List of Korean dishes that are featured on this website.
Banchan, literally side dish(es) in English, refers to small dishes of food served along with cooked rice (or main staples) in Korean cuisine.
Gimbap, or kimbap, is a popular dish made from steamed white rice (bap) and various ingredients, rolled in sheets of dried laver seaweed (gim). It’s often eaten on outdoor events or as light meals.
Jajangmyeon is a noodle dish topped with a thick sauce made of chunjang (salty black soybean paste), with diced onions, meat (seafood alternatively) and vegetables.
Kimchi jjigae is a variety of jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common jjigae in Korea.
Patbingsu, literally red beans with ice, refers to all types of shaved ice dessert in Korea, with various kind of toppings like fruits, beans, ice cream etc.
Ramyeon generally refers to instant noodles in Korea, which is often spicy. It’s a popular food.