Meat
| Name Local name | Image | Region | Usage | Description |
|---|---|---|---|---|
| Beef |  | Beef is the most prized of all meats by Koreans. Beef is prepared in numerous ways today including roasting or grilling (gui), boiling in soups. [1] | ||
| Chicken | Chicken has played an important role as a protein and all parts of the chicken are used in Korean cuisine, including the gizzards, liver, and feet. Young chicken are braised in a medicinal soups eaten during the summer months to combat heat called samgyetang. [2] | |||
| Chitterlings | ||||
| Deer meat | ||||
| Dog meat | ||||
| Duck meat | ||||
| Egg (food) | ||||
| Gizzard | ||||
| Goat meat | ||||
| Gopchang | ||||
| Makchang | ||||
| Pheasant | ||||
| Pork | ||||
| Quail | ||||
| Tree sparrow | ||||
| Wild Boar |
