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