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Food guides
Explore each food's story and character through checked facts and sources.
Korean
- Fried chickenKorean-style fried chicken, popular since the 1970s and widely known as the centerpiece of “chimaek” (chicken and beer) culture.Open guide
- Jeyuk deopbapA Korean rice bowl topped with jeyukbokkeum, pork stir-fried in a spicy gochujang marinade.Open guide
- Kimchi jjigaeA Korean stew built around well-fermented kimchi, with a hot broth that tastes tangy and spicy.Open guide
- Soy sauce bulgogi rice bowlA rice bowl topped with thin-sliced beef bulgogi marinated in a soy-based sauce.Open guide
- Dak-bokkeum-tangChicken pieces braised with potato, carrot and onion in a hot chili and gochujang sauce.Open guide
- Sundubu jjigaeA Korean stew built around very soft tofu, simmered in a hot, chili-seasoned broth.Open guide
- Doenjang jjigaeA staple Korean stew made by dissolving soybean paste with tofu and vegetables for a savory broth.Open guide
- BibimbapA bowl of rice topped with assorted vegetables and garnishes, then mixed with gochujang and sesame oil.Open guide
- GalbitangA Korean soup made by simmering beef short ribs and bones for a long time into a clear, deep broth served with rice and meat.Open guide
- SamgyetangA clear, mild Korean soup made by simmering a young chicken stuffed with glutinous rice, garlic, jujube and ginseng.Open guide
- KongguksuA summer specialty of noodles served in a thick, chilled soybean broth made from ground boiled soybeans.Open guide
- NaengmyeonA cold Korean noodle dish of buckwheat noodles in a chilled broth, with a spicier bibim (mixed) version dressed in gochujang.Open guide
- JapchaeBoiled glass noodles tossed with separately stir-fried vegetables and meat in a soy sauce seasoning.Open guide
- GalbijjimGalbijjim is a celebratory dish of short ribs braised with vegetables in a soy-based sauce.Open guide
- JokbalJokbal is pig's feet braised for a long time in a soy-ginger seasoning, prized for its chewy texture.Open guide
- Gamja-tangGamjatang is a spicy stew of pork backbone simmered with plenty of potatoes, cabbage greens and ground perilla seeds.Open guide
- YukgaejangA spicy Korean soup made by simmering beef brisket with fernbrake, bean sprouts and green onion in red pepper powder and chili oil.Open guide
- Budae jjigaeA rich stew of ham, sausage, kimchi and instant noodles simmered together and shared at the table.Open guide
- Spicy squid rice bowlSpicy stir-fried squid served over freshly cooked white rice as a one-bowl meal.Open guide
- Braised mackerelA Korean dish of mackerel cut into large pieces and braised with radish in a spicy seasoning.Open guide
- Kimchi pancakeKimchi pancake is a Korean jeon made by mixing chopped kimchi into a flour-and-egg batter and pan-frying it in oil.Open guide
- DakgalbiDakgalbi is chicken marinated in gochujang, stir-fried on a griddle with vegetables and rice cakes.Open guide
- GalbiBeef short ribs marinated in soy sauce and grilled over charcoal or on an iron plate.Open guide
- Tteok-galbiMinced rib meat, marinated in soy sauce and shaped into patties before grilling.Open guide
- Jjukkumi bokkeumJjukkumi bokkeum is webfoot octopus marinated and stir-fried in a spicy seasoning, known for its chewy texture and strong heat.Open guide
- Ojingeo-bokkeumCleaned squid cut into bite-sized pieces and stir-fried with vegetables in a spicy seasoning.Open guide
- Ganjang-gejangGanjanggejang is Korean marinated crab: cleaned raw blue crab steeped in seasoned soy sauce for several days and eaten without cooking.Open guide
- Dwaeji gukbapA rice-and-soup dish made with broth simmered from pork bones and meat for a long time, a signature local dish of Busan.Open guide
- SundaegukA Korean rice-and-soup dish made with pork bone broth, sundae, organ meats like liver and heart, and sliced head meat.Open guide
