KoreanThe Canonical Dishes
Techniques
118 entries · 98 at full depth
- FER.01.0002 Mentaiko Spicy Cod Roe Fukuoka Korean Karashi Fukuoka, Kyushu; post-WWII
- GN.104.0081 Bibimbap: Assembly and the Hot Stone Bowl Bibimbap — mixed rice — is
- GN.104.0097 Bossam: Korean Boiled Pork Shoulder· in the writing
- GN.104.0111 Buchujeon: Garlic Chive Pancake Buchujeon — garlic chive p
- GN.104.0113 Bulgogi: Marinated Grilled Beef· in the writing
- GN.104.0361 Ganjang Gejang: Raw Crab in Soy· in the writing
- GN.104.0362 Ganjang Gejang: Raw Soy-Marinated Crab Ganjang gejang — raw crab
- GN.104.0467 조선왕조 궁중음식 (Joseon Royal Court Cuisine): The Palace Kitchen Tradition The Joseon Dynasty (1392–1
- GN.104.0497 Kimchi: The Momofuku House Recipe· in the writing
- GN.104.0690 Ojingeo Bokkeum: Spicy Stir-Fried Squid· in the writing
- GN.104.1023 The Korean Grandmother Who Judges Kimchi by Sound· in the writing
- GN.105.0009 Bibimbap: The Composed Bowl· in the writing
- GN.106.0035 Korean-American The bulgogi taco — Korean
- GN.106.0036 한국 디저트 문화 (Korean Dessert Culture): Sweet but Not Sweet Korean dessert culture ope
- GN.106.0065 Soondubu and Jjigae Tradition: Korean Stew Architecture· in the writing
- GN.114.0013 Fukuoka Mentaiko Spiced Pollock Roe History and Production Fukuoka (Hakata), Kyushu —
- GN.123.0069 Gamja Tang: Pork Bone Soup Gamja tang — pork spine an
- GN.123.0267 Tteokbokki: Rice Cake in Gochujang Sauce· in the writing
- GN.168.0017 Bossam: Boiled Pork with Ssam· in the writing
- GN.168.0062 Doenjang Jjigae: Fermented Soybean Paste Stew· in the writing
- GN.168.0071 Galbi Jjim: Braised Short Ribs· in the writing
- GN.168.0095 Jjimdak: Braised Chicken with Glass Noodles Jjimdak — Andong braised c
- GN.168.0100 Kimchi Jjigae: Aged Kimchi Cooking Kimchi jjigae — kimchi ste
- GN.168.0101 Kimchi Jjigae: Aged Kimchi Stew· in the writing
- GN.168.0191 Sundubu Jjigae: Soft Tofu Stew· in the writing
- GN.51.0048 Galbi: Short Rib Marinade and Charcoal Technique Galbi (grilled short ribs)
- GN.66.0077 Japchae: Glass Noodle Stir-Fry· in the writing
- GN.66.0113 Manduguk: Korean Dumpling Soup· in the writing
- GN.66.0129 Naengmyeon: Cold Noodles· in the writing
- GN.71.0062 Dakgalbi: Spicy Stir-Fried Chicken· in the writing
- GN.71.0101 Griot and Pikliz: The National Dish Complex Griot (pronounced "gree-oh
- GN.71.0104 Haemul Pajeon: Seafood Scallion Pancake· in the writing
- GN.71.0133 Korean Fried Chicken: Double Fry Technique Korean fried chicken (치킨)
- GN.71.0134 Korean Fried Chicken (KFC): Double Fry· in the writing
- GN.76.0122 Tteok and Mochi Cross-Cultural Rice Cake Comparison Japanese mochi: documented
- GN.97.0090 한과 (Hangwa): Traditional Korean Confectionery Hangwa — traditional Korea
- GN.97.0192 Songpyeon: Filled Rice Cake Technique Songpyeon are the traditio
- KO.04.0001 Bibimbap Korea. Bibimbap appears in
- KO.04.0002 Bulgogi Korea. Bulgogi is document
- KO.04.0003 Dakgalbi Chuncheon, Gangwon Provinc
- KO.04.0004 Doenjang Jjigae (Fermented Soybean Paste Stew) Korea; doenjang is Korea's
- KO.04.0005 Galbi Jjim (Braised Short Ribs — Full Korean Method) Korea; galbi jjim is a tra
