Aisle guide
Korean plates
A Korean menu word is a shape, not a slaughter. Split the meat, the gochujang (often fish or shrimp), the cooking wine, and the kimchi. Samgyeopsal is pork belly unless the kitchen says otherwise. Soju is alcohol, not a trace.
Two-minute Korean-menu check
- Name the meat. Bulgogi and galbi are usually beef. Samgyeopsal is pork belly. Mandu filling is pork, beef or kimchi.
- Then the bottles. Gochujang, kimchi and fish cake often hide shrimp or anchovy. Cooking wine in a marinade is alcohol, not a trace.
- Then the drink. Soju is a distilled spirit. Alcohol is the ingredient. Muttoo does not copy a grade-C wine aggregator onto a new verified-haram label.
-
Source-dependent
Bulgogi
Thin-sliced marinated beef, grilled. The slaughter, then the marinade (soy, sugar, sesame, often mirin or cooking wine). A pork-belly sister is samgye…
-
Source-dependent
Tteokbokki
Rice cakes in gochujang sauce. Gochujang is already on file (often fish sauce or shrimp). Fish cake (eomuk) in the pot is a second check. A rose-tteok…
-
Source-dependent
Japchae
Sweet-potato noodles, vegetable, soy, sesame; often beef. The meat and the slaughter. A vegetable japchae must say so. Not tteokbokki.
-
Source-dependent
Bibimbap
Rice, vegetable, gochujang, egg, often beef. Gochujang (fish/shrimp) and the meat. A vegetarian bibimbap must say so. The stone bowl is not a ruling.
-
Source-dependent
Samgyeopsal
Grilled pork belly. The pig unless the kitchen is serving beef or chicken belly under the same name. Ssamjang and kimchi are extra. Not bulgogi.
-
Source-dependent
Galbi
Marinated short rib, grilled. The slaughter, then the marinade (soy, sugar, often cooking wine). LA galbi is a cut, not a certificate.
-
Source-dependent
Mandu
A Korean dumpling. Pork, beef, or kimchi filling. Sister to gyoza and jiaozi already on file. Shared fryer for gun-mandu.
-
Source-dependent
Sundubu jjigae
A soft-tofu stew, often seafood or pork. The broth (anchovy, beef, or kimchi) is the live row. Soft tofu is plant. Not kimchi jjigae.
-
Source-dependent
Kimchi jjigae
A kimchi-and-pork (or tuna) stew. Kimchi is already on file. Pork is the pig. A tuna or vegan kimchi stew must say so.
-
Source-dependent
Kimchi
Kimchi: A Korean fermented vegetable dish, typically halal if not mixed with non-halal ingredients.
-
Source-dependent
Gochujang
Korean fermented chilli paste: gochugaru, glutinous rice, meju soy. Some commercial tubs add anchovy, shrimp, or grain alcohol. The plant paste is not…
-
Source-dependent
Doenjang
Korean fermented soybean paste. Traditional village doenjang is soy and brine. Factory tubs sometimes add fermented shrimp or anchovy. The word doenja…
-
Source-dependent
Soju
A distilled Korean spirit, classically from rice, now often from sweet potato or tapioca. Alcohol is the ingredient. Beer and wine are sister verified…
-
Source-dependent
Xiao long bao
A Shanghainese soup dumpling. Pork is usual; crab-roe and vegetarian versions exist. The wrapper is wheat. Broth aspic (gelatin or meat stock) is a se…
A procedure for reading a pack - not a product certification and not a fatwa. See the methodology.