From the iconic Kimchi to lesser-known delicacies like Kkaennip-jeon, we’ve got you covered with these tantalizing Korean foods that all start with the letter K!
Kimchi is a traditional fermented vegetable dish that originates from Korea. It is typically made by mixing vegetables such as cabbage or radish with a blend of spices, including chili powder, garlic, ginger, and fish sauce, and then allowing it to ferment for a period of time. Kimchi has a tangy and slightly sour flavor, and it is often served as a side dish in Korean meals or used as a topping in other dishes.
Kkakdugi is a type of kimchi that is made with cubed radish instead of cabbage. The radish is typically cut into small cubes, mixed with spices, and fermented for several days until it develops a slightly sour and pungent taste. Kkakdugi is often served as a side dish in Korean meals and is popular for its crunchy texture and refreshing taste.
Kongnamul refers to soybean sprouts, which are a staple ingredient in Korean cuisine. They are typically used in salads, soups, and stir-fries and are known for their crunchy texture and nutty flavor. Kongnamul is also a rich source of protein, vitamins, and minerals, making it a healthy addition to any dish. While soybean sprouts are commonly used in Korean cuisine, they are also popular in other Asian countries such as China and Japan.
Kkanpunggi is a popular Korean dish that features spicy stir-fried chicken. The chicken is usually marinated in a mixture of chili pepper paste, soy sauce, garlic, and other seasonings before being stir-fried with vegetables such as onions, carrots, and green onions. The dish is typically served with steamed rice and can be enjoyed as a main course or as a side dish in a larger Korean meal.
Kkaennip, also known as perilla leaves, are a type of plant that is used in Korean cuisine for its aromatic and flavorful leaves. The leaves are often used as a wrapping for rice and meat dishes, such as ssam or kimbap, and can also be used as a seasoning for soups and stews or to make kimchi. Kkaennip has a slightly bitter taste and is rich in essential oils, making it a healthy addition to many dishes.
Kkotgetang is a Korean soup that is made with flower crabs, vegetables, and spices. The soup is typically seasoned with chili pepper paste, garlic, and other seasonings, and it has a slightly spicy and tangy flavor. The flower crabs used in the soup are small and have a delicate, sweet flavor that complements the spiciness of the soup. Kkotgetang is often served as a main course in Korean meals and is a popular dish during the summer months.
7. Kkomak bibimbap
Kkomak bibimbap is a type of bibimbap, a popular Korean dish that features mixed rice, blood cockles with various toppings. Kkomak bibimbap is made blood cockles, with rice that is mixed with sprouts, mushrooms, and other vegetables, and then topped with a fried egg and chili pepper paste. The dish is typically served in a hot stone bowl, which keeps the rice and toppings warm and crispy. It is a healthy and filling dish that is enjoyed by many in Korea.
8. Kkongchi gui
Kkongchi gui is a popular Korean dish that features grilled mackerel. The mackerel is typically marinated in a mixture of soy sauce, sugar, garlic, and other seasonings before being grilled over charcoal. The dish is often served with a side of rice and spicy dipping sauce. Mackerel is a common fish in Korea due to its abundance in the surrounding waters, and the dish is enjoyed by many for its simple yet flavorful taste.
Kongguksu is a cold Korean noodle soup that is made with soybean noodles and a cold, creamy broth. The broth is typically made by blending soaked soybeans with water and straining the mixture to create a smooth, creamy liquid. The noodles are then cooked and served in the cold broth with toppings such as cucumber, sesame seeds, and boiled egg. Kongguksu is a refreshing and nutritious dish that is especially popular during the hot summer months in Korea.
Kalguksu is a handmade knife-cut noodle soup that is a staple in Korean cuisine. The noodles are made by mixing flour and water together and then kneading the mixture until it becomes smooth and elastic. The dough is then rolled out and cut into thin, flat noodles. The noodles are typically cooked in a clear broth made from chicken or beef bones and served with various vegetables and meat. Kalguksu is a hearty and comforting dish that is enjoyed by many in Korea.
11. Kimchi jjigae
Kimchi jjigae is a popular Korean stew made with fermented kimchi, pork, tofu, and other ingredients such as onion, garlic, and chili pepper. The ingredients are simmered together in a spicy and flavorful broth until the meat is tender and the flavors have melded together. Kimchi jjigae is often served with a bowl of rice and other side dishes such as pickled vegetables or grilled meat.
Kkwabaegi is a type of Korean twisted donuts that is often sold by street vendors. The bread is made by twisting a piece of dough into a spiral shape and then frying it until it is crispy on the outside and soft on the inside. The bread is usually coated in sugar or honey, making it a popular sweet treat for Koreans of all ages.
Kujolpan is a traditional Korean dish that features nine different types of food arranged on a circular platter. The dish is often served at special occasions such as weddings and is known for its colorful and intricate presentation. The platter typically includes various meats, vegetables, and sauces, with each section of the platter containing a different type of food.
Kkotgejang is a popular Korean dish made by marinating fresh crabs in a soy sauce-based mixture. The crabs are cleaned and then soaked in the marinade for several hours to several days, depending on the recipe. The result is a salty and savory seafood dish that is often served as an appetizer or side dish with rice.
Kkomakjim is a seafood Korean dish made with steamed cockle clams. The clams are steamed until they are tender and then seasoned with soy sauce, garlic, chilis, green onions and other seasonings to add flavor. Kkomakjim is a beloved seafood delicacy that can be enjoyed by Koreans throughout the year, but it is especially popular during the summer season.
Kkaennip-jeon, also known as perilla leaf pancakes, is a savory Korean dish made with perilla leaves and batter. The leaves are coated in the batter and then pan-fried until crispy and golden brown. The pancakes are often served with a dipping sauce made from soy sauce, vinegar, and other seasonings.
17. Kkaennip kimchi
Kkaennip kimchi is a type of kimchi made with perilla leaves. The leaves are washed and then coated in a mixture of chili paste, garlic, and other seasonings. The leaves are then fermented for several days to develop their signature tangy and spicy flavor. Kkaennip kimchi is often served as a side dish with rice or as a topping for soups and stews.
Kimbap, also known as gimbap, is a Korean dish made from steamed white rice and various other ingredients such as vegetables, meat, and seafood rolled in gim (dried laver seaweed) and sliced into bite-sized pieces. These delicious rice rolls can come with a variety of fillings and it is often served as a snack or a light meal.
Kongnamul-bulgogi is a Korean dish made from marinated beef and soybean sprouts. The beef is thinly sliced and marinated in a mixture of soy sauce, sugar, garlic, sesame oil, and other seasonings before being stir-fried with soybean sprouts.
20. Kudzu powder
Kudzu powder is a starch made from the root of the kudzu plant, which is native to Asia. It is commonly used in Korean cuisine as a thickener for sauces and soups, as well as a coating for fried foods. Kudzu powder is also believed to have medicinal properties and is used in traditional Chinese medicine.