Editing Korean cuisine (section)

==Dishes==
{{see also|List of Korean dishes|List of North Korean dishes}}
Korean foods can be largely categorized into groups of "main [[staple food]]s" ({{Korean|hangul=주식|labels=no}}), "subsidiary dishes" ({{Korean|hangul=부식|labels=no}}), and "dessert" ({{Korean|hangul=후식|labels=no}}). The main dishes are made from grains such as ''[[Bap (rice dish)|bap]]'' (a bowl of rice), ''[[Rice congee|juk]]'' (porridge), and ''[[Korean noodles|guksu]]'' (noodles).

Many Korean ''banchan'' rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of [[Jeonju]] with ''[[bibimbap]]'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. "[[Suwon]] galbi").

===Soups and stews===
{{see also|List of Korean dishes#Soups and stews}}
[[File:Korean.food-Tteok.mandu.guk-01.jpg|thumb|''[[Tteokguk]]'', soup made with ''[[tteok]]'', rice cake. It is also called [[Korean New Year|New Year's]] soup.]]
[[Soup]]s are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other [[banchan]]. Soups known as ''[[guk]]'' are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as ''[[tang (food)|tang]]'', often served as the main dish of the meal. ''[[Jjigae]]'' are a thicker, heavier seasoned soups or stews.{{Sfn|Pettid|2008|p=56}}

Some popular types of soups are:
* ''[[Malgeunguk]]'' ({{Korean|hangul=맑은국|labels=no}}), are flavoured with ''[[ganjang]]''. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
* ''[[Doenjang-guk]]'' are seasoned with ''[[doenjang]]''. Common ingredients for ''tojang guk'' include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, ''[[gochujang]]'' is added.{{Sfn|Pettid|2008|pp=56–57}}
* [[Tteokguk|''Tteok-guk'']] is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸). Tteok-guk is made with thinly sliced garae-tteok, are long, cylindrical shaped rice cakes made with rice flour. Tteok-guk is boiled in chicken broth, but was originally boiled in pheasant meat soup. It says, "hunting pheasant is not easy, and since they breed chickens, they use chicken instead of pheasant, and if there's not chicken they even used beef"({{Korean|hangul=꿩 대신 닭|labels=no}}). In North Korea, there is a variation of this recipe called joraengi tteokguk where rice cakes are made in the shape of balls. it is eaten on [[Korean New Year|New Year]]'s Day because Koreans believe that if you eat a bowl of tteok-guk on the first of the lunar year, you get one year older. There is the belief that rice cakes in oval shape bring fortune since they resemble old Korean coins known as [[yeopjeon]] ({{Korean|hangul=엽전|labels=no}}).
* ''[[Gomguk]]'' or ''gomtang'' ({{Korean|hangul=곰탕|labels=no}}), and they are made from boiling beef bones or [[cartilage]]. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, [[Bone marrow|marrow]], and [[gelatin]] to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
* ''[[Naengguk]]'', which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ''[[ganjang]]'' and [[sesame oil]].{{Sfn|Pettid|2008|p=57}}
*Shin-son-ro (or koo-ja tang), the name of it came from its special cook pot with chimney for burning charcoal. The meaning is a hearth or furnace or a pot for fire or incense burning that always contains nineteen fillings. The nineteen fillings were including beef, fish, eggs, carrot, mushrooms, and onion.<ref>{{Cite news|url=https://newspaperarchive.com/kingston-gleaner-apr-15-1971-p-19/|title=Korean food was the theme.|date=15 April 1971|work=The Daily Gleaner|access-date=6 March 2019|archive-date=6 March 2019|archive-url=https://web.archive.org/web/20190306180352/https://newspaperarchive.com/kingston-gleaner-apr-15-1971-p-19/|url-status=live}}</ref>

Stews are referred to as ''[[jjigae]]'', and are often a shared side dish. ''Jjigae'' is often both cooked and served in the glazed earthenware pot (''[[ttukbaegi]]'') in which it is cooked. The most common version of this stew is ''[[doenjang jjigae]]'', which is a stew of [[soybean paste]], with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of ''jjigae'' contain [[kimchi]] (''[[kimchi jjigae]]'') or tofu (''[[sundubu jjigae]]'').{{Sfn|Pettid|2008|pp=57–58}}

* ''[[Miyeok-guk]]''. This soup is made of dried seaweed according to 조선요리제법, it says it is usually made by frying 미역 with beef pouring water and making the soup. Adding mussel can make it taste better. Also in coastal areas they use fish instead of beef too. It is usually consumed on Koreans birthday, specifically on samchil day (삼칠일: a resting period after giving birth to the newborn); [[Korean birthday celebrations|baek-il]] (백일: the 100th day after a baby is born); [[doljanchi]] (돌잔치: the baby's first birthday). The Korean tradition of mothers eating seaweed after birth originated in Goguryeo.<ref>{{cite web |last1=함혜강 |script-title=ko:[바다정보다잇다] 미역의 효능과 좋은 미역 고르는 방법 - 해양/레저 |url=https://marine.mt.co.kr/articleView.html?no=2019080713565918637 |website=MT해양 |date=2019 |access-date=17 July 2024 |archive-date=30 September 2024 |archive-url=https://web.archive.org/web/20240930031412/https://marine.mt.co.kr/articleView.html?no=2019080713565918637 |url-status=live }}</ref> The Korean word for seaweed, ''miyeok'', originated in Goguryeo.<ref>{{cite web |script-title=ko:진도 미역 |url=https://www.grandculture.net/jindo/toc/GC00501456 |website=디지털진도문화대전 |publisher=[[Academy of Korean Studies]]}}</ref>