- Bibim makguksuBuckwheat noodles tossed in a sweet, tangy and spicy sauce, a signature noodle dish of Chuncheon in Gangwon.Open guide
- Perilla seed kalguksuKnife-cut wheat noodles simmered in a warm broth thickened with finely ground perilla seeds.Open guide
- YukhoeThinly sliced raw beef tossed with a sauce of sesame oil, pear and soy sauce.Open guide
- Thistle riceRice cooked with gondeure, a mountain green from Gangwon-do, and mixed with a soy sauce dressing.Open guide
- Grilled spotted mackerelSpanish mackerel, a blue-backed fish, grilled on a gridiron or pan and eaten plain.Open guide
- Grilled cutlassfishCleaned cutlassfish seasoned with salt and grilled golden on a pan or grill.Open guide
- Gyeran-mariWhisked egg pan-fried and rolled into multiple thin layers, then sliced thickly and served.Open guide
- TongdakA whole chicken deep-fried until crisp instead of being cut into pieces.Open guide
- KkotgetangKkotgetang is a spicy stew of trimmed blue crab simmered with vegetables in a broth seasoned with soybean paste and red chili powder.Open guide
- Braised half-dried pollackHalf-dried pollack, called kodari, cut into pieces and braised in a spicy seasoning.Open guide
- Gamja-jeonGamjajeon is a Korean potato pancake made by mixing ground potato with starch and frying it on a lightly oiled pan.Open guide
- HaemulpajeonHaemulpajeon is a Korean pancake made by mixing scallions and seafood, such as squid, shrimp and mussels, into batter and pan-frying it.Open guide
- Aehobak-jeonAehobak-jeon is thinly sliced Korean zucchini coated in flour and egg, then pan-fried.Open guide
- Agwi-jjimMonkfish cut into chunks and braised with soybean sprouts and water parsley in a spicy seasoning.Open guide
- Bindae-tteokBindaetteok is a Korean pancake made by grinding mung beans, mixing in kimchi, bracken and ground pork, and frying the mixture into a flat round.Open guide
- BoribapBarley rice topped with seasoned vegetables, mixed together with a sauce poured over the top.Open guide
- CheonggukjangA stew built on rich fermented soybean paste, simmered with bean curd and plenty of solid ingredients.Open guide
- Cheongpo-mukA cold side dish of clear white jelly set from mung bean starch, seasoned with soy sauce and vinegar.Open guide
- Dak-hanmariA whole cleaned chicken simmered with potatoes and rice cakes in a clear broth.Open guide
- Dasima-jorimDasima-jorim is a Korean side dish of kelp simmered down in a soy sauce-based seasoning.Open guide
- Dolsot bibimbapBibimbap served in a hot stone pot, with seasoned vegetables, stir-fried beef, an egg yolk and red chili paste mixed into the rice.Open guide
- DongchimiA water kimchi made with radish, eaten chilled together with its clear brine.Open guide
- Dubu-jorimDubu-jorim is a Korean side dish of bean curd pan-fried on both sides, then braised in sauce and eaten with rice.Open guide
- Galbi naengmyeonChilled buckwheat naengmyeon noodles served together with marinated, grilled short ribs.Open guide
- Braised cutlassfishA sweet and spicy braise of cutlassfish and radish simmered under a red chili seasoning.Open guide
- Gamja-jorimGamja-jorim is a Korean side dish of potatoes simmered in a soy sauce-based liquid until it reduces into them.Open guide
- Grilled gopchangCleaned beef small intestine, simply salted or marinated, then grilled.Open guide
- Gosari-namulGosari-namul is a Korean side dish of bracken that is soaked, parboiled and then stir-fried with seasoning.Open guide
- Oyster DumplingsDumplings with oysters in the filling, combining a marine aroma with a moist centre.Open guide
- Haemul-jeonHaemul-jeon is a Korean fritter of seafood—fish, shellfish, shrimp or octopus—coated in wheat flour and egg wash and fried in oil.Open guide
- Hobak-jeonHobak-jeon is Korean zucchini sliced thinly in its round shape, coated in flour and egg, and pan-fried until golden.Open guide
- Jang-jorimA savory Korean side dish of lean beef braised in soy sauce with boiled eggs or quail eggs.Open guide
