11. Kimchi bibimguksu

If you’re tired of eating kimchi as a side dish, kimchi bibimguksu offers a refreshing twist. This easy-to-make noodle dish features ingredients commonly found in most Korean kitchens, such as kimchi -- preferably the sour, overfermented variety -- alongside gochujang, vinegar and sugar. Typically made with thin wheat noodles called “somyeon,” you can elevate the dish by topping it with a boiled egg, sesame seeds and cucumber for added texture. Its sour and spicy flavor is known to stimulate the

Dec. 20, 2024

[100 Food] 12. Sundubu jjigae (soft tofu stew)

Sundubu jjigae transforms soft tofu, which might seem bland on its own, into a rich and spicy stew. This comforting dish often features a variety of seafood, including shrimp, clams and squid, which add layers of flavor. Typically cooked and served in a clay pot, sundubu jjigae arrives at the table bubbling vigorously and steaming hot. In some restaurants, diners are invited to crack a raw egg into the boiling stew themselves at the table. The egg will cook if left long enough in the piping-hot

Dec. 20, 2024

[100 Food] 13. Jajangmyeon (noodles in black bean sauce)

Jajangmyeon is the quintessential dish of Korean-Chinese cuisine, a unique fusion that has evolved into its own distinct genre in South Korea. This comforting bowl of noodles is topped with a thick, savory sauce made from black bean paste, pork and vegetables — a favorite among Koreans of all ages, enjoyed on various occasions. For older generations, jajangmyeon carries a deep nostalgia, once a rare treat reserved for special moments such as graduations, exam days and birthdays. Even today, it r

Dec. 20, 2024

[100 Food] 14. Chimaek (fried chicken and beer)

Chimaek isn‘t just a single dish; it refers to an entire meal experience. After a long day, Koreans love to unwind with fried chicken and beer — an affordable yet deeply satisfying combination — whether at home, a fried chicken restaurant, a beer place or even an outdoor park. These days, word has spread globally about Koreans’ secret method of double-frying to achieve an extra-crispy texture. But in Korea, it’s about more than just crispiness — there’s a vast array of fried chicken seasonings,

Dec. 20, 2024

[100 Food] 15. Ramyeon (instant noodles)

Ramyeon is more than just a dish in South Korea; it’s a genre all on its own. The country boasts an impressive array of approximately 550 different instant noodle products, reflecting both the nation’s deep love for instant noodles and the market’s diversity. Now, imagine the endless variety of flavors — from classic spicy to more inventive combinations, each one offering a unique twist on the beloved comfort food. Known for their bold flavors, Korean ramyeon products often combine a mix of spic

Dec. 20, 2024

[100 Food] 16.Kimchi jjigae (kimchi stew)

When Koreans find their kimchi has aged past the point of enjoying it on its own, they often turn to kimchi jjigae — a beloved, comforting stew that‘s both simple to make and bursting with flavor. In fact, many Korean households keep aged kimchi on hand specifically for this purpose. This go-to dish requires just a handful of ingredients yet delivers a bold, satisfying taste. The classic version stars fatty pork, which brings richness and heartiness, but creative spins with beef, Spam, canned tu

Dec. 20, 2024

[100 Food] 17. Budae jjigae (army stew)

Budae jjigae, also known as “army stew” among English-speaking foodies, has a sad origin story. After the Korean War, when food was scarce, people scavenged leftovers from US army bases and got creative with whatever items they could find. The result? A mash-up masterpiece originally nicknamed “pig stew” or “UN stew,” a nod to the United Nations forces supporting South Korea during the war. The thick soup combines Western meats — such as sausages, ham and Spam — with traditional Korean ingredien

Dec. 20, 2024

[100 food] 18. Ganjang gejang (soy marinated crab)

Ganjang gejang, made by marinating raw crab in a mild soy sauce-based brine, is a flavor-packed dish best enjoyed with a steaming bowl of rice. The dish is so beloved that Koreans affectionately call it a “rice thief” — because before you know it, your bowl of rice will mysteriously vanish! While the bold, raw and slightly briny flavors may be an acquired taste for some, ganjang gejang is an unforgettable experience for those willing to give it a try. The real treasure lies in the crab’s top she

