Baechu

Napa cabbage. Baechu kimchi is probably the most widely-recognized style of kimchi, made by fermenting cabbage with dried chili and various seasonings that vary by region and household.



Baek Kimchi

Also referred to as “white kimchi”, baek kimchi is fermented without dried chili flakes. Cabbage is fermented in a brine infused with seaweed, alliums, pear, and ginger. The liquid is meant to be sipped as a refreshing condiment.



Banchan

Individual and multiple side dishes served along with rice and soup in a typical Korean meal. Banchan can be made with various vegetables (some of which are namul), meats, or seafood. Although banchan may vary between different households and restaurants, one banchan that is always included is kimchi.



Bibimbap

A rice dish that consists of various namul, usually served with a sauce made from gochujang. Namul is a term applied to a variety of wild and cultivated plants that are prepared by steaming or lightly sautéing, often seasoned with sesame oil.



Bibimjang

A gochujang-based sauce served alongside rice or noodle dishes.



Bingsu

A Korean dessert traditionally made from shaved ice with various sweet toppings.



Bingtteok

Bingtteok is a traditional local food from Jeju Island. Thin buckwheat crepes cooked with lard are wrapped around braised daikon. Jeju is famous for its daikon as well as its buckwheat preparations, as rice was never grown there.



Boricha

Roasted barley tea, commonly served instead of water. It can be served hot or chilled and has a mild roasted, nutty flavor.



Bossam

Means “packaged.” A dish of steamed or boiled pork that is served with various lettuces and condiments used to make wraps.



Bugak

A crispy chip made from seaweed or vegetables that are dried, covered in a glutinous rice coating, and fried.



Bulgogi

"Bul" means "fire" and "gogi" means "meat". A dish of marinated, thinly sliced meat (most commonly pork or beef) cooked quickly over high heat.



Chojang

"Cho" means “vinegar” and "jang" is an abbreviation of "gochujang", a fermented chili paste.



Chonggak

A kimchi that gets its name from the elongated radishes that have the shape of a ponytail. Chonggak means “bachelor” and refers to the ponytails worn by young men in olden days.



Chunjang

Chunjang is a Korean-style fermented black bean paste made with soybeans and wheat. It is a thick, smooth, dark brown, or black paste with a mild, savory, and sweet flavor.



Chwinamul

A Korean mountainous herb harvested in the springtime and often used in temple cuisine. Also known as wild aster scaber.



Deodeok

A type of bellflower root that grows in spring, often enjoyed fresh with fermented pepper sauce or grilled over charcoal.



Doenjang

Korean fermented soybean paste, made entirely of soybeans and brine. It is a byproduct of making soy sauce and is one of the most commonly used ingredients in Korean cuisine. It is dark brown in color with a pungent aroma and nutty earthy soy flavor. Though made from similar ingredients, doenjang is wildly different from miso and is generally thicker and darker with a coarser texture and more robust flavor.



Dolgim

Seaweed harvested along rocks that are exposed to direct sunlight during low tide, developing complex flavors.



Dongchimi

A variety of kimchi fermented in a brine that is meant to be sipped. It is made with radish, cabbage, alliums, fresh chili, ginger, and pear.



Doraji

Bellflower root, an edible root from the balloon flower. It is generally dried and rehydrated, or blanched and pan-fried prior to its final preparation. The flavor of the root itself is bitter and herbaceous, earthy with a subtle sweetness.



Dotori

Acorn, a tree nut from the oak tree. It has a hard, dark brown shell that contains a single seed. While not a widely used ingredient, a commonly-found classic representation is "dotori-muk", a jelly made from acorn starch. Acorn jelly has a mild, nutty flavor with a slightly firmer texture.



Eolgari Kimchi

Eolgari kimchi is a seasonal delicacy made from cabbage grown between winter and spring. The semi-frozen soil produces smaller but more densely flavored and tender cabbage.



Galbi

Rib, most often referring to beef short ribs. Galbi is one of the most popular Korean BBQ cuts and is served both marinated and fresh.



Galbijjim

A hearty, traditional beef short rib stew usually braised with ginger, garlic, soy sauce, and sesame. There are many regional and household variations, but it often includes chestnuts, jujubes, root vegetables, and pine nuts.



Galbitang

A rich and comforting clear soup made by slowly simmering beef short ribs with radish. The broth is then seasoned with scallion, garlic, seaweed, and soy sauce.



Gamasot

A traditional Korean cast iron pot.



Gamjatang

A rustic stew made from pork back bones. There are many variations, but they usually include potatoes, dried radish leaves, and sesame leaves.



Gangdoenjang

A thickened Korean soybean stew.



Gangjung

A traditional rice cake made from glutinous rice flour and fried to achieve a crispy, airy texture, usually served on holidays and special occasions. More broadly, the term is used to describe the technique of battering with starch and frying.



Geotjeori

Fresh kimchi that is made to be eaten quickly, prepared by lightly salting and seasoning the vegetables without any fermentation.



