Table 2 Categories of Korean bapsang (Fig. 8) and representative Korean foods [26]
From: Medicinal food understanding in Korean gastronomic culture
Category | Subcategory | Representative Korean foods (K-food) | |
|---|---|---|---|
Bap | Ssalbap (white rice, brown rice, black rice), boribap, kongbap, okokbap, nurungji (sungnyung) | ||
Kuk | Kuk | Doenjangkuk, bukeokuk, kongnamulkuk, miyok-kuk, soegogimukuk, torankuk | |
Chigae | Kimchichigae, doenjangchigae, cheongkukjangchigae, sundubuchigae, oigamjeong | ||
Banchan | Kimchi | Baechukimchi (bossamkimchi), kkakdugi, oisobagi, chonggakkimchi, mulkimchi (dongchimi, nabakkimchi), yeolmukimchi, gatkimchi | |
Namul | Saengchae | Saengchae (radish, cucumber), juksunkyeojachae, buchumuchim, dalraemuchim, miyokmuchim, paraemuchim | |
Sukchae | Kongnamul, sikeumchinamul, dorajinamul, kosarinamul, beoseotnamul, aehobaknamul, gajinamul, chwinamul, naenginamul, gondrenamul, meowideulkkaejeuptang, japchae, tangpyeongchae (mukmuchim), gujeolpan | ||
Banchan | Chim | Kalbichim, suyuk, saengseonchim, sundae, kaetnipchim | |
Gui | Kimgui, saengseongui, bulgoki, teok-Kalbi, bukeogui, deodeokgui, borigulbi | ||
Jorim | Saengseonjorim, soegokijangjorim, kongjaban, yeongeunjorim, dubujorim | ||
Bokeum | Myeolchibokeum, ojingobokeum, jeyukbokeum, teokboki, dakbokeum, oibokeum (oibaetduri) | ||
Jeon | Saengseonjeon, chaesojeon (squash, eggplant, burdock, shiitake), hwauangjeok (pasanjeok), nokdubindaeteok, haemulpajeon, buchujeon, dubumuchim, yukjeon | ||
Hoe | Saengseonhoe, hongeohoe, kanghoe (green onions, water parsley), dureupsukhoe | ||
Dried banchan | Bukak, ssam (loose leaf lettuce, perilla leaf, crown daisy) | ||
Jang | Jang | Jang (doenjang, cheongkukjang, gochujang, kanjang) | |
Jeolim | Jangachi | ||
Jeotgal | Jeotgal (sikhae) | ||
Miscellaneous | One-bowl food | Bibimbap, teokmandutkuk (teok-kuk, mandutkuk), kuksu (naengmyeon, kalkuksu, kongkuksu, kuksujangkuk) | |
Teok, hankwa | Shaped teok (songpyeon), pounded teok (injeolmi), steamed teok(baekseolki, ssukseolki, siruteok, jeungpyeon, yaksik), pan-fried teok(hwajeon), boiled teok (gyeongdan), yakkwa, yugwa, dasik | ||
Beverage | Sikhye, sujeongkwa, omija-cha, hwachae | ||