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Oi sobagi[Cucumber Kimchi]

Oi-sobagi is a Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasoned mixture of chives, garlic and...

Jangajji is vegetables pickled and ripened over a long time in salt or soy sauce. Some types of Jangajji are made by placing vegetable...

Kkakdugi is a Kimchi made by salting white radish cubes, draining excess water, then seasoning the cubes with red chili pepper powder,...

Yuk-hwe consists of a mound of thin, seasoned, and julienned lean fresh uncooked beef. It is indigenous to Korea and not found in...

As a peninsula and seafaring nation, Koreas have historically eaten many fish hwe dishes, though perhaps not as much as the Japanese....

Jeon (pan-fried delicacies) can be made from meat, fish, shellfish or vegetables seasoned with salt and black pepper and dipped in a...

Kimchi-jeon (kimchi pancake) is an easy dish that can be prepared simply by pan-frying chopped kimchi mixed into a flour batter. For an...

Made with ground mung beans, pork, mung bean sprouts and fiddleheads, Bindaetteok (mung bean griddlecakes) has a savory flavor and a...

Hongeo-hwe is fermented raw skate fish (Hongeo) served with vinegared Gochujang sauceor seasoned soy sauce. Aged Kimchi can also be...

Pajeon is a mixture of wheat flour batter and scallions shallow-fried on a griddle. It goes wonderfully well with chilled Dongdongju...