Ginseng

The roots of the ginseng plant. In Korean cuisine, ginseng is prized for its medicinal properties and health benefits. The most common culinary use is in samgyetang, a warming soup that is traditionally eaten during the hottest days of the summer season. Its flavor is medicinal, astringent, bitter, and aromatic.



Gochujang

Fermented chili paste, made by combining dried chili with soybeans that have been inoculated with the right bacteria from rice stalks, allowing for preservation and flavor development over time. Along with ganjang (soy sauce) and doenjang (fermented bean paste), gochujang is one of the three main sauces that form the foundation of Korean cuisine.



Goguma

Korean sweet potato.



Gomtang

A rich beef soup made with various types of beef, usually a combination of bone and meat.



Gotgam

Dried persimmons. The fruits are harvested in the fall, peeled, and hung to air dry.



Gungjung

Gungjung means “royal court”. Gungjung tteokkboki is a dish that includes beef, mushrooms, and soy sauce stir-fried with rice cakes. The red and spicy variation of this dish is widely sold in markets and street stalls throughout Korea, but is a more recent invention that came along with the mechanization of rice production and the use of wheat flour.



Gwangyang

A city in one of Korea's southern provinces that is well-known for bulgogi. Unlike most versions that are cooked in a pan by simmering, Gwangyang-style bulgogi is grilled over charcoal.



Gyeran Mari

A savory rolled omelette made with beaten eggs and finely diced ingredients (often, various vegetables).



Haepari

Jellyfish.



Hanbang

Traditional Korean medicine rooted in the yin-yang philosophy, employing mainly the healing properties of various plants.



Hwachae

A traditional punch made from fruit, berries, and flowers.



Hwe Muchim

A salad-like dish of raw fish and assorted vegetables, usually dressed with a spicy sauce made from gochujang.



Hwe-dupbap

Raw fish bibimbap.



Jang

The word itself refers to "sauce". In Korean cuisine, "jang" typically originates from soy and is used as a base for many sauces, with the most common being ganjang, doenjang, and gochujang. When combined with other ingredients (usually raw proteins), the meaning of "jang" changes to “marinated in a sauce”. For example, “abalone jang” refers to abalone that is marinated in a soy-based sauce, so that both the sauce and the abalone itself flavor each other.



Jangajji

A pickle served as a condiment or side dish. Jangajji is preserved not through fermentation but by storing in some kind of jang, whether soy sauce, soybean paste, or fermented chili paste.



Jebi Churi

A small cut of meat that stretches from the upper rib to the neck. When viewed from the top down, it resembles a swallow (“jebi”) in flight. This cut of the meat is lean and tender with a rich beefy flavor.



Jeon

A preparation that involves a wide range of ingredients being dredged in flour, washed with egg, and pan-fried. Although eaten all year round, jeon is almost always a part of the meal during Jesa (a memorial), Chuseok (harvest festival), and New Year’s Day.



Jeongol

Jeongol refers to a wide category of Korean-style hot pots consisting of assorted meat, seafood, and vegetables. The name is derived from the shape of the cooking vessel, which resembles the iron helmets worn by soldiers of the Joseon era.



Jeotgal

Seafood that is cured in salt, originally developed as a way to preserve in the absence of refrigeration. Jeotgal has evolved into a large category of food that is salted, flavored with various seasonings, and aged to develop intense flavor. It can be used as a condiment or dip for barbeque meats or even plain rice.



Jinjitsang

A traditional Korean meal setting comprised of a variety of accompaniments and served on a single tray.



Jjigae

A Korean stew, a little heartier than tang. They can contain a variety of meat, seafood, and vegetables. The two most classic examples are kimchi jjigae and doenjang jjigae.



Jook

Porridge (also called congee), commonly made with rice. Jook is a mainstay comfort food, often eaten for breakfast or when ill.



Jorim

A cooking method of braising various ingredients in a stock flavored with soy sauce and other seasonings. The liquid is simmered until it has intensified, and also becomes the sauce that the ingredient is then stored in.



Kimchi

One of the key staple foods in Korean cuisine, kimchi is a salted and fermented side dish that can be made with various vegetables. One of the most popular versions is baechu kimchi. While more commonly seasoned with Korean chili powder, there are also non-spicy versions, known as baek kimchi.



Kkakdugi

A style of kimchi with several variations but generally containing radishes cut into cubes, salted, and seasoned with chili, ginger, and alliums before being fermented for several days.



Kochi

Foods that are skewered and grilled.



Maesil

Wild green plums harvested in spring.



Makgeolli

Unfiltered Korean rice wine. It is off-white with a milky viscosity, and tastes mildly sweet and astringent.



Mandu

Dumplings.



Minari

A plant grown in shady, wet areas, also known as water celery, water dropwort, or Japanese parsley. It is a bright, peppery vegetable that is often marinated and eaten as a kind of namul or accompaniment to seafood dishes and tang.



