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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

CategorySub-categoryRepresentative Korean foods (K-food)
Bap (main dish)BapSsalbap (white rice, brown rice, black rice), boribap, kongbap, okokbap (five-grain rice), nurungji
JukJuk(rice juk), pumpkin juk, abalone juk, mungbean juk, red-bean juk
One-bowl foodsBibimbap, theokmandutkuk (theok-kuk, mandutkuk), kuk-bap, kuksu (naengmyeon, kalkuksu, kongkuksu, kuksujangkuk)
Kuk/TangKuk/tangDoenjang-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/ChonkolKimchi-chigae, doenjangchigae, cheongkukjangchigae, sundubuchigae, oigamjeong
BanchanKimchiBaechukimchi (bossamkimchi), kkakdugi, oisobagi, chonggakkimchi, mulkimchi (dongchimi, nabakkimchi), yeolmukimchi, gatkimchi
NamulSaengchaeSaengchae (radish, cucumber), juksunkyeojachae, buchumuchim, dalraemuchim, miyokmuchim, paraemuchim
SukchaeKong (soybean)-namul, sikeumchinamul, dorajinamul, kosarinamul, beoseotnamul, aehobaknamul, gajinamul, chwinamul, naenginamul, gondrenamul, meowideulkkaejeuptang, japchae, tangpyeongchae (mukmuchim), gujeolpan
BanchanChimKalbichim, suyuk, saengseonchim, sundae, kaetnipchim
GuiKimgui, saengseongui, kalbi, bulgoki, samkyopsal, teok-kalbi, bukeogui, deodeokgui, borigulbi
JorimSaengseonjorim, soegokijangjorim, kongjaban, yeongeunjorim, dubujorim
JeolimJangat-ji
BokeumMyeolchibokeum, ojingobokeum, jeyukbokeum, theokboki, oibokeum (oibaetduri)
JeonSaengseonjeon, chaesonjeon (squash, eggplant, burdock, shiitake), hwayangjeok (pasanjeok), pajeon, haemulpajeon, nokdubindaeteok, buchujeon, dubumuchim, yukjeon
HoeSaengseonhoe, hongeohoe, kanghoe (green onions, water parsley), dureupsukhoe
Dried BanchanBukak, ssam (loose leaf lettuce, perilla leaf, crown daisy)
Jang/YangnyomJangJang (Doenjang, cheongkukjang, Kochujang, Kanjang)
YangnyomYangnyom (green onion, onion, chili, ginger), oil (sesame oil, perilla oil)
JeotgalJeotgal (shrimp, oyster, pollack roe), Kajamisikhae
DessertsTheok, hankwaShaped theok (songpyeon), pounded theok (injeolmi), steamed theok (baekseolki, ssukseolki, sirutheok, jeungpyeon, yaksik), karae theok, pan-fried theok (hwajeon), boiled theok (gyeongdan), yakkwa
Drinks/beveragesSikhye, sujeongkwa, omija-cha, hwachae, sungnyung