KO.01.0001
Doraji-Namul — Bellflower Root with Salt Squeeze (도라지나물)
Doraji-namul (도라지나물) uses the root of Platycodon grandiflorus (the balloon flower), a medicinal-culi…
Korean mountain foraging
KO.01.0002
Dubu-Jorim — Braised Tofu with Caramelisation (두부조림)
Dubu-jorim (두부조림) transforms silken or firm tofu into an intensely savoury, slightly spiced banchan …
Pan-Korean; tofu (두부, dub
KO.01.0003
Dubu-kimchi — Braised Kimchi with Steamed Tofu (두부김치)
Dubu-kimchi (두부김치) is a canonical Korean pairing: aged kimchi (묵은지) stir-fried with pork belly, sesa…
Pan-Korean anju (drinking
KO.01.0004
Eomuk-Bokkeum — Fish Cake Stir-Fry Banchan (어묵볶음)
Eomuk-bokkeum (어묵볶음) transforms processed fish cake (어묵, eomuk — ground fish paste formed into sheet…
Eomuk production technolo
KO.01.0005
Ganjang Jorim — Soy-Braised Quail Eggs and Beef (장조림)
Jangjorim (장조림) is the model of Korean jorim technique applied to long-keeping preservation: hard-bo…
Pan-Korean preservation b
KO.01.0006
Gosari-Namul — Bracken Fern with Soaking Technique (고사리나물)
Gosari-namul (고사리나물) is dried bracken fern (Pteridium aquilinum var. latiusculum) rehydrated and sti…
Pan-Korean mountain food
KO.01.0007
Gyeran-Mari — Korean Rolled Omelette (계란말이)
Gyeran-mari (계란말이) is the Korean rolled egg omelette — beaten eggs seasoned with chopped green onion…
Japanese tamagoyaki influ
KO.01.0008
Hobak-Namul — Korean Courgette Banchan (호박나물)
Hobak-namul (호박나물) showcases Korean courgette (애호박, ae-hobak — a pale green, thin-skinned variety sm…
Hobak (pumpkin/courgette
KO.01.0009
Japchae — Glass Noodle Preparation Science (잡채)
Japchae (잡채) is the Korean celebration noodle dish — glass noodles (당면, dangmyeon, made from sweet p…
Japchae as a court dish a
KO.01.0010
Jorim — Korean Soy-Glaze Braising Technique (조림)
Jorim (조림) is a Korean braising technique distinct from soups (guk/tang) and stews (jjigae) in its r…
Pan-Korean; jorim is one
KO.01.0011
Kongnamul — Bean Sprout Banchan, Crunch vs. Soft (콩나물 무침)
Kongnamul (콩나물 무침) as banchan — distinct from kongnamul-guk soup — is soybean sprouts blanched and d…
Soybean sprout cultivatio
KO.01.0012
Musaengchae — Radish Matchstick with Vinegar Balance (무생채)
Musaengchae (무생채) is raw julienned Korean radish dressed with gochugaru, rice vinegar, sugar, sesame…
Pan-Korean tradition; mus
KO.01.0013
Ojingeo-bokkeum — Spicy Stir-Fried Squid (오징어볶음)
Ojingeo-bokkeum (오징어볶음) is one of the most popular Korean stir-fried dishes: fresh squid coated in a…
Pan-Korean; ojingeo-bokke
KO.01.0014
Sigeumchi Doenjang-muchim — Spinach with Fermented Soybean Paste (시금치 된장무침)
Sigeumchi doenjang-muchim (시금치 된장무침) is a variation on the classic sigeumchi-namul that uses doenjan…
Rural Korean household co
KO.01.0015
Sigeumchi-Namul — Spinach Banchan with Blanch Timing (시금치나물)
Sigeumchi-namul (시금치나물) is the touchstone of Korean vegetable banchan technique — blanched spinach d…
Pan-Korean; spinach namul
KO.01.0016
Sukju-Namul — Mung Bean Sprout Banchan (숙주나물)
Sukju-namul (숙주나물) uses mung bean sprouts (Vigna radiata, 녹두 나물) — the thin, white-stemmed sprouts w…
Mung bean sprout cultivat