Contents
Characteristics of Korean food
Soups
Heukyimjajuk, Hobakjuk, Jeonbokjuk, Miyeokguk,
Soegogi-muguk, Tteokguk, Galbitang, Samgyetang,
Saengtae-maeuntang, Haemul-malgeuntang, Daegutang, Sinseolno
Rice, Noddles, Dumpling
Bibimbap, Dolsotbap, Naengmyeon, Bibimmyeon, Onmyeon, Bomandu, Pyeonsu
Kimchi
Baechu-kimchi, Chonggak-kimch, Kkakdugi, Baekimchi, Oyi-Sobaki
Grill
Bulgogi, Neobiani, Saenggalbi-guyi, Byeongeo-gochujang-guyi,
Deodeok-yangnyum-guyi
Stews, Hot Pot
Doenjang-jjigae, Sundubu-jjigae, Kimchi-jjigae, Nakji-jeongol,
Haemul-jeongol
Braised and Glazed Dishes, Steamed or Braised Dishes
Hodu-ttangkong-jorim, Gamja-jorim, Dubu-jorim,
Kongjorim, Godeungeo-jorim, Jeonbokcho, Jangjorim,
Galbijjim, Dalgyaljjim, Daehajjim, Hobakseon
Seasoned Vegetables, Spiced Dishes
Danhobak-salad, Gujeolpan, Weolgwachae, Japchae, Dallae-muchim,
Yukhoe
Rice Cake, Beverage
Songpyeon, Yakshik, Tteok-cake, Sikhye, Omija-hwachae
Index