Your sesame guide to South Korea

A braised Andong chicken dish combining chicken, vegetables, glass noodles, and a savory-sweet soy-based sauce.

Bangeo Hoe is thinly sliced raw yellowtail or amberjack served Korean-style with dipping sauces and fresh aromatics.

Beolgyo Kkomak is cooked Korean cockles served with a savory seasoning of soy sauce, sesame oil, aromatics, and chili.

A Korean mixed rice dish combining seasoned cockles with rice, spicy red-pepper seasoning, soy sauce, sesame oil, and sesame seeds.

Bibim Dangmyeon is a Busan-style dish of chewy glass noodles tossed with a spicy, sweet, and tangy seasoning sauce and vegetables.

Bibim Guksu is a cold Korean wheat-noodle dish tossed with a spicy, sweet, and tangy gochujang sauce and commonly finished with fresh vegetables and sesame.

Bibim Naengmyeon is a cold Korean noodle dish of chewy buckwheat noodles dressed in a spicy, sweet, and tangy gochujang-based sauce and served with fresh garnishes.

Bindaetteok is a Korean savory mung bean pancake associated in particular with Pyeongan-do in North Korea; it is made from ground mung beans with vegetables and may include pork or kimchi before frying.

A spicy Korean army stew combining kimchi, processed meats, tofu, vegetables, and noodles in a hot chili-seasoned broth.

Bulgogi is Korean marinated beef grilled or pan-cooked with a savory-sweet seasoning mixture.

A strongly fermented soybean-paste stew prepared with tofu, vegetables, and sometimes pork or kimchi.

Chungmu Gimbap is a Korean dish of plain rice rolls wrapped in seaweed and served with seasoned squid and spicy radish salad.

A Daegu-style Korean set meal presenting rice separately from soup alongside an assortment of seasoned vegetables, proteins, and banchan.

Dakjjim is a Korean braised chicken dish cooked with soy-seasoned sauce, vegetables, and aromatics until tender.

Seasoned minced beef is shaped into tender patties and grilled, with soy sauce, aromatics, sugar, and sesame oil providing the customary savory-sweet flavor.

Dasik are pressed Korean tea confections made from powdered grains or seeds bound with honey.

Dotorimuk Muchim is Korean acorn jelly tossed with a savory soy-based dressing, sesame, and aromatics.

Dubuseon is a Joseon royal-style steamed tofu dish stuffed with seasoned beef and vegetables.

Dwaeji bulbaek is a Korean grilled or pan-cooked pork meal featuring seasoned pork served with rice and accompanying vegetables.

Dwaeji galbi is Korean pork ribs marinated in a sweet and savory seasoning before being grilled until browned and tender.

Eommandu is a Korean royal dumpling in which seasoned beef and vegetables are enclosed in a white-fish wrapper and steamed.

Gaji Seon is a Korean royal-cuisine side dish of slit eggplant filled with seasoned beef and mushrooms and then steamed or gently cooked.

Galbijjim is a Korean braised beef short-rib dish slowly cooked with a savory-sweet soy-based sauce and vegetables until tender.

Ggotgejang is Korean flower crab marinated in a seasoned soy-based sauce and served chilled or at cool room temperature.

Gijang anchovy ssam consists of seasoned anchovies and rice wrapped in lettuce, often with ssamjang and sesame oil.

A Korean seaweed soup associated with Gijang, made by simmering miyeok in a savory broth with aromatics and optional beef or seafood variations.

Gimbap is a Korean seaweed rice roll filled with seasoned vegetables and variable additions such as egg, meat, or seafood.

Golbaengi Muchim is a spicy Korean salad of whelk mixed with vegetables, vinegar, sugar, and seasoned chili paste.

Goldongban is a Joseon-era Korean mixed rice dish assembled with seasoned vegetables, beef, egg, and sesame-based seasoning.

A Joseon-era Korean royal platter of wheat-flour crepes surrounding separate seasoned meat and vegetable fillings for wrapping.

Gwamegi is Korean semi-dried Pacific saury traditionally served with seaweed, vegetables, aromatics, and dipping accompaniments.

Gyeongju Ssambap is a Gyeongju meal of rice wrapped in leafy vegetables and served with soybean paste and assorted Korean side dishes.

Gyoja is a Korean royal-style steamed dumpling filled with seasoned meat, tofu, cabbage, mushrooms, and green onion.

An Andong rice dish inspired by memorial-food offerings, served with seasoned beef, tofu, vegetables, and aromatic sesame-soy seasoning.

Hongeo Muchim is a Korean mixed salad of fermented skate tossed with crisp vegetables, vinegar, chilli seasoning, garlic, sugar, and sesame seeds.

