Maeun-tang (Korean: 매운탕) or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with gochujang, '고춧가루'(chili powder), and various vegetables. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additional gochujang may be added once more to taste.
Hoe-deopbap (회덮밥) or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe, various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang. The fish used for making hoedeopbap is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish.
Sujebi, ttŭdŏ-guk, or hand-pulled dough soup, or Korean-style pasta soup, is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.
Saeu-jeot (Korean: 새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot in South Korea. The name consists of the two Korean words saeu and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.
Naticidae, common name moon snails or necklace shells, is a family of medium to large-sized predatory sea snails, marine gastropod molluscs in the clade Littorinimorpha. The shells of the species in this family are mostly globular in shape.
Bibim-guksu (비빔국수) or spicy noodles, is a cold Korean noodle dish made with very thin wheat flour noodles called somyeon (소면/素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.
Kong-guksu (콩국수) or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kkaeguksu in Siui jeonseo, a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century.
Yukgaejang or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature.
Jatjuk (Korean: 잣죽) or pine nut porridge, is a variety of juk (porridge) made by boiling finely ground pine nuts and rice flour in water. It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly.
Jeonbok-juk, or abalone rice porridge, is a variety of juk, or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island, where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people. Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge, while the latter is more ivory in color.
Gamja-jeon (Korean: 감자전) or potato pancakes is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with oil until golden brown.
Hobak-juk (Korean: 호박죽) or pumpkin porridge, is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour. Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.
Neverita is a genus of medium-sized to large sea snails, marine gastropod molluscs in the subfamily Polinicinae of the family Naticidae, the moon snails
Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. In South Korea, it is an anju typically made with red, spicy sauce and served with boiled somyeon. Like other anju, it is sold in pojangmacha.
Mandu-guk or dumpling soup is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.
Glossaulax is a genus of large sea snails, marine gastropod mollusks in the family Naticidae, the moon snails.
Ogok-bap (오곡밥) or five-grain rice is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. It is one of the most representative dishes of Daeboreum, the first full moon of the year in the Korean lunar calendar. In the past, the custom of eating ogokbap with boreum-namul (vegetables) and bureom (nuts) on this day helped people replenish nutrients that have been lost during the winter months, when food was scarce. Today, ogokbap is still enjoyed by Koreans for its nutritional and health benefits. It is a common diet food, and an increasing number of people replace their daily white rice with ogokbap, due to a rise in lifestyle diseases like high blood pressure, diabetes, and angina.
Heugimja-juk or black sesame porridge is a Korean porridge, or juk, made from finely ground black sesame and rice. The bittersweet, nutty porridge is good for recovering patients, as black sesame seeds are rich in digestive enzymes that help with healthy liver and kidney functions.
Korean table d'hôte, called han-jeongsik in Korean, is a Korean-style full-course meal characterized by the array of small banchan plates in varied colours.
Gyeran-mari, dalgyal-mari (달걀말이) or rolled omelette is a dish in Korean cuisine. It is a savory banchan made with beaten eggs mixed with several finely diced ingredients, then progressively fried and rolled. Common ingredients include vegetables, mushroom, processed meat, salt or salted seafood, and cheese. Optionally, gim is folded with the omelette. When served, the omelette is cut into 2–3 centimetres (0.79–1.18 in) slices. It is also a common anju found at pojangmacha.
