Editing Korean cuisine (section)

==Food==
===Grains===
[[File:Korea-Icheon-Dolsotbap-Cooked rice in a stone pot-01.jpg|thumb|alt=Cooked rice sprinkled with four pieces of dried grape and cooked three chestnut in a black stone pot|''Dolsotbap'', cooked rice in a stone pot (''[[dolsot]]'')]][[Grain]]s have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to [[Jumong]], who received [[barley]] seeds from two [[dove]]s sent by his mother after establishing the kingdom of [[Goguryeo]].<ref>Yi Kyubo, 1-9.</ref> Yet another myth speaks of the three founding deities of [[Jeju Island]], who were to be wed to the three princesses of [[Tamna]]; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.<ref>Koryŏsa, 57, 53b-54b.</ref>

During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat, [[sorghum]], and [[buckwheat]]. Rice is not an indigenous crop to Korea and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the [[Silla]] and [[Baekje]] Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The [[Sino-Korean vocabulary|Sino-Korean]] word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the [[Joseon]] period, when new methods of cultivation and new varieties emerged that would help increase production.{{Sfn|Pettid|2008|p=33}}

As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as ''boribap'' (rice with barley) and ''[[kongbap]]'' (rice with beans).<ref name="Joins">{{cite news |url=http://article.joins.com/article/article.asp?total_id=2685876 |script-title=ko:콩사연 |trans-title=The reason why kongbap changed to boribap  |newspaper=[[JoongAng Ilbo]] |author=Yu Ji-sang (유지상) |language=ko |access-date=2009-03-28 |url-status=dead |archive-url=https://web.archive.org/web/20090126133718/http://article.joins.com/article/article.asp?total_id=2685876 |archive-date=2009-01-26 }}</ref> White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a ''sot'' ({{Korean|hangul=솥|labels=no}}) or ''musoe sot'' ({{Korean|hangul=무쇠솥|labels=no}}). This method of rice cookery dates back to at least the [[Goryeo]] period, and these pots have even been found in tombs from the Silla period. The ''sot'' is still used today, much in the same manner as it was in the past centuries.{{Sfn|Pettid|2008|p=34}}

Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called ''[[tteok]]'' in over two hundred varieties. It is also cooked down into a [[congee]] (''juk'') or [[gruel]] (''mieum'') and mixed with other grains, meat, or seafood. Koreans also produce a number of [[rice wine]]s, both in filtered and unfiltered versions. Grains have also been used for centuries to make [[misu]] and [[misu-garu]], drinks made from grain powder that are sometimes used as meal supplements.<ref>{{Cite web|url=https://www.ahnesty.com/food/misugaru|title=All About Misugaru + Misugaru Dalgona Latte Recipe &#124; 미수가루|date=2 April 2020 |access-date=31 January 2021|archive-date=29 July 2021|archive-url=https://web.archive.org/web/20210729152310/https://www.ahnesty.com/food/misugaru|url-status=live}}</ref>

===Fruits===
Encompassing a wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Asian pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce.<ref>{{cite web |last1=Lee |first1=Seung Koo |title=Current Status of Fresh Fruit Export in Korea |url=https://un-csam.org/sites/default/files/2021-01/Current%20Status%20of%20Fresh%20Fruit%20Export%20in%20Korea.pdf |website=un-csam.org |publisher=Seoul National University |access-date=15 August 2023 |archive-date=15 August 2023 |archive-url=https://web.archive.org/web/20230815031729/https://un-csam.org/sites/default/files/2021-01/Current%20Status%20of%20Fresh%20Fruit%20Export%20in%20Korea.pdf |url-status=live }}</ref>

