Hansik

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Korean soups, called guk or tang, are made with a wide variety of ingredients including meat, fish, shellfish, seaweed, and vegetables.

Ssam is meat, vegetables, and rice and so on wrapped in greens such as lettuce leaves, sesame leaves, pumpkin leaves, and cabbages and ganished with ssamjang (red soy paste dip). It is a delicious combination of a variety of ingredients and makes for a healthfully nutritious meal. Serve with lettuce, garlic, peppers, ssamjang, wasabi, onions, and one steamed rice.

Bokkeum refers to meat, seafood, or vegetables seasoned and quickly stir-fried over a high flame. Served steamed rice.

Grilled fish a variety of fish, including mackerel, saury, and cutlass fish, are grilled and seasoned with salt or gochu-jang (red chili paste) or jan-jang (soy sauce). Serve with rice.

Rice topped with a variety of colorful vegetables that is mixed with gochu-jang sauce or gan-jang sauce (soy sauce).

Jeon refers to seafood, meat, or vegetables, thinly-sliced or chopped, seasoned, coated with flour, and pan-fried.

Jjim (steamed or boiled) is made with meat or fish and vegetables, which are marinated in various seasonings and braised together. Serve with two rice.

Jjigae (stew) is made with various ingredients, such as meat, fish, clams, tofu, and vegetables. It is thicker than soups (guk or tang) and boiled in an earthen pot. Served hot with steamed rice.

Jeongol is derived from Korean royal cuisine and traditional Korean dish made by stewing of beef, pork, or seafood along with seasonings and vegetables in a pot at the table. Serve with two rice. Two portions.