[100 food] 26. Doenjang jjigae (fermented soybean paste stew)

Doenjang jjigae is a staple in many Korean homes, as no Korean household with a kitchen would be without the fermented soybean paste called doenjang. In that sense, it is often considered a rival to kimchi jjigae. Although tofu is considered essential, this hearty dish can be made with a wide variety of ingredients, including zucchini, mushrooms, napa cabbage, mugwort, okra, spinach, potatoes and more, all simmered in a rich broth seasoned with doenjang. Its versatility allows for the addition o

Dec. 20, 2024

[100 Food] 27. Galbijjim (braised short ribs)

Galbijjim is a beloved dish often reserved for special family dinners and holiday celebrations in Korea, like during the traditional autumn holiday of Chuseok. According to the Institute of Traditional Korean Food, this dish dates back to the mid-1700s Joseon Dynasty and was a favorite of royalty. The preparation can be time-consuming, as the meat must be braised in a rich, flavorful sauce until it becomes tender enough to melt in your mouth. This braising method offers a healthier alternative t

Dec. 20, 2024

[100 food] 28. Kongguksu (cold soybean soup)

Kongguksu, or noodles in cold soybean soup, is a creamy, comforting dish that takes center stage as one of Korea‘s summer favorites. This simple yet satisfying meal features handmade noodles served in a chilled, velvety soybean broth. What makes kongguksu even more intriguing is how its flavor varies by region, sparking friendly debates among Koreans about the best way to enjoy it. In Jeolla Province, it’s common to sweeten the dish with sugar, while in Seoul, a pinch of salt is the go-to choice

Dec. 20, 2024

29. Dakgalbi (spicy stir-fried chicken)

Dakgalbi, a popular dish hailing from Chuncheon, features tender chicken marinated in a spicy, gochujang-based sauce and grilled alongside a medley of vegetables, including cabbage, onions, carrots and rice cakes. For an extra layer of flavor, many diners opt to add cheese, creating a deliciously gooey contrast. At many restaurants, a built-in cast-iron plate is placed at the center of the table, allowing diners to stir-fry the ingredients together as a group, making it a fun, communal dining ex

Dec. 20, 2024

30. Bossam (boiled pork belly wraps)

Each autumn, Korean families gather to prepare kimchi in large quantities for the winter months ahead. Following this kimchi-making tradition, they celebrate with bossam - succulent pork belly that‘s boiled or steamed until perfectly tender. The rich, moist meat creates an irresistible pairing with the fresh, tangy kimchi. The typical way to eat it is to wrap the pork in cabbage leaves, adding raw garlic, fresh chilies, and ssamjang (spicy bean paste) to create the perfect mouthful. It’s this th

Dec. 20, 2024

31. Naengmyeon (cold noodles)

If you think you know noodles, wait until you try naengmyeon. This traditional Korean dish stands apart from any noodle dish with its unique texture and distinctly cold temperature. Especially popular during hot summer months, naengmyeon comes in two main varieties: mul-naengmyeon served in a refreshing broth, and bibim-naengmyeon where noodles are tossed in spicy chili paste. In the world of naengmyeon, the two Koreas are closely connected. The Hamhung-style naengmyeon, originating from North K

Dec. 20, 2024

32. Mukbap (chilled acorn jelly and rice soup)

Ever wondered what acorns taste like? Or better yet, acorn jelly? Mukbap is a dish where acorn jelly takes center stage, showcasing its unique texture and flavor. Acorn jelly has a slightly bitter, otherwise mild taste, which pairs perfectly with kimchi, cucumber and dried seaweed in a savory anchovy broth, creating a balanced and irresistible flavor combination. Traditionally served cold in the summer and hot in the winter, mukbap is versatile, with the smooth, slippery jelly complementing both

Dec. 20, 2024

33. Agujjim (spicy braised monkfish with soybean sprouts)

Aguijjim is a braised spicy monkfish dish that showcases one of the ocean’s most unusual creatures. Often described as one of the ugliest fish in the sea, monkfish, also known as anglerfish, have enormous mouths filled with needle-like teeth. However, the texture of the fish is surprisingly delicate; the white flesh beneath the black skin is tender and soft, reminiscent of lobster meat. Served in small, bite-sized pieces that typically include the bone and skin, aguijjim presents a fiery red vis

