Korean cuisine is the set of foods and culinary styles which are associated with

Korean culture The traditional culture of Korea is the shared cultural and historical heritage of Korea before the division of Korea in 1945. Since the mid-20th century, Korea has been split between the North Korean and South Korean sovereign state, stat ...

. This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in

Korea Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...

and southern

Manchuria Manchuria is a historical region in northeast Asia encompassing the entirety of present-day northeast China and parts of the modern-day Russian Far East south of the Uda (Khabarovsk Krai), Uda River and the Tukuringra-Dzhagdy Ranges. The exact ...

, Korean

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

and (at least in South Korea)

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

s. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.steam-cooked short-grain rice.

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

is served at nearly every meal. Commonly used ingredients include

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

, (

fermented bean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of '' miso'', other varieties of beans, such ...

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, salt, garlic, ginger, (

pepper Pepper(s) may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plants ** Black pepper ** Long pepper ** Kampot pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanacea ...

flakes), (fermented red chili paste) and

napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis,'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has al ...

. Ingredients and dishes vary by province. Many regional dishes have become national.

Korean royal court cuisine Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1897. There has been a revival of this cookery style in the 21st century. It is sa ...

once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural

etiquette Etiquette ( /ˈɛtikɛt, -kɪt/) can be defined as a set of norms of personal behavior in polite society, usually occurring in the form of an ethical code of the expected and accepted social behaviors that accord with the conventions and ...

. Kimjang, which refers to the process of making

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, is listed on the

UNESCO Intangible Heritage List UNESCO established its Lists of Intangible Cultural Heritage with the aim of ensuring better protection of important intangible cultural heritages worldwide and the awareness of their significance.Compare: This list is published by the Intergover ...

History

Prehistoric

In the

Jeulmun pottery period The Jeulmun pottery period () is an archaeological era in Prehistoric Korea, Korean prehistory broadly spanning the period of 8000–1500 BC. This period subsumes the Mesolithic and Neolithic cultural stages in Korea,Choe and Bale 2002 lastin ...

(approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the

Mumun pottery period The Mumun pottery period is an archaeological era in Korean prehistory that dates to approximately 1500-300 BC. This period is named after the Korean name for undecorated or plain cooking and storage vessels that form a large part of the pottery ...

(1500 BCE), agricultural traditions began to develop with new migrant groups from the Liao River basin of Manchuria. During the Mumun period, people grew

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

, legumes and

, and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.

Three Kingdoms period

The

Three Kingdoms The Three Kingdoms of Cao Wei, Shu Han, and Eastern Wu dominated China from AD 220 to 280 following the end of the Han dynasty. This period was preceded by the Eastern Han dynasty and followed by the Jin dynasty (266–420), Western Jin dyna ...

period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of

Goguryeo Goguryeo (37 BC – 668 AD) (; ; Old Korean: Guryeo) also later known as Goryeo (; ; Middle Korean: 고ᇢ롕〮, ''kwòwlyéy''), was a Korean kingdom which was located on the northern and central parts of the Korea, Korean Peninsula an ...

(37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day

. The second kingdom,

Baekje Baekje or Paekche (; ) was a Korean kingdom located in southwestern Korea from 18 BCE to 660 CE. It was one of the Three Kingdoms of Korea, together with Goguryeo and Silla. While the three kingdoms were in separate existence, Baekje had the h ...

(18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third,

Silla Silla (; Old Korean: wikt:徐羅伐#Old Korean, 徐羅伐, Yale romanization of Korean, Yale: Syerapel, Revised Romanization of Korean, RR: ''Seorabeol''; International Phonetic Alphabet, IPA: ) was a Korean kingdom that existed between ...

(57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like ''

''. The spread of

Buddhism Buddhism, also known as Buddhadharma and Dharmavinaya, is an Indian religion and List of philosophies, philosophical tradition based on Pre-sectarian Buddhism, teachings attributed to the Buddha, a wandering teacher who lived in the 6th or ...

and

Confucianism Confucianism, also known as Ruism or Ru classicism, is a system of thought and behavior originating in ancient China, and is variously described as a tradition, philosophy, Religious Confucianism, religion, theory of government, or way of li ...

through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea. Attributed with the earliest

, the Goguryeo people were skilled at fermenting and widely consumed fermented food.

Goryeo period

During the latter Goryeo period, the

Mongols Mongols are an East Asian ethnic group native to Mongolia, China ( Inner Mongolia and other 11 autonomous territories), as well as the republics of Buryatia and Kalmykia in Russia. The Mongols are the principal member of the large family o ...

invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, ''

mandu Mandu may refer to: Geographic toponyms * Mandu River, a river in Minas Gerais, Brazil * Mandu, Democratic Republic of the Congo, a village * Mandu, Madhya Pradesh, a ruined city in Dhar district, Madhya Pradesh, India * Mandu, Jharkhand, ...

'', grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper, all have their roots in this period.

Joseon period

Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included ''

Nongsa chiksŏl ''Nongsa chiksŏl'' (literally ''Straight Talk on Farming'') is a Korean agricultural book written by two civil ministers (''munsin''), and Pyŏn Hyomun as ordered by Sejong the Great (r. 1418 - 1450) during the early period of Korean Joseon Dyn ...

'' (literally "Straight Talk on Farming"), an agricultural book compiled under

King Sejong Sejong (; 15 May 1397 – 8 April 1450), commonly known as Sejong the Great (), was the fourth monarch of the Joseon, Joseon dynasty of Korea. He is regarded as the greatest ruler in Korean history, and is remembered as the inventor of Hangu ...

.King Sejong's Humanism, from

National Assembly of the Republic of Korea The National Assembly of the Republic of Korea () is the unicameral national legislature of South Korea. Elections to the National Assembly are held every four years. The latest legislative elections were held on 10 April 2024. The current Nat ...

A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of ''

silhak ''Silhak'' () was a Korean Confucian social reform movement in the late Joseon Dynasty. ''Sil'' means "actual" or "practical", and ''hak'' means "studies" or "learning". It developed in response to the increasingly metaphysical nature of Neo-C ...

'' ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops traded by Europeans from the

New World The term "New World" is used to describe the majority of lands of Earth's Western Hemisphere, particularly the Americas, and sometimes Oceania."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: ...

began to appear, acquired through trade with China,

Japan Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea ...

Europe Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south, and Asia to the east ...

, and the

Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

; these crops included

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

es,

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es,

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large ...

s, and squash. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused. Government further developed agriculture through technology and lower taxation. Complex

irrigation system Irrigation (also referred to as watering of plants) is the practice of applying controlled amounts of water to land to help grow crops, landscape plants, and lawns. Irrigation has been a key aspect of agriculture for over 5,000 years and has be ...

s built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as

cash crop A cash crop, also called profit crop, is an Agriculture, agricultural crop which is grown to sell for profit. It is typically purchased by parties separate from a farm. The term is used to differentiate a marketed crop from a staple crop ("subsi ...

s. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment. The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led the

Joseon dynasty Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries. The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China.

Colonial period to modern period

Japan occupied the

Korean peninsula Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically divided at or near the 38th parallel between North Korea (Dem ...

from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the Japanese occupation included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the

Empire of Japan The Empire of Japan, also known as the Japanese Empire or Imperial Japan, was the Japanese nation state that existed from the Meiji Restoration on January 3, 1868, until the Constitution of Japan took effect on May 3, 1947. From Japan–Kor ...

's war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption. Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year's meals consisted of cheaper grains, such as

and

. For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after the defeat of Japan during

World War II World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the wo ...

. The country remained in a state of turmoil through the

Korean War The Korean War (25 June 1950 – 27 July 1953) was an armed conflict on the Korean Peninsula fought between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK) and their allies. North Korea was s ...

(1950–1953) and the

Cold War The Cold War was a period of global Geopolitics, geopolitical rivalry between the United States (US) and the Soviet Union (USSR) and their respective allies, the capitalist Western Bloc and communist Eastern Bloc, which lasted from 1947 unt ...

, which separated the country into North Korea and South Korea. Both of these periods continued the limited food provisions for Koreans, and the stew called ''

budae jjigae Budapest is the Capital city, capital and List of cities and towns of Hungary, most populous city of Hungary. It is the List of cities in the European Union by population within city limits, tenth-largest city in the European Union by popul ...

'', which makes use of inexpensive meats such as sausage and

Spam Spam most often refers to: * Spam (food), a consumer brand product of canned processed pork of the Hormel Foods Corporation * Spamming, unsolicited or undesired electronic messages ** Email spam, unsolicited, undesired, or illegal email messages ...

, originated during this period. At this point, the history of North and South Korea sharply diverged. In the 1960s under President

Park Chung Hee Park Chung Hee (; ; November14, 1917October26, 1979) was a South Korean politician and army officer who served as the third president of South Korea from 1962 after he seized power in the May 16 coup of 1961 until Assassination of Park Chung ...

, industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods.

Livestock Livestock are the Domestication, domesticated animals that are raised in an Agriculture, agricultural setting to provide labour and produce diversified products for consumption such as meat, Egg as food, eggs, milk, fur, leather, and wool. The t ...

and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kg in 1961 and 11 kg by 1979. The result of this increased meat consumption brought about the rise of ''

bulgogi Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirl ...

'' restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40 kg in 1997, with fish consumption at 49.5 kg in 1998. Rice consumption continually decreased through these years, from 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles. In 2009, the South Korean government launched a $77-million culinary diplomacy program called "Korean Cuisine to the World" to promote its cuisine and subsequently pivoted into the markets in the United States and Muslim countries.

Food

Grains

Korea-Icheon-Dolsotbap-Cooked rice in a stone pot-01

Grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and ...

s have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to

Jumong Dongmyeong of Goguryeo (), personal name Ko Chumong (), was the founding monarch of the kingdom of Goguryeo, and was worshipped as a god-king by the people of Goguryeo and Goryeo. King Dongmyeong was also an important figure for the kingdom of ...

, who received

seeds from two

dove Columbidae is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with small heads, relatively short necks and slender bills that in some species feature fleshy ceres. ...

s sent by his mother after establishing the kingdom of

. Yet another myth speaks of the three founding deities of

Jeju Island Jeju Island (Jeju language, Jeju/) is South Korea's largest island, covering an area of , which is 1.83% of the total area of the country. Alongside outlying islands, it is part of Jeju Province and makes up the majority of the province. The i ...

, who were to be wed to the three princesses of

Tamna Tamna () was a kingdom based on Jeju Island from ancient times until it was absorbed by the Korean Joseon dynasty in 1404, following a long period of being a tributary state or autonomous administrative region of various Korean kingdoms. The Go ...

; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming. During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat,

sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

, and

buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...

. Rice is not an indigenous crop to Korea and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the

and

Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

period, when new methods of cultivation and new varieties emerged that would help increase production. As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as ''boribap'' (rice with barley) and ''

kongbap ''Kongbap'' () is a Korean cuisine, Korean dish of White rice, white or Brown rice, brown rice cooked together with one or more varieties of soybeans. ''Kongbap'' may be made from scratch by combining and cooking together dried rice and soybeans� ...

'' (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a ''sot'' () or ''musoe sot'' (). This method of rice cookery dates back to at least the

Goryeo Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...

period, and these pots have even been found in tombs from the Silla period. The ''sot'' is still used today, much in the same manner as it was in the past centuries. Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called ''

tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...

'' in over two hundred varieties. It is also cooked down into a

congee Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal ...

(''juk'') or

gruel Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a ...

(''mieum'') and mixed with other grains, meat, or seafood. Koreans also produce a number of

rice wine Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during wh ...

s, both in filtered and unfiltered versions. Grains have also been used for centuries to make

misu ''Misu'' () is a beverage made from the traditional Korean grain powder (substance), powder ''misu-garu'' (), which is a combination of 7–10 different grains. It is usually served on hot summer days to quench thirst or as an instant nutrit ...

and misu-garu, drinks made from grain powder that are sometimes used as meal supplements.

Fruits

Encompassing a wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Asian pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce.

Legumes

Legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

s have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in

archaeological site An archaeological site is a place (or group of physical sites) in which evidence of past activity is preserved (either prehistoric or recorded history, historic or contemporary), and which has been, or may be, investigated using the discipline ...

s in Korea. The excavation at Okbang site,

Jinju Jinju (; ) is a city in South Gyeongsang Province, South Korea. It was the location of the first (1592) and second (1593) Sieges of Jinju by Japanese forces during the Imjin War. The Republic of Korea Air Force Education and Training Comman ...

South Gyeongsang Province South Gyeongsang Province (, ) is a province in the southeast of South Korea. The provincial capital is at Changwon. It is adjacent to the major metropolitan center and port of Busan. The UNESCO World Heritage Site Haeinsa, a Buddhist temple tha ...

indicates

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

s were cultivated as a food crop ''circa'' 1000–900 BCE. They are still made into dubu (

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

), while soybean sprouts are sauteed as a vegetable (''

kongnamul Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. ...

'') and whole soybeans are seasoned and served as a side dish. They are also made into

soy milk Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original ...

, which is used as the base for the noodle dish called '' kongguksu''. A byproduct of soy milk production is ''

biji Bijî may refer to: * '' Biji'' (soy pulp), a food * Bijiguk (), one of the historic small statelets that formed Silla * Biji (Chinese literature) * Biji - Punjabi word for Mom or grandmother **Biji, a character played by Kamlesh Gill in the 2012 ...

'' or ''kong-biji'', which is used to thicken stews and porridges. Soybeans may also be one of the beans in ''

'', boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as ''jang'', such as soybean pastes, ''

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

'' and ''

cheonggukjang ''Cheonggukjang'' () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'' ...

'', a soy sauce called ''

ganjang Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is ...

'', chili pepper paste or ''

gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

'' and others. Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01

Nokdu (Mung bean) is commonly used in Korean cuisine. '' Sukju namuls (Mung bean sprouts)'' are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called ''nokdujuk'', which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, ''

bindaetteok ''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Et ...

'' (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon (

cellophane noodles Glass noodles, or fensi (), sometimes called cellophane noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna (plant), canna starch) and water. They originated ...

). The dangmyeons are the main ingredients for ''

japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried cellophane noodles, glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (), a type of cellophane noodles made from ...

'' (a salad-like dish) and ''

sundae A sundae (Sunday Ice) () is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with a sweet sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, chocola ...

'' (a

blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the ...

), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as ''

nokdumuk ''Nokdu-muk'' () is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (), which literally means "clear froth jelly," owing to its clear white color. If it is colore ...

'' and ''

hwangpomuk ''Nokdu-muk'' () is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (), which literally means "clear froth jelly," owing to its clear white color. If it is colore ...

''. The ''muk'' have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as '' tangpyeongchae''. Cultivation of

azuki bean ''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a un ...

s dates back to ancient times according to an excavation from Odong-ri,

Hoeryong Hoeryŏng () is a city in North Hamgyong Province, North Korea. It is located opposite Jilin Province, China, with the Tumen River in between. Sanhe, Longjing, Sanhe (三合鎮), in Longjing, Jilin, Longjing City, is the closest Chinese town across ...

North Hamgyong Province North Hamgyong Province (Hamgyŏngbukdo, ) is the northernmost province of North Korea. The province was formed in 1896 from the northern half of the former Hamgyong Province. Geography The province is bordered by China (Jilin) to the north, S ...

, which is assumed to be that of Mumun period (approximately 1500–300 BCE). Azuki beans are generally eaten as ''

patbap Red bean rice, called ''patbap'' () in Korean language, Korean, ''sekihan'' () in Japanese language, Japanese, and ''hóngdòu fàn'' () in Chinese language, Chinese, is an East Asian rice dish consisting of cooked rice, rice cooked with adzuki ...

'', which is a bowl of rice mixed with the beans, or as a filling and covering for ''

'' (rice cake) and breads. A porridge made with azuki beans, called ''

patjuk ''Patjuk'' () is a type of Korean juk consisting of red beans and rice. It is commonly eaten during the winter season in Korea, and it is associated with '' dongji'' (winter solstice), * as people used to believe that the red color of ''patjuk'' ...

'', is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 22, Korean people eat ''donji patjuk'', which contains ''saealsim'' (), a ball made from glutinous rice flour. In old Korean tradition, ''patjuk'' is believed to have the power to drive evil spirits away.

Condiments and seasoning

Condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

s are divided into fermented and nonfermented variants. Fermented condiments include ''

'', ''

'' and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).

Gochujang

Gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

can be found in many writings. Some of the writings are the ', ''The Three States'', the ''Nonggawolryeongga'', the ''Gijaejapgi'', and the '. The ''Hyangyak-jipseongbang'', which dates back to around 1433 during the Chosun dynasty, is one of the oldest writings mentioning gochujang. Gochujang is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce. Many variations come from ''jang'', fermented bean paste. Some variations can include

(soybean and brine), kanjang (soybeans, water, and salt), chogochujang (gochujang and vinegar), and

jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby or solid pi ...

(mixture of other jangs and seafoods). Vegetables such as cucumbers, carrots, and cabbage use gochujang as a dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap.

Bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap. Another popular dish including gochujang is

tteokbokki () or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). * ''Eomuk'' (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteo ...

. Gochujang was believed to revitalize people who were sick with colds or exhaustion during the Gio period. There have been some studies that show that red peppers fight obesity and diabetes. Gochujang is also added to many foods so that there can be additional nutritional value with each meal.

