Korean Food Dictionary

Pronounced: bi-bim-bap

Rice topped with vegetables and other ingredients, mixed together before eating.

Pronounced: bing-su

A shaved-ice dessert topped with ingredients such as fruit, red bean, condensed milk or rice cake.

Pronounced: bo-ssam

Boiled or steamed pork served in slices, usually wrapped with greens and eaten with kimchi and condiments.

Pronounced: bung-eo-ppang

A fish-shaped pastry traditionally filled with sweet red-bean paste, despite containing no fish in the classic version.

Pronounced: dak-gal-bi

Spicy stir-fried chicken commonly cooked with cabbage, rice cakes and sweet potato.

Pronounced: doen-jang jji-gae

A soybean-paste stew with a salty, earthy flavour.

Pronounced: gal-bi-tang

A clear soup made around beef short ribs, usually served as a substantial meal.

Pronounced: gim-bap

Rice and fillings rolled in dried seaweed and sliced into bite-size pieces.

Pronounced: ho-tteok

A filled pancake commonly sold as a warm street snack, often with brown sugar, seeds or nuts.

Pronounced: jja-jang-myeon

Noodles topped with a thick black-bean sauce, commonly eaten as Korean-Chinese comfort food.

Pronounced: jap-chae

Stir-fried glass noodles with vegetables and a soy-based seasoning.

Pronounced: gim-chi jji-gae

A robust stew built around well-fermented kimchi, often with tofu and meat.

Pronounced: man-du

Korean dumplings that may be steamed, boiled, pan-fried or added to soup.

Pronounced: naeng-myeon

Cold buckwheat-style noodles served either in chilled broth or with a spicy mixed sauce.

Pronounced: sam-gyeop-sal

Thick slices of pork belly grilled at the table and commonly wrapped with greens and condiments.

Pronounced: seol-leong-tang

A pale beef-bone soup typically seasoned at the table and served with rice.

Pronounced: sun-du-bu jji-gae

A spicy stew centred on very soft tofu.

Pronounced: tteok-bok-kki

Chewy rice cakes commonly served in a spicy-sweet red sauce.