Korean Food Terms

In daily life, yori (“cooking”) often refers to the act of preparing food. For example, if someone says, “엄마가 요리를 했다 (Mom cooked yori),” it could mean any home-cooked dish.

Eumsik (“food”) is a general term for all types of food, from home-cooked meals to street snacks.

Siksa (“a meal”) emphasizes the act of eating, such as lunch or dinner. It’s also commonly used to ask, “Have you eaten? (식사하셨어요?)”, a phrase that can also mean “hello” in informal Korean setting.

Gansik (“snacks”) refers to light snacks like cookies, fruits, or buns eaten between meals.

Anju (“alcohol snacks”) are intended to accompany drinks like soju or beer. Examples include kimchi, dried fish, or chips.

In menus, yori refers to dishes prepared using intricate recipes, such as tangsuyuk (sweet-and-sour pork).

One author shares the story of over 20 years of visiting the same place, reflecting on how not only the restaurant's interior has changed but also their own preferences in food.

As a child, their choices were often limited to dishes from the "식사류" section — main courses like 짜장면 (jjajangmyeon) or 짬뽕 (jjambbong). These dishes were always associated with a filling and affordable option for a quick meal. Over time, however, the author discovered the "요리류" section — more sophisticated dishes and appetizers, such as 탕수육 (sweet-and-sour pork) or 양장피 (cold salad with mixed ingredients).

These two menu sections symbolize not only the difference in food categories but also the changes in a person's life. While "식사류" reflects the simplicity and joys of childhood, "요리류" speaks of maturity, developing tastes, and new possibilities. For the author, the ability to order from the 요리류 section has become a way to express love for their family and a kind of ritual that brings loved ones together at the table.

"Now I happily treat my loved ones to 요리류, which once seemed out of reach," they write. "These moments remind me of how time changes us and how important it is to cherish traditions that create warmth and comfort."

This story highlights not only the distinction between 식사류 and 요리류 categories but also how food becomes a part of one’s life journey, reflecting growth and development. Ultimately, it’s not just about food — it’s about memories, connections, and the moments of happiness it brings.

You hardly ever meet this term in menus. Refers to all food items available for order, regardless of their complexity.

It's complicated.

Often used to describe full-course meals or set menus, such as "jeongsik" (정식).

In buffets, when it comes to "meal dishes" (식사 메뉴), noodle dishes often take center stage. These can be consumed at the beginning, before moving on to the main courses, or alongside them during the middle of the meal. It is also common to have noodle dishes toward the end, just before dessert.

In Western cuisine (양식), pasta or steak is often considered a primary meal dish. When ordering a course meal (코스), a set menu (정식), or a combo (세트), pasta can be the designated meal dish, or steak might take that role. If multiple individual dishes (단품) are ordered, pasta or steak often appears later as the meal dish.

In Japanese restaurants (일식집) or sashimi restaurants (횟집), meal dishes like spicy fish stew (매운탕), clear fish soup (지리), fish roe rice (알밥), udon (우동), soba noodles (모밀), or ramen (라멘) frequently appear toward the end of a course or set menu. In set meals (세트), these meal dishes can sometimes be the main course or serve as a supporting dish.

In Chinese cuisine (중식), fried rice (볶음밥), jjambbong (짬뽕), jjajangmyeon (짜장면), udon (우동), or ulmyeon (울면) are served as meal dishes. In Korean cuisine (한식), meal dishes include Korean set meals (한정식), or dishes served at barbecue restaurants (고깃집), such as cold noodles (냉면), soybean paste stew with rice (된장찌개), or grilled meat.

In summary, during dining out, meal dishes typically appear before dessert. In casual eateries (분식집), the variety of meal dishes is extensive, and at home (집밥), there is also a wide range of meal dishes available.

May include light dishes offered in cafes or bistros, such as sandwiches or pastries.

In bars and pubs, anju refers to snacks specifically meant to accompany alcohol, such as kimchi or dried fish.

It might surprise some foreigners that dishes like cold noodles (냉면) are often served as the final main dish after meat. Or that soybean paste stew (된장찌개) is not an appetizer but a proper conclusion to the meal (following what is technically considered a "snack" — grilled meat (sic!)) or even a full-fledged meal on its own — with rice and traditional side dishes being implicitly included by default.

Again. It's complicated.

Why 고기류 is Usually Considered 요리류:

• Served for Sharing:
  Meat dishes like 갈비찜 (braised short ribs) or 불고기 (marinated grilled meat) are usually intended for sharing among diners, which is characteristic of 요리류.

• Level of Preparation:
  고기류 often involves complex preparation, such as marinating, slow braising, or grilling at the table. This distinguishes them from simpler 식사류 (siksa-ryu) dishes designed for quick, individual meals.

• Accompaniments:
  고기류 is usually served with side dishes (반찬), rice, and sometimes soup, making it part of a more elaborate dining experience typical of 요리류.

Exceptions:

• Meat-based soups (e.g., 설렁탕, 곰탕) are more often classified as 식사류 because they are served as standalone meals with rice.
• Grilled meats (e.g., 삼겹살, 한우) can be a borderline category. While often listed separately in menus, they are closer to 요리류 due to their shared nature and accompanying side dishes.

Depending on the restaurant, 고기류 may be adapted to fit a specific category but is most commonly associated with 요리류.