- Kimchi-jjimA Korean dish of tangy kimchi and pork simmered slowly and served hot.Open guide
- KkakdugiA crunchy kimchi of radish cut into cubes, salted, then tossed in a red chili powder seasoning.Open guide
- Kongnamul-muchimA basic Korean side dish of boiled soybean sprouts tossed with seasonings such as sesame oil, salt and garlic.Open guide
- Ppyeo-haejanggukPpyeo-haejangguk is a hangover soup of large pork backbone chunks and dried radish leaves boiled in pork broth and eaten with rice.Open guide
- Yangnyeom-gejangYangnyeom-gejang is raw blue crab cut up and tossed in a spicy chili powder seasoning, eaten without cooking.Open guide
- Dakbal · Korean spicy chicken feetDakbal is chicken feet cooked with a spicy seasoning, known above all for its distinctive chewy texture.Open guide
- Bomdong bibimbapRice mixed with seasoned bomdong cabbage and sesame oil.Open guide
- Hobak injeolmiA pumpkin rice cake coated with castella crumbs, also found under the Changeok brand.Open guide
- Pizza seolgiSteamed rice cake with pizza toppings.Open guide
- Chicken mayo rice bowlChicken, mayonnaise dressing and savoury sauce come together over rice.Open guide
- SeolleongtangA warm meal of cloudy beef-bone broth, sliced beef and rice.Open guide
- Abalone porridgeAbalone adds savoury flavour and chewy pieces to a moist rice porridge.Open guide
- Beef and vegetable porridgeA warm rice porridge with finely divided beef and vegetables in each spoonful.Open guide
- Janchi guksuFine noodles in warm, clear broth, finished with toppings.Open guide
- Bibim guksuFine noodles served cold, mixed with spicy sauce and accompanied by vegetables and toppings.Open guide
- Bossam rice setSliced boiled pork with rice and accompaniments as a personal meal.Open guide
- OgokbapGlutinous rice, beans and other grains make a varied, nutty bowl of rice.Open guide
- Bureom nutsChestnuts, walnuts, peanuts and pine nuts accompany the first full moon of the lunar year.Open guide
- Mugeun namulDried vegetables are soaked, cooked and seasoned for a platter of namul.Open guide
- Dak baeksukA whole chicken simmered with garlic gives tender meat and a mild broth.Open guide
- PatjukSoft red bean porridge surrounds small, chewy rice dumplings.Open guide
- Samgyeopsal-guiGolden grilled pork belly brings a savoury bite to a shared table.Open guide
- TteokgukChewy rice cakes and savoury broth make a warming bowl of soup.Open guide
Chinese
- MalatangA Sichuan street food in which meats, vegetables and noodles you pick simmer in a numbing, spicy broth.Open guide
- TangsuyukA Korean-Chinese dish of crispy fried pork topped with a sweet and sour sauce.Open guide
- JjajangmyeonA Korean-Chinese noodle dish made by stir-frying pork and onion in black bean sauce and tossing it with wheat noodles.Open guide
- JjamppongA Korean-Chinese noodle soup made by stir-frying pork, vegetables and seafood, then simmering them in a spicy broth.Open guide
- Mapo tofu rice bowlA single-bowl dish of tofu in a numbing, spicy fermented bean sauce, spooned over rice.Open guide
- YuringiDeep-fried chicken topped with a sweet-and-sour vinegar-and-soy sauce and chopped scallions.Open guide
- Lamb skewersSmall pieces of lamb or mutton roasted on skewers over charcoal and dusted with spices such as cumin.Open guide
- Guo bao rouGuobaorou is a Northeastern Chinese dish of pork coated in potato starch batter, deep-fried until crisp, then lightly glazed in a sweet and sour sauce.Open guide
- Mala xiang guoMala xiang guo is a Chinese stir-fry of meat and vegetables in mala seasoning, served without a soup base.Open guide
- XiaolongbaoXiaolongbao is a Chinese dumpling filled with pork and meat aspic, steamed in a small bamboo basket.Open guide
- Cha siu baoChar siu bao is a steamed Cantonese bun filled with sweet-savory barbecued char siu pork.Open guide
Japanese
- Tonkotsu ramenA Japanese ramen served in a cloudy broth made by boiling pork bones for a long time.Open guide
