KO.10.0001
Bap — Rice Soaking, Water Ratio, and Resting (밥 — 쌀 준비)
Bap (밥) — Korean short-grain steamed rice — begins with preparation steps that transform ordinary ri…
Short-grain japonica rice
KO.10.0002
Boricha — Roasted Barley Tea (보리차)
Boricha (보리차, 'barley tea') is the ubiquitous Korean household drink — roasted whole barley (Hordeum…
Barley cultivation in Kor
KO.10.0003
Dolsot Bibimbap — Stone Pot Temperature Staging (돌솥비빔밥)
Dolsot bibimbap (돌솥비빔밥) is the hot-stone-pot version of the mixed rice dish — the dolsot (돌솥, stone …
Jeonju (전주), North Jeolla
KO.10.0004
Hobak-juk — Kabocha Pumpkin Porridge (호박죽)
Hobak-juk (호박죽) is made from Korean kabocha squash (단호박, danhoback — Cucurbita maxima), a dense, ric…
Autumn seasonal cuisine a
KO.10.0005
Injeolmi — Pounded Glutinous Rice Tteok (인절미)
Injeolmi (인절미) is the most satisfying of Korean tteok (rice cakes) — glutinous rice (찹쌀, chapssal) s…
The injeolmi tradition is
KO.10.0006
Jatjuk — Pine Nut Porridge (잣죽)
Jatjuk (잣죽) is the most refined of Korean porridges: pine nuts (잣, jat — from Pinus koraiensis, the …
Royal court cuisine and a
KO.10.0007
Kimchi-bokkeum-bap — Kimchi Fried Rice (김치볶음밥)
Kimchi-bokkeum-bap (김치볶음밥) is arguably Korea's most-made household dish: day-old rice stir-fried wit…
Pan-Korean household; dev
KO.10.0008
Nurungji — Scorched Rice, the Intentional Burn (누룽지)
Nurungji (누룽지) is the golden, crackling crust of rice that forms on the bottom of a heavy pot when r…
Nurungji is documented th
KO.10.0009
Ogokbap — Five-Grain Rice for Jeongwol Daeboreum (오곡밥)
Ogokbap (오곡밥, 'five-grain rice') is the ceremonial rice of Jeongwol Daeboreum (정월대보름, the Korean fir…
The Jeongwol Daeboreum tr
KO.10.0010
Patjuk — Red Bean Porridge for Winter Solstice (팥죽)
Patjuk (팥죽) is the ceremonial red bean porridge of Dongji (동지, winter solstice) — adzuki beans (Vign…
The Dongji patjuk traditi
KO.10.0011
Sikhye — Sweet Rice Drink and Nurungji Fermentation (식혜)
Sikhye (식혜) is Korea's traditional sweet rice beverage — cooked rice saccharified by yeotgireum (엿기름…
Sikhye appears in Joseon-
KO.10.0012
Songpyeon — Half-Moon Rice Cake with Sesame and Chestnut Filling (송편)
Songpyeon (송편) is the ceremonial tteok of Chuseok (추석, Korean harvest festival) — small half-moon sh…
Songpyeon appears in Gory
KO.10.0013
Tteokbokki Tteok Extrusion — Rice Cake Forming Technique (떡볶이떡 압출)
Tteokbokki tteok (떡볶이떡) — the cylindrical white rice cakes essential to Korea's most popular street …
Tteokbokki in its current
KO.10.0014
Yeongyang-bap — Nutrient Rice with Mixed Grains and Legumes (영양밥)
Yeongyang-bap (영양밥) — 'nutritional rice' — is the Korean practice of cooking short-grain white rice …
Pan-Korean across all cla