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70. Hwachae (Fruit punch)
A rejuvenating drink made with an assortment of seasonal fruit, flowers and herbs, hwachae is a traditional Korean fruit punch bursting with vibrant colors. While enjoyed year-round, this ice-filled punch is especially popular in summer, helping to quench thirst and beat the heat. Hwachae is often named after its key fruit ingredient, with the most popular summertime variety being subak hwachae, made with sliced watermelon, subak in Korean. It is not only limited to watermelon, however, as addit
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71. Baek kimchi (white kimchi)
Taking a detour from the red hue of traditional kimchi, baek kimchi is a milder, nonspicy variety made with the typical kimchi ingredients, but without the chile pepper powder. Its refreshing, tangy flavor makes it a versatile side dish that complements nearly any Korean meal. The kimchi also plays a crucial role, adding a crunchy spin, whether as a wrap for sizzling meats or as an addition to cold noodles. Sliced vegetables like carrots, cucumber and bell peppers paint the dish with vibrant hue
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72. Ori jumulleok (Stir-fried marinated duck)
Ori jumulleok, a stir-fried marinated duck dish, may not appear very different from bulgogi, the classic Korean dish made with soy sauce-based marinated meat. Yet, the dish sets itself apart from bulgogi by being massaged with seasonings just before serving and stir-frying, as its name jumulleok, meaning “to knead” in Korean, suggests. This contrasts with bulgogi‘s longer marination process, which typically lasts at least 30 minutes to an hour. While jumulleok can be prepared with two types of s
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73. Haejang guk (hangover soup)
Thick and hearty, haejang guk is a go-to hangover remedy for Korean drinkers after a night of heavy drinking. As its name suggests -- “haejang” translates to “relieve a hangover” -- this soup is believed to help sober up the drinker and soothe an upset stomach. Known for its savory flavors with spicy notes, haejang guk comes in many variations, featuring ingredients like seafood, meat and vegetables. The most popular version is meat-based, typically made with pork backbone or ox neck bone, compl
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74. Jangeo gui (grilled eel)
In South Korea, jangeo, or eel, is highly regarded as a vital food source celebrated for its energy-boosting properties. In preparation for the savory dish, the eel is filleted and seasoned with a blend of soy sauce, red pepper paste and sesame oil before being grilled, often over a charcoal fire, and then cut into bite-sized pieces. Without being overly fishy thanks to the marinade, this seafood dish has a subtle smoky flavor, while its tender, flaky texture conceals a burst of rich, juicy savo
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75. Kimchi bokkeumbap (Kimchi fried rice)
Koreans love white rice and kimchi, so it’s no surprise that they often stir-fry them together for a quick and tasty dish like kimchi bokkeumbap. As simple as it sounds, many Koreans use leftover rice and kimchi straight from the fridge, tossing them in an oiled frying pan. The dish presents a delightful array of flavors -- spicy, tangy and slightly sweet -- while kimchi and for some, gochujang paste, contribute to its bold spiciness. Kimchi bokkeumbap has many variations depending on key ingred
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76. Momguk (gulfweed soup)
Native to the southern South Korean island of Jeju, momguk is a hearty, traditional soup that combines ingredients from both land and sea. The dish is based on a pork broth made from pork meat and intestines, combined with gulfweed as its key ingredient. The seaweed is simmered until the soup reaches a thick, almost porridge-like consistency, enhanced by the addition of buckwheat flour. For added depth, sour kimchi or radish leaves are sometimes incorporated. Rich and savory with a hint of oilin
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77. Bugeoguk (dried pollock soup)
In Korean homes, bugeoguk brings the deep, savory notes of dried pollock to the breakfast table. Its clear broth, studded with bean sprouts and threads of beaten egg, turns this otherwise humble dried fish into something remarkable. The fish itself goes by many names here -- fresh pollock is “myeongtae,” but its dried version, “bugeo,” is what gives this soup its name. The most sought-after variety, “hwangtae,” gets its distinct flavor from repeated freeze-thaw cycles in the winter winds along t
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78. Ssukguk (mugwort soup)
Come spring, Korea‘s hillsides burst with mugwort, a hardy herb that’s found its way into countless local dishes. In ssukguk, its distinctive aroma turns a standard doenjang (soybean paste)-based broth into something quite unique. The soup balances mugwort‘s subtle bitterness against the deep, fermented notes of soybean paste. Those in the know add a generous splash of perilla seed powder, which lends an extra richness that’ll have you reaching for seconds. Beyond the kitchen, you‘ll find this v
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79. Oi naengguk (cold cucumber soup)
When the scorching summer heat dulls the appetite, this chilled cucumber soup steps in to save the day. Oi naengguk is Korea‘s answer to the heat -- thinly sliced matchsticks of cucumber float in a sweet-sour brine, creating an instant refresher that requires little preparation. The dish balances crisp textures with soft. Strips of slick seaweed add a pleasant chew, while optional additions like julienned carrots and onions bring the extra crunch. The vinegar-based soup hits all the right notes:
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80. Maeuntang (spicy fish stew)
In the world of Korean soups, maeuntang stands out for its bold seafood flavors and spicy heat. Red chili pepper brightens the rich fish broth to yield a soul-warming comfort stew that hits the spot year-round. While any firm white fish will do -- red snapper, cod, or pollock are local favorites -- the secret‘s in using the whole fish, from head to tail. Those bones and bits that might otherwise be thrown away are flavor gold that gives the broth its characteristic depth. Let your fishmonger kno
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81. Yeonpotang (octopus soup)
Looking to venture beyond your usual Korean soup territory? This crystal-clear octopus soup may be one of Korean cuisine‘s best-kept secrets. Unlike other octopus dishes that come doused in bold, spicy seasonings, yeonpo-tang lets the octopus’s natural flavors take center stage without the heavy makeup of chili paste or fermented soybean. The soup builds layers of taste with tofu, radish, mushrooms, and fresh vegetables, while the octopus itself provides a tender-chewy texture that‘s uniquely sa
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82. Pyongyang naengmyeon (Pyongyang-style cold noodles)
Though the Korean Peninsula has been divided for over half a century, North Korean culinary traditions live on in the South, passed down through generations of refugee families. An undisputed standout is Pyongyang naengmyeon -- buckwheat noodles in ice-cold beef broth, considered by many the crown jewel of North Korean cuisine. The magic lies in its delicate broth. Old-school spots blend beef, chicken, pork, and sometimes pheasant to create a subtle, refined stock. The result is a stark contrast
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83. Heugimjajuk (black sesame porridge)
Among Korea‘s many beloved porridges, heugimjajuk stands in a class of its own. This velvety porridge transforms black sesame and rice into something unexpectedly elegant. Don’t let its dark color give you pause. Toasted black sesame seeds, ground fine and simmered with rice, make for a surprisingly complex flavor with deep, nutty undertones. Korean households have long served this porridge to recovering patients -- it‘s known to aid digestion and packs plenty of protein. It also comes as the st
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84. Gamja hot dog (Korean corn dogs)
Korea has put its own spin on the classic corn dog since the 1980s. What began as a local street food experiment has now become a global hit, thanks to some clever tweaks to the American original. The difference begins with the coating – rice flour batter creates a distinctly crispy shell, unlike the soft, starchy exterior of its American cousin. Inside, vendors let their creativity run wild: you might find anything from the traditional wiener to stretchy mozzarella or fish cake. Then come the s
Dec. 20, 2024