Korean Food Terms

By Gayot Editors

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

B

Bibimbap literally means "mixed rice"

Banchan: side dishes
Bibimbap: rice mixed with vegetables and beef
Bokbunjaju: raspberry wine
Bulgogi: grilled marinated beef

C

Cha: tea

D

Dak: chicken
Doenjang: soybean paste
Doenjang jjigae: soybean paste stew
Dukkbogki: spicy rice cakes

G

Galbi (kalbi): short ribs
Ganjang: soy sauce
Gejang: shelled crabs salted in soy sauce
Gochujang: red pepper paste
Guk: soup

H

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

I

Insam: ginseng

J

Jang-eo gui: broiled eel
Japchae: glass noodles with sautéed vegetables
Jogaetang: clam soup

K

Kimch


Kimchi (kimchee): the most common side dish in Korea, typically made of fermented napa cabbage or radishes and spiced with chiles and garlic

N

Naengmyeon: cold noodles, typically made of buckwheat

P

Pajeon: green onion pancakes