- GyudonA Japanese rice bowl topped with beef and onion simmered in a mildly sweet soy-based sauce.Open guide
- Assorted sushiA platter that gathers several kinds of nigiri — hand-pressed vinegared rice with a slice of fish draped over each mound.Open guide
- Tendon (tempura rice bowl)A Japanese rice bowl topped with shrimp and vegetable tempura and glazed with a sweet soy-based sauce.Open guide
- UdonA Japanese noodle dish of thick wheat-flour noodles served in a mild broth of dashi, soy sauce and mirin.Open guide
- KatsudonA Japanese rice bowl topped with a fried pork cutlet cooked together with egg and onion.Open guide
- OnigiriA Japanese rice ball of white rice pressed into a triangle or cylinder and wrapped in nori.Open guide
- TakoyakiA ball-shaped Japanese snack of wheat-flour batter filled with octopus and cooked in a molded pan.Open guide
- Fried shrimpShrimp tempura is prawn coated in tempura batter and deep-fried, known in Japan as ebi tempura.Open guide
- YakisobaA Japanese stir-fried noodle dish of Chinese-style wheat noodles cooked with pork, vegetables and a Worcestershire-style sauce.Open guide
- OkonomiyakiA Japanese savory pancake of wheat flour batter and shredded cabbage cooked on a griddle, then finished with sauce and toppings.Open guide
- GyozaGyoza are Japanese dumplings with minced meat and vegetables wrapped in thin dough and pan-fried on one side.Open guide
- TempuraTempura is seafood and vegetables dipped in a light batter and briefly deep-fried in hot oil.Open guide
- ChirashizushiChirashi sushi serves vinegared sushi rice in a bowl, topped with an assortment of raw fish and vegetable garnishes.Open guide
- Tonkatsu rice mealBreaded pork cutlet served with rice and shredded cabbage.Open guide
- Japanese curry riceA plate of rice with thick Japanese curry sauce.Open guide
- HitsumabushiNagoya-style grilled eel over rice, enjoyed in several ways.Open guide
- Fruit mochiFruit wrapped in chewy rice cake.Open guide
Western
- Margherita pizzaThe classic Neapolitan pizza, topped only with crushed tomatoes, mozzarella, fresh basil and olive oil.Open guide
- Salmon poke bowlA Hawaiian dish of diced raw salmon tossed in sauce and served over cooked rice.Open guide
- Burrito bowlBurrito fillings arranged in a bowl over rice instead of wrapped in a tortilla.Open guide
- Cheeseburger comboA cheeseburger — a cooked patty with melted cheese in a bun — served together with fries and a drink.Open guide
- Creamy risottoAn Italian rice dish cooked with broth and constant stirring until it turns creamy.Open guide
- Rosé pastaPasta tossed in rosé sauce, a pink blend of tomato sauce and cream sauce.Open guide
- Spaghetti aglio e olioA Neapolitan pasta of thinly sliced garlic sautéed in olive oil and tossed with cooked spaghetti.Open guide
- Hamburg steakA flat oval patty of ground meat mixed with onion, egg and breadcrumbs, cooked and served with sauce.Open guide
- OmuriceA Japanese Western-style dish of ketchup-fried rice wrapped in a thin sheet of egg.Open guide
- Shrimp gratinA gratin of shrimp topped with cheese or breadcrumbs and baked until the surface browns.Open guide
- Gambas al ajilloA Spanish tapa of peeled prawns cooked with garlic in olive oil.Open guide
- Club sandwichA three-layer sandwich stacking chicken, bacon, lettuce and tomato between three slices of toasted bread.Open guide
- AranciniArancini are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried.Open guide
- Beef WellingtonBeef fillet wrapped with mushrooms and pastry, baked and sliced so you can eat the layers together.Open guide
- New York cheesecakeA rich American baked cheesecake built on a cream cheese base.Open guide
- ChurrosA Spanish and Portuguese pastry made by piping choux pastry through a star-shaped nozzle into hot oil, frying it and dusting it with sugar.Open guide
- DoughnutA pastry made from sweetened wheat-flour dough fried in oil, most familiar as a ring with a hole in the middle or as a filled round.Open guide
