Baku Kitchen! An independent reference of traditional food

South Korea

54 dishes.

wine & spiritAndong SojuTraditional distilled rice liquor from Andong, far stronger and cleaner than green-bottle sojufermented & pickledBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutstreet foodBeondegiSteamed silkworm pupae sold in paper cups, nutty and startlingly earthyBibimbapRice bowl of seasoned vegetables, beef and fried egg, mixed with gochujangmainBossamBoiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjangsoup & stewBudae JjigaeArmy-base stew of spam, hot dogs, kimchi and instant noodles in red brothmainBulgogiThin-sliced beef marinated in sweet soy, grilled or pan-cookedstreet foodBungeoppangFish-shaped waffle filled with sweet red-bean pastefermented & pickledCheonggukjangFast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew.fermented & pickledChonggak KimchiWhole ponytail radishes kimchi-fermented with their greens; crunchy and sharp.mainDakgalbiChuncheon stir-fry of chicken, cabbage and rice cakes in gochujangstreet foodDalgonaMelted sugar puffed with baking soda, pressed flat and stamped with a shape.fermented & pickledDoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.soup & stewDoenjang JjigaeFermented soybean-paste stew with tofu, zucchini and clamsfermented & pickledDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellmainGalbiMarinated beef short ribs grilled over charcoalsoup & stewGamjatangSpicy pork backbone stew with potatoes and perilla leavesfermented & pickledGanjangKorean soy sauce drawn off fermenting meju brine; darker and saltier than Japanese.mainGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellsauce & condimentGochujangSweet-hot fermented paste of chili, glutinous rice and soybean, sun-aged on rooftopsstreet foodGyeranppangSweet oblong bread baked with a whole egg on top; winter cart snack.snackHaemul PajeonCrisp scallion-seafood pancake dipped in soy vinegar, classic makgeolli partnermainHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatstreet foodHotteokGriddled dough pockets oozing brown sugar, cinnamon and nuts, winter treatfermented & pickledJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.salad & sideJapchaeSweet-potato glass noodles stir-fried with vegetables, beef and sesamefermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanmainJjajangmyeonKorean-Chinese noodles in glossy black-bean sauce with pork and onionmainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp saucesnackKimbapSeaweed rice rolls with pickled radish, egg and vegetables, picnic staplefermented & pickledKimchiNorthern-style fermented cabbage, milder and juicier than southern versionssoup & stewKimchi JjigaeBubbling stew of aged kimchi, pork and tofufermented & pickledKkakdugiCrunchy cubes of radish kimchi, the standard partner to ox-bone soupsmainKorean Fried ChickenDouble-fried chicken glazed sweet-spicy, paired with beer and pickled radishwine & spiritMakgeolliMilky lightly fizzy rice wine, traditionally paired with pancakes on rainy daysfermented & pickledMejuBlocks 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. A fermented & pickled recipe from South Korea.

  • 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. A fermented & pickled recipe from South Korea.

  • 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…