Food glossary
Banchan A collection of small sharing dishes at the heart of Korean tradition Bibimbap The nation’s signature dish. While highly regional, Jeonju’s version is the most representative: rice packed with mixed vegetables, beef and egg
Buchimgae Savoury pancake often filled with kimchi
Bulgogi A very popular Korean barbecue dish, in which thin slices of beef are marinated in a sweet and savoury sauce made from soy sauce, sugar and Korean pear juice
Dak-bokkeum-tang A rich stew of chicken, potatoes and gochujang
Danpatjuk Sweet red bean porridge
Doenjang Fermented soybean paste with a deep flavour that lends itself to barbecued dishes and stews
Gamaek Shorthand for ‘corner store beer’, these spots were made famous in Jeonju. Pull up a chair outside the convenience store, order a cheap beer and get some tasty nibbles on the side
Gochujang Savoury, spicy fermented condiment made from chili. The addition of glutinous rice in its production lends a sweetness to the kick
Goroke A type of battered croquette. The most popular varieties are stuffed with pork or kimchi, and some come with leftover bibimbap
Hongeo-hoe Fermented skate
Jjolmyeon ‘Chewy noodles’ with shredded vegetables and gochujang Kimchi Salted, fermented cabbage in chilli paste found in many variations
Kongguksu Cold noodles in a refreshing soy-milk broth that is traditionally eaten during the hot summer months
Kongnamul gukbap Soybean sprout soup with rice: ideal for combatting a hangover after a night on the makgeolli
Makgeolli Local rice wine with a slight effervescence, it’s served in copper kettles alongside food. Pine wine and moju (a soft and mild version of makgeolli with a hit of cinnamon and ginger, often considered medicinal) are other popular local drinks
Mandu Traditional dumplings (steamed, boiled, pan-fried or deep-fried)
Munkkochi Octopus skewers, a street-food favourite
Samhap Translates as ‘three tastes’ in tribute to the number of ingredients: grilled pork belly, kimchi and hongeo-hoe
Tteokbokki Stir-fried rice cakes. Chewy and slightly spiced with gochujang, they’re often served with boiled egg, cheese or spring onions
Tteokgalbi Marinated beef-rib meatballs served grilled or barbecued Tteokguk Rice-cake soup
Yache Twigim Tempura-fried vegetables served by vendors as a snack
Yangnyeom-chikin Korean fried chicken (KFC), double-fried until crispy, then tossed in a sticky, sweet and spicy sauce