Just imagine your taste buds taking a journey to the vibrant streets of Seoul, where every bite is a celebration of bold flavors and textures. That’s the magic of Korean cuisine, and with every dish comes a new adventure. So let’s buckle up and get ready to indulge in the mouthwatering world of Korean food that starts with J.
1. Jjapaguri
Jjapaguri, also known as “Ram-don,” is a Korean dish made by combining two different types of instant noodles, Jjapaghetti and Neoguri. The noodles are cooked together and then mixed with a spicy sauce and chunks of beef. This dish gained popularity after it was featured in the South Korean movie “Parasite.”
2. Jeyuk deopbap
Jeyuk deopbap is a traditional Korean rice bowl dish that is made with spicy marinated pork and vegetables. The pork is typically marinated in a mixture of soy sauce, sesame oil, garlic, and other seasonings. The dish is often served with rice and a variety of vegetables, such as carrots, cucumbers, and lettuce. Jeyuk deopbap is a popular comfort food in Korea.
3. Japchae bap
Japchae bap is actually a Korean rice bowl dish that features stir-fried glass noodles (japchae), beef, and various vegetables, rather than having rice mixed into the dish. The dish is often served with a fried egg on top, and it is seasoned with soy sauce, sesame oil, and other seasonings. It is a popular lunch dish in Korea and is often found in Korean restaurants.
4. Jajang rice
Jajang rice is a Korean rice bowl dish that consists of a bed of rice topped with jjajangmyeon sauce and meat. Jjajangmyeon sauce is a savory and rich black bean sauce made from fermented soybeans, caramelized onions, and meat or seafood. It is typically served with chunks of meat, such as pork or beef, and vegetables, such as zucchini, potatoes, and onions.
5. Jaengban guksu
Jaengban guksu is a popular Korean cold noodle dish that features a mix of assorted vegetables, meat, and thin noodles, such as somyeon or dangmyeon. The dish is often served on a large platter for sharing, and the noodles are typically topped with a spicy and tangy sauce made from chili paste, vinegar, and sugar. The dish can be customized with different types of meat, such as beef, chicken, or shrimp, and a variety of vegetables, including cucumber, carrot, and lettuce.
6. Jjigae
Jjigae is a Korean term for a type of stew or soup that is typically served hot and spicy. It is often made with a combination of meat, seafood, vegetables, tofu, and various seasonings such as garlic, ginger, and chili pepper. Jjigae is a popular dish in Korean cuisine, and there are many different variations depending on the region and ingredients used. Some common types of jjigae include kimchi jjigae (made with fermented cabbage), doenjang jjigae (made with soybean paste), and sundubu jjigae (made with soft tofu). Jjigae is usually served as a main course alongside rice and other side dishes.
7. Jumeokbap
Jumeokbap is a type of Korean rice ball that is made with various ingredients such as meat, vegetables, and seaweed. The ingredients are mixed together with cooked rice and then shaped into small balls using the hands. Jumeokbap can be served as a snack or a side dish, and it is often eaten as a portable meal for picnics or other outdoor activities. The dish can be customized with different ingredients to suit individual tastes, such as tuna, kimchi, or cheese.
8. Jjapaguri
Jjapaguri, also known as “Ram-don,” is a Korean dish made by combining two different types of instant noodles, Jjapaghetti and Neoguri. The noodles are cooked together and then mixed with a spicy sauce and chunks of beef. This dish gained popularity after it was featured in the South Korean movie “Parasite.”
9. Juk
Juk is a type of Korean porridge that is typically made with rice or other grains such as barley or beans. The porridge is usually served as a breakfast food and can be seasoned with various ingredients such as vegetables, meat, and seafood. Juk is known for its comforting and nourishing qualities.
10. Jeon
Jeon is a savory pancake in Korean cuisine that is made with various ingredients such as seafood, vegetables, and meat. The ingredients are mixed together with a batter made from flour and eggs, and then pan-fried until crispy. Jeon is often served as an appetizer or as a side dish with a dipping sauce. Some popular types of jeon include pajeon, haemul jeon, and kimchi jeon.
11. Jwipo
Jwipo is a type of dried fish or seafood that is commonly eaten as a snack or used as an ingredient in Korean cuisine. The drying process helps to preserve the fish, giving it a unique flavor and texture. It can be eaten on its own as a snack or used as an ingredient in soups, stews, and side dishes.