Dec. 20, 2024

34. Hotteok (sweet pancakes)

Hotteok is a beloved Korean street food. A pancake fried on a skillet, it has a texture reminiscent of a donut, with a chewy bite and a sweet, gooey melted brown sugar center. This popular snack was introduced to Korea by Chinese merchants in the mid-19th century and quickly won over the locals. Traditionally, hotteok is filled with a delightful blend of cinnamon, sugar, and chopped peanuts or seeds, but modern variations have emerged, featuring ingredients such as stir-fried vegetables, red bea

Dec. 20, 2024

35. Nakji bokkeum (stir-fried baby octopus)

Korean cuisine is generally known for its bold, spicy flavors, but even among spicy dishes, there are some that stand out for their intense kick. Nakji bokkeum, a stir-fried dish of small octopus in a fiery sauce, is one such dish. In Korea, these small octopuses are considered a stamina-boosting health food, with a saying that goes, “A small octopus can make even a collapsed cow stand up.” Not only are they high in protein and low in fat, but they are also rich in essential minerals like iron a

Dec. 20, 2024

36. Patjuk (rice and red bean porridge)

On Dongji, or the winter solstice, the shortest day of the year, Koreans traditionally eat a porridge made with red beans. This is because in Korean folklore, the long night of Dongji is believed to stir up evil spirits, and red beans ward them off. Called patjuk, this porridge is now enjoyed throughout the year as a nutritious and hearty one-dish meal, as red beans are rich in protein, essential vitamins and minerals. Sometimes, chewy rice cake balls known as saealsim or ongsimi are added to th

Dec. 20, 2024

37. Dakbokkeumtang (spicy braised chicken stew)

There are a variety of chicken dishes in Korean cuisine, and dakbokkeumtang is one of the most popular. This widely enjoyed home meal also goes by the name “dakdoritang.” The name was updated to dakbokkeumtang, to better reflect the cooking method. Bokkeum means stir-fried in Korean, and “tang” means soup or stew, while “dak” means chicken. Dakbokkeumtang is made by simmering cut chicken and potatoes in a pot with a spicy sauce and water. This dish sits somewhere between a brothy soup or tang, a

Dec. 20, 2024

38. Yukgaejang (spicy beef soup with vegetables)

Yukgaejang is a hearty Korean soup made from shredded beef, an abundance of scallions, and a variety of other vegetables such as gosari -- also known as fernbrake -- bean sprouts, and mushrooms. This rich blend of ingredients creates a soup with incredible depth and warmth. While Korea has several spicy beef soups, yukgaejang stands out due to its use of gosari. Not only does gosari add a slightly chewy texture, but it also introduces a deep, earthy flavor that makes this dish truly unique. (Yuk

Dec. 20, 2024

39. Kongnamul bap (soybean sprouts rice bowl)

Kongnamul bap is a simple yet delightful Korean dish that combines rice with kongnamul, or soybean sprouts. This easy-to-cook meal is popular as a comforting, home-cooked dish. As the rice cooks with the sprouts, it absorbs their mild, nutty flavor, creating a satisfying base. Often, lightly seasoned beef or pork is added for an extra savory layer and protein, resulting in a well-rounded meal. The quality of kongnamul bap depends largely on the soy sauce used, as it serves as the key seasoning t

Dec. 20, 2024

[100 Food] 40. Haemul kalguksu (noodle soup with seafood)

Kalguksu is a comforting Korean noodle soup featuring tender, knife-cut noodles in a hot broth. Depending on the broth base, it can be “dak (chicken) kalguksu” or another variation. Haemul kalguksu uses seafood, such as squid, anchovies, crabs and clams, as its broth base. Typically, the broth for kalguksu is a mild, clear soup, although some spicy green pepper may be added for a slight kick. No bowl of kalguksu is complete without geotjeori, a type of fresh kimchi typically served on the side.

Dec. 20, 2024