Staple Foods in Korean Cuisine

Explore the core elements of Korean meals, from rice and porridge to dumplings and noodles.

Rice (밥)

Rice is the foundation of Korean meals. While white rice is most common, multigrain rice (잡곡밥) with barley, millet, sorghum, and beans is also popular. Special dishes like bibimbap mix rice with vegetables and meat.

Porridge and Gruel (죽, 미음, 응이)

• Porridge (죽): Boiled grains until soft and thick.
• Gruel (미음): Smooth strained version of boiled grains.
• Thin Gruel (응이): Water-dissolved grain starch, lightly boiled.

Ingredients include:

• Nuts & Seeds: Pine nuts, sesame, walnuts, soybeans
• Vegetables: Pumpkin, zucchini, shiitake mushrooms
• Seafood: Abalone, fish, clams, octopus
• Meats: Beef, chicken porridge

 

Dumplings and Rice Cake Soup (만두, 떡국)

Dumplings are made with wheat or buckwheat wrappers and filled with meat, vegetables, or tofu. Royal versions include Byeongsi and Gyuasang. Pyeonsu is a square dumpling with beef and mung beans.

Tteokguk, made from sliced rice cakes in broth, is traditionally eaten on New Year's Day.

 

Noodles (국수)

Korean noodles are diverse and served hot or cold:

• Wheat: Basic flour noodles
• Buckwheat: Used in naengmyeon
• Starch-based: Sweet potato or potato starch

Popular types include:

• Guksu Jangguk: Pheasant or beef broth noodle soup
• Kalguksu: Knife-cut noodles in chicken broth
• Naengmyeon: Cold buckwheat noodles
• Kongguksu: Cold soybean broth noodles