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History of Korean cuisine
This article is part of a series on
Korean cuisine
한국 요리
조선 료리
Staples
Bap
Bibimbap
Bokkeum-bap
Gukbap
Juk
Mieum
Guksu
Naengmyeon
Mandu
Ancillaries
Pickled dishes
Jangajji
Jeotgal
Kimchi
Baek-kimchi
Dongchimi
Kkakdugi
Nabak-kimchi
Soups & stews
Guk
Tang
Jeongol
Jijimi
Jjigae
Banchan
Bokkeum
Buchimgae
Jeon
Bugak
Gui
Hoe
Jjim
Jokpyeon
Jorim
Muk
Namul
Pyeonyuk
Po
Seon
Ssam
Desserts
Hangwa
Dasik
Gwapyeon
Jeonggwa
Kkultarae
Suksilgwa
Yakbap
Yeot
Yeotgangjeong
Yugwa
Gangjeong
Hangwa
Yumilgwa
Mandugwa
Taraegwa
Yakgwa
Tteok
Baekseolgi
Bupyeon
Gyeongdan
Injeolmi
Jeolpyeon
Jeungpyeon
Mujigae-tteok
Siru-tteok
Songpyeon
Drinks
List of Korean drinks
Cha
Hwachae
Sikhye
Sul
(alcoholic drinks)
Sujeonggwa
Condiments
Doenjang
Ganjang
Gukganjang
Eoganjang
Gochujang
Honey
Cheong
Mustard sauce
Oil
Perilla oil
Sesame oil
Ssamjang
Vinegar
Persimmon vinegar
Rice vinegar
Utensils
Dolsot
Onggi
Siru
Sujeo
Ttukbaegi
Gamasot
Other
Kimchi Field Museum
Kimchi refrigerator
List of Korean dishes
North Korean cuisine
Korean regional cuisine
Korean Chinese cuisine
Korean royal court cuisine
Korean barbecue
v
t
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This article traces the history of
cuisine of Korea
.
From
Wikipedia
, the free encyclopedia · View on
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