韓国料理を一皿ずつ

何を頼めばよいか、そしてその料理が実際どういうものか。運ばれてくる形、食べ方、辛さの目安を、注文のときに見せられる韓国語表記つきで紹介します。

知っておきたい15品

Bibimbap
비빔밥
Rice topped with seasoned vegetables, usually egg and often beef, served with gochujang chilli paste to mix through — the name just means mixed rice. Stir it thoroughly before eating; arriving beautiful and being destroyed is the point. The stone-pot version (dolsot) keeps cooking at the table and leaves a prized crust of toasted rice at the bottom.
- 一人でも頼みやすい
- ベジタリアン対応可
撮影: Unsplash
Pork belly barbecue
삼겹살 · samgyeopsal
Thick slices of unseasoned pork belly grilled at your own table, cut up with scissors, and eaten wrapped in a lettuce or perilla leaf with garlic and ssamjang paste. It is Korea's default night out, ordered by the portion for two or more. One wrap is one bite — building a leaf burrito marks you as new, which nobody minds.
- 複数人向け
撮影: Unsplash
Kimchi stew
김치찌개 · kimchi-jjigae
Sour, aged kimchi simmered with pork or tuna and tofu into a bubbling red stew, served with rice. It is everyday food — the dish Koreans miss abroad — and a reliable first stew because the heat is warming rather than punishing. Eaten straight from the boiling pot, so let it stand a minute.
- 🌶 辛い
- 一人でも頼みやすい
撮影: Unsplash
Spicy rice cakes
떡볶이 · tteokbokki
Cylinders of chewy rice cake in a sweet-hot gochujang sauce, the emblematic street food. The texture — dense and springy — is the point, not a flaw, and the heat varies wildly between stalls. Usually eaten standing at the stall with a skewer of fish cake and a free cup of its broth.
- 🌶 辛い
- 屋台料理
撮影: Unsplash
Korean fried chicken
치킨 · chikin
Double-fried for a shatteringly thin crust, sold plain (huraideu) or glazed with sweet-spicy sauce (yangnyeom), and inseparable from beer — the pairing has its own name, chimaek. Ordered whole or half rather than by the piece, late in the evening, and delivered anywhere. Half-and-half of both styles is the standard first order.
- 複数人向け
撮影: Unsplash
Cold buckwheat noodles
냉면 · naengmyeon
Thin, elastic buckwheat noodles served in an icy beef broth (mul-naengmyeon) or tossed in chilli sauce (bibim-naengmyeon), often with a half boiled egg and pear. A summer institution and the traditional end to a barbecue meal. Staff will offer scissors to cut the noodles — accept; they are long enough to be a hazard otherwise.
- 一人でも頼みやすい
撮影: Unsplash
Ginseng chicken soup
삼계탕 · samgyetang
A whole young chicken stuffed with glutinous rice, ginseng, garlic and jujube, simmered until it collapses off the bone into a milky broth. Not spicy at all — you season it yourself with the salt and pepper provided. Koreans eat it on the hottest days of summer on the fight-heat-with-heat principle, but it is restorative in any season.
- 一人でも頼みやすい
撮影: Unsplash
Black bean noodles
짜장면 · jjajangmyeon
Wheat noodles under a glossy black sauce of caramelised chunjang bean paste, onion and pork — Korean-Chinese food, a category of its own with its own restaurants. Mild, savoury and slightly sweet; the safest possible order for a cautious eater. Traditionally the meal for moving day, and the standard delivery order alongside its spicy seafood sibling, jjamppong.
- 一人でも頼みやすい
撮影: Unsplash
Seaweed rice rolls
김밥 · gimbap
Rice and fillings — pickled radish, egg, vegetables, ham or tuna — rolled in seaweed and sliced. It looks like sushi and is nothing like it: the rice is seasoned with sesame oil rather than vinegar, and it is picnic food, sold everywhere from specialist counters to convenience stores. The reliable portable meal for a train or a hike.
- 一人でも頼みやすい
- ベジタリアン対応可
- 屋台料理
撮影: Unsplash
Soft tofu stew
순두부찌개 · sundubu-jjigae
Silken, unpressed tofu in a fiery red broth with clams or pork, brought to the table still boiling with a raw egg to crack in. The tofu is custard-soft and carries the heat gently. Usually a set meal with rice and side dishes, and one of the easier stews to find in a vegetarian version if you ask about the broth.
- 🌶 辛い
- 一人でも頼みやすい
- ベジタリアン対応可
Marinated ribs
갈비 · galbi
Beef or pork ribs in a sweet soy-garlic marinade, grilled at the table like samgyeopsal but richer and more of an occasion. The sugar in the marinade burns quickly, so the meat is moved constantly — usually by staff, who will often simply take over the grill. The soup made from the same ribs, galbitang, is its gentle daytime cousin.
- 複数人向け
撮影: Unsplash
Seafood and spring onion pancake
해물파전 · haemul-pajeon
A crisp-edged, custardy-centred pancake of spring onions and seafood, torn or cut into pieces and shared. By firm tradition it is what Koreans crave when it rains, eaten with makgeolli rice wine — the pairing you will find at the foot of every hiking trail. Vegetable-only versions are common.
- 複数人向け
- ベジタリアン対応可
撮影: Unsplash
Soup with rice
국밥 · gukbap
A family of workaday soups — pork (dwaeji-gukbap, Busan's signature), beef, or bean sprout — served over or beside rice, often from pots that never stop simmering. This is what cheap, honest, open-at-dawn Korean food looks like, and the gukbap house is where you eat well alone without a second glance.
- 一人でも頼みやすい
撮影: Unsplash
Sweet filled pancake
호떡 · hotteok
A griddled yeast pancake filled with brown sugar, cinnamon and crushed nuts that melt into hot syrup. Winter street food at its best, handed over in a paper cup. The filling emerges close to molten — the first-bite burn is a rite of passage worth avoiding by waiting a minute.
- 屋台料理
Spicy stir-fried chicken
닭갈비 · dakgalbi
Chicken, cabbage, sweet potato and rice cakes stir-fried in gochujang on a great iron plate set into the table, the speciality of Chuncheon east of Seoul. Eaten in stages: the main event first, then fried rice made in the same pan with the sauce that remains — order the rice; it is the best part.
- 🌶 辛い
- 複数人向け