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Jeungpyeon: Rice Wine Cake Jeungpyeon is a type of rice cake made by kneading rice powder with milky rice wine, garnishing it with jujubes, chestnuts, pine nuts and stone mushrooms, and then steaming it in a cake mold. Jeungpyeon is a good rice cake for the summer because it is fermented with wine, and does not …; more

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Patjuk: Rice and Red Bean Porridge Patjuk is a porridge of non-glutinous rice and sweet red beans that have been deeply boiled and strained. Patjuk is served on the winter solstice (dongji day) which has the longest night of the year. It is believed that the red color of the beans can expel devils, and get …; more

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Hobakjuk: Pumpkin Porridge Hobakjuk is a porridge of boiled and sieved pumpkin, sweet red beans, soybean and rice cake balls. Hobakjuk is a typical Korean porridge; it stimulates the appetite with its sweetness and tender color. Hobakjuk is low calories and a good diet food. Ingredients – 700 g (½ ea) sweet pumpkin 1kg (5 …; more

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Jeonbokjuk: Rice Porridge with Abalone Jeonbokjuk is a delicacy made of sliced abalone and non-glutinous rice. It has a sweet taste, nice aroma and is rich in nutrients. It has been served as a noble dish in the royal courts since early days. Blue jeonbokjuk is a special delicacy cooked with abalone entrails. It is blue …; more

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Huinbap: Cooked White Rice Huinbap is cooked only of non-glutinous white rice. Rice was farmed from early times in Korea. Therefore, rice dishes and rice-based foods were developed as well. Rice is the main dish on the table, and the other accompanying dishes are side dishes. Incredients – 450 g (2½ cup) non-glutinous rice – 600 …; more

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Ogokbap: Five Grain Rice Ogokbap is cooked of glutinous rice, glutinous African millet, sweet red beans and black beans together. From olden days, Koreans have regarded the first full moon day of the year as an important day. People cooked five-grain rice on that day and shared it with neighbors in hopes of peace and a …; more

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Yeongyang-dolsotbap: Norishing Hot Stone Pot Yeongyang-dolsotbap is a nourishing dish of rice, ginseng, jujubes and chestnuts which are believed to have healing properties. Rice tastes best when cooked in a stone pot because it cooks evenly and stays hot in the pot. Ingredients – 360 g (2 cups) non-glutinous rice – 90 g (½ cup) glutinous …; more

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Bibimbap: Rice Mixed with Vegetables and Beef Bibimbap is a dish mixed of cooked white rice, vegetables, beef, garnishes and fried red pepper paste. It is said that this dish came from the customs of memorial services and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, …; more

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Gimbap: Rice Rolled in Laver Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different …; more

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