Jwipo Gui (쥐포구이) is a beloved Korean snack and “anju” (food enjoyed with alcohol) made from thinly pressed and dried filefish (jwipo, 쥐포) that is lightly grilled or pan-fried. Characterized
Jogaejjim (조개찜) is a beloved Korean seafood dish featuring a variety of fresh clams that are steamed in their own juices, often with aromatic vegetables and sometimes other seafood additions.
Jeonbok Kalguksu (전복칼국수) is a premium and deeply nourishing Korean noodle soup featuring abalone (jeonbok, 전복) as its star ingredient. This dish combines the chewy texture of handmade knife-cut wheat
Jukkumi (주꾸미): This refers to the webfoot octopus or ocellated octopus, a small and tender species of octopus. Jeongol (전골): This is a Korean term for a rich and flavorful hot pot or stew that typically contains a variety
Jjokgalbi (쪽갈비): This refers to pork spare ribs that have been cut into individual pieces, typically with a short section of the rib bone still attached to a chunk of meat. The “jjok”
Juksun Bibim Guksu (죽순비빔국수) is a delightful and refreshing Korean noodle dish that features tender, crisp bamboo shoots (juksun, 죽순) as a key ingredient. “Bibim guksu” (비빔국수) itself translates to
Jjapaguri (짜파구리), sometimes spelled Chapaguri, is a popular Korean noodle dish made by combining two instant noodle brands from Nongshim: Chapagetti (짜파게티) and Neoguri (너구리). It’s essentially a fusion dish
Jjajang tteokbokki is a beloved Korean fusion dish that combines the best of two worlds: the spicy, chewy goodness of tteokbokki and the savory sweetness of jjajangmyeon (Korean black bean
Juksoon-jjigae is a popular Korean soybean paste stew that features tender bamboo shoots. This dish is especially enjoyed during the springtime when fresh bamboo shoots are readily available. Key Ingredients
Jaengbannaengmyeon is a popular Korean cold noodle dish, perfect for beating the summer heat. The name literally translates to “tray noodles,” referring to the large, flat tray it’s served on,
