This is a list of ingredients found in Korean cuisine.
Meat
edit| Name Local name |
Image | Region | Usage | Description |
|---|---|---|---|---|
| Beef | 
|
Beef is the most prized of all meats by Koreans. Beef is prepared in numerous ways today including roasting or grilling (gui), boiling in soups.[1] | ||
| Chicken | Chicken has played an important role as a protein and all parts of the chicken are used in Korean cuisine, including the gizzards, liver, and feet. Young chicken are braised in a medicinal soups eaten during the summer months to combat heat called samgyetang.[2] | |||
| Chitterlings | ||||
| Deer meat | ||||
| Dog meat | ||||
| Duck meat | ||||
| Egg (food) | ||||
| Gizzard | ||||
| Goat meat | ||||
| Gopchang | ||||
| Makchang | ||||
| Pheasant | ||||
| Pork | ||||
| Quail | ||||
| Tree sparrow | ||||
| Wild Boar |
Grains
edit| Name Local name |
Image | Region | Usage | Description |
|---|---|---|---|---|
| Barley | ||||
| Buckwheat | ||||
| Glutinous rice | ||||
| Yulmu (Coix lacryma-jobi var. ma-yuen) | ||||
| Millet | ||||
| Rice | ||||
| Sorghum | ||||
| Wheat | ||||
| Wheat gluten (food) |
Fruits
edit| Name Local name |
Image | Region | Usage | Description |
|---|---|---|---|---|
| Apricot | ||||
| Corylus heterophylla var. thunbergii | ||||
| Grape | ||||
| Jujube | ||||
| Korean cherry | ||||
| Persimmon | ||||
| Platycodon grandiflorus | ||||
| Plum | ||||
| Pomegranate | ||||
| Prunus mume | ||||
| Pyrus pyrifolia | ||||
| Prunus tomentosa | ||||
| Strawberry | ||||
| Tomato | ||||
| Water melon | ||||
| Wolfberry |
See also
editReferences
edit- Pettid, Michael J., Korean Cuisine: An Illustrated History, London: Reaktion Books Ltd., 2008. ISBN 1-86189-348-5