Meat

In antiquity, most meat in Korea was likely obtained through

hunting Hunting is the Human activity, human practice of seeking, pursuing, capturing, and killing wildlife or feral animals. The most common reasons for humans to hunt are to obtain the animal's body for meat and useful animal products (fur/hide (sk ...

and

fishing Fishing is the activity of trying to catch fish. Fish are often caught as wildlife from the natural environment (Freshwater ecosystem, freshwater or Marine ecosystem, marine), but may also be caught from Fish stocking, stocked Body of water, ...

. Ancient records indicate rearing of

livestock Livestock are the Domestication, domesticated animals that are raised in an Agriculture, agricultural setting to provide labour and produce diversified products for consumption such as meat, Egg as food, eggs, milk, fur, leather, and wool. The t ...

began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.

Beef

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (''

gui Gui or GUI may refer to: People Surname * Gui (surname), an ancient Chinese surname, ''xing'' * Bernard Gui (1261 or 1262–1331), inquisitor of the Dominican Order * Luigi Gui (1914–2010), Italian politician * Gui Minhai (born 1964), Ch ...

'') or boiling in

soups Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to '' The Oxford Companion to Food'' ...

. Beef can also be dried into '' yukpo'', a type of '' po'', as with seafood, called '' eopo''. The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the

lunar New Year Lunar New Year is the beginning of a new year based on lunar calendars or, informally, lunisolar calendars. Lunar calendar years begin with a new moon and have a fixed number of lunar months, usually twelve, in contrast to lunisolar calendar ye ...

. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as

beasts of burden A working animal is an animal, usually domesticated, that is kept by humans and trained to perform tasks. Some are used for their physical strength (e.g. oxen and draft horses) or for transportation (e.g. riding horses and camels), while oth ...

and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The

Mongol Mongols are an East Asian ethnic group native to Mongolia, China (Inner Mongolia and other 11 autonomous territories), as well as the republics of Buryatia and Kalmykia in Russia. The Mongols are the principal member of the large family of M ...

s dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in the latter part of the 20th century has beef become regular table fare.

Chicken

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of

Kim Alji Kim Al-chi (; unknown–?), was a historical figure in Korean history. His descendants formed the Kim royal clan of Silla, one of the Three Kingdoms of Korea. His legendary birth is said to have occurred during the reign of Silla's fourth rule ...

, founder of the Kim family of

Gyeongju Gyeongju (, ), historically known as Seorabeol (, ), is a coastal city in the far southeastern corner of North Gyeongsang Province, South Korea. It is the second largest city by area in the province after Andong, covering with a population of ...

being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the

gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gast ...

liver The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of var ...

, and feet. Young chickens are braised with

ginseng Ginseng () is the root of plants in the genus ''Panax'', such as South China ginseng (''Panax notoginseng, P. notoginseng''), Korean ginseng (''Panax ginseng, P. ginseng''), and American ginseng (''American ginseng, P. quinquefol ...

and other ingredients in medicinal soups eaten during the summer months to combat heat called '' samgyetang''. The feet of the chicken, called ''dakbal'' (), are often roasted and covered with hot and spicy ''

''-based sauce and served as an '' anju'', or side dish, to accompany

alcoholic beverages Drinks containing alcohol are typically divided into three classes—beers, wines, and spirits—with alcohol content typically between 3% and 50%. Drinks with less than 0.5% are sometimes considered non-alcoholic. Many societies have a di ...

, especially ''

soju Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content ...

''.

Pork

Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef. A number of foods have been avoided while eating pork, including

Chinese bellflower ''Platycodon grandiflorus'' (from Ancient Greek "wide" and "bell") is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of the genus ''Platycodon''. It is native to East Asia (China, Korea, Japa ...

(''doraji'', 도라지) and

lotus root ''Nelumbo nucifera'', also known as the pink lotus, sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more of ...

(''yeonn ppuri'', 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called ''

samgyeopsal ''Samgyeopsal'' (), ''samgyeopsal-gui'' (), or grilled pork belly is a type of '' gui'' (grilled dish) in Korean cuisine. Etymology Directly translated from Korean, ''samgyeop-sal'' () means "three layer flesh", referring to striations of lea ...

''.

Fish and seafood

Fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

and

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as

shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...

clam Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...

abalone Abalone ( or ; via Spanish , from Rumsen language, Rumsen ''aulón'') is a common name for any small to very large marine life, marine gastropod mollusc in the family (biology), family Haliotidae, which once contained six genera but now cont ...

, and

loach Loaches are ray-finned fishes of the suborder Cobitoidei. They are freshwater, benthic (bottom-dwelling) fish found in rivers and creeks throughout Eurasia and North Africa, northern Africa. Loaches are among the most diverse groups of fish; the ...

, while

sheep Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to d ...

and hogs were reserved for the upper class. Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

hairtail The cutlassfishes are about 45 species of predatory ray-finned fish in the family Trichiuridae of the order Scombriformes found in seas throughout the world. Fish of this family are long, slender, and generally steely blue or silver in colour, ...

, croaker and

Pacific herring The Pacific herring (''Clupea pallasii'') is a species of the herring family associated with the Pacific Ocean environment of North America and northeast Asia. It is a silvery fish with unspined fins and a deeply forked caudal fin. The distribu ...

. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''

''. Fish can also be grilled either whole or in fillets as

banchan ''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...

. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina,

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

(''myeolchi'') and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks. Shellfish is widely eaten in all different types of preparation. They can be used to prepare

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

, eaten raw with ''chogochujang'', which is a mixture of ''

'' and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as ''

saeujeot ''Saeu-jeot'' * () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (, salted anchovy ''jeot'') in South Korea. The name consists ...

'', for the preparation of some types of kimchi. Large shrimp are often grilled as '' daeha gui'' ()Korea Tourism Organization or dried, mixed with vegetables and served with rice.

Mollusk Mollusca is a phylum of protostomic invertebrate animals, whose members are known as molluscs or mollusks (). Around 76,000 extant species of molluscs are recognized, making it the second-largest animal phylum after Arthropoda. The ...

s eaten in Korean cuisine include

octopus An octopus (: octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like oth ...

cuttlefish Cuttlefish, or cuttles, are Marine (ocean), marine Mollusca, molluscs of the order (biology), suborder Sepiina. They belong to the class (biology), class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique ...

, and

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

Vegetables

Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or

pickles Pickle, pickled or Pickles may refer to: Food * Pickle, a food that has undergone pickling * Pickled cucumber * Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's ...

, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include

Korean radish ''Mu'' () or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifica ...

, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers,

seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of ''Rhodophyta'' (red), '' Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...

zucchini Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft a ...

, mushrooms,

. Several types of wild greens, known collectively as ''

chwinamul ''Doellingeria scabra'' is a perennial herb of the family Asteraceae from Eurasia. It is frequently found in wild mountain regions of Korea, eastern Russia, China, and Japan. Distribution ''Doellingeria scabra'' is native to Eurasia. It is act ...

'' (such as ''

Aster Aster or ASTER may refer to: Biology * ''Aster'' (genus), a genus of flowering plants ** List of ''Aster'' synonyms, other genera formerly included in ''Aster'' and still called asters in English * Aster (cell biology), a cellular structure shap ...

scaber''), are a popular dish, and other wild vegetables such as

bracken fern Bracken (''Pteridium'') is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that undergo alternation of generations, having both large plants that produce spores and small plants that produ ...

shoots (''gosari'') or Korean bellflower root (''doraji'') are also harvested and eaten in season. Traditional medicinal herbs in Korean cuisine, such as

lingzhi mushroom Lingzhi, ''Ganoderma sichuanense'', also known as reishi or ''Ganoderma lingzhi'' is a polypore fungus ("bracket fungus") native to East Asia belonging to the genus ''Ganoderma''. Its reddish brown, varnished, kidney-shaped cap with bands and p ...

wolfberry Goji, goji berry, or wolfberry () is the sweet fruit of either '' Lycium barbarum'' or '' Lycium chinense'', two closely related species of boxthorn in the nightshade family, Solanaceae. ''L. barbarum'' and ''L. chinense'' fruits ar ...

, '' Codonopsis pilosula'', and ''

Angelica sinensis ''Angelica sinensis'', commonly known as ''dong quai'' () or female ginseng, is a herb belonging to the family Apiaceae, indigenous to China. ''A. sinensis'' grows in cool high altitude mountains in East Asia. The yellowish brown root of the plan ...

'', are often used as ingredients in cooking, as in '' samgyetang''.

Medicinal foods

Medicinal food (''boyangshik'') is a wide variety of specialty foods prepared and eaten for their purported medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called ''sambok''. Hot foods consumed are believed to restore '' ki'', as well as sexual and physical stamina lost in the summer heat. Commonly eaten ''boyangshik'' include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys.

