[100 food] 41. Yuksashimi (raw meat)

Raw meat might not be everyone‘s cup of tea -- even some Koreans hesitate at the thought! Officially dubbed saengyukhoe by the National Institute of Korean Language, this dish is far better known by its colloquial name, yuksashimi. The vibrant red of the beef is undeniably eye-catching, but don’t let the bold hue scare you off. Beneath that striking exterior lies a texture so tender it practically melts in your mouth. With a few chews, you might even notice a whisper of natural sweetness sneakin

Dec. 20, 2024

42. Boktang (pufferfish soup)

Boktang is a traditional Korean soup made with blowfish, also known as pufferfish, called “bok” in Korean. Known for the potent poison tetrodotoxin found in the fish’s liver, ovaries, and skin, the dish can be thrilling to try. But don’t worry -- In South Korea, anyone who handles and prepares blowfish is required to obtain government certification to ensure public safety. Boktang has a loyal following of diners drawn to its unique taste and texture. The dish is typically served in two versions:

Dec. 20, 2024

1. Yukjeon (pan-fried battered beef)

Yukjeon is a classic Korean dish that elevates thin slices of lean, tender beef by coating them in a light batter of flour and egg before pan-frying to golden perfection. The light, crispy exterior created by the batter enhances the beef’s natural flavor, offering a savory experience that’s distinct from typical grilled beef. For ceremonial offerings or ancestral rites, thicker cuts of beef are often used, giving the dish a more substantial texture. For everyday meals, thinner slices are preferr

Dec. 20, 2024

[100 food] 43. Dwaeji gukbap (pork and rice soup)

Dwaeji gukbap, or pork and rice soup, is a comforting specialty from Busan, beloved for its rich flavors and hearty ingredients. The dish features a warm, milky-white broth made by simmering pork bones for hours, resulting in a deeply satisfying base full of umami. Tender pieces of pork float in the flavorful broth, paired with a generous serving of rice, making it a wholesome and filling meal perfect for any time of day. To elevate the experience, dwaeji gukbap is often accompanied by ssamjang,

Dec. 20, 2024

44. Baechujeon (Napa cabbage pancake)

Baechujeon is a simple yet flavorful Korean pancake that celebrates the unique taste and texture of baechu, or napa cabbage. Unlike most traditional Korean pancakes, which are typically round, baechujeon features whole cabbage leaves dipped directly into a light batter, preserving their natural shape. The batter, a mix of flour, water and a pinch of salt, creates a crisp, golden exterior when pan-fried. For an extra layer of flavor, a tangy sauce — usually made from soy sauce, vinegar and a touc

Dec. 20, 2024

45. Jeyuk bokkeum (spicy pork stir-fry)

Jeyuk bokkeum, or spicy Korean pork stir-fry, is a favorite among Korean barbecue lovers. This dish centers around pork seasoned with gochujang (Korean chile paste) and a blend of spices, delivering a spicy-sweet flavor that beautifully complements the meat. Often garnished with sesame seeds and sliced green onions, jeyuk bokkeum is ideal for wrapping in lettuce or perilla leaves with ssamjang for an extra kick. Serving jeyuk bokkeum over a warm bowl of rice is another delicious way to enjoy thi

Dec. 20, 2024

46. Gamjajeon (Potato pancake)

Gamjajeon, or Korean potato pancake, is a savory treat that puts a delightful spin on the classic potato dish. This savory pancake is made by finely grating fresh potatoes and then pan-frying them until golden, resulting in a crispy outside and a tender, fluffy interior. A sprinkle of salt or a garnish of sliced green onions adds the perfect finishing touch. This cooking method beautifully highlights the natural flavor and subtle sweetness of the potato, making each bite a comforting experience.

