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55. Songpyeon (Half-moon rice cake)
Songpyeon are crescent-shaped rice cakes filled with sweet ingredients like ground sesame seeds, red bean paste, or chestnut, and steamed over a fragrant layer of pine needles. During Chuseok, one of the biggest Korean traditional holidays in autumn, it‘s common for families and relatives to gather and make songpyeon together. While songpyeon can vary by region, in Seoul, you’ll often find small, bite-sized versions stuffed with a blend of sesame seeds and sugar. Even outside the holiday season,
Dec. 20, 2024 -
56. Yakgwa (Honey cookie)
Before Western desserts and sweet treats became all the rage in Korea, yakgwa was the dessert of dreams. This traditional Korean honey cookie is deep-fried, soaked in a honey syrup, and flavored with ginger juice, sesame oil and a splash of soju. The result? A chewy, melt-in-your-mouth texture that’s somewhere between a croissant and baklava. Once a treat reserved for special occasions like ancestral rituals, feasts and holidays, yakgwa has made a big comeback. These days, you’ll find it in bake
Dec. 20, 2024 -
57. Dakgangjeong (Deep-fried and braised chicken)
Dakgangjeong is a dish of boneless chicken pieces deep-fried and drenched in a sweet sauce. If you’re familiar with yangnyeom chicken — Korea’s popular fried chicken coated in a sweet and spicy chili sauce — you’ll find dakgangjeong to be a deliciously similar treat. While both dishes involve crispy fried chicken with a flavorful sauce, dakgangjeong offers a twist with its sweeter, syrup-like coating, often made with a sticky glaze and served in smaller, bite-sized pieces. The name dakgangjeong
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58. Bungeoppang (Fish-shaped bread)
On cold winter streets filled with bundled-up passersby, the irresistible aroma of Bungeoppang — golden, fish-shaped pastries — beckons from bustling street stalls. Derived from the words “bungeo” (carp) and “ppang” (bread), this beloved Korean winter snack is traditionally filled with sweet red bean paste. But don’t let tradition fool you into thinking it’s predictable. Modern vendors have taken this classic to new heights, offering fillings like silky custard cream, mashed sweet potato, and ev
Dec. 20, 2024 -
59. Gyeranppang (Egg bread)
When winter arrives and the chill sets in, few things are as comforting as a warm snack to lift your spirits. Enter Gyeranppang, or “egg bread,” a beloved Korean street food that feels like a cozy hug in every bite. This oval-shaped delight features a soft, sweet, cake-like base with a whole egg nestled right in the center. It’s a familiar combination — fluffy bread paired with a baked egg — but somehow, gyeranppang transforms the ordinary into something deeply satisfying. Lightly salted with a
Dec. 20, 2024 -
60. Nokdujeon (mung bean pancake)
Even if you‘re not familiar with mung beans, don’t let that stop you from trying this delicious Korean “jeon,” or fritter. With a crispy exterior and a tender, flavorful interior, this warm pancake is made from ground mung beans and topped with chopped vegetables. Some vendors add extra ingredients like pork or kimchi to boost the flavor. It’s often served with a soy-based dipping sauce, blended with vinegar, sesame oil and scallions, which enhances the savory taste of the pancake. Nokdujeon was
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61. Sannakji (live octopus)
When traveling to Korea, one of the most intriguing culinary experiences you might encounter is sannakji. This dish offers a bold challenge, even for the most enthusiastic raw seafood lovers, as freshly sliced octopus is served so “fresh” that the pieces are still wriggling on the plate. It sticks to your tongue and the inside of your mouth, forcing the eater to quickly increase their chewing speed in a frantic attempt to tame it before swallowing it down. While the sensory experience can be ove
Dec. 20, 2024 -
62. Cheonggukjang jjigae (Rich soybean paste stew)
