South Korean Dishes
87 dishes with allergen safety information
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Kimchi
김치
Korea's iconic fermented vegetable side dish, most commonly made with napa cabbage seasoned with gochugaru, garlic, ginger, and jeotgal (salted seafood). Over 100 varieties exist, served with virtually every Korean meal.
Kimchi Bokkeumbap
김치볶음밥
A simple and satisfying fried rice dish made with aged kimchi, typically topped with a fried egg. Often enriched with pork, vegetables, and soy sauce. A popular way to use leftover kimchi.
Kimchi Jjigae
김치찌개
A hearty Korean stew built on fermented kimchi as its base, typically simmered with pork, tofu, scallions, and vegetables. It is one of the most common everyday dishes in South Korea, best made with well-aged kimchi.
Kimchijeon
김치전
A savory Korean pancake made with sliced fermented kimchi mixed into a simple flour batter, pan-fried until crispy. Best made with well-aged, sour kimchi for maximum flavor.
Kongguksu
콩국수
Wheat noodles served in a chilled, creamy soybean broth made from ground soybeans. A light and protein-rich summer dish, traditionally seasoned simply with salt.
Korean Fried Chicken
치킨
Double-fried chicken known for its exceptionally crispy, crunchy exterior. Often coated in a sweet-spicy gochujang glaze (yangnyeom) or soy garlic sauce. Korea's beloved drinking food, commonly paired with beer (chimaek).
Maeuntang
매운탕
A spicy Korean fish stew made with fresh fish simmered in anchovy broth with gochujang, vegetables, and tofu. The term roughly translates to 'spicy stew' and is often served at seafood restaurants.
Mandu
만두
Korean crescent-shaped dumplings filled with combinations of pork, beef, cabbage, kimchi, bean sprouts, and scallions. Served steamed, pan-fried, or boiled with a dipping sauce.
Manduguk
만둣국
A comforting soup with Korean crescent-shaped dumplings (mandu) in an anchovy or beef broth with mushrooms and onions. Traditionally served on the first day of the Lunar New Year.
Mayak Gimbap
마약김밥
Miniature seaweed rice rolls with simple fillings of carrots, pickled radish, and spinach, served with a sweet mustard dipping sauce. The name means 'addictive' due to their moreish quality.
Memil Guksu
메밀국수
A cold Korean noodle soup with buckwheat noodles served in a light broth, topped with egg, seaweed, and green onions. Similar to Japanese soba, served chilled as a refreshing meal.
Milmyeon
밀면
Busan's signature cold noodle dish using wheat noodles instead of buckwheat, served in icy broth or with spicy gochujang sauce. Created during the Korean War when refugees substituted available wheat for buckwheat.
Miyeokguk
미역국
A nourishing soup of dried wakame seaweed in a beef or seafood broth, flavored with sesame oil and soy sauce. Traditionally eaten by new mothers and on birthdays throughout Korea.
Musaengchae
무생채
A refreshing Korean side dish of matchstick-cut Korean radish seasoned with gochugaru, garlic, vinegar, and sesame seeds. Often served alongside bossam or as part of a banchan spread.
Naengmyeon
냉면
Chewy buckwheat noodles served in an ice-cold tangy beef or dongchimi broth, topped with cucumber, radish, boiled egg, and beef slices. Originally from Pyongyang, it is Korea's quintessential summer dish.
Namul
나물
A category of Korean seasoned vegetable side dishes (banchan), including varieties made with spinach, bean sprouts, fernbrake, and other greens. Typically dressed with soy sauce, sesame oil, and garlic.
Oi Bokkeum
오이볶음
A simple Korean banchan of thinly sliced cucumbers stir-fried with sesame oil, sesame seeds, garlic, and a touch of salt and pepper.
Ojingeo Bokkeum
오징어볶음
Sliced squid stir-fried with gochujang chili paste, garlic, ginger, and vegetables like onions and scallions. A popular spicy banchan side dish that pairs well with rice and Korean soups.
Ojingeo Chae Bokkeum
오징어채볶음
Thin strips of dried squid stir-fried with gochujang chili paste, garlic, soy sauce, and rice wine. A popular Korean drinking snack (anju) served at bars, garnished with sesame seeds.
Pajeon
파전
A savory Korean pancake made with a batter of rice flour, eggs, and green onions as the key ingredient. Served crispy outside and soft inside, often with a soy-vinegar dipping sauce.
Patbingsu
팥빙수
Korea's beloved shaved ice dessert topped with sweet red bean paste, condensed milk, rice cakes, and assorted toppings like fruit and ice cream. A quintessential summer treat.
Pyeonsu
편수
Delicate square-shaped steamed dumplings filled with beef and vegetables, served chilled or in cold soy sauce soup. A traditional Korean summer dish known for its refreshing flavors.
Saewoojeon
새우전
Shrimp coated in flour and egg batter, then pan-fried until golden. A traditional Korean appetizer or snack served with a soy-vinegar dipping sauce.
Samgyeopsal
삼겹살
Thick slices of unseasoned pork belly grilled at the table, then wrapped in lettuce with garlic, green chili peppers, and dipping sauces like ssamjang. One of Korea's most popular communal dining experiences.