Dec. 20, 2024

[100 food] 19. Gopchang (grilled intestines)

Gopchang, the grilled intestines of pigs or cattle, is a beloved dish known for its chewy texture and rich, juicy flavor. Its fatty goodness makes it a favorite, especially among those who appreciate its indulgent taste. However, with all that fat comes a downside—its high saturated fat content, which means it’s best enjoyed in moderation. Traditionally, gopchang was seen as a men’s food, often paired with soju in late-night drinking spots. But today, it’s enjoyed by everyone — men and women, yo

Dec. 20, 2024

20. Samgyetang (whole chicken soup)

Samgyetang is a delicious chicken soup made with a whole young chicken, infused with the earthy goodness of ginseng. The chicken remains whole in the soup, which may be a bit off-putting for the unprepared. But don’t let the appearance stop you — once you taste the rich, tender ginseng-flavored meat and the flavorful broth, you’ll understand why samgyetang is such a beloved dish. The true highlight is the stuffing hidden inside the chicken, typically a mix of sticky rice, ginseng, red dates and

Dec. 20, 2024

21. Bibimbap (mixed rice with beef and vegetables)

Bibimbap is a beloved Korean dish made by mixing rice with meat and vegetables, often topping surveys of Korea’s signature foods. There are many regional variations of bibimbap that reflect locally available ingredients, with versions from the southern cities of Jeonju and Jinju being particularly famous. Bibimbap is simple to prepare -- just mix cooked white rice with whatever vegetables are available, a fried egg, some sesame oil, and a dollop of red pepper paste for that signature spice. Know

Dec. 20, 2024

[100 Food] 22. Gimbap (seaweed rice roll stuffed with vegetables and ham)

For many Koreans, gimbap is synonymous with picnics. This beloved dish has long been a staple for school field trips, outdoor activities and family gatherings. Gimbap features lightly seasoned rice on a sheet of dried seaweed, rolled up with a mix of vegetables and other ingredients like ham, all individually cooked and seasoned to enhance the flavor. Typically, a roll -- serving one person -- is sliced into bite-sized pieces and wrapped in cooking foil, making it easy to enjoy on the go. Gimbap

Dec. 20, 2024

[100 food] 23. Haemul pajeon (seafood green onion pancake)

In Korean cuisine, “jeon” refers to pan-fried battered foods, while “haemul” means seafood. Hamul pajeon is a savory pancake made with green onions and an assortment of seafood, all coated in a thick batter and topped with egg. This delicious dish is particularly popular on rainy days, as Koreans believe the sound of raindrops echoes the sizzling oil while making jeon. Perfectly cooked jeon features a soft interior and a crispy crust, creating a delightful contrast in texture. Traditionally, Kor

Dec. 20, 2024

24. Sundae (steamed Korean blood sausage)

Sundae, a steamed Korean blood sausage filled with meat, rice, and vegetables, is one of Korea’s most popular street foods. While the traditional version features a pig intestine casing filled with blood clots, vegetables, and spices, alternative versions are more popular, typically stuffed with glass noodles and containing less blood. Sundae is often enjoyed alongside tteokbokki, rice cakes in spicy sauce, at street stalls. Nowadays, frozen sundae is easily found in supermarkets, making it more

Dec. 20, 2024

[100 food] 25. Tteokguk (rice cake soup)

Tteokguk is a traditional Korean soup made with sliced rice cakes, typically served in a flavorful beef broth, though some regions may use chicken, anchovies, or other variations. The main component is tteok, the rice cake. The rice cakes used in tteokguk are made from long, cylindrical garaetteok, which is sliced into thin, oval-shaped pieces to make tteokguk tteok, used in Tteokguk. Tteokguk tteok can be easily found in markets. The soup is usually garnished with thinly cut pieces of fried egg

Dec. 20, 2024