===Legumes===
[[File:Korean noodles-Kongguksu-01.jpg|thumb|alt=A wheat noodles with a cold white broth in a stainless bowl|''[[Kongguksu]]'', a cold noodle dish with a broth made from ground soy beans]]
[[Legume]]s have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in [[archaeological site]]s in Korea.<ref>Crawford, (2006), p. 81.</ref><ref>Crawford and Lee, (2003).</ref> The excavation at Okbang site, [[Jinju]], [[South Gyeongsang Province]] indicates [[soybean]]s were cultivated as a food crop ''circa'' 1000–900 BCE.<ref>Crawford and Lee, (2003), p.90</ref> They are still made into dubu ([[tofu]]), while soybean sprouts are sauteed as a vegetable (''[[kongnamul]]'') and whole soybeans are seasoned and served as a side dish. They are also made into [[soy milk]], which is used as the base for the noodle dish called ''[[kongguksu]]''. A byproduct of soy milk production is ''[[soy pulp|biji]]'' or ''kong-biji'', which is used to thicken stews and porridges. Soybeans may also be one of the beans in ''[[kongbap]]'', boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as ''jang'', such as soybean pastes, ''[[doenjang]]'' and ''[[cheonggukjang]]'', a soy sauce called ''[[Korean soy sauce|ganjang]]'', chili pepper paste or ''[[gochujang]]'' and others.<ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=258316&v=42|script-title=ko:장 醬|trans-title=Jang|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054456/http://100.nate.com/dicsearch/pentry.html?s=K&i=258316&v=42|archive-date=2011-06-11}}</ref><ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=255559&v=44|script-title=ko:콩|trans-title=Kong|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054521/http://100.nate.com/dicsearch/pentry.html?s=K&i=255559&v=44|archive-date=2011-06-11}}</ref>
[[File:Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg|thumb|alt=A salad consisting of slices of half transparent jelly-like food and vegetables|''[[Tangpyeongchae]]'', a dish made with ''[[nokdumuk]]'' (a mung bean starch jelly) and vegetables]]
[[Mung bean|Nokdu]] (Mung bean) is commonly used in Korean cuisine. ''[[sukju namul|Sukju]] namuls (Mung bean sprouts)'' are often served as a side dish, [[Blanching (cooking)|blanched]] and [[Sautéing|sautéed]] with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called ''nokdujuk'', which is eaten as a nutritional supplement and digestive aid, especially for ill patients.<ref>{{cite web |url=http://www.encyber.com/search_w/ctdetail.php?masterno=39242&contentno=39242 |script-title=ko:녹두죽 綠豆粥 |trans-title=Nokdujuk |publisher=[[Doosan Encyclopedia]] |language=ko }}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> A popular snack, ''[[bindaetteok]]'' (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( [[cellophane noodles]]). The dangmyeons are the main ingredients for ''[[japchae]]'' (a salad-like dish) and ''[[sundae (Korean food)|sundae]]'' (a [[blood sausage]]), and are a subsidiary ingredient for soups and stews.<ref>{{cite web |url=http://www.encyber.com/search_w/ctdetail.php?masterno=43607&contentno=43607 |script-title=ko:당면 唐麵 |trans-title=Dangmyeon |publisher=[[Doosan Encyclopedia]] |language=ko }}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The starch can be also used to make jelly-like foods, such as ''[[nokdumuk]]'' and ''[[hwangpomuk]]''. The ''muk'' have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as ''[[tangpyeongchae]]''.<ref>{{cite web|url=http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550|script-title=ko:녹두묵|trans-title=Nokdumuk|publisher=[[Doosan Encyclopedia]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20080927210542/http://map.encyber.com/search_w/ctdetail.php?masterno=798550&contentno=798550|archive-date=2008-09-27}}</ref>

Cultivation of [[azuki bean]]s dates back to ancient times according to an excavation from Odong-ri, [[Hoeryong]], [[North Hamgyong Province]], which is assumed to be that of [[Mumun period]] (approximately 1500–300 BCE). Azuki beans are generally eaten as ''[[patbap]]'', which is a bowl of rice mixed with the beans, or as a filling and covering for ''[[tteok]]'' (rice cake) and breads. A porridge made with azuki beans, called ''[[patjuk]]'', is commonly eaten during the winter season. On [[Dongzhi Festival|Dongjinal]], a Korean traditional holiday which falls on December 22, Korean people eat ''donji patjuk'', which contains ''saealsim'' ({{Korean|hangul=새알심|labels=no}}), a ball made from glutinous rice flour. In old Korean tradition, ''patjuk'' is believed to have the power to drive evil spirits away.<ref>{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=255560&v=44|script-title=ko:팥|trans-title=Pat|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110611054656/http://100.nate.com/dicsearch/pentry.html?s=K&i=255560&v=44|archive-date=2011-06-11}}</ref><ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=B&i=200918&v=44 |script-title=ko:팥 (Phaseolus angularis) |publisher=[[Nate (web portal)|Nate]] / [[Encyclopædia Britannica]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110611054732/http://100.nate.com/dicsearch/pentry.html?s=B&i=200918&v=44 |archive-date=2011-06-11 }}</ref>

