33 Must-Try South Korean Dishes and Foods

Kimchi is the most popular and traditional Korean dish, featuring fermented vegetables. It’s tangy, mildly spicy delight that complements rice, soups, and stews.

As a common food in Korea, kimchi is a side dish that predominantly comes in napa cabbage and Korean radish, seasoned with pepper, garlic, ginger, and scallion.

While baechu-kimchi (napa cabbage kimchi) is prevalent, there are other variants like baek-kimchi (white kimchi), dongchimi (radish water kimchi), kkakdugi (cubed radish kimchi), nabak-kimchi (water kimchi), etc.

Originating in Korea 3000 years ago as a method to store and salt food for the cold winter months, kimchi’s popularity surged during the Silla dynasty.

Bulgogi, originally known as “maekjeok, ”is the traditional BBQ dish of Korea that first appeared in the Goguryeo era.

Usually, the pieces of beef, carefully seasoned with spices like ginger and garlic, are grilled over a griddle or stir-fried in a pan, resulting in a tender beef texture and a salty and slightly sweet flavor.

To enjoy bulgogi, simply dip a piece of beef with ssamjang sauce, wrap it inside lettuce, and put it in your mouth to feel the fullness of this dish.

Bibimbap is a traditional rice dish in Korea, with bibim meaning “mixing,” while bap refers to cooked rice.

Instead of eating rice with individual foods, bibimbap includes several ingredients, like carrots, mushrooms, beef, and eggs (fried or raw), and gochujang (Korean red chili paste).

Bibimbap can be served in a regular bowl or in a hot stone pot (dolsot), where the rice at the bottom gets crispy and adds another layer of texture.

In Korea, the Jeonju, Tongyeong, and Jinju are especially popular with their bibimbap versions.

Kimchi bokkeumbap is a Korean specialty featuring fried rice, vegetables, meat, and traditional kimchi. Once stir-fried, the rice will have a beautiful golden color and a typical kimchi flavor.

In Korea, students see kimchi bokkeumbap as an affordable meal and easy to make at home. Kimchi fried rice is also a popular option for lunch.

Most often, kimchi bokkeumbap is often served with a warm soup such as kongnamul-guk (soybean sprout soup), or miyeok-guk (wakame soup), danmuji, and cool dongchimi (usually in the summer).

Gimbap (aka kimbap) is a traditional Korean delicacy consisting of two components, gim and bap, seasoned rice spread over toasted seaweed, then topped with various fillings.

It contains cooked rice, vegetables, fish, and meat neatly wrapped in gim (dried seaweed) and sliced into bite-sized pieces.

Choices range from danmuji, beef, egg strips, and kimchi, to more eclectic ones like bulgogi or perilla leaves. Some versions even come egg-coated and fried or sprinkled with sesame seeds.

Jajangmyeon is a famous Korean noodle dish originating from a Chinese restaurant in Incheon in 1905.

It consists of thick, chewy noodles topped with a rich, dark brown sauce made from fermented black bean paste.

The sauce is typically cooked with meat (usually pork or beef), onions, potatoes, and occasionally other vegetables.

The dish is often served with pickled radishes or kimchi on the side.

Japchae is a savory stir-fried glass noodle specialty coming from the Joseon Dynasty in the 17th century. Since then, Japchae has become a traditional Korean delight and a fantastic side dish (banchan).

The glass noodles are stir-fried with vegetables, beef, and spices. Other variations swap beef for pork, chicken strips, or even seafood (usually crab).

Normally, people cook the ingredients of japchae separately before incorporating them into one delicacy.

Samgyeopsal is a Korean specialty that boasts generous cuts of pork belly, comprising a fatty cap and two layers of meat below it.

Also known as “three-layered pork belly”, samgyeopsal was first prepared in the early 20th century at Kaesong.

Classified as gui, samgyeopsal is visually reminiscent of bacon. Additionally, the taste of the pork is enhanced when dipped into a sauce made with salt, sesame oil, and pepper.

Typically, samgyeopsal is grilled on an inclining metal griddle or gridiron right on the diners’ table. For a more authentic Korean dining experience, enjoy Samgyeopsal with shots of soju or somaek (a simple mixed drink consisting of soju and beer).

