Korean Food Terms

Banchan: side dishes
Bibimbap: rice mixed with vegetables and beef
Bokbunjaju: raspberry wine
Bulgogi: grilled marinated beef
Cha: tea
Dak: chicken
Doenjang: soybean paste
Doenjang jjigae: soybean paste stew
Dukkbogki: spicy rice cakes
Galbi (kalbi): short ribs
Ganjang: soy sauce
Gejang: shelled crabs salted in soy sauce
Gochujang: red pepper paste
Guk: soup
Hanjeongsik: a full-course Korean meal with an array of savory side dishes
Hobakjuk: pumpkin porridge
Hoe: raw fish sliced and served with soy sauce or Korean chili paste mixed with vinegar and sugar
Insam: ginseng
Jang-eo gui: broiled eel
Jogaetang: clam soup
Kimchi (kimchee): the most common side dish in Korea, typically made of fermented napa cabbage or radishes and spiced with chillies and garlic
Naengmyeon: cold noodles, typically made of buckwheat
Pajeon: green onion pancakes
Ramyeon: ramen noodles
Samgyeopsal: pork belly
Sikhye: sweet rice punch
Sinseollo: royal casserole
Soju: clear, distilled potato spirit, like vodka, but weaker
Twigim: fried dishes

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