Korean cuisine is diverse, with many distinct styles and regional variations. It is known for its bold flavors, heavy use of fermented foods, and emphasis on balance and harmony in taste. Here are the main types of cuisine and key elements of Korean food:
Traditional Korean Cuisine (Han-jeongsik)
- Han-jeongsik is a full-course traditional Korean meal, which consists of multiple small dishes, usually served with rice, soup, kimchi, and banchan (side dishes).
- It often includes dishes such as galbi (grilled short ribs), bibimbap (rice mixed with vegetables, meat, and chili paste), and kimchi (fermented vegetables, usually cabbage).
Street Food (Banchan & Snacks)
- Tteokbokki: Spicy stir-fried rice cakes in a sweet and spicy sauce.
- Hotteok: Fried pancakes filled with brown sugar, honey, and cinnamon.
- Odeng (Fish cake skewers): Fish cakes served on skewers with broth or as a snack.
- Gimbap: Korean sushi rolls filled with vegetables, eggs, and sometimes meat, all wrapped in seaweed.
Regional Cuisines
- Jeolla-do Cuisine: Known for its rich and diverse dishes. Popular foods from this region include bibimbap, kongnamul gukbap (bean sprout soup with rice), and jeon (savory pancakes).
- Gyeongsang-do Cuisine: Focuses on seafood dishes like hoe (sashimi), maeuntang (spicy fish stew), and janchi guksu (wedding noodles).
- Chungcheong-do Cuisine: Known for simple, less spicy flavors, such as gamjatang (pork bone stew) and banchan made with preserved vegetables.
Grilled Meat (Gogi-Gui)
- Samgyeopsal: Grilled pork belly served with dipping sauces and vegetables.
- Galbi: Grilled beef short ribs, often marinated in a sweet and savory sauce.
- Bulgogi: Marinated and grilled beef or pork, usually served with rice and banchan.
Fermented Foods (Jeotgal and Kimchi)
- Kimchi: Fermented vegetables, typically napa cabbage or radish, with chili, garlic, ginger, and fermented fish sauce.
- Doenjang: Fermented soybean paste, often used to make soups like doenjang jjigae.
- Gochujang: Fermented chili paste, a key ingredient in sauces and marinades.
Rice-Based Dishes
- Bibimbap: Rice topped with sautéed vegetables, a fried egg, and gochujang.
- Banchan: Various small side dishes of vegetables, proteins, and pickled items, often served with rice.
Soups and Stews
- Kimchi Jjigae: A stew made from kimchi, tofu, vegetables, and often pork or beef.
- Banchan Jjigae: A stew made from ingredients like bean sprouts, tofu, and vegetables in a broth.
- Samgyetang: A traditional summer soup made with whole chicken stuffed with rice, ginseng, and herbs.
Noodles
- Japchae: Stir-fried glass noodles with vegetables and meat.
- Naengmyeon: Cold buckwheat noodles served with a refreshing broth, often eaten in summer.
- Janchi Guksu: Noodles served in a light broth, often at weddings and celebrations.
Vegetarian and Temple Cuisine (Buddhist Cuisine)
- Banchan: Various vegetable dishes served in small portions, commonly seen in temple meals.
- Kimchi: Special vegan kimchi made without fish sauce or seafood.
- Jangajji: Pickled vegetables.
Sweet Dishes and Desserts
- Bingsu: Shaved ice dessert topped with sweetened condensed milk, red beans, fruit, or other toppings.
- Tteok: Korean rice cakes, which are often steamed or pounded, and can be sweet or savory.
- Yaksik: A sweet sticky rice dish with nuts, dried fruits, and honey.
Korean cuisine combines bold flavors like spiciness, sourness, and umami, using ingredients like chili peppers, fermented foods, and aromatic herbs. Each type of dish highlights a different aspect of the country’s culinary traditions.
