Korean Cuisine

Korean food is some of the healthiest on earth, with an emphasis on vegetables, meats cooked simply and without much oil, and a near obsession with the fermented vegetable kimchi, which can be something of an acquired taste for non-Koreans.

Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are named for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Foods are regulated by Korean cultural etiquette.

Korean Food



Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of gui in Korean cuisine. Sometimes cooked on a grill with kimchi together at either side.



Chimaek, short for "chicken, maekju (beer)" is actually not a dish, but an institution. This glorious pairing features two surprisingly mundane foods: fried chicken and beer.



Tteokbokki is a simple Korean street food snack made of rice cakes and fish cakes.a dish which is usually made with sliced rice cake, fish cakes and is flavored with gochujang.



Vegetables (usually cabbage, Korean radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper.



Bibimbap (비빔밥, "mixed rice"): rice topped with seasoned vegetables such as spinach, carrots, bean sprouts, and served with a dollop of gochujang (red pepper paste), and variations.



Gimbap is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of laver seaweed—and served in bite-sized slices.

Haemul Pajeon


Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon.



Galbi means "ribs" in Korean. Galbi (갈비) - pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi.



Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle.


Chuncheon Dakglbi

In this dish, chunks of chicken are marinated in a sauce of chili paste and other spices, and stir-fried in a large pan with tteok, cabbage, carrots, and slices of sweet potato.



This hearty dish features potatoes (gamja), scallions, ground perilla seed, and bits of pork cooked in a pork bone broth.

Kimchi Stew


In kimchi-jjigae, red cabbage kimchi is chopped, sauteed in oil, and cooked with tofu, cellophane noodles, pork (sometimes tuna), and other vegetables.

Korean Restaurants in Oklahoma City

Taste of Korea
Taste of Korea
Korean house


I absolutely love TASTE OF KOREA! The food is amazing and the staff is great! I love the family operated feel of the place with a small seating area!
BrandonBrandon Scott
B-WON served authentic Korean dishes, complete with banchan (side dishes) that were just as delicious. I will be coming back with my friends and family!
BlakeBlake Smith
My wife and I ate her and loved it! I can't wait to go back to BULGOGI and try more things. The Bulgogi beef was great and the fried dumplings were good.
ChrisChris Brown
Love your new place KOREAN HOUSE! Same great food, clean and healthy food choices. Thankful you are in our community. So awesome!
BrionBrion Smith