Types of Korean Food
most Korean food can be divided into the following categories:
| Juk |
Jeon |
| a rice porridge often served as a restorative, can include chicken, vegetables, beans, ginseng and mushrooms |
pan fried vegetables or seafood; there are also pancake-like Jeon that consist of meat and vegetables integrated into a batter |
| Guk and Tang |
Chi-ge and Jeongol |
| soup made from a variety of different vegetables, meats and seafood |
traditional Korean stews and casseroles |
| Jim and Jorim |
Gui |
| dishes of meat or fish simmered in many ingredients and spices |
broiled or barbecued dishes |
| Namul |
Bokkum |
| lightly seasoned fresh vegetables or wild green dishes |
stir fried dishes made with variety of vegetables, seafood or meat |
| Bap |
Kimchi |
| boiled rice, often garnished with beans, barley, millet or other grains to enhance flavor or nutritional value
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kimchi is a fermented vegetable dish made with Korean cabbage, cucumbers or radishes with a mixture of other vegetables and seasonings, there are more than 160 kimchi varieties differentiated by region and ingredients |
Look for these key words throughout the menu
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