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Gungjung-tteokbokki (Royal Rice Cake) is a Royal Court Dish

Gungjung tteokbokki was an important royal cuisine and was regarded as a representative example of haute cuisine. Gungjung tteokbokki was a stir-fried dish consisting of garaetteok, which was combined with a variety of ingredients, such as fresh sprouts, dried vegetables, beef, shiitake mushrooms, and then seasoned with soy sauce instead of red pepper paste.

Gungjung Topokki
  • The taste is similar to japchae (Stir-fried Glass Noodles). This dish uses rice cake instead of glass noodle, and it can be eaten as a meal. As it is not spicy, it can be a snack for children.
  • As various vegetables can be used according to personal preference, and the recipe is very simple, anyone can easily make this dish at home.

Gujeolpan (Platter of Nine Delicacies) is Colorful and Elaborate Traditional Korean Food

Gujeolpan is an elaborate Korean dish consisting of nine different foods arranged on an octagonal shape plate that is divided into nine sections with small octagon-shaped center. It is considered one of the most beautiful Korean dish, which is served for a large dining table or a party table.

  • Make the flour wraps round and thin.
  • Place the thin grilled wraps (wheat crepe) , which are made out of flour in the middle of the gujeolpan. Arrange eight food ingredients around the center, facing each other.
  • When serving gujeolpan, place an empty plate in front of each person.
  • Choose food ingredients from the eight sections, put them on a sheet of wheat crepe, wrap the ingredients with the sheet and eat it whole.

Haemul Pa Jeon (Seafood and Green Onion Pancake) is a Treat in the Rainy Season

On the gray and damp summer days, haemul pajeon, with its buttery scent, is the must-eat delicacy in Korea. As pajeon is made with egg and flour, so it be considered a pancake, but it uses several other ingredients, it is called a Korean-style pizza.

Haemul Pajeon
  • Chop clams, squid, and shrimp, and blanch them in water. Place them in a mixing bowl, add flour, and mix everything together so that there are no lumps.
  • Pour the batter into a frying pan and put the green onions and seafood on top of the batter and cook thoroughly. Egg and green or red chili can be added according to preference.

Janchi guksu (Banquet Noodles) is Served Wishing for Longevity

The name janchi guksu is named as such, because this noodle dish used to be served during special occasions (janchi in Korean), such as wedding feasts, birthday parties, or hwangap (60th birthday celebration), as people wish for a long life like long noodle strands.

Janchi guksu
  • Cook the noodles right before eating. Fully rinse them with cold water, and drain the water to keep the noodles from getting sticky and chewy.
  • Cucumber or kimchi can be used instead of zucchini as a garnish. Place stir-fried marinated beef on top of the noodles.
  • Place the noodles in a bowl, add anchovy broth and garnish noodles. Then add a seasoning made of soy sauce, garlic, green onion, red pepper flakes, and sesame oil for flavor.

Koreans’ Favorite Comfort Meal Jjajangmyeon (Noodles with Black Soybean Sauce)

Jjajangmyeon is a noodle dish made with stir-fried noodles, vegetables, pork, and black bean paste sauce. In Korea, it is a very common delivery order.

  • There are several varieties of Jjajangmyeon such as ganjjajang, samseon jjajang, sacheon jjajang, and jaengban jjajang.
  • Pickled radish and onion are served on the side.
  • Jjajangmyeon became popular in the 1960s, and it now has become a popular dish.
  • China also has a dish similar to jjajangmyeon, but the Chinese version is quite different from the Korean one.

Jjamppong (Spicy Seafood Noodle Soup) is a Spicy and Tasty Noodle Soup

Along with jjajangmyeon (Noodles with Black Soybean Sauce), jjamppong is a popular dish amongst Korean people. It is a spicy noodle dish made with stir-fried seafood or meat, assorted vegetables, and meat broth.

  • Jjamppong uses seasonal vegetables.
  • This dish usually uses thick flour noodles. For the broth, pork and seafood such as soaked sea cucumber, conch, squid, and shrimp, as well as onion, carrot, cabbage, and wood ear mushrooms are used.
  • Today’s jjamppong is red and spicy, but before the 1970s, it used to have a clear broth and a bland taste.

Tangsuyuk is a Sweet and Sour Pork Dish

Tangsuyuk is a sweet and sour pork dish. To make Tangsuyuk, cut the pork into bite sized pieces and season them with black pepper and ginger. Then coat the meat with potato starch and egg whites, and fry the meat. Make a sauce with vinegar, soy sauce, sugar, vegetables, and potato starch and add pineapple or bell pepper according to your personal taste. Add the fried pork to the sauce, and stir-fry.

  • Tangsuyuk became popular in Korea when foreigners came to Korea after the Opium War. Koreans created this bite sized pork dish for foreigners who could not use chopsticks.

Kkanpunggi (Deep-fried Chicken in Hot Pepper Sauce) is Sweet and Spicy Chicken

Kkanpunggi is deep-fried chicken that is glazed in a sweet sauce made of red pepper flakes, sugar, and soy sauce. Along with Tangsuyuk (Sweet and Sour Pork), it is Koreans’ favorite Chinese dish.

  • This is a Korean-Chinese fusion dish that is localized by using Korean ingredients.
  • This dish does not use a lot of oil. It is quickly cooked over a high heat to minimize the loss of nutrients.