-
85. Mandu (dumplings)
Many cuisines have their own beloved dumplings – there‘s China’s baozi and Japan‘s gyoza – but Korea’s mandu bring their own charm to the table. These plump parcels stand out for their hearty wrappers and generous proportions. The filling might include any mix of pork, beef or shrimp, along with signature ingredients like glass noodles, tofu and bean sprouts. But it‘s perhaps the popular addition of kimchi in some of these dumplings that gives them a distinctive, quintessential Korean twist. Man
Dec. 20, 2024 -
86. Kkwabaegi (twisted donuts)
Korea puts a twist on the classic deep fried donut – literally. These braided beauties, known as kkwabaegi, have long kept their place among the country‘s favorite sweet treats. The magic starts with wheat or rice flour dough, rolled and twisted into braids before hitting hot oil. The result: a satisfying light crunch that gives way to a soft, chewy center. A generous dusting of sugar is non-negotiable for the authentic local experience, though some opt for extra cinnamon for a more sophisticate
Dec. 20, 2024 -
87. Kkorigomtang (oxtail soup)
Here‘s proof that time can turn humble ingredients into gold. This Korean classic takes oxtail – a tough, bony cut – and turns it into something remarkably tasty and nutritious through the art of slow cooking. The soup’s texture depends on what‘s emphasized during the cooking. Bone-focused preparation yields a milky white broth, while meat-forward cooking produces a clearer soup. Either way, the process starts with soaking the oxtail in cold water to draw out blood and ensure a clean taste. Then
Dec. 20, 2024 -
88. Hangwa (traditional Korean confections)
These colorful Korean confections have graced holiday tables for generations. While the word hangwa technically covers all traditional sweets -- from fruit jellies to taffies -- it‘s most associated with cookies made from grain flour, deep-fried and lavished with honey or grain syrup. The family includes gangjeong (crispy rice cookies studded with puffed grains), yakgwa (honey-soaked pastries), and yougwa (coated rice puffs). Each variety brings its own texture, but all share a dazzling sweetnes
Dec. 20, 2024 -
89. Kkultteok (honey-filled rice cakes)
These bite-sized rice cake balls pack a sweet punch -- a chewy exterior meets a honey filling in a classic Korean combination that‘s impossible to resist. While traditional recipes call for honey, modern versions often opt for sugar instead. Either way, the filling gets an extra coating of sesame seeds, which add a nutty crunch to each bite. Some varieties come in half-moon shapes to grace tables at Chuseok. The outer layer comes naturally tinted according to its ingredients: plain rice (white),
Dec. 20, 2024 -
90. Maesaengiguk (seaweed fulvescens soup)
At first glance, this soup made with maesaengi -- a type of green seaweed harvested only in winter in South Korea -- might not look particularly appetizing, with an appearance that is somewhat like green sludge. But don’t let that fool you; this dish is beloved in Korea, though often overshadowed by miyeokguk, the more well-known green seaweed soup. Made by sizzling fresh oysters and minced garlic in fragrant sesame oil before adding water, this soup unveils a velvety texture and a savory flavor
Dec. 20, 2024 -
91. Dakjuk (chicken porridge)
Traditionally — and still in many Korean home kitchens — dakjuk is the perfect way to transform leftover samgyetang (whole chicken soup) into something new, or for some, something even better. To the broth of samgyetang, simply add grains — either plain or glutinous rice, though glutinous rice is preferred — along with finely minced vegetables (optional) and as much chicken as you like. Simmer until the rice reaches a soft, porridge-like tenderness. Often enjoyed as a breakfast or light meal, da
Dec. 20, 2024 -
92. Yeot (sweet sticky confectionery)