Dec. 20, 2024

47. Sujaebi (hand-pulled dough soup)

Sujebi is a comforting Korean soup made with hand-torn wheat dough flakes simmered in a flavorful broth. The base is typically prepared with dried anchovies and kelp, sometimes enriched with shellfish. What makes sujebi unique is its rustic charm, highlighted by the irregularly shaped dough flakes that set it apart from other dishes like kalguksu, which features uniform noodles. The dough flakes provide a satisfying, substantial texture that feels heartier than traditional noodles. The soup is f

Dec. 20, 2024

48. Hobakjuk (sweet pumpkin porridge)

Hobakjuk is a cozy, sweet pumpkin porridge that brings the warm Korean spirit to every spoonful. Made by mashing and boiling steamed pumpkins before adding red bean and rice powder, this dish offers a perfect balance of sweetness and savoriness. In Korea, juk, or porridge, is enjoyed not only as a gentle food for recovery but also as a hearty meal, with diverse ingredients that elevate it beyond simple comfort food. Hobakjuk, however, stays true to the unadorned pumpkin flavor, offering a more a

Dec. 20, 2024

49. Tteokgalbi (short rib patties)

Tteokgalbi are Korean beef patties that offer a delightful twist on traditional barbecue. Despite the name, which translates to “rice cake ribs,” tteokgalbi doesn’t actually contain rice cakes. The name is believed to come from the shape or texture of the patties that resemble Korean rice cakes. The beef is finely minced and pounded, much like the preparation of sticky rice cakes such as injeolmi, giving it a distinctive soft yet chewy texture. Some believe this unique preparation method is the

Dec. 20, 2024

50. Jeonbokjuk (abalone porridge)

Jeonbokjuk is a cherished dish from the beautiful Jeju Island, south of the Korean Peninsula. Traditional Jeju-style jeonbokjuk is all about simplicity, using just rice and abalone to highlight the rich, oceanic flavors of the abalone. A unique feature of this porridge is the inclusion of abalone‘s internal organs, including its intestines, which adds a distinctive aroma and depth to the dish. While dark green abalone intestines may be off-putting to some, they play a crucial role in enhancing t

Dec. 20, 2024

51. Sogogi mutguk (Beef and daikon radish soup)

If you’re craving a classic Korean comfort dish, sogogimutguk is just the thing. Made with beef and daikon radish simmered in water, this simple recipe creates a richly flavorful soup. The clear broth takes on the natural sweetness of the radish and the hearty depth of the beef. Top it off with green onions and season with salt or soy sauce to your liking. The key? Let it simmer long enough to bring out all the flavors. A staple in Korean households especially during chilly winters, sogogimutguk

Dec. 20, 2024

52. Galbitang (short rib soup)

Galbitang is a traditional Korean soup made with beef short ribs, simmered for hours to create a clear, rich broth that’s deeply flavorful. The combination of Korean radish, onion, garlic, and ginger infuses the beef with layers of savory taste, making this dish both comforting and restorative. What makes galbitang especially beloved is that it pairs perfectly with just a good serving of kimchi. This is why galbitang restaurants often serve some of the best kimchi -- they can focus solely on ser

Dec. 20, 2024

53. Gulgukbap (Oyster and rice soup)

Fresh oysters are a prized dish enjoyed raw by food aficionados worldwide. But in Korea, oysters take many delicious forms, offering a range of savory dishes that highlight their versatility. When boiled with rice and Korean radish, they transform into a nutritious hangover cure called “gulgukbap,” a piping hot soup that helps restore strength. The broth, made by simmering oysters and radish with various toppings like bean curd, onions, and mushrooms, is rich and flavorful. Seaweed and garlic ch

Dec. 20, 2024

54. Andong Jjimdak (Braised chicken)

Andong jjimdak, a Korean-style braised chicken known for its tender, juicy meat and the rich flavor of soy sauce and assorted seasonings, is one of the most popular chicken dishes in Korea, alongside deep-fried chicken. Cooked with a mix of vegetables and glass noodles, and served in a large bowl, it’s the perfect dish for casual get-togethers or special occasions, sure to satisfy your appetite. Some restaurants make Andong jjimdak spicy, but the level of heat is adjustable to diners‘ preference

Dec. 20, 2024