Misugaru

A powder made of various grains and beans that is mixed with water or milk to make a sweet, cold beverage in the summer. It often includes barley, brown rice, glutinous rice, oats, quinoa, soybeans, millet, and red beans.



Muchim

A kind of salad that is usually vegetable-based and served as a condiment or side dish. It is most often dressed with a spicy and/or vinegary sauce.



Mugunji

Kimchi made using the whole head of cabbage intact, then aged for intensity and matureness. It is more commonly used for cooked preparations like stews and braises rather than as a condiment.



Mulhwe

A preparation of various raw seafood, served with cold broth.



Nabak Kimchi

A style of water kimchi sipped as a refreshing side dish or condiment. Nabak, which means "cut into squares," describes the cabbage used in this preparation. Nabak kimchi is typically made in the spring and summer with fresh radishes, onion, and sometimes fruit.



Naengchae

A chilled preparation of assorted vegetables.



Namul

A term applied to a variety of wild and cultivated plants that are prepared by steaming or lightly sautéing, often seasoned with sesame oil.



Nurungji

A toasty scorched layer of rice on the bottom of the rice pot (often at the bottom of gamasot). It is commonly made into sungnyung (a tea made from this layer of rice) or porridge.



Oi-Sobagi

Stuffed cucumber kimchi. Cucumbers ("oi") are first salted and brined, then stuffed with various seasonings that usually include garlic, chives, and dried chili flakes. Oi-sobagi can be eaten briefly marinated or lightly fermented.



O-sam

O-sam is a portmanteau of the two main ingredients, “o”jingeo (squid) and “sam”gyeopsal (pork belly), that are typically marinated in a blend of spicy seasoning and stir-fried.



Pajeon

A pancake made with scallions. "Pa" means "scallion" and "jeon" refers to "pancake".



Saengchae

A kind of salad that’s usually vegetable-based and served as a condiment or side dish.



Samgye

"Sam" means "ginseng" and "gye" means "chicken". Samgyetang usually consists of a young chicken stuffed with rice and cooked in a soup flavored with ginseng and jujubes. This soup is widely eaten to promote health during the summer months while the body is battling heat.



Sanma

Korean for mountain yam.



Seolleongtang

A rich soup made from boiling a combination of beef bones, cartilage, and meat for many hours. The long-cooking extracts and emulsifies the protein, gelatin, and fats to produce a milky and slightly viscous broth.



Sikhye

Rice punch made by soaking rice with fermented malt, converting starches into sugars for a sweet and refreshing drink.



Soju

“So” means “burned” and “ju” means “alcohol”, meaning “burned alcohol”. A colorless distilled alcoholic beverage with a clean, neutral taste, soju is one of the most popular and well-known alcoholic beverages in South Korea. Traditionally made from grains such as rice, wheat, or barley, modern-day commercial soju is made from highly distilled alcohol made from potatoes or sweet potatoes. The alcohol content may vary from as low as 16.5 to 50+.



Somyeon

A type of very thin noodle made of wheat flour.



Song-yi

Pine mushroom.



Soondae

A Korean blood sausage typically made with pork and rice.



Soondubu

"Soon" means “to be pure or mild” and "dubu" means “tofu”. Combined, "soondubu" refers to silken tofu, and is used in a variety of dishes in Korea.



Sotbap

Rice cooked in a traditional pot, often: cast iron, clay, or stone.



Ssam

Meaning "wrap", "ssam" refers to eating a dish wrapped in various leaves, from leafy greens like lettuce or sesame leaf to a pumpkin leaf. Grilled meats are generally eaten in ssam with rice, ssamjang, and other accompaniments such as kimchi or scallion salad.



Ssamjang

A kind of Korean barbecue sauce made to be eaten with ssam. "Ssam" means “wrap” and "jang" refers to "ganjang" (soy sauce).



Suyuk

A dish of poached and thinly sliced meat, often served with leeks or chives.



Tang

A class of hearty Korean soups, tang is a brothy soup that has many variations, from an individual serve to communal fare that is shared between two or more people.



Tangpyeong-chae

A chilled salad comprised of ingredients of multiple colors and associated with royal court cuisine.



Tot

A type of seaweed that grows along rocky coastlines. It is dark in color with a thin, strand-like appearance and has a strong and salty flavor.



Tteok

Korean rice cakes. There are over 200 variations of tteok, ranging from sweet to savory, glutinous or non-glutinous, and sometimes also mixed with flours milled from other grains. Many have special meanings and are specific to certain occasions.



Tteokbokki

Stir-fried rice cakes that are often served with a spicy gochujang-based sauce and widely sold in markets and street stalls throughout Korea.



Tteokgalbi

Meat, most commonly beef short rib, that is chopped, marinated, and then formed into patties to grill. Originating from royal court cuisine, it has since been popularized and there are now different variations in different regions of Korea.



Yukhwe

Chopped raw meat (usually beef), similar to tartare. Yukhwe can be marinated or unmarinated, and is often served with raw egg yolk, pine nuts, and Asian pear.