12. Jjimdak
Jjimdak is a Korean dish made from braised chicken, vegetables, and glass noodles. The chicken is first marinated in a sauce made from soy sauce, sugar, garlic, and other seasonings, then cooked with vegetables such as potatoes, carrots, and onions. Glass noodles are often added to the dish towards the end of the cooking process, soaking up the flavors of the sauce. Jjimdak is a popular comfort food in Korea, often served in large portions for sharing.
13. Jeyuk bokkeum
Jeyuk bokkeum is a Korean dish consisting of spicy stir-fried pork. The pork is marinated in a spicy sauce made from gochujang (Korean chili paste), garlic, and other seasonings, then stir-fried with vegetables such as onions and bell peppers. The dish is typically served with rice and other banchan (side dishes).
14. Janchi guksu
Janchi guksu is a Korean noodle dish that is traditionally served at weddings and other celebrations. The dish features thin, wheat flour noodles served in a clear broth made from anchovies and kelp. The broth is often flavored with soy sauce, garlic, and other seasonings, and may include vegetables such as zucchini, mushrooms, and scallions. Janchi guksu is a light and refreshing dish, often served with kimchi and other side dishes.
15. Jjolmyeon
Jjolmyeon is a type of Korean cold noodle dish that is made with chewy wheat noodles, often mixed with starch noodles, and served with a spicy sauce made from chili paste, vinegar, sugar, and other seasonings. The dish is typically topped with various vegetables such as cucumber, bean sprouts, and shredded cabbage.
16. Jeongol
Jeongol is a Korean hot pot dish that is similar to Japanese shabu-shabu. It typically includes a variety of ingredients such as thinly sliced meat, seafood, vegetables, mushrooms, and noodles, which are cooked together in a large pot with a flavorful broth. Jeongol can be made with a spicy or mild broth, and it is often served with rice and various dipping sauces.
17. Jukkumi
Jukkumi is a small octopus that is a popular ingredient in Korean cuisine. It is typically stir-fried with vegetables and spicy gochujang sauce, and served as a side dish or as a main dish over rice. Jukkumi can also be used as an ingredient in other dishes such as soups and stews. It is known for its tender texture and rich flavor.
18. Jangjorim
Jangjorim is a traditional Korean side dish made by boiling beef in a soy sauce-based marinade until the meat becomes tender and flavorful. The marinade is made with a combination of soy sauce, sugar, garlic, ginger, and other seasonings. Once the meat is cooked, it is sliced into thin pieces and served as a topping for rice and eggs.
19. Jatjuk
Jatjuk is a Korean porridge made with finely ground pine nuts and rice. The pine nuts are soaked in water overnight and then ground into a fine paste. This paste is then cooked with rice, water, and salt to create a smooth and creamy porridge. Jatjuk is a nutritious and filling dish that is often served as a breakfast food in Korea.
20. Jangtteok
Jangtteok is a type of Korean rice cake that is made with soybean paste and served as a savory snack. The rice cake is made by mixing rice flour with soybean paste and then steaming the mixture until it becomes firm and chewy. Jangtteok is often served with a dipping sauce made from soy sauce, vinegar, and chili flakes. It is a popular snack in Korea and is often enjoyed with a cup of tea or as an appetizer before a meal.
21. Jogae gui
Jogae gui is a Korean dish that consists of grilled or roasted shellfish, such as clams, oysters, or scallops, often served with a spicy dipping sauce made from gochujang (Korean chili paste), vinegar, garlic, and sugar. The shellfish is usually marinated in the sauce before being grilled or roasted, giving it a slightly sweet and spicy flavor.
22. Japchae
Japchae is a Korean dish made with glass noodles, vegetables, and meat, often served as a side dish or main course. The noodles are made from sweet potato starch and are typically stir-fried with various vegetables, such as carrots, spinach, and mushrooms, along with beef, pork, or chicken. The dish is seasoned with soy sauce, sesame oil, and other spices, giving it a slightly sweet and savory flavor.
23. Jjajangmyeon
Jjajangmyeon is a popular Korean Chinese noodle dish that consists of wheat noodles topped with a black bean sauce made from a mixture of black bean paste, diced pork or beef, and various vegetables. It is often served with diced onions, cucumbers, and pork, and is a popular delivery food in Korea. The dish has a slightly sweet and savory flavor and is often enjoyed with a side of pickled radish.