Samgyetang

''Samgyetang'' is a chicken ginseng soup traditionally consumed during Boknal () days: the hottest days of summer. It is a Korean custom to eat hot food in hot weather called Iyeolchiyeol (), which means "controlling heat with heat". Consequently, Samgyetang is Koreans' favorite energizing food and it is common to have it on sambok () days — Chobok (), Jungbok () and Malbok () — which are believed to be the hottest days in Korea.

Dishes

Korean foods can be largely categorized into groups of "main

staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

s" (), "subsidiary dishes" (), and "dessert" (). The main dishes are made from grains such as ''

bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...

'' (a bowl of rice), ''

juk Juk or JUK may refer to: * JuK, software * Juk (food), Korean rice porridge * Juk language, a Mon–Khmer language spoken in Laos * Ukkusissat Heliport (IATA: JUK), in Greenland * Wapan language (ISO 639-3: juk), a Jukunoid language of Nigeria {{ ...

'' (porridge), and ''

guksu The Guksu ( Korean: 국수전, Hanja: 國手戰) was a Go competition in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia. It constitutes the southern half of the Korea, Korean Peninsula and borde ...

'' (noodles). Many Korean ''banchan'' rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of

Jeonju Jeonju (, , ) is the capital and List of cities in South Korea, largest city of North Jeolla Province, South Korea. It is both urban and rural due to the closeness of Wanju County which almost entirely surrounds Jeonju (Wanju County has many resi ...

with ''

bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. "

Suwon Suwon (; ) is the largest city and capital of Gyeonggi Province, South Korea's most populous province. The city lies approximately south of the national capital, Seoul. With a population of 1.2 million, Suwon has more inhabitants than Ulsan, tho ...

galbi").

Soups and stews

Soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

s are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other

. Soups known as '' guk'' are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as '' tang'', often served as the main dish of the meal. ''

Jjigae ''Jjigae'' () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), '' ganjang'' (soy sauce) or ''saeu-jeot' ...

'' are a thicker, heavier seasoned soups or stews. Some popular types of soups are: * '' Malgeunguk'' (), are flavoured with ''

''. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup. * ''

Doenjang-guk ''Doenjang-guk'' () or soybean paste soup is a '' guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew ...

'' are seasoned with ''

''. Common ingredients for ''tojang guk'' include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, ''

'' is added. * ''Tteok-guk'' is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸). Tteok-guk is made with thinly sliced garae-tteok, are long, cylindrical shaped rice cakes made with rice flour. Tteok-guk is boiled in chicken broth, but was originally boiled in pheasant meat soup. It says, "hunting pheasant is not easy, and since they breed chickens, they use chicken instead of pheasant, and if there's not chicken they even used beef"(). In North Korea, there is a variation of this recipe called joraengi tteokguk where rice cakes are made in the shape of balls. it is eaten on New Year's Day because Koreans believe that if you eat a bowl of tteok-guk on the first of the lunar year, you get one year older. There is the belief that rice cakes in oval shape bring fortune since they resemble old Korean coins known as

yeopjeon A ''yeopjeon'' (; "leaf coin") was a Korean brass coin with a square cut out which was first issued in 1678 and continued until the final years of the Chosun Dynasty. New history of Korea - Page 516 Hyŏn-hŭi Yi, Sŏng-su Pak, Nae-hyŏn Yun - ...

(). * ''

Gomguk ''Gomguk'' (), ''gomtang'' * (), or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame.cartilage Cartilage is a resilient and smooth type of connective tissue. Semi-transparent and non-porous, it is usually covered by a tough and fibrous membrane called perichondrium. In tetrapods, it covers and protects the ends of long bones at the joints ...

. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and

gelatin Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, coll ...

to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt. * ''

Naengguk ''Naengguk'' * () or chilled soup refers to all kinds of cold '' guk'' (, soups) in Korean cuisine, mainly eaten in summer. It is also called ''chan'guk'' (), which literally means "cold soup" in pure Korean, while the term ''naengguk'' is a c ...

'', which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ''

'' and

. *Shin-son-ro (or koo-ja tang), the name of it came from its special cook pot with chimney for burning charcoal. The meaning is a hearth or furnace or a pot for fire or incense burning that always contains nineteen fillings. The nineteen fillings were including beef, fish, eggs, carrot, mushrooms, and onion. Stews are referred to as ''

jjigae ''Jjigae'' () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with ''gochujang'' (red chilli paste), ''doenjang'' (soy bean paste), '' ganjang'' (soy sauce) or ''saeu-jeot' ...

'', and are often a shared side dish. ''Jjigae'' is often both cooked and served in the glazed earthenware pot (''

ttukbaegi A ''ttukbaegi'' () is a type of '' oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/ serveware used for various '' jjigae'' (stew), '' gukbap'' (soup with rice), o ...

'') in which it is cooked. The most common version of this stew is ''

doenjang jjigae Doenjang-jjigae (), referred to in English as soybean paste stew, is a Korean traditional '' jjigae'' (stew-type dish), made from the primary ingredient of '' doenjang'' (soybean paste), and additional optional ingredients of vegetables, seafo ...

'', which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of ''jjigae'' contain

(''

kimchi jjigae * () or kimchi stew is a , or stew-like Korean cuisine, Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. History Kimchi existed as a no ...

'') or tofu (''

sundubu jjigae ''Sundubu-jjigae'' * () is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, muss ...

''). * '' Miyeok-guk''. This soup is made of dried seaweed according to 조선요리제법, it says it is usually made by frying 미역 with beef pouring water and making the soup. Adding mussel can make it taste better. Also in coastal areas they use fish instead of beef too. It is usually consumed on Koreans birthday, specifically on samchil day (삼칠일: a resting period after giving birth to the newborn); baek-il (백일: the 100th day after a baby is born);

doljanchi ''Dol'' () or ''doljanchi'' () is a Korean tradition that celebrates a baby's first birthday. The tradition has been practiced since the early Joseon period. The ceremony typically involves the ritual offering of a '' samsinsang'' to the god Sa ...

(돌잔치: the baby's first birthday). The Korean tradition of mothers eating seaweed after birth originated in Goguryeo. The Korean word for seaweed, ''miyeok'', originated in Goguryeo.

Kimchi

refers to often fermented vegetable dishes, usually made with

, or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as

jangdokdae In Korean culture, ''jangdokdae'' () or ''jangttokttae'' is an outside space, most frequently a terrace, used to store or ferment food. Foods such as kimchi, soybeans, grains, and bean and red pepper paste, are placed in '' jangdok'' (or ''ongg ...

, although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is a vegetable-based food which includes low calorie, low fat, and no cholesterol. Also, it is a rich source of various vitamins and minerals. It contains vitamins such as vitamin A, vitamin B, vitamin C, and vitamin K and minerals which are calcium, iron, phosphorus, and selenium. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in kimchi. In 2021, Koreans collectively consumed 1,965,000 tons of Kimchi, with average Korean consuming 88.3 grams of Kimchi daily.

Noodles

Noodles or noodle dishes in Korean cuisine are collectively referred to as ''guksu'' in native Korean or ''myeon'' in

hanja Hanja (; ), alternatively spelled Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period. () ...

. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles (''milguksu'') were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage. In Korean traditional noodle dishes are ''onmyeon'' or ''guksu jangguk'' (noodles with a hot clear broth), ''

naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ...

'' (cold buckwheat noodles), '' bibim guksu'' (cold noodle dish mixed with vegetables), ''

kalguksu ''Kal-guksu'' * () is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name ...

'' (knife-cut noodles), '' kongguksu'' (noodles with a cold soybean broth), ''

'' (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and

pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera's native range is restricted to Eura ...

broth, was regarded as the top quality noodle dish. ''Naengmyeon'' with a cold soup mixed with ''

dongchimi ''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi" ...

'' (watery

radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

kimchi) and beef brisket broth was eaten in court during summer. * ''

Jajangmyeon ''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean Chinese noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. It is a variation of the Chinese dish '' zhajiangmian''; it developed in the late 19th centur ...

'', a staple Koreanized

Chinese Chinese may refer to: * Something related to China * Chinese people, people identified with China, through nationality, citizenship, and/or ethnicity **Han Chinese, East Asian ethnic group native to China. **'' Zhonghua minzu'', the supra-ethnic ...

noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world. * ''

Ramyeon is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen h ...

'' refers to Korean instant noodles similar to

ramen is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen h ...

. * ''

Japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried cellophane noodles, glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with ''dangmyeon'' (), a type of cellophane noodles made from ...