===Kimchi===
{{main|Kimchi}}
[[File:Triple White Kimchi 04.jpg|thumb|right|[[Baek-kimchi]]]]
[[Kimchi]] refers to often fermented vegetable dishes, usually made with [[napa cabbage]], [[Korean radish]], or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices.<ref>{{Cite journal|last1=Patra|first1=Jayanta Kumar|last2=Das|first2=Gitishree|last3=Paramithiotis|first3=Spiros|last4=Shin|first4=Han-Seung|date=2016-09-28|title=Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review|journal=Frontiers in Microbiology|volume=7|pages=1493|doi=10.3389/fmicb.2016.01493|issn=1664-302X|pmc=5039233|pmid=27733844|doi-access=free}}</ref><ref>{{cite web|url=https://www.britannica.com/EBchecked/topic/317957/kimchi|title=Kimchi - food|access-date=23 June 2022|archive-date=20 May 2015|archive-url=https://web.archive.org/web/20150520231309/http://www.britannica.com/EBchecked/topic/317957/kimchi|url-status=live}}</ref><ref>Kim, M., & Chun, J. (2005). Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, 103(1), 91-96. See Abstract.</ref> There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years.<ref>{{Cite journal|last1=Jang|first1=Dai-Ja|last2=Chung|first2=Kyung Rhan|last3=Yang|first3=Hye Jeong|last4=Kim|first4=Kang-sung|last5=Kwon|first5=Dae Young|date=September 2015|title=Discussion on the origin of kimchi, representative of Korean unique fermented vegetables|journal=Journal of Ethnic Foods|volume=2|issue=3|pages=126–136|doi=10.1016/j.jef.2015.08.005|doi-access=free}}</ref> These were stored in traditional Korean mud pots known as [[jangdokdae]], although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is a vegetable-based food which includes low calorie, low fat, and no cholesterol. Also, it is a rich source of various vitamins and minerals. It contains vitamins such as vitamin A, vitamin B, vitamin C, and vitamin K and minerals which are calcium, iron, phosphorus, and selenium. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in kimchi.<ref>{{Cite journal|last1=Hongu|first1=Nobuko|last2=Kim|first2=Angela S.|last3=Suzuki|first3=Asuka|last4=Wilson|first4=Hope|last5=Tsui|first5=Karen C.|last6=Park|first6=Sunmin|date=September 2017|title=Korean kimchi : promoting healthy meals through cultural tradition|journal=Journal of Ethnic Foods|volume=4|issue=3|pages=172–180|doi=10.1016/j.jef.2017.08.005|doi-access=free}}</ref> In 2021, Koreans collectively consumed 1,965,000 tons of Kimchi, with average Korean consuming 88.3 grams of Kimchi daily.<ref>{{Cite web |title=Document Viewer |url=https://www.wikim.re.kr/viewer/doc.html?fn=202302281031502431.pdf&rs=/upload/synap_convert/202310/ |access-date=2023-10-02 |website=www.wikim.re.kr |archive-date=4 October 2023 |archive-url=https://web.archive.org/web/20231004050402/https://www.wikim.re.kr/viewer/doc.html?fn=202302281031502431.pdf&rs=/upload/synap_convert/202310/ |url-status=live }}</ref>

===Noodles===
[[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.]]
{{main|Korean noodles}}
Noodles or noodle dishes in Korean cuisine are collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945.<ref name="Doosan Noodles">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=22241&contentno=22241|script-title=ko:국수|trans-title=Noodle (guksu)|publisher=[[Doosan Encyclopedia]]|language=ko}}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="EncyKorea Noodles">{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241837&v=43|script-title=ko:국수|trans-title=Noodle (guksu)|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110610072555/http://100.nate.com/dicsearch/pentry.html?s=K&i=241837&v=43|archive-date=2011-06-10}}</ref> Wheat noodles (''milguksu'') were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.<ref name="Doosan Noodles" />

In Korean traditional noodle dishes are ''onmyeon'' or ''guksu jangguk'' (noodles with a hot clear broth), ''[[naengmyeon]]'' (cold buckwheat noodles), ''[[bibim guksu]]'' (cold noodle dish mixed with vegetables), ''[[kalguksu]]'' (knife-cut noodles), ''[[kongguksu]]'' (noodles with a cold soybean broth), ''[[japchae]]'' (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and [[pheasant]] broth, was regarded as the top quality noodle dish. ''Naengmyeon'' with a cold soup mixed with ''[[dongchimi]]'' (watery [[Korean radish|radish]] kimchi) and beef brisket broth was eaten in court during summer.<ref name="Doosan Noodles" />

