Korean
Ferment everything. Wait. The waiting is the technique.
A Korean feast is a symphony of small plates, each a movement in a grand tale of flavors. The center stage is often a fiercely bubbling pot of Kimchi Jjigae, its tangy, spicy broth a siren call to the senses, while a platter of Samgyeopsal sizzles on a tabletop grill, waiting for its turn to be wrapped in crisp lettuce. This savory landscape is dotted with banchan, those tiny, potent side dishes that offer everything from the briny kick of kimchi to the sweet, nutty crunch of candied anchovies. Each bite is an invitation to explore Korea's agricultural wealth and its bold, unapologetic approach to flavor.
The Palate
Start Here
A kaleidoscope of colors, textures, and flavors, bibimbap is a lesson in balance and harmony.
Why start here · Bibimbap teaches you about the art of mixing and matching textures and flavors on a single canvas.
The soul-warming stew that defines Korean comfort, with kimchi's aged tanginess at its core.
Why start here · Kimchi Jjigae demonstrates the transformative power of fermentation and spice.
Tender, marinated ribs grilled to caramelized perfection, a carnival of sweet and savory.
Why start here · Galbi reveals the secret of Korean marinating magic, turning simple cuts into sublime bites.
A sweet, chewy, and crispy pancake filled with molten sugar, nuts, and spices.
Why start here · Hotteok introduces the playful side of Korean street food, with its mix of textures and hidden sweetness.
The Pantry
See all 64 ingredients›
Fruits
Grains & Staples
Dairy & Fats
Regional Styles
Seoul
Seoul's culinary scene blends traditional dishes with innovative twists.
Jeonju
Jeonju is the proud birthplace of bibimbap and a bastion of traditional Korean flavors.
Busan
Busan brings a seafood-centric twist to Korean cuisine, with fresh catches gracing each table.
How They Cook
Techniques that define this cuisine
Fermentation
Fermentation in Korea is an art form, creating complex flavors from simple ingredients, with kimchi being the most iconic example.
Stir Frying
Korean stir frying often uses a large, shallow pan called a 'tteokbokki tteok' to quickly sear ingredients like rice cakes and vegetables, as seen in dishes like Dakgalbi.
Marinating
Korean marinades, packed with soy sauce, sugar, garlic, and sesame oil, transform meats into flavor bombs, marrying sweet and savory in harmonious balance.
Grilling
In Korean cuisine, grilling is about the social aspect as much as the taste, with tabletop grills enabling diners to cook and share meats like galbi right at the table.
See 8 more techniques›
Korean sauteing often starts with sesame oil in a hot pan, quickly cooking vegetables and meats for bibimbap to preserve their crispness and vibrant color.
Korean steaming uses bamboo baskets to gently steam tofu skin wraps, preserving their delicate texture and flavor.
Korean kimchi jjigae simmers in an earthenware pot, allowing the fermented kimchi and pork to meld flavors over a medium flame for a rich, tangy stew.
Korean deep frying, particularly in dishes like Korean Fried Chicken, emphasizes a crisp, light crust achieved through a double-frying technique.
Signature Dishes (24)