'' is a dish made by inserting in boiling water roasted vegetables, mushrooms and meat, each of them roasted. This is one of the most popular dishes in Korean tradition enjoyed on special occasion like weddings, holidays and birthday. There are two types of Japchae, one that includes glass noodles and another without noodles. According to the Korean cookbook Diminbang 음식디미방 (around 1670), there is only the recipe without glass noodles. The original recipe without glass noodles is made by boiling vegetables such as cucumbers, pine mushrooms, bean sprouts, bellflowers green onion, then they are sprinkled with ginger, pepper, sesame oil, and flour. The sauce is made by boiling minced pink meat and soybean paste that is lightly filtered with sesame oil and flour. To match the name more than 20 ingredients were used. In Gyongon Yoram ��곤요람閨壼要覽 (1896)is also recorded japchae seasoned with mustard sauce without glass noodles. However, since the 1930s, appears the japchae recipe with glass noodles alongside the original recipe. Also, during the Joseon dynasty ��선요리법朝鮮料理法the recipe of japchae, with and without glass noodles, was added to the cookbook. Also, there is also a variant of japchae with meat, or one with abalone or other seafood in 1930s.It is a local food that shows the traditional recipe. In the Jinju region, Jamung-sam, Yokimun, is a local dish with soy sauce and sesame oil, and the seafood, such as octopus, skates, and mixed several vegetables stained in oil. Because it uses various ingredients, it has high calorie, protein, fat, vitamin, mineral, and sufficient nutritional. It is the first item to choose when you want a feast table.

Banchan

Banchan ''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...

is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered

Gui Gui or GUI may refer to: People Surname * Gui (surname), an ancient Chinese surname, ''xing'' * Bernard Gui (1261 or 1262–1331), inquisitor of the Dominican Order * Luigi Gui (1914–2010), Italian politician * Gui Minhai (born 1964), Ch ...

'' are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''

ssamjang ''Ssamjang'' () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans ('' doenjang''), red chili paste ('' gochujang''), sesame oil, onion, garlic, green onions, and optionally br ...

'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''

galbi ''Galbi'' * (), ''kalbi'', ''galbi-gui'' (), or grilled ribs is a type of '' gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another m ...

'', the name of which was originally ''galbi gui''. ''

Jjim ''Jjim'' (; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' ( ...

'' and '' seon'' (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in ''

'' or ''

'' while ''seon'' is made with vegetable stuffed with fillings. '' Hoe'' (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to ''saengseonhweh'' (생선회, raw fish dishes). It is dipped in ''

'', or soy sauce with

wasabi Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. ...

, and served with lettuce or

perilla ''Perilla'' is a genus consisting of one major Asiatic crop species '' Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vege ...

leaves.

''Jeon'' (or ''buchimgae'') is a Korean savory pancake made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish is typically dipped in a mixture of soy sauce, vinegar, and red pepper powder. It can be served as an appetizer, side dish (''

'') or accompanied by alcohol ( ''anju''). There are some sweet varieties called

Hwajeon ''Hwajeon'', kkotbukkumi, kkotjijimi, () or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of S ...

() which means flower pancakes. Cooking oils such as soy and corn are used today, though technology required for producing these oils was not available during the Joseon dynasty. Korean

Namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

'' may refer to either '' saengchae'' (생채, literally "fresh vegetables") or ''sukchae'' (숙채, literally "heated vegetables"), although the term generally indicates the latter. ''Saengchae'' is mostly seasoned with vinegar,

powder and salt to give a tangy and refreshing taste. On the other hand, ''sukchae'' () is blanched and seasoned with soy sauce,

, chopped garlic, or sometimes chili pepper powder.

''Anju'' (side dishes accompanying alcoholic beverages)

Anju is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more. Some examples of ''anju'' include steamed squid with ''

'', assorted fruit, '' dubu kimchi'' (tofu with kimchi), peanuts, ''

odeng A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

''/''ohmuk'', ''sora'' () (a kind of shellfish popular in street food tents), and '' nakji'' (small octopus) and

Jokbal ''Jokbal'' () is a Korean dish consisting of pig's trotters cooked with soy sauce and spices.Jokbal
at

(pig's leg served with salted shrimp sauce). Samgyupsal (pork belly) is also considered as Anju with Soju. Most Korean foods can be considered as 'anju', as the food consumed alongside the alcohol depends on the diner's taste and preferences.

Holiday food

''Songpyeon''

Songpyeon ''Songpyeon'' () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of ''tteok'', small rice cakes, and variety of filli ...

'' is a Korean dish made of rice powder mostly eaten during

Chuseok Chuseok (; , ), also known as Hangawi (; ; from Old Korean, "the great middle f autumn), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunisolar calendar on the ...

to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It is said in 『Yorok 要錄』, "Make rice cakes with white rice flour, steam them with pine and pine needles and wash them off with water." At the beginning of Songpyeon, rice cakes were made simply with white rice powder, pine needles were steamed and then washed in water. It is said that "red beans, pine nuts, walnuts, ginger and cinnamon" were added in the "Buyin Pilji 婦人必知". In 『Korean Rice Cakes, Hangwa, Eumcheongryu』, "In mountainous regions such as Gangwon-do and Chungcheong-do, potato songpyeon, acorn songpyeon and songgisongpyeon have been prepared and eaten. In the coastal areas of Hamgyeong-do, Pyeongan-do and Gyeonggi-do, shellfish songpyeon as produced and eaten, and in the southern regions of Jeolla-do and Gyeongsang-do, songpyeon with moss leaves was produced and eaten.

''Ogok-bap''

'' Ogok-bap'' means five rice dish, which consists of rice mixed with glutinous rice, cornstarch, red bean, perilla, and soybean. By consuming grains with the energy of blue, red, yellow, white, and black, we pray for good health as well as a good year for our body with the energy of the five elements, and to chase away bad luck and happiness and well-being.

Beverages

Non-alcoholic beverages

All Korean traditional nonalcoholic beverages are referred to as ''eumcheong'' or ''eumcheongnyu'' (음청류 ) which literally means "clear beverages". According to historical documents regarding Korean cuisine, 193 items of ''eumcheongnyu'' are recorded.Baek Un-hwa, The industrialization of Korean traditional beverages ''Eumcheongnyu'' can be divided into the following categories: ''

tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...

'', ''

hwachae ''Hwachae'' () is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and ...

'' (fruit punch), ''

sikhye ''Sikhye'' (, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverag ...

'' (sweet rice drink), ''

sujeonggwa ''Sujeonggwa'' () is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It is often served with '' gotgam'' (dried persimmon) and garnished with pine nuts. The punch is mad ...

'' (persimmon punch), ''tang'' (탕, boiled water), ''jang'' (장, fermented grain juice with a sour taste), ''suksu'' (숙수, beverage made of herbs), ''galsu'' (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, ''hwachae'', ''sikhye'', and ''sujeonggwa'' are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.Introduction of Eumcheongryu, Korea Agro-Fisheries Trade CorporationSohn Gyeong-hee, Historical overview of Korean traditional eumcheongryu In Korean cuisine,

, or ''cha'', refers to various types of

herbal tea Herbal teas, technically known as herbal infusions, and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Often herb tea, or the plai ...

that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the ''

Camellia sinensis ''Camellia sinensis'' is a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves, leaf buds, and stems can be used to produce tea. Common names include tea plant, tea shrub, and tea tree (unrelated to ''Me ...

'' plant, they are made from diverse substances, including fruits (e.g. ''

yuja-cha ''Yuja-cha'' () or yuja tea is a traditional Korean tea made by mixing hot water with '' yuja-cheong'' (yuja marmalade). Yuja tea is popular throughout Korea, especially in the winter. This tea is created by curing yuja into a sweet, thick, pulpy ...

''), flowers (e.g. '' gukhwa-cha''), leaves, roots, and grains (e.g. ''

bori-cha Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, and Korea. It has a toasty, bitter flavor. In Korea, the tea is consumed either hot or cold, often taking the ...

'', ''

hyeonmi-cha Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice. Preparat ...

'') or herbs and substances used in

traditional Korean medicine Traditional Korean medicine (known in North Korea as Koryo medicine) refers to the forms of traditional medicine practiced in Korea. History Korean medical traditions originated in ancient and prehistoric times and can be traced back as far as ...

, such as

(e.g. '' insam-cha'') and ginger (e.g. '' saenggang-cha'').

Alcoholic beverages

While ''

'' is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers (''maekju'' in Korean) are

lager Lager (; ) is a Type of beer, style of beer brewed and Brewing#Conditioning, conditioned at low temperature. Lagers can be Pale lager, pale, Amber lager, amber, or Dark lager, dark. Pale lager is the most widely consumed and commercially availab ...

s, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The

South Korean beer Beer, called ''maekju'' () in Korean, was first introduced to Korea in the early 20th century. Seoul's first brewery opened in 1908. Two current major breweries date back to the 1930s. The third brewery established in Korea, Jinro Coors Brewery, ...

market is dominated by the two major breweries:

Hite Hite or HITE may refer to: *HiteJinro, a South Korean brewery **Hite Brewery *Hite (surname) *Hite, California, former name of Hite Cove, California *Hite, Utah Historic Hite is a flooded ghost town at the north end of Lake Powell along the Co ...

and OB.