Tteokbokki is a well-known Korean food made with garae-tteok (a long, white, cylinder-shaped rice cake) and fish cakes, boiled eggs, and scallions.

The traditional rice cakes are usually chewy and sticky, bathed in the rich umami flavor and characteristic spicy sauce.

Tteokbokki is traditionally flavored with spicy gochujang or non-spicy ganjang sauce. The spicy gochujang sauce is the most common, while the non-spicy version, called gungjung-tteokbokki, is less popular.

In Korea, tteokbokki is available at dedicated restaurants, commonly known as jeukseok tteokbokki. Additionally, it is a popular home-cooked meal as garae-tteok (rice cakes) are readily available in pre-packaged form.

Kimchi-jjigae is a stew-like Korean specialty, traditionally crafted from kimchi and a medley of ingredients like meat, tofu, scallions, onions, and garlic.

Typically, this kimchi stew utilizes older, more fermented kimchi, known for its robust flavor and abundant probiotics.

People season the mix with fermented bean paste or red pepper paste before simmering in either water or anchovy stock.

Served sizzling in a stone pot, kimchi-jjigae is enjoyed communally with rice and accompanying side dishes. Its origins trace back to the Joseon era, with the introduction of chili peppers to Korea.

Korean fish cake is a classic Korean dish that traditionally comprises ground fish meat, flour, and seasonings skewed on bamboo sticks. It goes by 2 names: “oden” and “eomuk”.

Eomuk is the native Korean word for fish cake, while oden is thought to have originated from Japan and is a long, flat type of fish cake cooked with vegetables and eggs on skewers.

The chewy and tender fish cakes are often served with a spicy broth. To enjoy Korean fish cake, simply dip a fish cake stick into the broth or take a bite of the fish cake and take a sip of the broth.

Bingsu is a Korean dessert with shaved ice topped with sweet toppings like chopped fruit, condensed milk, fruit syrup, and red beans.

The most traditional bingsu is patbingsu, translating to “red beans shaved ice”, combining shaved ice with red bean paste, tteok (rice cakes), ground nut powder, and more.

Its origins trace back to the Joseon dynasty when officials relished crushed ice topped with fruits from the ancient seokbinggo, a Korean ice storage.

Naengmyeon is a traditional cold noodle dish from both South and North Korea alike.

Korean cold noodles offer long and thin-strand noodles made by hand. Naengmyeon is typically served in a large brass or stainless-steel bowl with various toppings.

In the past, people believed that cutting long noodles diminished their symbolic meaning of longevity and good health.

There are 2 common versions of naengmyeon, featuring mul naengmyeon and bibim naengmyeon. Mul naengmyeon originated in North Korea’s Pyongyang and is served in a broth made from dongchimi (radish water kimchi).

Sundubu-jjigae is a spicy stew with a perfect combination of soft tofu, vegetables, and meat or seafood. It is even considered one of the best traditional stews in Korean cuisine that dates back to the Joseon era.

Sundubu-jjigae, a Korean stew served hot in an earthenware pot, combines fresh soft tofu with pork, kimchi, seafood, and spices like gochujang or gochugaru, topped with a raw egg for richness.

Koreans usually enjoy sundubu-jjigae with a bowl of steaming white rice, kimchi, and several banchan on the side.

Galbijjim is a steamed dish primarily crafted from short ribs, either beef or pork. Traditionally savored during Chuseok, Korea’s major harvest festival, galbijjim was categorized as a high-class delicacy.

The ribs require meticulous preparation in cutting, seasoning, and simmering with other ingredients, including soy sauce, garlic, ginger, jujube, ginkgo nuts, chestnuts, mushrooms, and pine nuts.

Once cooked, galbijjim is presented in a covered bowl, typically accompanied by rice and assorted side dishes.

Dakgalbi is a Korean stir-fried delight made by marinating diced chicken in a spicy sauce comprising chili paste and other seasonings. The mixture is then stir-fried with tteok (rice cake), cabbage, perilla leaves, and sweet potato.

Created in the 1960s as an affordable alternative to pricey grilled dishes, dakgalbi quickly became a favorite among budget-conscious soldiers and students for pairing with anju alcohol.

Another name for this stir-fried chicken delicacy is Chuncheon dakgalbi. As a local specialty of Chuncheon, there’s even an entire street of restaurants, and an annual festival is dedicated to dakgalbi.

