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Korean Food Terms

A Guide to Korean Food and Cuisine

Bibimbap, pictured here as served on Korean Air, is one of Korean cuisine's signature dishes

Don't know banchan from doenjang? Need help navigating Korean menus? Whether you're having dukkbogki or all-you-can-eat Korean BBQ, our guide to Korean food terms will arm you with the culinary vocabulary necessary to comfortably order at any Korean restaurant.

Banchan: side dishes
: 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
Japchae: glass noodles with sautéed vegetables
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

Seolleongtang: ox bone soup
Sikhye: sweet rice punch
Sinseollo: royal casserole
Soju: clear, distilled potato spirit, like vodka, but weaker
Topokki: stir-fried rice cake
Twigim: fried dishes

Related Content:
Top 10 Korean Restaurants in New York
Top 10 Korean Restaurants in Los Angeles

(Updated: 07/03/13 MG)


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