Korea: Menu Guide

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.

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

Asparagus Cooked Like Ferns
Braised Short Ribs with Vegetables (Kalbee Chim)
Iced Korean Cucumber Soup
Korean Beef on Fiery Chinese Cabbage
Mixed Vegetables with Beef (Chapche)
Stuffed Cucumber Kimchee (Oisobagi Kimchi)

from Kate's Global Kitchen:

Korean Cookbooks with Recipes

Eating Korean by Cecilia Hae-Jin Lee
The Kimchee Cookbook by Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall

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Korea on Wikipedia

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This page modified January 2007

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the appetizer:

Korea

Menu Guide

Korea

Korean Recipes

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