Bossam is a well-loved dish featuring tender, flavorful boiled pork, traditionally served with a variety of accompaniments.

The pork, usually pork belly, is boiled in a flavorful broth with ingredients like garlic, ginger, and onions, until it becomes very tender. Boiled meat is then cut into bite-sized pieces.

Most often, locals enjoy bossam by wrapping a piece of meat in lettuce, kimchi, or perilla leaves. People dip bossam in either ssamjang, a spicy and savory sauce made of chili paste and soybean paste (doenjang); or saeujeot, a piquant pink sauce made of tiny pickled shrimp.

Samgye-tang is a Korean soup, often known as ginseng chicken soup, that was popular among Koreans during the Joseon Dynasty (1392-1897).

The Korean custom of eating samgye-tang during hot weather dates back centuries and is still widely practiced today, especially during sambok days.

Typically, the broth is made from a whole young chicken stuffed with ginseng, garlic, jujube, and rice. It’s packed with nutrients and can help people stay cool and energized during hot summers.

Traditionally eaten by the elderly in the summer, samgye-tang broth was used to treat the queen’s illness during the reign of King Injo.

Tteokguk is a Korean rice cake soup usually consisting of delicate rice cakes (tteok) and a tasty broth (guk).

The tender and chewy rice cakes will be cooked with beef broth to bring out an umami taste and combine with the refreshing flavor of seaweed.

Then, tteokguk is typically finished off with thinly sliced cooked eggs, marinated meat, crispy seaweed, and a splash of sesame oil.

Tteokguk was traditionally reserved for the first day of the Korean New Year as a sign of good luck and aging another year. Today, however, people enjoy tteokguk at any time of year.

Haemul pajeon is a type of Korean pancake made with a batter consisting of rice flour, wheat flour, eggs, scallions, and other ingredients depending on the regional variation.

Traditional fillings include beef, pork, kimchi, and seafood, with the appearance of pancakes said to resemble Chinese scallion pancakes, but their texture is not as thick.

Commonly, enjoying a warm haemul pajeon with a glass of cold makgeolli is a beloved tradition on rainy days in Korea.

Another variety is dongnae pajeon, made from eggs, glutinous rice flour, rice flour, and gochujang. It originated in Busan and was named after the Dongnaesung fortress.

Sundae (soondae) is a time-honored Korean blood sausage combining pig blood, vegetables, and noodles to stuff inside the pig or beef’s intestines.

In South Korea, sundae is a dish that is typically steamed and accompanied by offal like liver and lung. It’s an inexpensive snack on the street.

To bring out the flavors, people dip sliced sundae pieces in a salt-black pepper mixture in Seoul. In Honam, sundae can be served with a vinegar-gochujang mixture, while Yeongnam prefers seasoned soybean paste and Jeju fancy soy sauce.

Kongguksu is a soybean-based Korean soup consisting of cold wheat noodles bathed in soy milk broth, which has existed since the 19th century.

As a seasonal specialty, people often serve kongguksu in cold soymilk soup made from ground soybeans. Not only is it a perfect summer deal, but kongguksu is also vegan-friendly.

Tteok-galbi is a traditional grilled short rib patty delicacy, with the term appearing in Korea in the late 1960s and early 1970s.

Before that, Tteok-galbi was known as “no-galbi”, which means “elder ribs” because it was a familiar dish for old people with weak teeth.

The magic of galbi lies in its perfectly seasoned ribs that are grilled or braised to pair perfectly with rice.

Songjeong’s “tteok-galbi street” is known for its unique half beef and half pork version, while Gwangju boasts the delicious ori-tteok-galbi, made with duck meat.

Seolleongtang (also known as ox bone soup) is a traditional Korean soup made with the ox’s leg bones.

Created during the Mongol invasion of Korea, Seolleongtang is a staple during chilly Seoul winters.

Since seolleongtang is made with beef bone, meat, and brisket, the broth features a creamy and cloudy appearance. Koreans usually enjoy seolleongtang with scallions and strips of savory meat.

Miyeok-guk is a seaweed soup deeply rooted in Korean culture and tradition with no spicy flavor.

This soup, known for its mild briny flavor, is connected to Samsin Halmoni, a goddess revered for aiding childbirth.