- KO.04.0006 Hotteok Korea. Hotteok (호떡) was in
- KO.04.0007 Japchae Korea, Joseon Dynasty. Jap
- KO.04.0008 Kimbap Korea. Kimbap developed fr
- KO.04.0009 Kimchi Korea. Kimchi has been mad
- KO.04.0010 Kimchi Jjigae Korea. Kimchi jjigae is a
- KO.04.0011 Kimchi Jjigae (Kimchi Stew) Korea; kimchi jjigae is a
- KO.04.0012 Korean BBQ Galbi Korea. Galbi (갈비 — ribs) i
- KO.04.0013 Korean Fried Chicken South Korea. Korean fried
- KO.04.0014 Naengmyeon Pyongyang (North Korea) an
- KO.04.0015 Pajeon Korea. Pajeon is pan-Korea
- KO.04.0016 Samgyeopsal Korea. Samgyeopsal is a po
- KO.04.0017 Sundubu Jjigae Korea. Sundubu jjigae is p
- KO.04.0018 Sundubu Jjigae (Soft Tofu Stew — Spicy) Korea; sundubu jjigae is a
- KO.04.0019 Tteokbokki Korea. The modern gochujan
- KO.04.0020 Tteok-bokki (Spicy Rice Cakes — Street Food Style) Korea; tteok-bokki's moder
- KO.07.0001 KALBI Hawaiian
- KO.09.0001 Bap-Sang — Gyeongsang Table Assembly (밥상 차림 경상도) The Gyeongsang-do culinary
- KO.09.0002 Domi Maeuntang — Spicy Sea Bream Stew (도미 매운탕) Maeuntang as a dish form i
- KO.09.0003 Galchi-Jorim — Braised Cutlassfish Jeju Style (갈치조림) Galchi fishing and braisin
- KO.09.0004 Gamja-Ongsimi — Potato Dumpling Soup from Gangwon (감자 옹심이) Gangwon province mountaino
- KO.09.0005 Ganjang Gejang — Yeosu Style Raw Crab Fermentation (간장게장 여수식) Yeosu city, South Jeolla p
- KO.09.0006 Haenyeo Diving — Jeju Free-Diving Seafood Tradition (해녀 문화) Jeju Island, Korea; docume
- KO.09.0007 Hongeo-Hoe — Fermented Skate (홍어) Heuksando Island (흑산도, Bla
- KO.09.0008 Jeju Heuk Dwaeji — Black Pork Grilling (제주 흑돼지) Jeju Island, Korea; the in
- KO.09.0009 Jeonbok-Juk — Abalone Porridge from Jeju (전복죽) Jeju Island's haenyeo (해녀,
- KO.09.0010 Memilmuk — Buckwheat Jelly from Gangwon (메밀묵) Gangwon province highland
- KO.09.0011 Ojingeo-sundae — Squid Stuffed with Rice and Vegetables (오징어순대) East coast Gangwon provinc
- KO.09.0012 Sundae — Korean Blood Sausage (순대) Records trace to the Gorye
- KO.10.0003 Dolsot Bibimbap — Stone Pot Temperature Staging (돌솥비빔밥) Jeonju (전주), North Jeolla
- KO.10.0004 Hobak-juk — Kabocha Pumpkin Porridge (호박죽) Autumn seasonal cuisine ac
- KO.10.0006 Jatjuk — Pine Nut Porridge (잣죽) Royal court cuisine and ar
- KO.10.0007 Kimchi-bokkeum-bap — Kimchi Fried Rice (김치볶음밥) Pan-Korean household; deve
- KO.10.0009 Ogokbap — Five-Grain Rice for Jeongwol Daeboreum (오곡밥) The Jeongwol Daeboreum tra
- KO.10.0010 Patjuk — Red Bean Porridge for Winter Solstice (팥죽) The Dongji patjuk traditio
- KO.10.0014 Yeongyang-bap — Nutrient Rice with Mixed Grains and Legumes (영양밥) Pan-Korean across all clas
- KO.11.0001 Gujeolpan — Nine-Section Platter and Colour Theory (구절판) Joseon royal court; docume
- KO.12.0001 Dashik — Tea Confection with Colour Patterns (다식) Dashik as a ceremonial con
- KO.12.0002 Jangeorim — Braised Soy Beef Banchan (장조림) Jangeorim's long-preservat
- KO.12.0003 Jeong Kwan — Buddhist Temple Cuisine Philosophy (정관스님 사찰음식) Korean Buddhist temple cui
- KO.12.0004 Joseon Royal Rice — Surasang Grain Quality Grades (수라상 쌀 등급) Joseon royal court, Seoul;
- KO.12.0005 Sinseollo — Royal Hot Pot (신선로) Joseon royal court, Seoul;
