Your Ultimate Korean Food Glossary: A-Z Guide

Hey guys! Ever found yourself drooling over a Korean dish but totally lost on what's actually in it? Or maybe you're trying to recreate your favorite Korean flavors at home but keep stumbling over unfamiliar ingredients? Don't worry, you're definitely not alone! The world of Korean cuisine is incredibly rich and diverse, but all those unique names and ingredients can feel a bit overwhelming at first. That's why I've put together this ultimate Korean food glossary – your A-Z guide to understanding and enjoying all the deliciousness that Korean food has to offer. Get ready to impress your friends with your newfound Korean culinary knowledge!

A is for...

Anju (안주)

Anju refers to Korean food served and consumed with alcohol. It's like the Korean version of tapas or bar snacks. Anju dishes are often savory, spicy, and designed to complement the flavors of Korean alcoholic beverages like soju or makgeolli. Think of it as the perfect sidekick to your Korean drinking session! Popular anju include spicy Korean chicken dishes, Korean barbeque, and savory pancakes called pajeon. The variety is endless, making Korean drinking culture a delicious adventure.

Arancini (아란치니)

Okay, I know what you're thinking – "Arancini? That sounds Italian!" And you're right! This isn't traditionally Korean. Arancini are stuffed rice balls that are coated with bread crumbs and deep-fried, but they’re mentioned here as they might appear on fusion menus or be a fun, unexpected twist in a Korean-inspired dish. Imagine Korean flavors infused into a crispy, golden arancini ball. It’s a culinary adventure waiting to happen!

B is for...

Banchan (반찬)

Banchan are those glorious little side dishes that accompany almost every Korean meal. They're served in small portions and meant to be shared and enjoyed alongside your main dish and rice. The variety of banchan is mind-blowing, ranging from kimchi (of course!) to seasoned vegetables, pickled delights, and savory pancakes. Banchan are a crucial part of the Korean dining experience, offering a symphony of flavors and textures that elevate your meal to a whole new level. They showcase the Korean philosophy of balance and harmony in food.

Bibimbap (비빔밥)

Bibimbap is one of the most iconic Korean dishes, translating literally to "mixed rice." It's a colorful and flavorful bowl of warm white rice topped with an assortment of seasoned vegetables, meat (usually beef), a fried egg, and a dollop of gochujang (Korean chili paste). The magic happens when you mix everything together, creating a harmonious blend of textures and flavors. Bibimbap is endlessly customizable, making it a perfect way to showcase seasonal ingredients and cater to different dietary preferences. It’s a Korean comfort food classic for a reason!

C is for...

Chapchae (잡채)

Chapchae is a festive and flavorful Korean noodle dish made with glass noodles (dangmyeon), stir-fried vegetables, and thinly sliced beef. The noodles are made from sweet potato starch, giving them a unique chewy texture. Chapchae is often seasoned with soy sauce and sesame oil, creating a savory and slightly sweet flavor profile. It's a popular dish for celebrations and special occasions, and a delicious way to experience the variety of Korean flavors. Plus, it’s totally vegetarian-friendly if you skip the beef!

Chikin (치킨)

Korean fried chicken, or chikin, is not your average fried chicken. It's known for its incredibly crispy skin and juicy meat, thanks to a double-frying technique. Korean fried chicken comes in a variety of flavors, from classic crispy to sweet and spicy. It's often enjoyed with beer (a combo known as "chimaek") and is a popular late-night snack. Korean chikin has taken the world by storm, and for good reason – it's seriously addictive!

D is for...

Doenjang (된장)

Doenjang is a Korean fermented soybean paste similar to miso. It has a pungent, earthy flavor and is a staple ingredient in many Korean dishes, including stews, soups, and sauces. Doenjang is made by fermenting soybeans with brine and is a rich source of umami. It's a key component of Korean cuisine, adding depth and complexity to various dishes. You'll find it in doenjang jjigae (soybean paste stew), a Korean comfort food classic.

Dakgalbi (닭갈비)

Dakgalbi is a popular Korean spicy stir-fried chicken dish. It's made with marinated chicken, vegetables (like cabbage, carrots, and onions), and gochujang-based sauce. Everything is stir-fried together on a large hot plate, often at your table, creating a communal and interactive dining experience. Dakgalbi is a flavorful and satisfying dish that's perfect for sharing with friends.

G is for...

Galbi (갈비)

Galbi refers to Korean BBQ ribs, usually made with beef short ribs. The ribs are marinated in a sweet and savory sauce made with soy sauce, garlic, ginger, and sugar. Galbi is typically grilled over charcoal or gas, giving it a smoky and delicious flavor. It's a popular dish for special occasions and gatherings. Grilling galbi is a Korean culinary art form, and the results are absolutely worth it!

Gochujang (고추장)

Gochujang is a Korean fermented red chili paste. It's spicy, savory, and slightly sweet, adding a distinct Korean flavor to dishes. Gochujang is made from red chili powder, glutinous rice, fermented soybeans, and salt. It's a staple ingredient in many Korean dishes, including bibimbap, tteokbokki, and stews. Gochujang is the heart and soul of Korean spicy cuisine!

H is for...

Haemul Pajeon (해물파전)

Haemul Pajeon is a Korean seafood pancake. It's made with a batter of flour, eggs, and water, and then filled with various seafood ingredients like shrimp, squid, and oysters, along with scallions. Haemul Pajeon is pan-fried until golden brown and crispy. It's a popular Korean appetizer or snack, especially on rainy days. The crispy texture and savory seafood flavors make it a crowd-pleaser.