Taedonggang Taedonggang () is a brand of North Korean beer brewed by the state-owned Taedonggang Brewing Company based in Pyongyang. There are four brands of beer marketed as Taedonggang, though the brand known simply as "Taedonggang Beer" is that describe ...

is a

North Korean beer North Korea has at least ten major breweries and many microbreweries that supply a wide range of beer products. The top brand is the light lager Taedonggang by the state-owned Taedonggang Brewing Company. The country's problems with goods d ...

produced at a brewery based in

Pyongyang Pyongyang () is the Capital city, capital and largest city of North Korea, where it is sometimes labeled as the "Capital of the Revolution" (). Pyongyang is located on the Taedong River about upstream from its mouth on the Yellow Sea. Accordi ...

since 2002.

Microbrewery Craft beer is beer manufactured by craft breweries, which typically produce smaller amounts of beer than larger "macro" breweries and are often independently owned. Such breweries are generally perceived and marketed as emphasising enthusiasm, ne ...

beers and bars are growing in popularity after 2002. ''

Soju Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content ...

'' is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. ''

'' made from grain is considered superior (as is also the case with grain vs. potato

vodka Vodka ( ; is a clear distilled beverage, distilled alcoholic beverage. Its varieties originated in Poland and Russia. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is ...

). ''Soju'' is around 22%

ABV Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, ...

, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers. '' Yakju'' is a refined pure liquor fermented from rice, with the best known being ''cheongju''. ''

Takju ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment ...

'' is a thick unrefined liquor made with grains, with the best known being ''

makgeolli ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...

'', a white, milky rice wine traditionally drunk by farmers.Food in Korea, "Jontongjoo – Kinds of Traditional Liquors" In addition to the

, various fruit wines and herbal wines exist in Korean cuisine. Acacia, '' maesil'' plum, Chinese quince, cherry,

pine cone A conifer cone, or in formal botanical usage a strobilus, : strobili, is a seed-bearing organ on gymnosperm plants, especially in conifers and cycads. They are usually woody and variously conic, cylindrical, ovoid, to globular, and have scal ...

, and pomegranate are most popular. ''Majuang wine'' (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.

Sweets

Traditional rice cakes, ''

'' and Korean confectionery ''

hangwa () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), forms the sweet food category in Korean cuisine. Common ingredients of include grain flour, fruits and roots, sweet ingredients such as honey and ''yeot'', ...

'' are eaten as treats during holidays and festivals. ''Tteok'' refers to all kinds of

rice cakes A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include ...

made from either pounded rice (메떡, ''metteok''), pounded

glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

(찰떡, ''chaltteok''), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste,

red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...

, mashed red beans,

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

s, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). ''Tteok'' is usually served as dessert or as a snack. Among varieties, ''

songpyeon ''Songpyeon'' () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of ''tteok'', small rice cakes, and variety of filli ...

'' is a chewy stuffed ''tteok'' served at ''

''.

Honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

or another soft sweet material such as sweetened sesame or black beans are used as fillings.

Pine A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae. ''World Flora Online'' accepts 134 species-rank taxa (119 species and 15 nothospecies) of pines as cu ...

needles can be used for imparting flavor during the steaming process. '' Yaksik'' is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while '' chapssaltteok'' is a ''tteok'' filled with

sweet bean paste Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. Production The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then str ...

. On the other hand, ''

'' is a general term referring to all types of Korean traditional

confectionery Confectionery is the Art (skill), art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two bro ...

. The ingredients of ''hahngwa'' mainly consist of grain flour, honey, ''

yeot () is a variety of '' hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed gr ...

'', and sugar, or of fruit and edible roots. ''Hangwa'' is largely divided into '' yumilgwa'' (fried confectionery), ''

suksilgwa ''Suksil-gwa'' (), literally "cooked fruit", is a category of '' hangwa'' (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. Common ingredients include chestnut, jujube, and ginger. ''Suksil-gwa'' is similar to ...

'', ''

jeonggwa ''Jeonggwa'' () is a crispy, chewy '' hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, '' mullyeot'' (rice syrup), or sugar water, then drying t ...

'', ''

gwapyeon ''Gwapyeon'' () is a jelly-like ''hangwa'' (traditional Korean confection) made with fruits. The colorful fruit jelly is commonly served at banquets. This classic dessert was served in the royal court during the Joseon dynasty. Preparation Fr ...

'', ''

dasik ''Dasik'' () is a bite-size traditional Korean snack food ('' hangwa'') that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ''d ...

'' (tea food) and ''

''. ''Yumilgwa'' is made by

stir frying Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries ...

or frying pieces of dough, such as '' maejakgwa'' and ''

yakgwa ''Yakgwa'' (), also called ''gwajul'' (), is a type of '' yumil-gwa'', which is deep-fried, wheat-based '' hangwa'' (Korean confection) made with honey, ''cheongju'' (rice wine), sesame oil, and ginger juice. Traditionally, the sweet was offere ...

''. ''Maejakgwa'' is a ring-shaped confection made of wheat flour, vegetable oil,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

juice, ''

jocheong ''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternati ...

'', and

pine nut Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locall ...

s, while ''yakgwa'', literally "medicinal confectionery", is a flower-shaped biscuit made of

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

and wheat flour. ''

Suksilgwa ''Suksil-gwa'' (), literally "cooked fruit", is a category of '' hangwa'' (Korean confection) consisting of cooked fruit, roots, or seeds sweetened with honey. Common ingredients include chestnut, jujube, and ginger. ''Suksil-gwa'' is similar to ...

'' is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. ''

Gwapyeon ''Gwapyeon'' () is a jelly-like ''hangwa'' (traditional Korean confection) made with fruits. The colorful fruit jelly is commonly served at banquets. This classic dessert was served in the royal court during the Joseon dynasty. Preparation Fr ...

'' is a jelly-like confection made by boiling sour fruits, starch, and sugar. ''

Dasik ''Dasik'' () is a bite-size traditional Korean snack food ('' hangwa'') that is normally accompanied by tea. It can be made by kneading grain or other edible seed flour or pollen with honey, then pressing them into a decorative mould called ''d ...

'', literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. ''

Jeonggwa ''Jeonggwa'' () is a crispy, chewy '' hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, '' mullyeot'' (rice syrup), or sugar water, then drying t ...

'', or ''jeongwa'', is made by boiling fruits, plant roots and seeds in honey,

mullyeot () is a variety of '' hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed gra ...

(''물엿'', liquid candy) or sugar. It is similar to

marmalade Marmalade (from the Portuguese ''marmelada'') is a fruit preserves, fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It also has been made from lemons ...

or jam/jelly. ''Yeot'' is a Korean traditional candy in liquid or solid form made from

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both indica and japonica varieties), African rice or wild rice, glutino ...

, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called ''sot'' () for a long time. '' Yugwa'' and

Yakgwa ''Yakgwa'' (), also called ''gwajul'' (), is a type of '' yumil-gwa'', which is deep-fried, wheat-based '' hangwa'' (Korean confection) made with honey, ''cheongju'' (rice wine), sesame oil, and ginger juice. Traditionally, the sweet was offere ...

. They are traditional desserts enjoyed during Chuseok, marriage or the sixtieth birthday.

Regional and variant cuisines

North Korea-Kaesong-Tongil restaurant-02

Korean regional cuisines () are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the

province A province is an administrative division within a country or sovereign state, state. The term derives from the ancient Roman , which was the major territorial and administrative unit of the Roman Empire, Roman Empire's territorial possessions ou ...

s where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces (''paldo'') according to the

administrative districts. The northern region consisted of Hamgyeong Province, Pyeongan Province and

Hwanghae Province Hwanghae Province (''Hwanghae-do'' ) was one of the Eight Provinces of Korea during the Joseon era. Hwanghae was located in the northwest of Korea. The provincial capital was Haeju. The regional name for the province was Haeseo (). It is a reg ...

. The central region comprised

Gyeonggi Province Gyeonggi Province (, ) is the most populous province in South Korea. Seoul, the nation's largest city and capital, is in the heart of the area but has been separately administered as a provincial-level ''special city'' since 1946. Incheon, ...

Chungcheong Province Chungcheong Province (; ) was one of the Eight Provinces (Korea), eight provinces of Korea during the Joseon Dynasty. Chungcheong was located in the southwest of Korea. The provincial capital was located at Gongju, which had been the capital o ...

, and Gangwon Province.