- MacaronA French sandwich cookie: two round shells of meringue and almond flour joined by a cream or jam filling.Open guide
- GelatoAn Italian ice cream churned slowly from milk and sugar, dense and chewy because little air is worked in.Open guide
- Cream breadA soft roll filled with custard or whipped cream — one of the most basic items in a Korean bakery.Open guide
- CroffleCroissant dough pressed and baked in a waffle iron — the name itself blends croissant and waffle.Open guide
- Croque madameA hot French ham-and-cheese sandwich served with an egg on top.Open guide
- Croque monsieurA hot French sandwich of ham and cheese between slices of bread, topped with grated cheese and baked.Open guide
- EmpanadaA turnover made by folding dough over a filling and then baking or frying it.Open guide
- Fish and chipsA British dish of battered and fried white fish served with thick-cut chips.Open guide
- GnocchiGnocchi are Italian pasta-like dumplings of flour and potato dough, boiled and then dressed with sauce.Open guide
- Greek saladA Greek salad of tomatoes, cucumbers, onion, feta cheese and olives dressed with olive oil and oregano.Open guide
- Greek yogurtGreek yogurt is yogurt that has been strained to remove most of its whey, leaving it thick.Open guide
- LasagnaAn Italian baked dish that stacks wide pasta sheets with fillings such as ragù, béchamel and cheese.Open guide
- MoussakaA Greek baked dish that layers aubergine and ground meat under a béchamel topping.Open guide
- PaellaA rice dish from the Valencia region of Spain, cooked in a wide, shallow pan and coloured yellow with saffron.Open guide
- PierogiA Polish filled dumpling made by wrapping unleavened dough around a filling and cooking it in boiling water.Open guide
- PoutineA Québécois dish of French fries and cheese curds topped with hot brown gravy.Open guide
- QuesadillaA Mexican dish of a tortilla filled with cheese, folded over and cooked on a griddle.Open guide
- RatatouilleA dish from southern France that cooks summer vegetables such as aubergine, courgette, bell pepper and tomato together in olive oil.Open guide
- RisottoAn Italian rice dish cooked with broth, added gradually and stirred, until it reaches a creamy consistency.Open guide
- Roast chickenA whole chicken, seasoned and cooked in an oven, served as a Western main dish.Open guide
- SchnitzelA thin slice of meat pounded flat, coated in bread crumbs, pan-fried and served with lemon.Open guide
- Steak fritesA French and Belgian dish of beefsteak served on one plate with fried chipped potatoes.Open guide
- Tacos al pastorTacos filled with spiced pork and accompanied by pineapple and vegetables.Open guide
- Chestnut tiramisuA layered dessert of chestnut cream and moist biscuits.Open guide
- CrungjiA croissant flattened and toasted crisp, like nurungji.Open guide
- Dubai chewy cookieA chewy marshmallow shell filled with pistachio and crisp kadayif.Open guide
- ChocolateCocoa ingredients and their proportions shape the sweetness and flavour of chocolate.Open guide
- Nama chocolateChocolate and fresh cream make a smooth, soft ganache.Open guide
- Hard candySugar and syrup are boiled and shaped into a firm sweet that slowly dissolves.Open guide
- Pepero chocolate biscuit sticksCrisp biscuit sticks meet a sweet coating of chocolate.Open guide
Bunsik · Korean street food
- Tteokbokki setA popular Korean street food made by stir-frying rice cakes in a spicy-sweet gochujang sauce, often served as a set with sides like fried snacks or sundae.Open guide
- KimbapKimbap is rice and assorted fillings rolled up in seaweed and sliced into bite-sized pieces, an easy Korean food to eat on the go.Open guide
- Steamed manduKorean mandu filled with minced meat and vegetables, then cooked by steaming.Open guide
- SundaeSundae is a Korean sausage made by filling pig intestine casing with glass noodles, vegetables and blood, then steaming or boiling it.Open guide