* ''[[Jajangmyeon]]'', a staple Koreanized [[Chinese cuisine|Chinese]] noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
* ''[[Ramyeon]]'' refers to Korean instant noodles similar to [[ramen]].
* ''[[Japchae]]'' is a dish made by inserting in boiling water roasted vegetables, mushrooms and meat, each of them roasted. This is one of the most popular dishes in Korean tradition enjoyed on special occasion like weddings, holidays and birthday. There are two types of Japchae, one that includes glass noodles and another without noodles. According to the Korean cookbook Diminbang 음식디미방 (around 1670), there is only the recipe without glass noodles. The original recipe without glass noodles is made by boiling vegetables such as cucumbers, pine mushrooms, bean sprouts, bellflowers green onion, then they are sprinkled with ginger, pepper, sesame oil, and flour. The sauce is made by boiling minced pink meat and soybean paste that is lightly filtered with sesame oil and flour. To match the name more than 20 ingredients were used. In Gyongon Yoram [규곤요람閨壼要覽 (1896)] is also recorded japchae seasoned with mustard sauce without glass noodles. However, since the 1930s, appears the japchae recipe with glass noodles alongside the original recipe. Also, during the Joseon dynasty [조선요리법朝鮮料理法] the recipe of japchae, with and without glass noodles, was added to the cookbook. Also, there is also a variant of japchae with meat, or one with abalone or other seafood in 1930s.It is a local food that shows the traditional recipe. In the Jinju region, Jamung-sam, Yokimun, is a local dish with soy sauce and sesame oil, and the seafood, such as octopus, skates, and mixed several vegetables stained in oil. Because it uses various ingredients, it has high calorie, protein, fat, vitamin, mineral, and sufficient nutritional. It is the first item to choose when you want a feast table.

===Banchan===
[[Banchan]] is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered [[banchan]]. 
[[File:Korean.cuisine-Bulgogi-01.jpg|thumb|right|''[[Bulgogi]]'', a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.]]
''[[Gui (food)|Gui]]'' are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''[[ssamjang]]'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''[[galbi]]'', the name of which was originally ''galbi gui''.

''[[Jjim]]'' and ''[[Seon (food)|seon]]'' (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in ''[[gochujang]]'' or ''[[ganjang]]'' while ''seon'' is made with vegetable stuffed with fillings.

''[[Hoe (dish)|Hoe]]'' (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to ''saengseonhweh'' (생선회, raw fish dishes). It is dipped in ''[[gochujang]]'', or soy sauce with [[wasabi]], and served with lettuce or [[perilla]] leaves.

[[File:Korean.food-Bindaetteok-01.jpg|thumb|right|''[[Bindaeddeok]]'']]

[[Jeon (food)|''Jeon'']] (or ''buchimgae'') is a Korean savory pancake made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish is typically dipped in a mixture of soy sauce, vinegar, and red pepper powder. It can be served as an appetizer, side dish (''[[banchan]]'') or accompanied by alcohol ([[Anju (food)|''anju'']]).

There are some sweet varieties called [[Hwajeon]] ({{Korean|hangul=화전|labels=no}}) which means flower pancakes.

Cooking oils such as soy and corn are used today, though technology required for producing these oils was not available during the Joseon dynasty.

[[File:Korean.food-Namul-02.jpg|thumb|''Namul'']]
''[[Namul]]'' may refer to either ''[[saengchae]]'' (생채, literally "fresh vegetables") or ''sukchae'' (숙채, literally "heated vegetables"), although the term generally indicates the latter. ''Saengchae'' is mostly seasoned with vinegar, [[chili pepper]] powder and salt to give a tangy and refreshing taste. On the other hand, ''sukchae'' ({{Korean|hangul=숙채|labels=no}}) is blanched and seasoned with soy sauce, [[sesame oil]], chopped garlic, or sometimes chili pepper powder.

===''Anju'' (side dishes accompanying alcoholic beverages)===
[[File:Korean cuisine-Jokbal-02.jpg|thumb|[[Jokbal]] : pig's feet, a type of Anju.]]
[[Anju (food)|Anju]] is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more. Some examples of ''anju'' include steamed squid with ''[[gochujang]]'', assorted fruit, ''[[dubu kimchi]]'' (tofu with kimchi), peanuts, ''[[Kamaboko|odeng]]''/''ohmuk'', ''sora'' ({{Korean|hangul=소라|labels=no}}) (a kind of shellfish popular in street food tents), and ''[[Octopus minor|nakji]]'' (small octopus) and [[Jokbal]] (pig's leg served with salted shrimp sauce). Samgyupsal (pork belly) is also considered as Anju with Soju. Most Korean foods can be considered as 'anju', as the food consumed alongside the alcohol depends on the diner's taste and preferences.