Furthermore, miyeok-guk is a well-liked birthday dish, especially for mothers, signifying respect and gratitude for their sacrifices.

While many people associate seaweed (sea mustard) with a strong oceanic taste, miyeok-guk comes with a slightly briny flavor and a touch of saltiness.

Gamjatang is a type of stew made using pork bone, coming from Jeolla province with a long history dating back to the Three Kingdoms period.

Usually, gamjatang’s rich, deep red broth is infused with red peppers and perilla seeds for a bold flavor.

In addition, people boil the pork bones for a long time at high heat to soften the meat surrounding the vertebrae. Commonly, locals enjoy the meat with kimchi and a rice bowl.

Yukgaejang is a Korean thick, spicy beef soup packed with shredded beef, gosar (fernbrake fiddleheads), beansprouts, scallions, mushrooms, and other vegetables.

The spicy beef soup was once a traditional staple in royal court cuisine. In Korea’s summer months, people enjoy yukgaejang, which is believed to supply a refreshing energy boost and aid in combating the heat.

Although yukgaejang is typically made with beef, a special type of soup called Dakgyejang is made with chicken instead.

Haejang-guk is a Korean soup known as a remedy for hangovers. Meaning “soup to chase a hangover,” haejang-guk alternatively termed sulguk.

The hangover soup typically comprises dried napa cabbage, vegetables, and meat in a rich beef broth.

There are diverse haejang-guk versions, including kongnamul gukbap, ojingeo mulhoe guksu, ugeojiguk (made with napa cabbage), seonjiguk (made with coagulated ox blood), jaecheopguk (made with garlic chives and jaecheop clam), and gulgukbap (made with oyster).

Jeongol is a Korean-style hot pot that traditionally comes with meat, mushrooms, seafood, and various other ingredients simmered in a savory broth.

Jeongol is prepared in a special pot called jeongolteul. While it bears similarities to jjigae, jeongol stands out with its richer assortment of ingredients.

Surprisingly, jeongol was a dish for the upper class and royals. Historically, its roots trace back to soldiers who, during ancient wars, cooked food in their iron helmets.

Kal-guksu is a traditional noodle dish with handcrafted wheat flour noodles served in a generous bowl of broth and additional components. It gets its name from the cutting process used to create the noodles.

Handmade noodles of kal-guksu have a characteristic bouncy texture and flat shape. To make the broth, shellfish, kelp, and dried anchovies are commonly used, and sometimes chicken broth.

Then, the wheat flour noodles, Korean zucchini, potatoes, scallions, and other vegetables are added to the broth and cooked together.

Being around since the Joseon period, kal-guksu appeared in a cookbook by Lady Jang. During the barley and wheat harvest festival, Koreans will often eat this knife cut noodle soup.

Gejang (gejeot) is a traditional Korean fermented seafood made from live crabs that are marinated in soy sauce or chili pepper-based sauce.

The name “gejang” is a portmanteau of “ge” (crab) and “jang” (condiment). Chamgejang is often referred to as “bapdoduk” (which means “a meal thief” or “a rice thief”) in Korea because it is believed to stimulate the appetite and make people want to eat more.

In addition, there’s also kkotgejang made using horse crab (kkotge), a popular specialty in Jeolla Province. There are many versions of this dish. However, Chamgejang is worth mentioning.

Bungeoppang is a fish-shaped pastry, a Korean street food item commonly enjoyed in winter. The traditional pastry is filled with sweetened red bean paste and grilled on a fish-shaped mold like a waffle iron.

The traditional filling for bungeoppang is sweetened red bean paste, but nowadays, many vendors in Korea offer a variety of fillings, such as pastry cream, pizza toppings, chocolate, and more.

Bungeoppang was originally inspired by the Japanese taiyaki and was introduced to Korea in the 1930s.

Gopchang refers to grilled or stir-fried beef or pork intestines in Korea. The intestines are meticulously cleaned, then seasoned or marinated before being cooked. They are popular for their chewy texture and ability.

When grilled, gopchang is often enjoyed with dipping sauces and side dishes, such as fresh lettuce leaves for wrapping, spicy ssamjang (a thick, spicy paste), and slices of garlic or chili peppers.

In stir-fried preparations, gopchang is typically cooked with vegetables like onions and green peppers, and seasoned with savory sauce.