- Korean corn dogAn American snack of a sausage on a stick coated in a thick layer of batter and deep-fried.Open guide
- BibimmanduMandu pan-fried until crisp, then tossed in a tangy, sweet and spicy sauce.Open guide
- HotteokHotteok is a winter street snack made by pan-frying dough filled with sugar, nuts and cinnamon.Open guide
- Tornado potatoA whole potato cut into a long spiral, threaded on a skewer, deep-fried, and dusted with seasoning powder.Open guide
- BingsuA Korean summer dessert of finely shaved ice topped with sweet red bean, fruit, rice cake or condensed milk.Open guide
- Gyeran-ppangA winter street snack of pancake-like batter poured into a mold and baked with a whole egg on top.Open guide
- Fried gimbapGimbap rice rolls coated in batter and deep-fried as a street snack.Open guide
- Dak-kkochiSmall pieces of chicken and scallion grilled on a skewer and finished with a sauce.Open guide
- Tteok-kkochiA street snack of rice cakes skewered on a stick, grilled, then brushed with a sweet and spicy sauce.Open guide
- Mozzarella corn dogA stick-mounted sausage and mozzarella coated in batter and deep-fried until crisp.Open guide
- Ssiat hotteokA Busan street snack: hotteok filled with sugar plus an assortment of seeds and nuts.Open guide
- JjolmyeonChewy yellow noodles tossed with crisp vegetables in a tangy, sweet and spicy sauce.Open guide
- YakgwaA traditional Korean confection of wheat dough kneaded with sesame oil, honey and rice wine, fried, then dipped in honey.Open guide
- Butter tteokA chewy baked dessert made with glutinous rice flour and butter.Open guide
- Ex-boyfriend toastBlueberry cream-cheese toast: toasted bread layered with cheese and jam.Open guide
- Banana milk latteBanana-flavoured milk mixed with coffee.Open guide
- SongpyeonSteamed rice cakes with sesame, bean or chestnut fillings, bringing together a chewy wrapper and the flavors of Chuseok.Open guide
Asian
- PhoA Vietnamese noodle soup of broth, rice noodles, herbs and meat.Open guide
- Pad ThaiA Thai stir-fried rice noodle dish cooked with egg and seasoned with tamarind and fish sauce.Open guide
- Nasi gorengAn Indonesian fried rice of pre-cooked rice stir-fried with sweet soy sauce and shrimp paste.Open guide
- Khao man gaiA Thai chicken and rice plate of poached chicken served over rice cooked in chicken stock and fat.Open guide
- Bánh mìA Vietnamese sandwich made by splitting a short, thin-crusted baguette and filling it with meat and pickled vegetables.Open guide
- Fresh spring rollsA Vietnamese dish of pork, prawn, rice vermicelli and vegetables wrapped in moistened rice paper and eaten fresh rather than fried.Open guide
- Korean-style shabu-shabuA hot pot in which thinly sliced beef, vegetables and mushrooms are briefly cooked in a light broth.Open guide
- BiryaniA South Asian mixed rice dish in which rice, meat and many spices are cooked together and arranged in layers.Open guide
- LaksaA Southeast Asian noodle soup that pairs thick rice noodles with a rich, spicy coconut curry broth.Open guide
- Nasi lemakA Malaysian dish of rice cooked in coconut milk, served with spicy sambal, fried anchovies, peanuts, cucumber and boiled egg.Open guide
- RendangAn Indonesian meat dish in which meat is slow-cooked in coconut milk and a ground spice paste until the liquid cooks away.Open guide
- SamosaA deep-fried turnover from the Indian subcontinent, usually filled with spiced potato and folded into a triangle.Open guide
- SatayA Southeast Asian dish of seasoned meat skewered on sticks, grilled over charcoal and served with peanut sauce.Open guide
- Tandoori chickenA South Asian dish of chicken marinated in yogurt and spices, then roasted in a clay oven called a tandoor.Open guide
- Ube latteA sweet milk drink flavoured with ube, a purple yam.Open guide
Why the totals differ
Guides introduce the foods in our reading library. Your collection counts foods available as cards and those you have already met, so the totals can differ.