Why Korean Food Is Worth the Hype
Korean cuisine is built on fermentation. Kimchi, doenjang (soybean paste), gochujang (red chili paste), and soy sauce are the flavour foundations that give Korean food its depth and complexity. If you're worried about spice, don't be — many beloved Korean dishes are mild or not spicy at all. This guide covers 30 dishes you should seek out when visiting Korea.
Grilled Meats (구이)
1. Samgyeopsal (삼겹살) — Pork Belly
The defining symbol of Korean dining culture. Thick slices of pork belly are grilled at the table on a gas or charcoal grate. Wrap the cooked meat in lettuce or perilla leaves with garlic, sliced green onion, and ssamjang (a savoury dipping paste). Each bite combines smoky, fatty, and fresh in one package.
- Cost: ₩13,000–₩18,000 per portion (180–200g)
- Best area: Mapo-gu, Gongdeok pork belly street in Seoul
2. Bulgogi (불고기) — Marinated Beef
Thinly sliced beef marinated in soy sauce, pear juice, sesame oil, garlic, and sugar, then grilled or stir-fried. The sweet and savoury flavour profile makes it one of the most approachable Korean dishes for newcomers.
- Cost: ₩12,000–₩20,000 per portion
3. Galbi (갈비) — Grilled Ribs
Pork or beef ribs marinated in a soy-based sauce and grilled. The meat is cut with scissors at the table. LA Galbi — cross-cut short ribs — is a particularly tender and popular variation.
- Cost: Beef ribs ₩25,000–₩40,000 per portion
4. Dak-galbi (닭갈비) — Spicy Chicken
Chicken marinated in gochujang and stir-fried on a cast iron plate with sweet potato, cabbage, rice cakes, and green onion. Originally from Chuncheon in Gangwon Province, which remains the best place to try it.
- Cost: ₩10,000–₩14,000 per portion
5. Ogyeopsal / Hangjeongsal — Premium Cuts
Ogyeopsal (five-layer pork belly with skin attached) and hangjeongsal (pork neck collar) are prized for their richer flavour and firmer texture. Worth trying if you want to go beyond standard samgyeopsal.
Stews and Soups (찌개·국)
6. Kimchi Jjigae (김치찌개) — Kimchi Stew
Aged kimchi simmered with tofu, pork, and anchovy broth. The longer the kimchi has fermented, the deeper and more complex the stew. This is comfort food for Koreans — the equivalent of chicken noodle soup.
- Cost: ₩8,000–₩12,000 (includes rice and side dishes)
7. Doenjang Jjigae (된장찌개) — Soybean Paste Stew
Fermented soybean paste cooked with tofu, zucchini, mushrooms, and vegetables in an earthenware pot. Rich, earthy, and deeply savoury. Often described as the taste of Korean home cooking.
- Cost: ₩8,000–₩11,000
8. Sundubu Jjigae (순두부찌개) — Soft Tofu Stew
Silken tofu in a spicy broth with seafood or pork, served still bubbling in a stone pot. A raw egg dropped in at the table finishes cooking in the residual heat — stir it in for a richer broth.
- Cost: ₩9,000–₩13,000
9. Seolleongtang (설렁탕) — Ox Bone Soup
A milky white broth made by simmering beef bones and brisket for many hours. Mild and clean-tasting — season it yourself at the table with salt and white pepper. Served with rice noodles and sliced beef.
- Cost: ₩10,000–₩14,000
10. Haejang-guk (해장국) — Hangover Soup
Literally "soup to cure a hangover." Made with ox blood (sonjiguk), dried cabbage, bean sprouts, and hearty vegetables in a thick, pungent broth. Many Koreans swear by it the morning after a night out.
- Cost: ₩9,000–₩13,000
Rice Dishes (밥)
11. Bibimbap (비빔밥) — Mixed Rice Bowl
Steamed rice topped with assorted namul (seasoned vegetables), meat, a fried egg, and gochujang. Mix everything together before eating. Dolsot bibimbap (stone pot version) creates a crispy rice crust at the bottom that's considered the best part.
