Traditional Seoul Food
Cuisine is an integral part of any local culture, and no trip to Seoul is complete without tasting the traditional Seoul food. This directory offers information about the traditional dishes and drinks available in Seoul to help visitors better understand the local food culture and make an informed decision when trying them.
- Eochae: parboiled white fish fillets with vegetables.
- Doenjang (된장/ 된醬): traditional Korean fermented soybean paste.
- Gimbap (김밥): popular Korean dish made from steamed white rice and various other ingredients, rolled in gim (sheets of dried laver seaweed).
- Gujeolpan (구절판/ 九節坂): elaborate Korean dish consisting of nine different foods assorted on a wooden plate.
- Gwamegi (과메기) : half-dried Pacific herring or Pacific saury.
- Hobakseon (호박선): zucchini stuffed with meat, onions and seasoning.
- Memiljeon (메밀전/ 메밀煎): Korean style pancake, which is made from buckwheat and a couple of vegetables or kimchi.
- Oiseon (오이선): pan fried stuffed cucumber.
- Potato pancake: pancake, made by pan-frying finely grated potato.
- Sinseollo (신선로/ 神仙爐): elaborate dish consisting of meatballs, small and round jeonyueo, mushrooms, and vegetables cooked in a rich broth.
- Budae jjigae (부대찌개/ 部隊찌개): made with ramen noodles, cheese, may include ground beef, sausages, baked beans, tofu, chili peppers.
- Galbitang (갈비탕/갈비湯): Beef rib (or pork rib), radish, diced green onion, minced garlic, pepper, sesame oil, sesame seed.
- Gamjatang (감자탕/ 감자湯): spicy Korean soup made with pork spine, vegetables, green onions, hot peppers and ground wild sesame seeds.
- Haejangguk (해장국/ 解酲국): it consists of dried Napa cabbage, congealed ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
- Kalguksu (칼국수): handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients.
- Kimchi Udon (김치 우동): chicken soup with Japanese noodles.
- Maewoon tang (매운탕): spicy seafood soup.
- Manduguk (만두국/ 饅頭국): Korean soup made by boiling mandu in a beef broth.
- Miyeok guk (미역국): Korean soup made from the sea vegetable miyeok.
- Naengmyeon (냉면/ 冷麵): buckwheat noodles in a cold broth.
- Samgyetang: chicken soup, prepared with sweet rice, ginseng, garlic, chestnut, jujube.
- Seolleongtang (설렁탕/ 先農湯): rice, beef, beef broth, diced green onion, minced garlic, red pepper power, pepper, salt.
- Tteokguk (떡국): rice cake soup.
- Yukgaejang (육개장/ 肉개醬): soup-like Korean dish made from shredded beef with scallions and other ingredients.
- Jangajji (장아찌): type of pickle in Korean cuisine.
- Kongnamul (콩나물): type of salad made from soybean sprouts.
- Sannakji (산낙지): live nakji that has been cut into small pieces, usually seasoned with sesame and sesame oil.
- Sukjunamul (숙주나물): side dish made from mung bean sprouts.
- Agujjim (아구찜): Korean jjim dish made with the fish agwi.
- Bibimbap (비빔밥): Boiled rice mixed with vegetables - Rice, fernbrake, roots of balloon flower, bean sprout, beef, red pepper paste, sesame oil.
- Bulgogi (불고기): Marinated, barbecued beef (or pork) prepared with pear juice or sugar, soy sauce, minced garlic, diced green onion, sesame oil.
- Doenjang jjigae (된장 찌개/ 된醬 찌개): stew-like Korean traditional dish, made with doenjang and ingredients such as vegetables, mushrooms, seafood, or tofu.
- Galbijjim (갈비찜): teamed dish made with beef or pork short ribs.
- Grilled Galbi (갈비): Beef (or pork) ribs seasoned with sugar, soy sauce, diced green onion, minced garlic, sesame oil.
- Gyeran Jjim (계란찜/ 鷄卵찜): Korean steamed egg casserole.
- Haemultang: Seafood stew prepared with Crab, clam, shrimp, fish, radish, red pepper paste, red pepper powder, green onion, garlic.
- Hoedeopbap (회덮밥/ 膾덮밥): steamed rice mixed with raw fish and lettuce, cucumber and sesame leaves, sesame oil, and chogochujang.
- Jajangmyeon (자장면/ 炸醬麵): wheat noodles topped with a thick sauce made of chunjang, diced meat and vegetables, and sometimes also seafood.
- Japchae (잡채/ 雜菜): made from cellophane noodles, fried in sesame oil with various vegetables, sometimes served with beef, and flavoured with soy sauce.
- Jeotgal (젓갈 ): salted fermented food made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.
