Baku Kitchen! An independent reference of traditional food

South Korea

Ask what South Korea eats and the answer starts with this: bold fermented flavors—kimchi, gochujang, doenjang—with tabletop barbecue, bubbling stews and countless banchan. Look for Kimchi (spicy fermented napa cabbage with chili and garlic, served at every meal), Bibimbap (rice bowl of seasoned vegetables, beef and fried egg, mixed with gochujang) and Bulgogi (thin-sliced beef marinated in sweet soy, grilled or pan-cooked). UNESCO inscribed gimjang, the communal late-autumn kimchi making, in 2013; chili only entered the recipe after peppers reached Korea around 1600. This atlas has 54 South Korea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

Andong SojuAndong SojuTraditional distilled rice liquor from Andong, far stronger and cleaner than green-bottle sojuBaek KimchiBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutBeondegiBeondegiSteamed silkworm pupae sold in paper cups, nutty and startlingly earthyBibimbapBibimbapRice bowl of seasoned vegetables, beef and fried egg, mixed with gochujangBossamBossamBoiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjangBudae JjigaeBudae JjigaeArmy-base stew of spam, hot dogs, kimchi and instant noodles in red brothBulgogiBulgogiThin-sliced beef marinated in sweet soy, grilled or pan-cookedBungeoppangBungeoppangFish-shaped waffle filled with sweet red-bean pasteCheonggukjangCheonggukjangFast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew.Chonggak KimchiChonggak KimchiWhole ponytail radishes kimchi-fermented with their greens; crunchy and sharp.DakgalbiDakgalbiChuncheon stir-fry of chicken, cabbage and rice cakes in gochujangDalgonaDalgonaMelted sugar puffed with baking soda, pressed flat and stamped with a shape.DoenjangDoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.Doenjang JjigaeDoenjang JjigaeFermented soybean-paste stew with tofu, courgette and clamsDongchimiDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellGalbiGalbiMarinated beef short ribs grilled over charcoalGamjatangGamjatangSpicy pork backbone stew with potatoes and perilla leavesGanjangGanjangKorean soy sauce drawn off fermenting meju brine; darker and saltier than Japanese.Ganjang GejangGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellGochujangGochujangSweet-hot fermented paste of chili, glutinous rice and soybean, sun-aged on rooftopsGyeranppangGyeranppangSweet oblong bread baked with a whole egg on top; winter cart snack.Haemul PajeonHaemul PajeonCrisp spring onion-seafood pancake dipped in soy vinegar, classic makgeolli partnerHongeohoeHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatHotteokHotteokGriddled dough pockets oozing brown sugar, cinnamon and nuts, winter treatJangajjiJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.JapchaeJapchaeSweet-potato glass noodles stir-fried with vegetables, beef and sesameJeotgalJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanJjajangmyeonJjajangmyeonKorean-Chinese noodles in glossy black-bean sauce with pork and onionJokbalJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauceKimbapKimbapSeaweed rice rolls with pickled radish, egg and vegetables, picnic stapleKimchiKimchiNorthern-style fermented cabbage, milder and juicier than southern versionsKimchi JjigaeKimchi JjigaeBubbling stew of aged kimchi, pork and tofuKkakdugiKkakdugiCrunchy cubes of radish kimchi, the standard partner to ox-bone soupsKorean Fried ChickenKorean Fried ChickenDouble-fried chicken glazed sweet-spicy, paired with beer and pickled radishMakgeolliMakgeolliMilky lightly fizzy rice wine, traditionally paired with pancakes on rainy daysMejuMejuBlocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.

  • Andong Soju

    Traditional distilled rice liquor from Andong, far stronger and cleaner than green-bottle soju. A wine & spirit recipe from South…

  • Baek Kimchi

    Chili-free white kimchi in clear brine with pear, jujube and chestnut. 1 hour 30 minutes to prepare. Makes about 2…

  • Beondegi

    Steamed silkworm pupae sold in paper cups, nutty and startlingly earthy. Ready in 10 min prep and 25 min cooking.…

  • Bossam

    Boiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjang. Ready in 30 min prep and 1…

  • Budae Jjigae

    Army-base stew of spam, hot dogs, kimchi and instant noodles in red broth. Ready in 20 min prep and 25…

  • Bungeoppang

    Fish-shaped waffle filled with sweet red-bean paste. Ready in 20 min prep and 25 min cooking. 10 pieces. A street…

  • Cheonggukjang

    Fast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew. A fermented & pickled recipe from South Korea.

  • Chonggak Kimchi

    Whole ponytail radishes kimchi-fermented with their greens; crunchy and sharp. 45 min to prepare. Makes about 2 kg. A fermented…

  • Dakgalbi

    Chuncheon stir-fry of chicken, cabbage and rice cakes in gochujang. Ready in 20 min prep and 30 min cooking. 4…

  • Dalgona

    Melted sugar puffed with baking soda, pressed flat and stamped with a shape. Ready in 10 min prep and 5…