List of Korean ingredients
List of Korean Ingredients
The cuisine of South Korea is diverse and flavorful, with a wide array of ingredients used in traditional and modern dishes. This list of Korean ingredients provides an overview of the most commonly used components in Korean cooking.
Grains[edit | edit source]
Rice is the staple grain in Korean cuisine. It is used in a variety of dishes, from the basic steamed white rice to the traditional bibimbap. Other grains used include barley, millet, and corn.
Meats[edit | edit source]
Beef, pork, and chicken are the most commonly consumed meats in Korea. They are often marinated and grilled, as in the popular dishes bulgogi and galbi. Seafood is also widely consumed, particularly in coastal areas.
Vegetables[edit | edit source]
Korean cuisine features a wide variety of vegetables, both fresh and fermented. Kimchi, a fermented vegetable dish, is a staple of the Korean diet. Other commonly used vegetables include cabbage, radish, cucumber, spinach, and bean sprouts.
Seasonings[edit | edit source]
Korean food is known for its bold flavors, achieved through the use of various seasonings. Gochujang (red chili paste), doenjang (soybean paste), and ganjang (soy sauce) are essential in Korean cooking. Garlic, ginger, and sesame oil are also commonly used.
Fruits[edit | edit source]
Fruits are often consumed fresh as a dessert in Korea. Common fruits include persimmons, pears, and apples. They are also used in making traditional Korean drinks like sikhye and sujeonggwa.
Noodles[edit | edit source]
Noodles are a staple in Korean cuisine, with dishes ranging from the hot and spicy ramyeon to the cold and refreshing naengmyeon. The noodles can be made from wheat, buckwheat, or sweet potato.
Beverages[edit | edit source]
Traditional Korean beverages include soju, a distilled liquor, and makgeolli, a milky rice wine. Non-alcoholic beverages include tea, sikhye (sweet rice drink), and sujeonggwa (persimmon punch).
See also[edit | edit source]
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