Gyeongsang Province Gyeongsang Province (; ) was one of the Eight Provinces of Joseon Korea. Gyeongsang was located in southeastern Korea. The provincial capital of Gyeongsang was Daegu. The region was the birthplace of the kingdom of Silla, which unified Korea i ...

and

Jeolla Province Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and Gwangju Metropolitan City as well as J ...

made up the southern region. Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.

Buddhist cuisine

Korean temple cuisine originated in Buddhist temples of Korea. Since

was introduced into Korea,

Buddhist Buddhism, also known as Buddhadharma and Dharmavinaya, is an Indian religion and List of philosophies, philosophical tradition based on Pre-sectarian Buddhism, teachings attributed to the Buddha, a wandering teacher who lived in the 6th or ...

traditions have strongly influenced Korean cuisine, as well. During the

period (57 BCE – 935 CE), ''chalbap'' (찰밥, a bowl of cooked

) ''

'' (a fried dessert) and '' yumilgwa'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of ''hangwa'', Korean traditional

. During the

period, '' sangchu ssam'' (wraps made with lettuce), '' yaksik'', and ''yakgwa'' were developed, and since spread to China and other countries. Since the Joseon dynasty, Buddhist cuisine has been established in Korea according to regions and temples. On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids, ''

sanggung was an official title of the senior 5th rank (; ), the highest attainable for '' gungnyeo'', a lady-in-waiting during the Joseon Dynasty of Korea. Female officers with the title were assigned to govern the inner affairs of the palace. When a reg ...

'', who were assigned to ''Suragan'' (; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.

Vegetarian cuisine

Vegetarian cookery in Korea may be linked to the

traditions that influenced Korean culture from the

dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian

and

being the main features. ''

'' is a common

vegan Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a ve ...

dish. Menus change with seasons. Wine with the alcohol removed and fine teas are also served. The

Korean tea ceremony The Korean tea ceremonies () are variants of tea ceremonies practiced in Korea. ''Darye'' literally refers to "etiquette for tea" or "tea rite", and has been kept among Korean people for over a thousand years. Although records exist of court tea ...

is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of stainless steel oval

chopsticks Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the han ...

and a long-handled shallow spoon called together ''

sujeo () is the Korean term for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words (, 'spoon') and (, ' chopsticks'). The set includes a pair of metal (often stainless steel) chopsticks with an ov ...

''.

Ceremonial food

Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. Gwan Hon Sang Je (), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures. For example, ancestral rites called ''

jesa ''Jesa'' (, ) is a ceremony commonly practiced in Korea. Jesa functions as a Ancestor veneration, memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholic Church in ...

'' are mainly held on the anniversary of an ancestor's death. Ritual food includes rice, rice cakes, meat and fish, alcohol, and fruit.

Street food

Korea-Busan-Pupyeong Market-Eomuk and tteokbokgi-01

In South Korea, inexpensive food may be purchased from ''

pojangmacha ''Pojangmacha'' (), also abbreviated as ''pocha'' (), is a South Korean term for outdoor carts that sell street foods such as '' hotteok'', ''gimbap'', '' tteokbokki'', ''sundae'', '' dak-kkochi'' (Korean skewered chicken), '' fish cake'', '' man ...

'', street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, ''pojangmacha'' () become small tents that sell food, drinks, and alcoholic beverages. Seasonal street foods include ''

hotteok ''Hotteok'' (), sometimes called ''hoeddeok'', is a type of filled pancake known as a popular street food in South Korea. It originated in Qing dynasty, and was first brought into Joseon Korea during the 19th century. Preparation The dough f ...

'' and ''

bungeoppang () is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to ...

'', which are enjoyed in autumn and winter. ''

Gyeran-ppang ''Gyeran-ppang'' () is a South Korean street food. It is a fluffy, oblong-shaped piece of bread that is sweet and savory with a whole egg inside the pancake dough. Preparation A ''gyeran-ppang'' machine is an appliance with a few dozen oblong ...

'' and ''

hoppang ''Hoppang'' () is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste. History The hoppang was invented by Heo Chang ...

'' are also enjoyed in winter. Other common street foods include ''

gimbap ''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean cuisine, Korean dish made from Bap (rice dish), ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''gim (food), gim''—dried sheets of seaweed—and s ...

'' (), ''

'', ''

twigim A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory var ...

'', and ''

eomuk A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

''. '' Dak-kkochi'' (), or skewered chicken grilled in various sauces, is also popular. ''

Beondegi ''Beondegi'' (), literally "pupa", is a Korean insect-based street food made with silkworm pupae. The boiled or steamed snack food is served in paper cups with toothpick skewers. Its aroma has been described as "nutty, shrimp-like, and a bit l ...

'' () and ''

dalgona ''Dalgona'' () or ''ppopgi'' () is a Korean candy made with melted sugar and baking soda originating from South Korea. It is a popular street snack from the 1960s, and is still eaten as a retro food. When a pinch of baking soda is mixed into mel ...

/ppopgi'' () are two examples of original street foods many people have enjoyed since childhood. Dak-kkochi

Etiquette

Dining

Dining etiquette in Korea can be traced back to the

Confucian Confucianism, also known as Ruism or Ru classicism, is a system of thought and behavior originating in ancient China, and is variously described as a tradition, philosophy, religion, theory of government, or way of life. Founded by Confucius ...

philosophies of the Joseon period. Guidebooks, such as '' Sasojeol'' (士小節, ''Elementary Etiquette for Scholar Families''), written in 1775 by Yi Deokmu (), comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it",Yi Tŏngmu 62. "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or

diarrhea Diarrhea (American English), also spelled diarrhoea or diarrhœa (British English), is the condition of having at least three loose, liquid, or watery bowel movements in a day. It often lasts for a few days and can result in dehydration d ...

," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound", among many other recommendations which emphasized proper table etiquette. Other than the etiquette mentioned above, blowing one's nose when having a meal is considered an inappropriate act as well. The eldest male at the table was always served first, and was commonly served in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their

or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.Jang et al. (2005, p.102). In Korea, unlike in other East Asian cuisines such as

and

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as

. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a

toothpick A toothpick is a small thin stick of wood, plastic, bamboo, metal, bone or other substance with at least one and sometimes two pointed ends to insert between teeth to remove detritus, usually after a meal. Toothpicks are also used for festive ...

after the meal. The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

s. Vegetables remain on the left along with the rice, and

is set to the back while sauces remain in the front.

Drinking

The manner of drinking

alcoholic drinks Drinks containing alcohol (drug), alcohol are typically divided into three classes—beers, wines, and Distilled beverage, spirits—with alcohol content typically between 3% and 50%. Drinks with less than 0.5% are sometimes considered Non-al ...

while dining is significant in Korean dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol. According to Hyang Eum Ju Rye (), the drinking etiquette established in

Choseon dynasty Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely twice refuse a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.

Royal court cuisine

Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. This nature is evidenced in examples as far back as the

kingdom, where a man-made lake ( Anapji Lake, located in

), was created with multiple pavilions and halls for the sole purpose of opulent

banquet A banquet (; ) is a formal large meal where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes inc ...

s, and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat while they wrote poems. Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner's meals would have. Instead, their meals varied significantly day-to-day. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals. Korea-Dae Jang Geum Theme Park-41

Food was considered significant in the Joseon period. Official positions were created within the

Six Ministries The Three Departments and Six Ministries () system was the primary administrative structure in History of China#Imperial China, imperial China from the Sui dynasty (581–618) to the Yuan dynasty (1271–1368). It was also used by Balhae (698– ...

(''

State Council State Council may refer to: Government * State Council of the People's Republic of China, the national cabinet and chief administrative authority of China, headed by the Premier * State Council of the Republic of Korea, the national cabinet of S ...

'', 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (''Ijo'', 이조) contained positions specific for attaining rice for the royal family. The Board of Rights (''Yejo'') were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making

, liquor, tea, and ''

'' (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the bureau of special foods (''Saenggwa-bang'', 생과방) or the bureau of cooking foods (''Soju-bang'', 소주방). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary. Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, ''mieumsang'' (), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge (''juk'', 죽) made with ingredients such as abalone ('' jeonbokjuk''), white rice ('' huinjuk''), mushrooms (''beoseotjuk''), pine nuts (''

jatjuk ''Jatjuk'' () or pine nut porridge, is a variety of ''Juk (food), juk'' (porridge) made by boiling finely ground pine nuts and rice flour in water. * It is a mild, nutritious, and easily digestible dish often served to recovering patients and th ...

''), and sesame (''kkaejuk''). The side dishes could consist of ''kimchi'', '' nabak kimchi'', oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day. The ''sura'' () were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables (''surasang'', 수라상), were usually set with two types of rice, two types of soup, two types of stew (''

''), one dish of ''

jjim ''Jjim'' (; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' ( ...

'' (meat stew), one dish of ''

jeongol () is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. It is similar to the category of Korean stews called , with the main difference being that are generally made w ...