- Cost: ₩10,000–₩15,000
12. Kimchi Bokkeumbap (김치볶음밥) — Kimchi Fried Rice
Fried rice made with aged kimchi, ham or canned tuna, sesame oil, and a fried egg on top. Simple, satisfying, and found everywhere from restaurants to convenience stores.
- Cost: ₩7,000–₩10,000
13. Ssambap (쌈밥) — Lettuce Wrap Rice
A spread of rice, doenjang, and various leafy wraps (lettuce, perilla, wild sesame) served together for wrapping and eating. A lighter option that emphasises vegetables.
Noodles (면)
14. Naengmyeon (냉면) — Cold Noodles
Korea's quintessential summer dish. Buckwheat noodles served in ice-cold broth (mul naengmyeon) or tossed in spicy gochujang sauce (bibim naengmyeon). The broth version from Pyongyang-style restaurants is deceptively simple and deeply satisfying.
- Cost: ₩12,000–₩16,000
15. Janchi Guksu (잔치국수) — Festive Noodles
Thin wheat noodles in mild anchovy broth, garnished with egg ribbons, zucchini, and seaweed. Traditionally served at celebrations — clean, humble, and delicious.
- Cost: ₩6,000–₩9,000
16. Jajangmyeon (짜장면) — Black Bean Noodles
Korean-Chinese noodles in a thick, dark sauce of caramelised onions, pork, and fermented black bean paste (chunjang). Not authentically Chinese, but authentically Korean — a beloved comfort dish eaten on moving day by Korean tradition.
- Cost: ₩7,000–₩9,000
Street Food (길거리 음식)
17. Tteokbokki (떡볶이) — Spicy Rice Cakes
Chewy cylindrical rice cakes simmered in a sweet-spicy gochujang sauce with fish cakes and boiled eggs. One of Korea's most iconic snacks. For those who find it too spicy, rosé tteokbokki (with cream sauce added) is a milder alternative.
- Cost: Small portion ₩3,000–₩5,000
18. Sundae (순대) — Korean Blood Sausage
Pork intestines stuffed with glass noodles, vegetables, and blood, then steamed. Eaten with coarse salt or salted fermented shrimp. Found at markets and street stalls everywhere. Not to be confused with ice cream.
- Cost: ₩3,000–₩5,000
19. Hotteok (호떡) — Sweet Filled Pancake
A yeasted wheat dough pancake filled with brown sugar, cinnamon, and crushed nuts, pressed flat and fried until golden. The filling becomes a hot, flowing syrup. A winter street food staple.
- Cost: ₩1,000–₩2,000 each
20. Gyeran-ppang (계란빵) — Egg Bread
A small baked bread loaf with a whole egg cracked in and cooked on top. Soft, slightly sweet, and protein-rich — a beloved cold-weather snack from street carts.
- Cost: ₩1,500–₩2,000
21. Eomuk (어묵) — Fish Cake Skewers
Processed fish paste shaped onto skewers and simmered in a clear, slightly sweet broth. The hot broth is typically free to drink. Found at pojangmacha (street food tents) and traditional markets.
- Cost: ₩500–₩1,000 per skewer
Seafood (해산물)
22. Hoe (회) — Korean Sashimi
Fresh raw fish, typically flatfish (gwangeeo) or sea bream, sliced and served with dipping sauces. Best experienced at Jagalchi Market in Busan or seafood markets where the fish is still alive before preparation.
- Cost: ₩15,000–₩30,000 per portion (flatfish)
23. Haemul Pajeon (해물파전) — Seafood Scallion Pancake
A large, crispy-edged pancake loaded with green onions, squid, shrimp, and oysters. The classic pairing is a bowl of makgeolli (rice wine). In Korea, it's said that rain makes you crave pajeon — a cultural association as strong as soup dumplings in a storm.
