Korean Food Terms

Korean Food Terms

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"
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

kimchi
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


R



Ramyeon: ramen noodles


S

Samgyeopsal: pork belly
Seolleongtang: ox bone soup
Sikhye: sweet rice punch
Sinseollo: royal casserole
Soju: clear, distilled potato spirit, like vodka, but weaker


T

Topokki: stir-fried rice cake
Twigim: fried dishes