===Condiments and seasoning===
[[Condiment]]s are divided into fermented and nonfermented variants. Fermented condiments include ''[[ganjang]]'', ''[[doenjang]]'', ''[[gochujang]]'' and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).<ref>Shin, Dong Hwa "Korean Traditional Food: Status, Prospects, and Vision for Globalization" Chonbuk National University, 2004</ref>

===Gochujang===
[[Gochujang]] can be found in many writings. Some of the writings are the ''{{ill|Mangi Yoram|ko|만기요람}}'', ''The Three States'', the ''Nonggawolryeongga'', the ''Gijaejapgi'', and the ''{{ill|Hyangyak-jipsongbang|ko|향약제생집성방}}''. The ''Hyangyak-jipseongbang'', which dates back to around 1433 during the Chosun dynasty, is one of the oldest writings mentioning gochujang.

Gochujang is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce.

Many variations come from ''jang'', fermented bean paste. Some variations can include [[doenjang]] (soybean and brine), [[kanjang]] (soybeans, water, and salt), [[chogochujang]] (gochujang and vinegar), and [[jeotgal]] (mixture of other jangs and seafoods).

Vegetables such as cucumbers, carrots, and cabbage use gochujang as a dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap. [[Bibimbap]] includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap. Another popular dish including gochujang is [[tteokbokki]].

Gochujang was believed to revitalize people who were sick with colds or exhaustion during the Gio period. There have been some studies that show that red peppers fight obesity and diabetes. Gochujang is also added to many foods so that there can be additional nutritional value with each meal.<ref>Kim, S., Chung, K. R., Yang, H., & Kwon, D. Y. (2016) Sungchang gochujang (Korean red chili paste): The unfolding of authenticity. Journal of Ethnic Foods, 3(3), 201-208. DOI:10.1016/j.jef.2016.09.002</ref><ref>Kwon, D. Y., Chung, K. R., Yang, H., & Jang, D. (2015). Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history. Journal of Ethnic Foods, 2(1), 29-35. DOI:10.1016/j.jef.2015.02.006</ref>

===Meat===
[[File:Yayeon_(Night_Banquet).jpg|thumb|right|Koreans enjoying grilled meat and alcohol in the 18th century]]
{{see also|List of Korean dishes#Meat-based dishes}}
In antiquity, most meat in Korea was likely obtained through [[hunting]] and [[fishing]]. Ancient records indicate rearing of [[livestock]] began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.{{Sfn|Pettid|2008|p=58}}

====Beef====
[[File:Korean barbeque-Yangnyeom galbi-01.jpg|thumb|Marinated [[galbi]] before grilling]]
[[Beef]] is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (''[[Gui (food)|gui]]'') or boiling in [[guk|soups]]. Beef can also be dried into ''[[yukpo]]'', a type of ''[[po (food)|po]]'', as with seafood, called ''[[eopo]]''.{{Sfn|Pettid|2008|p=60}}

The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the [[Korean New Year|lunar New Year]]. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as [[Pack animal|beasts of burden]] and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The [[Mongol]]s dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef.{{Sfn|Pettid|2008|pp=59–60}} Only in the latter part of the 20th century has beef become regular table fare.

====Chicken====
[[Chicken (food)|Chicken]] has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of [[Kim Alji]], founder of the [[Kim (Korean name)#Gyeongju|Kim family]] of [[Gyeongju]] being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the [[gizzard]], [[liver]], and feet. Young chickens are braised with [[ginseng]] and other ingredients in medicinal soups eaten during the summer months to combat heat called ''[[samgyetang]]''. The feet of the chicken, called ''dakbal'' ({{Korean|hangul=닭발|labels=no}}), are often roasted and covered with hot and spicy ''[[gochujang]]''-based sauce and served as an ''[[anju (food)|anju]]'', or side dish, to accompany [[Korean alcoholic beverages|alcoholic beverages]], especially ''[[soju]]''.{{Sfn|Pettid|2008|p=62}}<ref>Yu Jisang ({{Korean|hangul=유지상|labels=no}})</ref>