'' (a casserole of meat and vegetables), three types of ''kimchi'', three types of '' jang'' () and twelve side dishes, called 12 cheop (12첩). The meals were set in the '' suragan'' (), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as '' sura sanggung'' (). These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned. Banquets () were held on special occasions in the Korean Royal Palace. These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. Main dishes of the banquet included ''sinseollo'', ''jeon'', ''hwayang jeok'', ''honghapcho'', ''nengmyun'' and ''mulgimchi''. A typical banquet ingredient was ''chogyetang'' (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar. '' Yaksik'' was a favorite banquet dessert.

Health effects

Traditional Korean diet or Hansik is often associated with spiritual and physical health. While the diet of modern Korean people has become increasingly westernized and consists of numerous non-traditional foods, many believe in the healing power of Hansik. Vegetables and fermented foods are part of a healthy diet around the world, and Hansik includes many vegetable dishes and fermented foods. Three dishes, soup,

and multigrain rice make up the basic meal pattern of Hansik called three Cheopbansang. Fermented soybean paste

Doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

used in soups and fermented red chili paste

used in kimchi add health benefits to these foods. Certain foods are typically consumed to combat the heat of the summer or the cold months, regain strength during and after an illness, or for general health. Cool noodle

Naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ...

originally from the northern part of the Korean peninsula is now enjoyed in South Korea as well as many parts of the world especially during the hot summer months. Likewise, ginseng chicken soup Samgyetang is often eaten during summer to reduce heat exhaustion and regain stamina. Following a traditional Korean diet may lower the risk of some health issues including obesity and metabolic syndrome with a decrease in body mass index (BMI), body fat percent, and low-density lipoprotein (LDL) cholesterol. Fermented foods like kimchi and doenjang contain probiotics which may boost immunity and reduce the incidence or severity of allergic conditions such as asthma and atopic dermatitis. It may also lower the risk of cardiovascular and chronic metabolic diseases such as hypertension and diabetes. Probiotics typically found in kimchi include species of genera ''

Lactobacillus ''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...

'', ''

Leuconostoc ''Leuconostoc'' is a genus of gram-positive bacteria, placed within the family of Lactobacillaceae. They are generally ovoid cocci often forming chains. ''Leuconostoc'' spp. are intrinsically resistant to vancomycin and are catalase-negative (w ...

'', and ''

Weissella ''Weissella'' is a genus of gram-positive bacteria placed within the family Lactobacillaceae, formerly considered species of the ''Leuconostoc paramesenteroides'' group. The morphology of ''Weissella'' species varies from spherical or lenticula ...

'', and they have been linked to anti-inflammatory effects and health benefits such as improved gut health. Napa cabbage is prepared with much salt and approximately 20% of sodium intake comes from kimchi. An increased risk of gastric cancer among subjects with frequent or high consumption of kimchi was found in some case-control studies. As with other salted foods, moderate consumption may maximize health benefits of kimchi.

References

Sources

*Baek Un-hwa (백운화). Inje Food Science Forum (인제식품과학 FORUM), "Part 3 Status quo and prospect about the industrialization of Korean traditional beverages (제 3 주제 전통 음청류의 산업화 현황과 전망)" taken fro

on 2008-06-15. pp. 75~95. * Coultrip-Davis, Deborah, Young Sook Ramsay, and Deborah Davis (1998). ''Flavors of Korea: Delicious Vegetarian Cuisine''. Tennessee: Book Publishing Company. . *Cost, Bruce. ''Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam''. New York: Harper Perennial, 2000. *Crawford, Gary W. (2006) East Asian Plant Domestication. In ''Archaeology of East Asia'', edited by Miriam Stark. Wiley-Blackwell, 2006 *Food in Korea, "Jontongjoo – Kinds of Traditional Liquors" taken fro

*Herskovitz, Jon.

Reuters Reuters ( ) is a news agency owned by Thomson Reuters. It employs around 2,500 journalists and 600 photojournalists in about 200 locations worldwide writing in 16 languages. Reuters is one of the largest news agencies in the world. The agency ...

, "North Korean beer: great taste, low proliferation risk", Mar 9, 2008, taken fro

*Hopkins, Jerry. ''Extreme Cuisine: The Weird & Wonderful Foods that People Eat'', Singapore: Tuttle Publishing, 2004. *Korea Agro-Fisheries Trade Corporation. "Introduction of Eumcheongryu" taken fro

on 2008-05-22. *

Korea Tourism Organization The Korea Tourism Organization (KTO; ) is an organization of the Republic of Korea (South Korea) under the Ministry of Culture, Sports and Tourism. It is commissioned to promote the country's tourism industry. The KTO was established in 1962 ...

. "Experience Royal Cuisine" taken fro

on 2008-06-13. *''Koryŏsa'', ''The History of the Koryŏ Dynasty'', Seoul, 1990. *

. "King Sejong's Humanism" taken fro

on 2008-06-10. *Marks, Copeland. ''The Korean Kitchen: Classic Recipes from the Land of the Morning Calm''. San Francisco: Chronicle Books, 1993. *O'Brien, Betsy. ''Let's Eat Korean Food''. Elizabeth, NJ:Hollym, 1997. * *Sohn Gyeong-hee (손경희). Inje Food Science Forum (인제식품과학 FORUM), "Part 1 HIstorical overview of Korean traditional eumcheongryu (제 1 주제 한국 전통 음청류의 역사적 고찰)" taken fro

on 2008-06-16. *

The Academy of Korean Studies The Academy of Korean Studies (AKS; ) is a South Korean research and educational institute focusing on Korean studies. It was established on June 22, 1978, by the Ministry of Education & Science Technology. Works Journals *''Korea Journal'' * ...

. "농사직설(農事直說), Nongsa jikseol" taken fro

on 2008-06-10. * *The Korea Economic Daily, "Brew master.. the only beer in the world" (브루 마스터 .. 세계 유일의 맥주) taken fro

*Yi Kyubo, Tongmyŏng-wang p'yŏn (The lay of King Tongmyŏng) in ''Tongguk Yi Sangguk chip'' (''The Collected Works of Minister Yi of the Eastern Country''), Seoul, 1982. * Yi Yang-Cha, and Armin E. Möller (1999). ''Koreanisch vegetarisch: Die kaum bekannte, fettarme, phantasievolle und küchenfreundliche Art asiatisch zu kochen'' (Korean Vegetarian: Almost Unknown, Low Fat, Creative and Kitchen-friendly Way of Asian Cooking). . *Yi Tŏngmu, ''Sasojŏl'' (''Elementary Etiquette for Scholar Families''), quaoted in Sources of Korean Tradition, Volume Two: From the Twentieth Centuries, ed. Yŏongho Ch'oe, Peter H. Lee and W. Theodore de Bary. New York, 2000. *Yu Jisang (유지상). "How about today? ''Pojangmacha'', outing at night" (오늘 어때? 포장마차 ‘밤마실’) taken fro

on 2008-06-13.

External links

공공 용어의 외국어 번역 및 표기 지침 (List of names of Korean foods in English)

Official site of Korea National Tourism List of Korean Food
* at the Korea Agro-Fisheries Trade Corporation
Food in KoreaList of articles about Korean cuisine
at the

Doosan Encyclopedia ''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). ...

Categories of Korean cuisine
at the

Empas Empas () was a South Korean internet search engine and web portal. Name The service was launched in 1998 by Knowledge Plant Corporation (), which changed its name to Empas Corporation in 2004. The name ''Empas'' is a combination of ''e-media' ...

EncyKorea The ''Encyclopedia of Korean Culture'' () is a Korean-language encyclopedia published by the Academy of Korean Studies and DongBang Media Co. It was originally published as physical books from 1991 to 2001. There is now an online version of the ...

*https://folkency.nfm.go.kr/kr/topic/detail/ (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7618 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7929 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7858 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7777 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7544# (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7963 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/4128 (in Korean) *https://folkency.nfm.go.kr/kr/topic/detail/7981 (in Korean) *https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881 (in English) {{DEFAULTSORT:Korean Cuisine

History

Prehistoric

Three Kingdoms period

Goryeo period

Joseon period

Colonial period to modern period

Food

Grains

Fruits

Legumes

Condiments and seasoning

Gochujang

Meat

Beef

Chicken

Pork

Fish and seafood

Vegetables

Medicinal foods

Samgyetang

Dishes

Soups and stews

Kimchi

Noodles

Banchan

''Anju'' (side dishes accompanying alcoholic beverages)

Holiday food

''Songpyeon''

''Ogok-bap''

Beverages

Non-alcoholic beverages

Alcoholic beverages

Sweets

Regional and variant cuisines

Buddhist cuisine

Vegetarian cuisine

Ceremonial food

Street food

Etiquette

Dining

Drinking

Royal court cuisine

Health effects

See also

References

Sources

External links