South Korean Dishes
87 dishes with allergen safety information
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Allergen safety
Ganjang Gejang
간장게장
Raw crab marinated in a soy sauce brine, nicknamed 'rice thief' because it's so flavorful that diners keep eating more rice to accompany it. A prized Korean delicacy served cold.
Geotjeori
겉절이
Fresh, unfermented kimchi made by coating tender salted cabbage or vegetables in a spicy paste of gochugaru, garlic, ginger, and fish sauce. Meant to be eaten fresh rather than aged.
Gim Gui
김구이
Crispy roasted seaweed sheets brushed with sesame oil and sprinkled with salt. A simple, addictive Korean side dish and snack commonly found in bento boxes.
Gimbap
김밥
Seaweed rice rolls filled with various ingredients like pickled radish, carrots, spinach, egg, and meat or fish, then sliced into bite-sized rounds. A beloved portable meal and picnic food throughout Korea.
Gochujang Bokkeum
고추장볶음
Ground beef stir-fried with gochujang paste, garlic, sesame oil, and pine nuts until glossy. Served in small amounts mixed with rice as a flavorful side dish or rice topping.
Godeungeo Gui
고등어구이
Salt-seasoned mackerel grilled until the skin is slightly crispy and the flesh is flaky and moist. A classic everyday Korean fish dish served with rice and banchan.
Goguma Mattang
고구마맛탕
Deep-fried sweet potato chunks coated in a glossy caramelized sugar syrup, sometimes with walnuts. A sweet Korean side dish or snack with a crispy, candied exterior.
Gopchang Jeongol
곱창전골
A rich Korean hotpot made with beef tripe (small intestines), simmered in a spicy beef broth with gochujang, vegetables, and often glass noodles. Served as a communal dish in specialized restaurants.
Gukbap
국밥
A category of Korean comfort food where cooked rice is served in or with hot soup. Various regional styles exist, from Busan's pork version to beef and ox blood varieties throughout Korea.
Gyeranjjim
계란찜
A fluffy, custardy Korean steamed egg dish with a pudding-like texture, lightly seasoned with scallions and sesame seeds. Often served as a cooling side alongside spicy main dishes.
Haejangguk
해장국
Korea's famous hangover soup, a hearty broth made with beef, ox blood, bean sprouts, cabbage, and radish. Different regional versions exist, but all are designed to revive after a night of drinking.
Haemul Pajeon
해물파전
A large savory pancake loaded with green onions and an assortment of seafood including squid, shrimp, clams, and mussels. Traditionally paired with makgeolli rice wine, especially on rainy days.
Haemuljeon
해물전
Bite-sized Korean pancakes made with a mixture of seafood (shrimp, squid, clams, oysters), scallions, egg, and flour batter, pan-fried until golden. Differs from haemul pajeon in being smaller and thicker.
Hobakjeon
호박전
Thinly sliced zucchini coated in flour and egg then pan-fried. A simple, mild Korean pancake served as a side dish or light snack with soy-vinegar dipping sauce.
Hoedeopbap
회덮밥
A Korean rice bowl topped with cubed raw fish and fresh vegetables, dressed with a sweet and spicy gochujang-vinegar sauce. Similar to Japanese chirashi but with a distinctly Korean spicy finish.
Hotteok
호떡
A sweet Korean street food pancake filled with brown sugar, cinnamon, and chopped nuts, fried until crispy outside and gooey inside. Invented in the late 19th century by Chinese merchants adapting pancakes for Korean tastes.
Hwajeon
화전
Delicate sweet rice pancakes topped with edible flowers such as azaleas, chrysanthemums, or rose petals. A beautiful traditional spring treat with origins in the Goryeo Dynasty.
Japchae
잡채
Stir-fried sweet potato glass noodles with colorful vegetables, beef, and a soy sauce-sesame oil dressing. Originally created for a royal celebration, it is now a staple at Korean parties and holidays.
Jeon
전
A broad category of Korean pan-fried battered foods including meat, seafood, and vegetables coated in flour and egg then fried. Traditionally prepared during Lunar New Year and Chuseok harvest festival.
Jeyuk Bokkeum
제육볶음
Thin slices of pork stir-fried in a spicy gochujang and gochugaru-based sauce with onions, scallions, and garlic. A beloved Korean lunchbox and cafeteria staple.
Jjajangmyeon
짜장면
Chewy wheat noodles topped with a thick, savory sauce made from black bean paste (chunjang), diced pork, onions, and zucchini. Adapted from Chinese cuisine, it has become one of Korea's most popular delivery foods.
Jjapaguri
짜파구리
A mashup of two popular Korean instant noodle brands—Chapagetti (black bean) and Neoguri (spicy seafood)—combined and sometimes topped with steak. Made internationally famous by the film Parasite.
Jokbal
족발
Pig's feet braised in a seasoned broth of soy sauce, ginger, garlic, and rice wine until tender, then sliced and served cold or warm. A popular Korean drinking food (anju).
Kalguksu
칼국수
Hand-cut wheat flour and egg noodles in a shellfish, anchovy, and kelp broth. The name means 'knife noodles' from the cutting technique. A beloved summer comfort food dating to the Joseon Dynasty.