- Cost: Large ₩12,000–₩18,000
24. Kkotgetang (꽃게탕) — Spicy Blue Crab Stew
Whole blue crabs simmered in a broth seasoned with doenjang and gochujang. The crab's natural sweetness permeates the broth for an extraordinary depth of flavour.
- Cost: ₩40,000–₩60,000 for 2 people
Fermented Foods and Side Dishes (발효·반찬)
25. Kimchi (김치)
Fermented napa cabbage with gochugaru, garlic, ginger, and salted seafood. Served as a side dish (banchan) with every meal at no extra charge. There are hundreds of regional varieties.
26. Ganjang Gejang (간장게장) — Soy-Marinated Crab
Raw blue crab cured in soy sauce for weeks. The result is a briny, intensely flavoured delicacy that is rich enough to eat with plain rice. Nicknamed "rice thief" because it's impossible to stop eating.
- Cost: ₩30,000–₩50,000 (set for one)
Desserts and Drinks (디저트·음료)
27. Patbingsu (팥빙수) — Shaved Ice Dessert
Finely shaved ice (not crushed) topped with sweet red bean paste, mochi, condensed milk, and fruit. The texture is closer to snow than ice. Cafés offer variations with mango, strawberry, or matcha.
- Cost: ₩8,000–₩18,000
28. Sikhye (식혜) — Sweet Rice Punch
A chilled, mildly sweet fermented rice beverage with rice grains floating in it. Traditionally served after heavy meals as a digestif. Available in cans and bottles at most convenience stores.
- Cost: ₩1,500–₩2,500
29. Makgeolli (막걸리) — Rice Wine
A lightly fizzy, milky rice wine with 6–8% alcohol content. Sweet, slightly sour, and earthy — the traditional Korean farmer's drink. Best paired with savory pancakes or fried food.
- Cost: ₩3,000–₩6,000 per 750ml bottle
30. Soju (소주)
Korea's national spirit, distilled from grain or sweet potato, typically 16–25% alcohol. Drunk straight in small glasses, often shared in groups. Mixing soju with beer creates somaek — one of the essential Korean drinking rituals.
- Cost: ₩4,000–₩7,000 per 360ml bottle (at restaurants)
Korean Dining Etiquette Tips
1. Side dishes (banchan) are free and refillable. Don't be shy about asking for more.
2. Water is self-serve. Look for a water cooler or filtered water dispenser near the entrance.
3. To call the server, press the table buzzer or say "Jeogi-yo!" (저기요) — it means "Excuse me."
4. Pay at the counter. In most Korean restaurants, you take your bill to the front counter to pay rather than waiting for the server to bring a card machine.
FAQ
Q. Is all Korean food spicy? No. Bulgogi, galbi, seolleongtang, janchi guksu, and most soups are not spicy. If you're ordering something that might be spicy, you can say "An maepge haejuseyo" (안 맵게 해주세요), which means "Please make it not spicy."
Q. Can vegetarians eat Korean food? It can be challenging but is manageable. Temple food (사찰 음식) restaurants serve entirely plant-based Korean cuisine. Bibimbap (without meat), vegetable namul, and tofu dishes are also good options. Seoul's Insadong and Itaewon areas have several dedicated vegetarian restaurants.
Q. What should I know about food allergies? Many Korean dishes contain salted seafood (saeujeot — fermented shrimp), so seafood allergens can appear in unexpected places including kimchi. Soy sauce is used extensively. Always inform your server about severe allergies before ordering.
Q. Can I order food delivery at my hotel? If your accommodation has a Korean address and accepts deliveries, yes — apps like Baemin and Coupang Eats both have English interfaces and deliver within 30–60 minutes.
Q. What is the most adventurous Korean food? Hongeohoe (홍어회) — raw fermented skate with a sharp ammonia smell — is considered the ultimate challenge. Sannakji (산낙지) — live octopus pieces that still move on the plate — is another. Bundaegi (번데기), steamed silkworm pupae sold at street stalls, is pungent and earthy. Start with tteokbokki and work your way up.