Below is a list of dishes found in Korean cuisine.

Kimchi vegetables (usually cabbage, Korean radish, or cucumber) are commonly fermented in a brine of ginger, garlic, green onion, and chili pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercially bottled kimchi, this practice has become less common. Kimchi that is readily made is called geotjeori (겉절이). Sin-kimchi (신김치) is a version that is fermented for longer and is more sour. Moreover, different regions of Korea make kimchi in different ways with different kinds of ingredients. For instance, the lower southern part tends to make it taste more salty to preserve it longer. Some of the extra ingredients they use include squids, oysters, and various other raw seafoods. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods." Nonetheless, some research has found nitrate and salt levels in kimchi to be possible risk factors for gastric cancer, although shellfish and fruit consumption were found to be protective factors against gastric cancer. Research has also found kimchi to be a preventive factor for stomach cancer.

Buchimgae, also known as Korean pancake, is a dish made by pan-frying in oil a thick batter with various ingredients into a thin, flat pancake. It also refers to food made by pan-frying an ingredient soaked in egg or batter mixed with various ingredients. Jeon, a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. An aehobak can also be used to make both buchimgae and jeon.

Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with soju). It is commonly served at bars, karaoke bars (noraebang), and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, gimbap (small or large), samgagimbap (triangle-shaped gimbap like the Japanese onigiri), sora (소라, a kind of shellfish popular in street food tents), and nakji (small octopus). Sundae is also a kind of anju, as is samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju are considered different from the banchan side dishes served with a regular Korean meal.

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