Hotteok (호떡)

Hotteok is a Korean sweet pancake. It's made with a dough of flour, sugar, yeast, and water, and then filled with a sweet mixture of brown sugar, cinnamon, and nuts. Hotteok is pan-fried until golden brown and crispy on the outside and gooey on the inside. It's a popular Korean street food and a delicious treat, especially during the winter months.

J is for...

Jajangmyeon (자장면)

Jajangmyeon is a Korean-Chinese noodle dish topped with a thick black bean sauce. The sauce is made with chunjang (a fermented black bean paste), diced pork or seafood, and vegetables. Jajangmyeon is a popular Korean comfort food, especially for takeout. It's savory, slightly sweet, and incredibly satisfying.

Japchae (잡채)

Japchae is a flavorful Korean noodle dish made with glass noodles, stir-fried vegetables, and meat, seasoned with soy sauce and sesame oil. It's often served at celebrations and special occasions.

K is for...

Kimchi (김치)

Kimchi is arguably the most famous Korean food! It’s a fermented vegetable dish, most commonly made with napa cabbage and Korean radish, seasoned with chili powder, garlic, ginger, scallions, and jeotgal (salted seafood). There are hundreds of different types of kimchi, each with its unique flavor profile. Kimchi is a staple in Korean cuisine, served as a banchan and used as an ingredient in many dishes. It's also known for its health benefits, thanks to the fermentation process.

Kimbap (김밥)

Kimbap is often referred to as Korean sushi, but it's actually quite different. It consists of cooked rice, vegetables, and meat rolled in dried seaweed (gim). Common fillings include carrots, cucumber, spinach, pickled radish, and bulgogi (marinated beef). Kimbap is a popular Korean snack or light meal, perfect for picnics and on-the-go eating.

M is for...

Makgeolli (막걸리)

Makgeolli is a Korean rice wine. It's milky, slightly sweet, and has a tangy flavor. Makgeolli is made from fermented rice and water, and it's often unfiltered, giving it a cloudy appearance. It's a popular Korean alcoholic beverage, often enjoyed with anju (Korean snacks).

Mandu (만두)

Mandu are Korean dumplings. They can be steamed, pan-fried, or deep-fried, and are filled with a mixture of ground meat, vegetables, and tofu. Mandu are similar to Chinese dumplings and Japanese gyoza, but with their own distinct Korean flavors. They're often served as an appetizer or side dish.

N is for...

Naengmyeon (냉면)

Naengmyeon is a Korean cold noodle soup. The noodles are thin and chewy, made from buckwheat or potato starch. The broth is typically icy and tangy, flavored with vinegar and mustard. Naengmyeon is a popular Korean dish during the summer months, offering a refreshing and flavorful escape from the heat.

P is for...

Pajeon (파전)

Pajeon is a Korean pancake made primarily with scallions. Other ingredients, such as seafood (haemul pajeon) or kimchi (kimchi pajeon), can be added. Pajeon is pan-fried until crispy and is often served as an appetizer or snack, especially on rainy days.

Bulgogi (불고기)

Bulgogi translates to “fire meat” in Korean. It is thinly sliced, marinated beef that is grilled or pan-fried. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and pepper. Bulgogi is one of the most popular Korean dishes worldwide, known for its sweet and savory flavor.

R is for...

Ramyeon (라면)

Ramyeon is Korean instant noodles. While often considered a quick and easy meal, Korean ramyeon can be elevated with additions like eggs, vegetables, and meat. Korean ramyeon is known for being spicier than other instant noodles.

Rice (밥)

Rice (bap) is a Korean dietary staple, served with almost every meal. Short-grain white rice is the most common type, prized for its slightly sticky texture.

S is for...

Samgyeopsal (삼겹살)

Samgyeopsal is Korean pork belly. It’s typically grilled at the table and eaten with various banchan and sauces. Samgyeopsal is a popular Korean BBQ dish, enjoyed in a social setting.

Soju (소주)

Soju is a Korean distilled alcoholic beverage. It's typically clear and has a relatively high alcohol content. Soju is often enjoyed neat or as a mixer in cocktails and is a staple in Korean drinking culture.

Sundubu Jjigae (순두부찌개)

Sundubu Jjigae is a Korean soft tofu stew. It’s typically spicy and includes ingredients like kimchi, vegetables, and seafood or meat. Sundubu Jjigae is a comforting and flavorful Korean dish, perfect for a cold day.

T is for...

Tteokbokki (떡볶이)

Tteokbokki is a Korean spicy rice cake dish. The rice cakes are cylindrical and chewy, cooked in a gochujang-based sauce with fish cakes and vegetables. Tteokbokki is a popular Korean street food and a favorite among spice lovers.

Twigim (튀김)

Twigim refers to Korean fried dishes. This can include vegetables, seafood, or meat that are battered and deep-fried. Twigim is often enjoyed as a snack or side dish and is a common offering at Korean street food stalls.

Wrapping Up!

So there you have it – your ultimate Korean food glossary! I hope this guide has demystified some of the Korean culinary terms and ingredients for you. Now you can confidently explore Korean restaurants, try new recipes, and impress your friends with your Korean food knowledge. Happy eating, guys! Enjoy the incredible world of Korean cuisine!