A traditional Korean combination of fermented skate, boiled pork, and kimchi served together as contrasting bites.

An Iksan-style raw beef dish seasoned with sesame oil, sesame, garlic, green onion, and sweet pear.

Janchi Guksu is a warm Korean noodle soup made with wheat noodles in a clear anchovy-and-kombu broth and topped with vegetables, egg, and scallions.

Jangeo Gui is Korean eel grilled and brushed with a savory-sweet seasoning sauce.

Janggwa is a Joseon royal-cuisine vegetable side dish in which vegetables are seasoned and stir-fried or simmered with soy sauce and sesame oil.

Jangheung samhap brings together grilled beef, oysters, and shiitake mushrooms as a regional three-part combination.

Japchae is a stir-fried Korean noodle dish made with translucent sweet-potato-starch noodles, vegetables, soy seasoning, and often beef.

Jari Mulhoe is a chilled Jeju raw-fish soup made with small damselfish, a tangy spicy dressing, water, and crisp vegetables.

A Jeju preparation of abalone grilled with savory seasoning and aromatic oil until tender.

A Jeju-style savory rice porridge prepared by simmering conch with short-grain rice, water, and light seasonings.

A savory Jeju rice porridge associated with haenyeo traditions, cooked until tender with seafood and simple aromatics.

A Jeju raw horse-meat dish seasoned with sesame oil and aromatics and commonly served with pear and egg garnish.

A savory Jeju porridge made by slowly cooking short-grain rice with tender sea cucumber and restrained seasonings.

A Jeju-style seasoned sea squirt dish tossed with a spicy, tangy sauce and fresh aromatics.

A clear Korean soup pairing sea urchin with softened seaweed in a lightly seasoned broth.

A Jeju preparation of freshly sliced raw turban shell served simply with aromatics and light seasoning.

A spicy Jeju salad of sliced turban shell tossed with crisp vegetables, gochujang, vinegar, sugar, and sesame seasoning.

A Korean rice porridge from Jeju made by simmering chopped turban shell with rice and aromatics until tender and savory.

Jeonbokjuk is a Korean rice porridge cooked with abalone and commonly finished with sesame oil, green onion, or soy sauce.

A Jeonju-style mixed rice dish topped with seasoned vegetables, beef, egg, sesame, and gochujang.

Jeonju Kongnamul Muchim is blanched soybean sprouts seasoned with sesame oil, aromatics, salt, and sometimes soy sauce.

Jeonju Nokdu Muk is a firm, translucent mung-bean jelly served in slices with savory seasoning and aromatic garnishes.

Jinju Bibimbap is a Korean rice dish topped with seasoned beef, mung bean sprouts, assorted vegetables, egg, sesame, and savory seasoning.

Jinju Gyobang Hansik is a formal Korean table of assorted rice, soup, seasoned vegetables, jeon, and meat or seafood dishes served as a composed meal.

A Jirisan-style mixed rice bowl combining short-grain rice with assorted mountain greens, gochujang, sesame oil, and sesame seasoning.

Jjolmyeon is a chilled Korean noodle dish of chewy wheat noodles and crisp vegetables coated in a sweet, spicy, tangy gochujang-based sauce.

A deeply savory Korean stew that simmers aged kimchi with broth, pork or other protein, tofu, and aromatic vegetables.

Kkae Gangjeong is a Korean sesame confection in which toasted sesame seeds are bound together with a cooked grain syrup or sugar syrup.

Kkaetnip jangajji is perilla leaves preserved in a savory soy-based brine and served as a Korean side dish.

Kkomjangeo Gui is hagfish grilled with a spicy, savory seasoning and served hot.

Makchang Gui is Korean grilled pork intestines served hot, commonly seasoned with salt and sesame oil and sometimes accompanied by green onion.

Masan Agujjim is a spicy Korean braised monkfish dish cooked with bean sprouts, vegetables, aromatics, and a seasoned sauce.

Mayak gimbap is a small Korean seaweed rice roll filled with simple seasoned vegetables and commonly served with a soy-based dipping sauce.

Mokpo Seunak is a regional Korean octopus dish typically prepared with tender octopus seasoned simply with sesame oil, sesame seeds, salt, garlic, and green onion.

Muan Octopus Samhap combines cooked octopus, pork, and fermented kimchi as a three-part regional specialty from Muan in Jeolla.

Nakji hoe is a Korean raw octopus dish served in thin slices with sesame oil and light seasonings.

Nakji tangtangi is a Korean chopped raw octopus dish typically seasoned with sesame oil, sesame seeds, scallion, garlic, and salt.