- Jorim (조림): vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time.
- Kimchi (김치): cabbage, julienne radish, minced garlic, diced green onion, salted fish, salt.
- Kimchi jjigae (김치찌개): Kimchi stew made with Kimchi, pork, sesame oil, green onion, garlic.
- Makchang Gui (막창(腸)구이): dish that consists of grilled pork (or beef) large intestines similar to chitterlings, but often grilled over coals.
- Mandu (만두/ 饅頭): Korean filled dumplings.
- Pajeon (파전/ 파煎): pancake-like Korean dish made from a batter of eggs, flour, rice flour, green onions and other additional ingredients.
- Saengseon Gui (생선구이): whole grilled fish, seasoned.
- Samgyeopsal (삼겹살/ 三겹살): thick, fatty slices of pork belly meat.
- Sundubu jjigae (순두부찌개): dish made with tofu cheese, seafood, vegetables, mushrooms and chili powder.
- Yangnyeom Tongdak: roasted chicken in a sweet and sour sauce.
- Yukhoe (육회/ 肉膾): raw ground beef seasoned with various spices or sauces.
- Buchimgae: thin, savory Korean pancake.
- Chapssaltteok (찹쌀떡): rice cakes filled with sweet bean paste.
- Dasik (다식/ 茶食): pattern pressed cake eaten when drinking tea.
- Heukimjajuk: black sesame porridge.
- Hwajeon (화전/ 花煎): small, sweet pancake or rice cake made of any edible flower petals
- Jatjuk (잣죽/ 잣粥): pine nuts and rice flour porridge.
- Jeonggwa (정과/ 正果): confectionery made by boiling fruits, plant roots, seeds in honey, or sugar.
- Gwapyeon (과편/ 果片): confectionery made by boiling fruits, starch, and sugar, until they reach a jellylike consistency.
- Mandugwa (만두과/ 饅頭菓): a fried dumpling stuffed with a sweetened filling and coated with jocheong, or liquid candy.
- Songpyeon (송편/ 松): half-moon-shaped rice cakes that contain different kinds of sweet or semi-sweet fillings.
- Tteok (떡/ 餠): Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming.
- Yakgwa (약과/ 藥菓): dessert made from honey, sesame oil, and wheat flour.
- Yaksik (약식/ 藥食): sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts.
- Yumilgwa (유과 / 油菓): traditional confectionery, made by deep-frying a mixture of grain flour and honey.
- Bulgogi Burger: Korean fast-food hamburger.
- Chicken Fingers: prepared by dipping chicken meat in a breading mixture and then deep frying them, or by grilling them with no breading.
- Chicken Wings: chicken wing, traditionally fried unbreaded and then coated in sauce.
- Fried Chicken: crispy well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
- Bindaetteok (빈대떡): mung bean pancake.
- Bungeoppang (붕어빵): Korean waffles.
- Donut: sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings.
- Hotteok: a variety of filled Korean pancake.
- Jokbal (족발/ 足발): pigs' feet cooked with soy sauce and spices.
- Patbingsu (팥빙수/ 팥氷水): popular dessert, consists of ice shavings and sweetened azuki beans.
- Sundae (순대): dish made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients.
- Tteokbokki (떡볶이): braised dish of sliced rice cake, meat, eggs, and seasoning.
- Yeot (엿): made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains.
- Bori cha (보리차/ 菩提茶): roasted barley tea.
- Daechucha (대추차/ 大棗茶): traditional Korean tea made with dried jujubes.
- Hwachae (화채/ 花菜): Korean traditional punches made with various fruits or edible flower petals soaked in omija or honeyed juice.
- Hyeonmi cha (현미차/ 玄米茶): tisane made from roasted brown rice.
- Insam cha (인삼차/ 人蔘茶): tea made from ginseng.
- Oksusu cha (옥수수차/ 옥수수茶): traditional Korean tisane made from boiled roasted corn kernels.
- Saenggang cha: ginger tea.
- Sikhye (식혜/ 食醯): traditional sweet Korean rice beverage, usually served as a dessert.
- Sujeonggwa (수정과/ 水正果): Korean traditional fruit punch.
- Sungnyung (숭늉): traditional beverage made from boiled scorched rice.
- Yujacha (유자차/ 柚子茶): Korean traditional tea made from thinly sliced yuja with its peel and combined with honey or sugar.
- Hite (하이트): the #1, top selling beer in Korea.
- Makgeolli (막걸리): milky and sweet alcoholic beverage made from a mixture of wheat and rice.
- Soju (소주/ 燒酒): distilled beverage native to Korea, similar to vodka, though often slightly sweeter due to the sugars added.
- Yakju: a type of rice wine.
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