South Korean Dishes
87 dishes with allergen safety information
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Samgyetang
삼계탕
A whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujube, then simmered into a nourishing soup. Traditionally eaten during Korea's hottest summer days to restore energy.
Sannakji
산낙지
Freshly chopped raw baby octopus served still moving, drizzled with sesame oil. The suction cups remain active, creating a unique texture. A famous Korean delicacy requiring careful chewing.
Seolleongtang
설렁탕
A milky-white bone soup made by boiling beef bones, brisket, and organs for many hours until the broth turns opaque and creamy. A winter staple seasoned at the table with salt and scallions.
Sigeumchi Namul
시금치나물
Blanched spinach dressed with garlic, scallions, sesame oil, sesame seeds, and soy sauce. One of the most common Korean vegetable banchan, served with virtually any meal.
Songpyeon
송편
Steamed half-moon-shaped rice cakes filled with sweetened sesame seeds, red bean paste, or chestnut paste, cooked on a bed of pine needles. Traditionally made and eaten during the Chuseok harvest festival.
Sundae
순대
Korean blood sausage made by stuffing pig intestines with a mixture of cellophane noodles, rice, and pig's blood. A popular street food often served sliced with salt or a spicy dipping sauce.
Sundubu Jjigae
순두부찌개
A silky-soft uncurdled tofu stew simmered with vegetables, chili flakes, and often seafood or pork in a stone pot. Popularized in both Korea and Korean restaurants in Los Angeles.
Tteok
떡
Traditional Korean rice cakes made from glutinous or non-glutinous rice, incredibly versatile and used in both sweet and savory dishes. Prepared by steaming, pounding, or kneading rice into pliable dough.
Tteokbokki
떡볶이
Chewy cylinder-shaped rice cakes stir-fried in a sweet and spicy gochujang-based sauce, typically with fish cakes and scallions. One of Korea's most iconic street foods, originating from the Joseon Dynasty.
Tteokgalbi
떡갈비
Ground beef short rib meat formed into patties and grilled, sometimes shaped back onto the bone. Originating from the Korean royal court, it is now strongly associated with the South Jeolla and Gyeonggi provinces.
Tteokguk
떡국
A clear soup with thinly sliced oval rice cakes simmered in beef broth, traditionally eaten on Korean New Year's Day. Eating a bowl symbolizes gaining one year of age.
Tteokguk Mandu
떡만둣국
A combination of rice cake soup and dumplings in a clear beef broth, merging two New Year's favorites into one bowl. Garnished with egg strips, scallions, and seaweed.
Yukgaejang
육개장
A fiery, hearty beef soup with shredded brisket, scallions, bean sprouts, and fernbrake (gosari), seasoned with gochugaru and sesame oil. A classic Korean comfort food and popular hangover remedy.
Yukhoe
육회
Korean-style beef tartare made with thinly sliced raw beef marinated in soy sauce, sesame oil, garlic, and sugar, always topped with a raw egg yolk. Often served with thinly sliced Korean pear.
Yukjeon
육전
Thinly sliced beef marinated in soy sauce, then coated in flour and egg and pan-fried until tender. A traditional Korean celebration food served with a dipping sauce.