A FOOD TRADITION
Jeolla Cuisine
Jeolla cooking is known for abundant coastal and agricultural ingredients, generous seasoning, and especially varied table accompaniments.
Dishes linked to this cuisine
1–12 of 40
Beolgyo Kkomak
Beolgyo Kkomak is cooked Korean cockles served with a savory seasoning of soy sauce, sesame oil, aromatics, and chili.
Beolgyo Kkomak Bibimbap
A Korean mixed rice dish combining seasoned cockles with rice, spicy red-pepper seasoning, soy sauce, sesame oil, and sesame seeds.
Boseong Green Tea Rice
A simple Korean rice dish in which short-grain rice is cooked with Boseong green tea infusion for a fragrant tea flavor.
Byeongeo Jorim
Byeongeo jorim is silver pomfret braised in a savory Korean sauce with soy sauce, aromatics, and seasoning.
Damyang Daetongbap
Damyang Daetongbap is rice steamed inside a bamboo section with customary additions such as chestnuts, jujubes, legumes, and ginkgo nuts.
Damyang Tteokgalbi
Seasoned minced beef is shaped into tender patties and grilled, with soy sauce, aromatics, sugar, and sesame oil providing the customary savory-sweet flavor.
galbi-jjim
Explore the dish and its connections.
Galchi Jorim
Galchi jorim is hairtail braised with radish, soy sauce, chilli pepper, and aromatic vegetables in a seasoned cooking liquid.
Ganjang Gejang
Ganjang gejang is raw crab cured in a soy-sauce-based marinade with aromatics and served chilled.
Gat Kimchi
Gat Kimchi is a fermented Korean mustard-leaf kimchi seasoned with chili, garlic, ginger, salt, and often fish sauce.
Ggotgejang
Ggotgejang is Korean flower crab marinated in a seasoned soy-based sauce and served chilled or at cool room temperature.
Godeulppaegi Kimchi
Godeulppaegi Kimchi is fermented Korean bitter-lettuce kimchi seasoned with chili, garlic, ginger, salt, and seafood-based seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.