====Pork====
[[File:Korean barbeque-Samgyeopsal-06.jpg|thumb|''[[Samgyeopsal]]'']]
[[Pork]] has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.{{Sfn|Pettid|2008|p=61}}

A number of foods have been avoided while eating pork, including [[Chinese bellflower]] (''doraji'', 도라지) and [[lotus root]] (''yeonn ppuri'', 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking.{{Sfn|Pettid|2008|p=62}} Koreans especially like to eat grilled pork belly, which is called ''[[samgyeopsal]]''.{{Sfn|Pettid|2008|p=62}}

====Fish and seafood====
{{see also|List of Korean dishes#Fish-based dishes|Jeotgal}}
[[File:Korean.cuisine-Ganjang gejang and banchan-01.jpg|thumb|A bowl of ''[[gejang]]'', marinated crabs in soy sauce and plates of various ''[[banchan]]'' (small side dishes)]]
[[Fish (food)|Fish]] and [[shellfish]] have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as [[Shrimp (food)|shrimp]], [[clam]]s, [[oyster]]s, [[abalone]], and [[Cobitidae|loach]], while [[sheep]] and hogs were reserved for the upper class.{{Sfn|Pettid|2008|p=63}}

Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include [[Mackerel (food)|mackerel]], [[hairtail]], [[Sciaenidae|croaker]] and [[Pacific herring]]. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''[[jeotgal]]''. Fish can also be grilled either whole or in fillets as [[banchan]]. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[Anchovy (food)|anchovies]] (''myeolchi'') and [[Sciaenidae|croaker]].{{sfn|Pettid|2008|p=63}} Dried anchovies, along with kelp, form the basis of common soup stocks.<ref>Marks, 8.</ref>

Shellfish is widely eaten in all different types of preparation. They can be used to prepare [[Stock (food)|broth]], eaten raw with ''chogochujang'', which is a mixture of ''[[gochujang]]'' and vinegar, or used as a popular ingredient in countless dishes.<ref name="Korea">{{cite book|url=https://archive.org/details/isbn_9781740594493 |url-access=registration |quote=shellfish korean broth. |title=Korea |author=Martin Robinson |author2=Andrew Bender  |others=Rob Whyte |date = April 2004|publisher=Lonely Planet Publications |isbn=978-1-74059-449-3 |page=[https://archive.org/details/isbn_9781740594493/page/147 147]}}</ref> Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor.<ref name="handbook">{{cite book |url=https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |title=Handbook of Vegetable Preservation and Processing |author=Yiu H. Hui |author2=Sue Ghazala |others=Dee M. Graham, K. D. Murrell, Wai-Kit Nip |publisher=CRC Press |date=2003-09-01 |isbn=978-0-8247-4301-7 |page=191 |access-date=26 October 2020 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140202/https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |url-status=live }}</ref> Salted baby shrimp are used as a seasoning agent, known as ''[[saeujeot]]'', for the preparation of some types of kimchi. Large shrimp are often grilled as ''[[Gui (food)|daeha gui]]'' ({{Korean|hangul=대하구이|labels=no}})<ref name="KTO 256873">Korea Tourism Organization</ref> or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[Octopus (food)|octopus]], [[cuttlefish]], and [[Squid (food)|squid]].{{Sfn|Pettid|2008|pp=65–66}}

