A GUIDE TO KOREAN FLAVOURS
Learn about the key ingredients, dishes, and cultural terms featured in our menu.
Banchan 반찬
noun
[bahn-chan]
Small side dishes that accompany rice and main dishes in a Korean meal.
Typically served with: kimchi, pickled vegetables, or seasoned greens alongside mains.
Doenjang 된장
noun
[dwen-jang]
Traditional Korean fermented soybean paste, savory and full of umami.
Commonly used in: doenjang jjigae (soybean paste stew) or mixed into dipping sauces.
Dongchimi 동치미
noun
[dong-chee-mee]
A mild, watery radish kimchi with a refreshing tang.
Often enjoyed with: noodles or as a cooling side during winter meals.
Galbi 갈비
noun
[gal-bee]
Marinated beef or pork short ribs, grilled or braised until tender and flavorful.
Usually featured in: Korean BBQ or as a house specialty main dish.
Gochujang 고추장
noun
[go-choo-jang]
Fermented red chili paste that is spicy, slightly sweet, and rich in depth.
Found in dishes like: bibimbap, stews, marinades, or street foods such as tteokbokki.
Guksu 국수
noun
[gook-soo]
Korean word for noodles, enjoyed hot in broth or cold with sauce.
Frequently served as: comforting soups or chilled spicy noodles (bibim guksu).
Halmeoni 할머니
noun
[hal-muh-nee]
“Grandmother” in Korean, evoking tradition, warmth, and home cooking.
Often referenced in: heritage recipes or nostalgic flavors that feel like home.
Hangwa 한과
noun
[han-gwa]
Traditional Korean sweets made from rice, honey, and grains, light and decorative.
Traditionally seen at: festivals, celebrations, or paired with tea.
Jeotgal 젓갈
noun
[jut-gahl]
Salted and fermented seafood, used for seasoning and depth of flavor.
Typically found in: kimchi-making or served as a bold side dish to rice.
Kimchi 김치
noun
[kim-chee]
Korea’s iconic fermented cabbage (or radish), tangy, spicy, and probiotic-rich.
Appears everywhere from: side dishes to stews, pancakes, and fried rice.
Ssamjang 쌈장
noun
[ssam-jang]
A thick, savory dipping sauce made from doenjang, gochujang, garlic, and sesame oil.
Best enjoyed with: lettuce wraps (ssam) and grilled meats.
Tteokbokki 떡볶이
noun
[ttuhk-boh-kee]
Chewy rice cakes in a spicy-sweet gochujang sauce.
Popular as: a street food snack or a comforting share dish.