07 Traditional and Classic Korean Dishes

Koreans use a huge range of vegetables from wild greens to the leaves of flowers, everything from the sea including seaweed and jellyfish, and all types of meat and poultry in diverse preparations. Koreans may have numerous ways to pickle vegetables and wild greens for long storage, but they also prize raw fish and raw meat dishes. These are some of the classic plates you will find in Korean kitchens all over the world, in restaurants and homes, special events and family gatherings, and in everyday life. .01 of 10

Classic Korean Bibimbap A hard boiled egg on top of the bibimbap in the bowl The Spruce Eats / Cara Cormack Korean bibimbap looks gorgeous on the plate. It is also easily tweaked for more or less spice for different palates. This recipe uses six vegetables, but you can use whatever you have in your refrigerator or garden. Koreans usually eat this rice dish with beef, but can also top bibimbap with a fried egg sunny-side-up. 02 OF 10

Dongchimi (Korean White Radish) Korean White Radish Kimchi (Dongchimi) in a bowl The Spruce Eats / Madhumita Sathishkumar This is a whitewater summer kimchi, one that is vinegary rather than spicy. It's simple to make with a few days of brining, and it will keep for a long time in the refrigerator. You'll enjoy it as a side dish or a cold soup. 03 of 10

Bulgogi (Korean Beef Barbecue) Korean Beef Bulgogi The Spruce Eats / Julia Estrada Bulgogi is probably the most popular Korean dish, with thinly sliced meat that has a smoky-sweet flavor. You can enjoy it broiled, grilled, or stir-fried. The beef is usually accompanied by lettuce wraps and gochujang (spicy red pepper paste) for wrapping and spicing up the meat. 04 of 10

Mandoo (Korean Dumplings) Mandoo (Korean dumpling) in steamer baskets The Spruce Eats / Ulyana Verbytska Mandoo (or mandu) is a symbol of good luck when prepared as part of Korean Lunar New Year festivities. These Korean dumplings can be added to a beef broth or anchovy broth for a dish called mandu-guk and served with tteok manu guk, a traditional cylindrical rice cake. This Korean dumpling recipe is made with ground beef or pork, but you will see them made with chicken or only vegetables. You can prepare them in advance and freeze them for future use. 05 of 10

Chap Chae (Stir-Fried Korean Noodles) Korean Stir-Fried Noodles (Jap Chae or Chap Chae) The Spruce Eats / Ana Maria Stanciu Chap chae (also spelled jap chae) is one of the most popular noodle dishes in Korea. The glass noodles are made from mung bean or sweet potatoes, and they become translucent when cooked. You can enjoy this dish cold or hot and as an appetizer or main dish. 06 of 10

Bossam (Korean Pork Belly) Korean Pork Belly (Bossam) The Spruce Eats / Julia Estrada Bossam is a deeply savory Korean pork belly lettuce wrap that walks a fine line between a light meal and an indulgent feast. Serve them family-style so diners can assemble their own wraps according to their tastes. 07 of 10

Kimchi Jjigae (Spicy Kimchi Stew) Scallions are added to the kimchi stew in a pot The Spruce Eats / Qi Ai This spicy kimchi stew recipe (also sometimes spelled kimchichigae) is a great use for leftover or older kimchi. In fact, the older the kimchi, the better it is in this stew, as it adds rich flavor. It's one of the most popular stews in Korea, and you'll find it in many traditional restaurants. It is served hot and you're guaranteed to break a sweat when eating it. Keep plain rice handy as an antidote. SOURCE()