It’s no stretch to say that many Korean dishes owe their flavor to jang -- fermented soybean-based sauces at the heart of Korean cuisine. Among these is cheonggukjang, a thick soybean paste made by fermenting steamed soybeans with rice straw, naturally rich in Bacillus subtilis, a probiotic essential to many fermented foods. Famous for its bold, distinctive aroma, cheonggukjang shines in a hearty stew, or jjigae, where it’s paired with well-aged kimchi, tender beef slices, bean curd and an assor
Dec. 20, 2024 -
63. Mulhoe (Cold raw fish soup)
Mulhoe, a refreshing cold soup made with raw fish, is a cherished summer treat in Korea. The chilled broth, seasoned with sweet and tangy gochujang (red pepper paste), strikes a perfect balance of spicy, sour, and fresh flavors that revitalize even the most sluggish appetite. This dish hails from Korea‘s coastal regions, including Gangwon Province and Jeju Island, and features a variety of seafood such as white-meat fish, octopus, abalone and conch. Julienned vegetables like cucumber, onion and
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64. Beondegi
To the uninitiated, the rich aroma of this savory Korean snack might not give away its surprising main ingredient -- silkworm pupae. Koreans have long enjoyed beondegi, a traditional snack loved for its umami-rich flavor, typically boiled or steamed in a savory soup with hints of soy sauce. A valuable source of protein during times of war and poverty, beondegi is harder to find these days, but it still has a loyal following, loved for its umami-rich flavor. Beondegi can be found at street food s
Dec. 20, 2024 -
65. Jokbal (pig‘s trotter)
This dish, usually served in evenly sliced pieces, features pork feet boiled and braised in a soy sauce-based seasoning, boasting a tender, chewy texture from its high fat and cartilage content. A dining set of jokbal features an array of vegetables such as leafy greens, sliced raw garlic, seasoned dried radish, green chile peppers, along with dipping sauces like ssamjang -- a doenjang-based spicy paste -- and salted fermented shrimp. Koreans enjoy jokbal not only as a hearty meal but also as a
Dec. 20, 2024 -
66. Dakbal (chicken feet)
Don’t be surprised to find out that these three-pronged spears are indeed, just as you might expect, chicken feet. Dakbal, a fiery Korean dish made with chicken feet, is a real treat for chile lovers, offering a tongue-numbing spice while challenging diners to chew through its delicate bones. The most common methods for cooking chicken feet involve grilling or broiling, adding a hint of smoky flavor, while other methods include braising and stir-frying. Each of these techniques has its own disti
Dec. 20, 2024 -
67. Gomjangeo (inshore hagfish)
Despite its snake-like appearance, gomjangeo, or inshore hagfish, is a prized stamina-boosting specialty in South Korea, renowned for its tangy flavor and springy texture. Either marinated in spicy sauce or salted, this slime-producing sea creature is chopped into bite-sized pieces and barbecued, accompanied by vegetables like lettuce and garlic. For newcomers, it‘s recommended to try it plain at first, to savor its unique combination of firm and tender textures. On the grill, the skinned pieces
Dec. 20, 2024 -
68. Kkeopdegi (Pork rind)
For those craving a deviation from the classic Korean pork belly, the lesser-known kkeopdegi, or pork rinds, promises to lead meat lovers on a new gastronomic adventure. Kkopdegi, typically served in square-shaped pieces, are best grilled, though cooking them properly requires especially watchful eyes. Once heated, the skin tends to curl, hence the need to use a cooking utensil to press it flat until it’s ready to be turned. Adding to the challenge is the crackling sound they produce when on the
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69. Makgeolli (rice wine)
Makgeolli, a time-honored alcoholic beverage in Korea, is a lightly filtered rice wine with an alcohol content ranging from 4 to 6 percent, though it can reach up to 19 percent depending on the brewer. Milky in appearance and sweet and sour in taste, makgeolli is best served chilled, and is known for its easy drinkability and accessibility, commonly found in convenience stores and dining establishments. Makgeolli is often poured from a kettle or pottery bowl, with a ladle used to stir the liquid
Dec. 20, 2024