KO.14.0001
Agujjim — Braised Monkfish with Bean Sprouts (아구찜)
Agujjim (아구찜) is a signature dish of Masan and the South Gyeongsang coast: monkfish (아귀, Lophiomus s…
Masan city, South Gyeongs
KO.14.0002
Budae Jjigae — Army Base Stew (부대찌개)
Budae jjigae (부대찌개, 'army base stew') is the cultural and culinary document of post-Korean War scarc…
Uijeongbu city, Gyeonggi-
KO.14.0003
Doenjang Jjigae — The Anchovy Stock Base (된장찌개)
Doenjang jjigae (된장찌개) is Korea's most everyday soup — a robust, deeply savoury stew of fermented so…
The doenjang jjigae tradi
KO.14.0004
Galbitang — Short Rib Clear Soup (갈비탕)
Galbitang (갈비탕) is the aristocratic counterpart to seolleongtang — a clear, pale golden bone broth m…
Galbitang appears in Jose
KO.14.0005
Galguksu — Knife-Cut Noodle Soup (칼국수)
Galguksu (칼국수, literally 'knife noodles') are hand-cut wheat flour noodles rolled thin and cut into …
Pan-Korean noodle traditi
KO.14.0006
Gochujang Jjigae — Gochujang Stew Base Technique (고추장찌개 베이스)
Gochujang jjigae (고추장찌개) is the spicy-fermented complement to doenjang jjigae in the Korean stew can…
Pan-Korean everyday cooki
KO.14.0007
Gori-Gomtang — Oxtail Clear Soup (꼬리곰탕)
Gori-gomtang (꼬리곰탕) uses oxtail (꼬리, kkori, specifically the tail section of cattle) simmered for 6–…
Gori-gomtang is one of th
KO.14.0008
Haemul-Tang — Spicy Seafood Stew Timing (해물탕)
Haemul-tang (해물탕) is a fiercely spiced seafood stew containing a generous assembly of shellfish (cla…
Coastal Korean tradition,
KO.14.0009
Jjim — Korean Steaming and Braising Technique (찜)
Jjim (찜) describes a category of Korean cooking that encompasses both steaming (in a bamboo or metal…
Pan-Korean; jjim appears
KO.14.0010
Kkotgye-tang — Spicy Blue Crab Stew (꽃게탕)
Kkotgye-tang (꽃게탕) is one of Korea's great seafood stews: whole live blue crabs (꽃게, Portunus tritub…
West and South coastal Ko
KO.14.0011
Kongnamul-Guk — Bean Sprout Soup with Lid Timing (콩나물국)
Kongnamul-guk (콩나물국, soybean sprout soup) is Korea's most widely made soup — a seemingly simple dish…
Pan-Korean; soybean sprou
KO.14.0012
Mandu-Guk — Dumpling Soup Shapes and Folds (만두국)
Mandu-guk (만두국) is Korean dumpling soup — mandu (만두, filled dumplings) in a clear beef or anchovy br…
Mandu arrived in Korea fr
KO.14.0013
Mandu — Korean Dumpling Traditions and Filling Varieties (만두)
Mandu (만두) is the Korean dumpling tradition — a category that encompasses steamed (찐만두), pan-fried (…
Introduced to Korea from
KO.14.0014
Miyeok-Guk — Birthday Seaweed Soup (미역국)
Miyeok-guk (미역국) is the Korean birthday soup without exception — a gently savoury broth of rehydrate…
The postpartum miyeok-guk
KO.14.0015
Nihari — Korean-Influenced Overnight Bone Broth (니하리 / Korean context)
Budae-specific context: In Korean terms, the gomtang tradition encompasses multi-hour bone broth pre…
The Korean gomtang tradit
KO.14.0016
Samgyetang — Ginseng Whole Chicken Soup (삼계탕)
Samgyetang (삼계탕) is the Korean restorative soup of high summer: a small whole young chicken (영계, you…
The samgyetang tradition
KO.14.0017
Seolleongtang — 24-Hour Ox Bone Extraction (설렁탕)
Seolleongtang (설렁탕) is one of Korea's oldest bone-based soups — a milky-white, deeply gelatinous bro…
The origin of seolleongta
KO.14.0018
Sujebi — Hand-Torn Dough Soup (수제비)
Sujebi (수제비) is the Korean hand-torn dough soup: thin, irregular pieces of wheat dough are torn dire…
Pan-Korean home cooking;
KO.14.0019
Suyuk — Boiled Pork Belly and Slicing Technique (수육)
Suyuk (수육, 'water meat') is pork belly (삼겹살, samgyeopsal) or shoulder boiled whole in aromatics — do…
Boiled pork as a preparat
KO.14.0020
Tteokguk — New Year Rice Cake Soup (떡국)
Tteokguk (떡국) is the mandatory soup of Korean Lunar New Year (설날, Seollal) — thin oval-sliced white …
Tteokguk as a New Year di
KO.14.0021
Yukgaejang — Spicy Shredded Beef Soup (육개장)
Yukgaejang (육개장) is an intensely spiced, deeply red beef soup built on long-shredded brisket or flan…
Pan-Korean; yukgaejang is