Popular Main Dishes - Korea Tourism Organization

Bap (Rice)
Steamed rice, bap, is essential to the Korean cuisine. Bap is not only made by rice; but may also include other grains. There are many kinds of bap depending on the ingredients such as huinbap (white rice); japgokbap (rice with barley, millet, and beans); byeolmibap (rice with vegetables, seafood and meat); and bibimbap (rice mixed with namul and beef).

Bibimbap (Rice, meat & vegetables)
Bibimbap, made by rice, meat and assorted vegetables, is one of the all time favorite meals in Korea, regardless of age or status. This dish became internationally popular by its nutrition value and the contribution to healthy living. Every year a festival celebrating bibimbap is hosted in Jeonju, in which the masters show their talent by cooking different types of this food, from classic bibimbap to vegetarian bibimbap.

Jug (Porridge)
Juk is one of the traditional dishes, developed in ancient times of Korea. To make jug, grains simmered for a long time with 5 to 7 times the volume of water. The type of jug may change depending on the ingredients. Juk, which is not only served as a main dish but it can also be part of a special meal, is served to patients and eaten for health.

Guksu (Noodles)
Kneading wheat flour or buckwheat flour and drawing the dough into long coils... This is the basic process of Korean noodles which helped develop the use of chopsticks in Korea.

Mandu (Dumpling soup)
Mandu is a made of thin wheat flour wrappers stuffed with fillings. This dumpling is then steamed, or boiled in soy sauce soup. This is a specialty of the northern area of Korea. According to a narrative dated back to Goryeo Dynasty, it is believed to be brought by Uyghur Turks to Korea. The traditional song “Ssanghwajeom” (Mandu seller) is accepted as a proof fort his narrative. 

Tteokguk (Sliced rice dough soup)
Tteokguk, another type of mandu, consists of diagonally sliced white rice cakes that are simmered in jangguk. It is served on the first day of the year.

Naengmyeon (Cold buckwheat soup)
Cold buckwheat noodles, naengmyeon, is generally considered as a summer food. The broth was made with the brine of dongchimi (radish water kimchi) scooped out of a large jar half-buried in the ground during the winter. Although its origin remains unclear, based on the fact that buckwheat was introduced by the Mongol Empire during the Goryeo Dynasty, it is theorized that Koreans first began eating it around that time.