From the article:
There isn’t really a concept of a “main dish” in Korean cuisine, which several of the cooks I interviewed pointed out. But, hopefully, grouping [essential Korean] dishes under broad categories will give you a sense of how to get started [cooking].
The author quotes YouTuber Maangchi saying, “Most basic Korean dishes can be made with the ingredients you’d find at any chain grocery store in the US.” The article details the ingredients of each dish, sprinkles bits of history and tops them off with an appetizing photo of the food.
Here is a transcription of the list of Essential Korean Dishes with Hangeul added in place of the descriptions found in the original:
- Rice (밥)
- Dak Juk (닭죽)
- Soups (국), Stews (찌개), and Braises (찜)
- Miyeok-Guk (미역국)
- Oi Naengguk (오이냉국)
- Doenjang Jjigae (된장찌개)
- Banchan (반찬)
- Sigeumchi Namul (시금치나물)
- Oi Muchim (오이무침)
- Gamja Bokkeum (감자볶음)
- Myeolchi Bokkeum (멸치볶음)
- Kimchi (김치)
- Yeolmu Kimchi (열무김치)
- Special Dishes
- Bossam (보쌈)
- Jeyuk Bokkeum (제육볶음)
- Japchae (잡채)
- Samgyetang (삼계탕)
- Jeon (전)
- [Seujeon] (새우전)
- Noodles (국수)
- Myeolchi Kal Guksu (멸치칼국수)
- Mul Naengmyun (물냉면)
- Snacks (간식)
- Gimbap (김밥)
- Tteokbokki (떡볶이)
Ideas to explore: