Table 1 Categories of elements which are constructing in Korean diet (Korean bapsang) (Fig. 2), and representative Korean foods (K-food)
From: Namul, the driving force behind health and high vegetable consumption in Korea
Category | Sub-category | Representative Korean foods (K-food) | |
|---|---|---|---|
Bap (main dish) | Bap | Ssalbap (white rice, brown rice, black rice), boribap, kongbap, okokbap (five-grain rice), nurungji | |
Juk | Juk(rice juk), pumpkin juk, abalone juk, mungbean juk, red-bean juk | ||
One-bowl foods | Bibimbap, theokmandutkuk (theok-kuk, mandutkuk), kuk-bap, kuksu (naengmyeon, kalkuksu, kongkuksu, kuksujangkuk) | ||
Kuk/Tang | Kuk/tang | Doenjang-kuk, bukeokuk, kongnamulkuk, miyok-kuk, beaf/radish-kuk, torankuk, sundaekuk, fish/maeuntang, Komtang (seollungtang, kalbitang), haemul-tang, samkye-tang, yukgaejang, choowotang, dakdori (chicken-dori)-tang | |
Chigae/Chonkol | Kimchi-chigae, 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 | Kong (soybean)-namul, sikeumchinamul, dorajinamul, kosarinamul, beoseotnamul, aehobaknamul, gajinamul, chwinamul, naenginamul, gondrenamul, meowideulkkaejeuptang, japchae, tangpyeongchae (mukmuchim), gujeolpan | ||
Banchan | Chim | Kalbichim, suyuk, saengseonchim, sundae, kaetnipchim | |
Gui | Kimgui, saengseongui, kalbi, bulgoki, samkyopsal, teok-kalbi, bukeogui, deodeokgui, borigulbi | ||
Jorim | Saengseonjorim, soegokijangjorim, kongjaban, yeongeunjorim, dubujorim | ||
Jeolim | Jangat-ji | ||
Bokeum | Myeolchibokeum, ojingobokeum, jeyukbokeum, theokboki, oibokeum (oibaetduri) | ||
Jeon | Saengseonjeon, chaesonjeon (squash, eggplant, burdock, shiitake), hwayangjeok (pasanjeok), pajeon, haemulpajeon, nokdubindaeteok, buchujeon, dubumuchim, yukjeon | ||
Hoe | Saengseonhoe, hongeohoe, kanghoe (green onions, water parsley), dureupsukhoe | ||
Dried Banchan | Bukak, ssam (loose leaf lettuce, perilla leaf, crown daisy) | ||
Jang/Yangnyom | Jang | Jang (Doenjang, cheongkukjang, Kochujang, Kanjang) | |
Yangnyom | Yangnyom (green onion, onion, chili, ginger), oil (sesame oil, perilla oil) | ||
Jeotgal | Jeotgal (shrimp, oyster, pollack roe), Kajamisikhae | ||
Desserts | Theok, hankwa | Shaped theok (songpyeon), pounded theok (injeolmi), steamed theok (baekseolki, ssukseolki, sirutheok, jeungpyeon, yaksik), karae theok, pan-fried theok (hwajeon), boiled theok (gyeongdan), yakkwa | |
Drinks/beverages | Sikhye, sujeongkwa, omija-cha, hwachae, sungnyung | ||