- KO.12.0006 Sujeonggwa — Cinnamon Persimmon Punch (수정과) Documented in Joseon-era c
- KO.12.0007 Temple Cuisine Allium Prohibition — Osinchae (사찰음식 오신채 금지) Mahayana Buddhist traditio
- KO.12.0008 Yakgwa — Honey Pastry Oil Bath Temperature (약과) Yakgwa appears in Goryeo-e
- KO.12.0009 Yukhoe — Raw Beef Korean Style (육회) Yukhoe appears in Joseon-e
- KO.14.0001 Agujjim — Braised Monkfish with Bean Sprouts (아구찜) Masan city, South Gyeongsa
- KO.14.0002 Budae Jjigae — Army Base Stew (부대찌개) Uijeongbu city, Gyeonggi-d
- KO.14.0003 Doenjang Jjigae — The Anchovy Stock Base (된장찌개) The doenjang jjigae tradit
- KO.14.0004 Galbitang — Short Rib Clear Soup (갈비탕) Galbitang appears in Joseo
- KO.14.0005 Galguksu — Knife-Cut Noodle Soup (칼국수) Pan-Korean noodle traditio
- KO.14.0006 Gochujang Jjigae — Gochujang Stew Base Technique (고추장찌개 베이스) Pan-Korean everyday cookin
- KO.14.0007 Gori-Gomtang — Oxtail Clear Soup (꼬리곰탕) Gori-gomtang is one of the
- KO.14.0008 Haemul-Tang — Spicy Seafood Stew Timing (해물탕) Coastal Korean tradition,
- KO.14.0009 Jjim — Korean Steaming and Braising Technique (찜) Pan-Korean; jjim appears a
- KO.14.0010 Kkotgye-tang — Spicy Blue Crab Stew (꽃게탕) West and South coastal Kor
- KO.14.0011 Kongnamul-Guk — Bean Sprout Soup with Lid Timing (콩나물국) Pan-Korean; soybean sprout
- KO.14.0012 Mandu-Guk — Dumpling Soup Shapes and Folds (만두국) Mandu arrived in Korea fro
- KO.14.0013 Mandu — Korean Dumpling Traditions and Filling Varieties (만두) Introduced to Korea from C
- KO.14.0014 Miyeok-Guk — Birthday Seaweed Soup (미역국) The postpartum miyeok-guk
- KO.14.0015 Nihari — Korean-Influenced Overnight Bone Broth (니하리 / Korean context) The Korean gomtang traditi
- KO.14.0016 Samgyetang — Ginseng Whole Chicken Soup (삼계탕) The samgyetang tradition c
- KO.14.0017 Seolleongtang — 24-Hour Ox Bone Extraction (설렁탕) The origin of seolleongtan
- KO.14.0018 Sujebi — Hand-Torn Dough Soup (수제비) Pan-Korean home cooking; h
- KO.14.0019 Suyuk — Boiled Pork Belly and Slicing Technique (수육) Boiled pork as a preparati
- KO.14.0020 Tteokguk — New Year Rice Cake Soup (떡국) Tteokguk as a New Year dis
- KO.14.0021 Yukgaejang — Spicy Shredded Beef Soup (육개장) Pan-Korean; yukgaejang is
- LIV.01.0004 Yakiniku Wagyu Selection Cut Guide Japan Korea Japan — derived from Korea
- PRO.02.0003 Bibimbap (Naturally Gluten-Free with Tamari) Korea; bibimbap documented
- PRO.03.0019 Gochujang (Korean Fermented Chilli Paste — Ratio and Use) Korean, with documented hi
- PRO.06.0013 Korean Japchae (Vegan Version) Korea; japchae originated
- PRO.07.0026 Korean Fried Chicken (Double Fry — Potato Starch Batter Science) Korea — influenced by Amer
- PRO.07.0027 Korean Fried Chicken (Double Fry — Potato Starch Batter Science) Korea — influenced by Amer
- PRO.07.0046 Tornado Omelette (Korean Tornado Style — Swirl Technique) Korean street food and com
- PRO.07.0047 Tornado Omelette (Korean Tornado Style — Swirl Technique) Korean street food and com
- PRO.07.0050 Whipped Coffee (Dalgona — Korean Origin, Foam Science) Macau café; popularised in
- SID.01.0001 Korean Banchan — Hawaiian Table Korean-Hawaiian