===Vegetables===
[[File:Korea.food-Miyeok.guk-01.jpg|thumb|[[Miyeok guk]], a soup made from the sea seaweed, [[miyeok]]]]
{{see also|List of Korean dishes#Vegetable-based dishes}}
Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or [[Pickling|pickles]], as well as cooked in various stews, stir-fried dishes, and other hot dishes.<ref name="cooking">{{cite book |url=https://books.google.com/books?id=weePqwbUAQEC&q=%22korean+cuisine%22+vegetables&pg=PA13 |title=Cooking the Korean Way |author=Okwha Chung |author2=Judy Monroe |publisher=Lerner Publishing Group |date=September 2002 |isbn=978-0-8225-4115-8 |pages=13–14 |access-date=26 October 2020 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140204/https://books.google.com/books?id=weePqwbUAQEC&q=%22korean+cuisine%22+vegetables&pg=PA13 |url-status=live }}</ref> Commonly used vegetables include [[Korean radish]], [[napa cabbage]], cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, [[Edible seaweed|seaweed]], [[zucchini]], mushrooms, [[Nelumbo nucifera|lotus root]]. Several types of wild greens, known collectively as ''[[chwinamul]]'' (such as ''[[Aster (genus)|Aster]] scaber''), are a popular dish, and other wild vegetables such as [[Bracken|bracken fern]] shoots (''gosari'') or [[Campanula takesimana|Korean bellflower]] root (''doraji'') are also harvested and eaten in season.<ref name="food">{{cite book |url=https://books.google.com/books?id=1c44-6UVtXsC&q=%22korean+cuisine%22+bracken&pg=PA24 |title=Food of Korea |author=David Clive Price |author2=Masano Kawana |publisher=Periplus Editions |date=2002-11-15 |isbn=978-962-593-026-8 |pages=24–25 |access-date=26 October 2020 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140203/https://books.google.com/books?id=1c44-6UVtXsC&q=%22korean+cuisine%22+bracken&pg=PA24 |url-status=live }}</ref> Traditional medicinal herbs in Korean cuisine, such as [[ginseng]], [[lingzhi mushroom]], [[wolfberry]], ''[[Codonopsis pilosula]]'', and ''[[Angelica sinensis]]'', are often used as ingredients in cooking, as in ''[[samgyetang]]''.

===Medicinal foods===
Medicinal food (''boyangshik'') is a wide variety of specialty foods prepared and eaten for their purported medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called ''sambok''. Hot foods consumed are believed to restore ''[[qi|ki]]'', as well as sexual and physical stamina lost in the summer heat.{{Sfn|Pettid|2008|pp=84–85}}<ref name="hankooki">{{cite news|url=http://news.hankooki.com/lpage/economy/201007/h2010071322204321500.htm|script-title=ko:초복 앞둔 유통가 '보양식' 열기 (Popularity of boyangshik ahead of coming chobok)|newspaper=[[The Korea Times]]|language=ko|access-date=2010-07-20|url-status=dead|archive-url=https://web.archive.org/web/20110613215619/http://news.hankooki.com/lpage/economy/201007/h2010071322204321500.htm|archive-date=2011-06-13}}</ref> Commonly eaten ''boyangshik'' include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys.<ref name="kgdomin">{{cite web |url=http://www.kgdomin.com/paper/news/view.php?newsno=151039&sectno=14&sectno2=0&pubno= |archive-url=https://archive.today/20120426005505/http://www.kgdomin.com/paper/news/view.php?newsno=151039&sectno=14&sectno2=0&pubno= |url-status=dead |archive-date=2012-04-26 |script-title=ko:보양식 드시고 건강하세요 (Eat boyangshik and be healthy) |publisher=Kyounggikdoin Times |access-date=2010-07-20 }}</ref><ref name="Lifehanbang">{{cite web|url=http://www.lifehanbang.co.kr/familyhealth/healthBoyang.asp?page=1&titlename=%EB%B4%84%EC%B2%A0%EA%B1%B4%EA%B0%95%EB%B3%B4%EC%96%91%EC%8B%9D|title=Spring boyangshik|publisher=lifehanbang.co.kr|language=ko|access-date=2010-07-20|url-status=dead|archive-url=https://archive.today/20130219014803/http://www.lifehanbang.co.kr/familyhealth/healthBoyang.asp?page=1&titlename=봄철건강보양식|archive-date=2013-02-19}}</ref>

==== Samgyetang ====
[[Samgye-tang|''Samgyetang'']] is a chicken ginseng soup traditionally consumed during Boknal ({{Korean|hangul=복날|labels=no}}) days: the hottest days of summer. It is a Korean custom to eat hot food in hot weather called Iyeolchiyeol ({{Korean|hangul=이열치열|labels=no}}), which means "controlling heat with heat". Consequently, Samgyetang is Koreans' favorite energizing food and it is common to have it on sambok ({{Korean|hangul=삼복|labels=no}}) days — Chobok ({{Korean|hangul=초복|labels=no}}), Jungbok ({{Korean|hangul=중복|labels=no}}) and Malbok ({{Korean|hangul=말복|labels=no}}) — which are believed to be the hottest days in Korea.