Popular Side Dishes - Korea Tourism Organization

Kimchi (Seasoned and fermented vegetables)
Kimchi is a fermented dish made with vegetables and a variety of seasoning ingredients; generally with Korean cabbage and Korean radish with salt, seasoning it with red pepper, garlic, green onion, ginger and salt-fermented seafood. Literally kimchi means “vegetables waited in a liquid.” Kimchi is the quintessential side dish in Korea; it has more than 100 different types. 

Guk (Soup)
Guk is a soup made by vegetables, seafood and/or meats. Some varieties are malgeun-jangguk (clear soy sauce soup), tojangguk (soybean paste soup), gomguk (rich beef soup) and naengguk (chilled soup). The standard Korean table setting always has bap and guk.

Jjigae (Stew)
Jjigae has more solid structure than a soup. Varieties of this salty food include malgeun-jjigae (clear jjigae) and tojang-jjigae (soybean paste jjigae).

Jeongol (Hot pot)
Jeongol, consisting of meat, seafood, mushrooms and vegetables, was a royal court food before its spreading through Korea. Ingredients are simmered in broth at the table just before serving for dinner or as a dish to accompany liquor.

Seon (Stuffed Vegetables)
Seon, meaning “good ingredients”, is a dish of vegetables such as pumpkin, cucumber, eggplant and cabbage or tofu stuffed with beef and/or mushrooms that is steamed or parboiled in broth.