Yeot is a traditional Korean taffy, made by fermenting grains with malt and condensing it. A liquid version of this is called mulyeot and is used as a honey substitute in various Korean dishes. Although glutinous rice or millet are the primary ingredients, variations feature unique additions such as pork or pheasant, specialties of southern Jeju Island, as well as sesame seeds, pumpkin, corn or radish. Yeot is known for its sticky texture, which can cling to one‘s teeth, and its harder varieties
Dec. 20, 2024 -
93. Gyeranjjim (steamed egg dish)
With its soft, delicate texture and creamy appearance, this steamed egg dish is reminiscent of Western egg souffle. Prepared with well-beaten eggs, it often includes simple seasonings like salt or saeujeot (salted and fermented shrimp) and can be topped with ingredients such as chopped mushrooms or a few slices of fishcake. Its straightforward preparation makes it a convenient addition to meals, often served as a side dish. Gyeranjjim’s mild, savory flavor complements a wide variety of main dish
Dec. 20, 2024 -
94. Dubu Kimchi (Tofu with stir-fried kimchi)
Dubu kimchi is essentially a food pairing. The kimchi is stir-fried, while the tofu is warmed or blanched and sliced into large pieces to serve alongside it. It’s meant to be enjoyed by combining the tofu and kimchi in each bite. The joy of the dish is in the contrast between the spicy-sour kick of the kimchi and the tofu’s mild, creamy taste. Its simplicity -- requiring just tofu and kimchi -- makes it easy to prepare, though pork, garlic and sesame oil are often added to the kimchi. Dubu kimch
Dec. 20, 2024 -
95. Kkongchi jorim (braised saury)
Kkongchi jorim is a Korean dish where saury is simmered with green onions, garlic, and either a spicy red chile pepper sauce or a savory soy-based sauce over low heat. Jorim, in Korean cuisine, refers to a cooking method where ingredients are simmered in a seasoned broth until the liquid reduces and the flavors are deeply absorbed. The seasoning and cooking method for kkongchi jorim can also be applied to other fish, such as mackerel to make godeungeo jorim (braised mackerel) or beltfish to prep
Dec. 20, 2024 -
96. Biji jigae (ground soybean stew)
Biji jjigae is a stew made with biji, the soybean pulp left over after making tofu or soymilk. Known as okara in Japan, it is also referred to as tofu dregs. Aside from biji, which gives the stew its unique texture, a variety of ingredients, such as kimchi, meat, fish, clams and vegetables, are used to enhance the flavor. It is typically a homemade dish and can be hard to find on restaurant menus, except in places that specialize in tofu dishes. Thicker than a soup, biji jjigae is often mixed or
Dec. 20, 2024 -
97. Gim bugak (laver chips)
If you‘re seeking a unique Korean snack to add excitement to your palate, gim bugak is an excellent choice. Once a beloved local delicacy from the southern regions of South Korea, gim bugak features seaweed sheets coated in a thin layer of rice paste and deep-fried to crispy perfection. While classic gim bugak features plain seaweed and rice paste, contemporary versions often include seasonings like soy sauce, sugar, or chile flakes for an added twist. Known for its crisp texture and harmonious
Dec. 20, 2024 -
98. Sikhye (sweet rice punch)
In traditional Korean cuisine, a beloved cold dessert beverage isn’t sorbet or ice cream, but sikhye. This sweet drink is made by fermenting rice with malt, known for its refreshing sweetness that serves as a perfect way to round off a salty or greasy meal. Sikhye is especially popular during Korean holidays like Chuseok and the Lunar New Year, appealing to all ages -- from kids to adults. Thanks to its widespread popularity, you can often find it in convenience stores and markets in canned form
Dec. 20, 2024 -
99. Kimchijeon (kimchi pancake)
Kimchijeon may look simple, but it’s an addictively delicious dish beloved across Korea. Perfect for rainy days or as a tasty snack with a glass of soju, this savory pancake is made by mixing chopped kimchi into a flour batter and pan-frying it. The sour taste of kimchi pairs beautifully with the crispy, golden edges of the pancake, creating an irresistible treat that appeals to all ages. Often, pork or squid is added to give a delightful, chewy texture. Kimchijeon is easy to find at bars and pu
Dec. 20, 2024