right after the Korean War, press ham, sausages, and baked beans brought in through the US military are put into stew and eaten, which is regarded as the origin of the food.

Bulnak Jeongol

Unlike soup or stew, it is a dish in which raw ingredients are added to broth, boiled, and the ingredients are taken out and eaten later. It developed mainly in the Asian region, such as Korea, Japan, and China. Bulgogi hotpot, especially Seoul-style bulgogi, and Sinseonro are famous in Korea, and sukiyaki, shabu-shabu, and mille-feuille nabe are popular in Japan. (Bulgogi, octopus, and vegetables are simmered in broth).

Daegu Jeongol

Unlike soup or stew, it is a dish in which raw ingredients are added to broth and boiled, then the ingredients are taken out and eaten, and the soup is eaten later. It developed mainly in the Asian region, such as Korea, Japan, and China. Bulgogi hotpot, especially Seoul-style bulgogi, and Sinseonro are famous in Korea, and sukiyaki, shabu-shabu, and mille-feuille hotpot are famous in Japan.

Gopchang Jeongol

Gopchang jeongol is a hotpot-style Korean dish made by boiling beef or pork intestines and various vegetables with broth. Gopchang refers to the small intestines of cows or pigs. Although tripe is the main ingredient in gopchang hot pot, many other organs are also used, which enriches the taste of tripe hot pot with the chewy texture unique to the intestines.

Haemul Jeongol

Unlike soup or stew, it is a dish in which raw ingredients are added to broth, boiled, and the ingredients are taken out and eaten later. It developed mainly in the Asian region, such as Korea, Japan, and China. Bulgogi hotpot, especially Seoul-style bulgogi, and Sinseonro are famous in Korea, and sukiyaki, shabu-shabu, and mille-feuille nabe are popular in Japan. Seafood hot pot is a spicy seafood dish with octopus, scallops, cuttlefish, mussels, crabs, and shrimps.

Heugyeomso Jeongol

Unlike soup or jjigae, hot pot is a dish in which raw ingredients are simmered in a broth, and the dried ingredients are removed and eaten later. Heugyeomso Jeongol is a deeply simmered hotpot made with black goat as the main ingredient. The tender and light meat flavor is excellent, and the fried rice that is fried after eating the thick soup is also popular.

Kimchi Mandu Jeongol

Unlike soup or stew, it is a dish in which raw ingredients are added to broth, boiled, and the ingredients are taken out and eaten later. It developed mainly in the Asian region, such as Korea, Japan, and China. Bulgogi hotpot, especially Seoul-style bulgogi, and Sinseonro are famous in Korea, and sukiyaki, shabu-shabu, and mille-feuille nabe are popular in Japan. A hotpot made with well-aged kimchi, pork, dumplings, and onions in a spicy broth.

Bibim Naengmyeon

Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea, and is enjoyed in Korea as well. (Spicy Buckwheat Noodles with Radish, Cucumber and Half Boiled Egg)

Mul Naemyeon

Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea and is enjoyed in Korea as well.