100 Food Challenge In series
100 foods to try: Are you up to the challenge?

100 Food Challenge In series
100 foods to try: Are you up to the challenge?
Series preview
100 Food Challenge: A guide to conquering Korean cuisine
Korean food is taking the world by storm, but where do you begin? This guide will help you explore the delicious depths of Korean cuisine, one dish at a time, from beginner-friendly staples to dishes
16.Kimchi jjigae (kimchi stew)
When Koreans find their kimchi has aged past the point of enjoying it on its own, they often turn to kimchi jjigae — a beloved, comforting stew that‘s both simple to make and bursting with flavor. In fact, many Korean households keep aged kimchi on hand specifically for this purpose. This go-to dish requires just a handful of ingredients yet delivers a bold, satisfying taste. The classic version stars fatty pork, which brings richness and heartiness, but creative spins with beef, Spam, canned tu
Dec. 20, 2024 - 19:25:5017. Budae jjigae (army stew)
Budae jjigae, also known as “army stew” among English-speaking foodies, has a sad origin story. After the Korean War, when food was scarce, people scavenged leftovers from US army bases and got creative with whatever items they could find. The result? A mash-up masterpiece originally nicknamed “pig stew” or “UN stew,” a nod to the United Nations forces supporting South Korea during the war. The thick soup combines Western meats — such as sausages, ham and Spam — with traditional Korean ingredien
Dec. 20, 2024 - 19:25:1718. Ganjang gejang (soy marinated crab)
Ganjang gejang, made by marinating raw crab in a mild soy sauce-based brine, is a flavor-packed dish best enjoyed with a steaming bowl of rice. The dish is so beloved that Koreans affectionately call it a “rice thief” — because before you know it, your bowl of rice will mysteriously vanish! While the bold, raw and slightly briny flavors may be an acquired taste for some, ganjang gejang is an unforgettable experience for those willing to give it a try. The real treasure lies in the crab’s top she
Dec. 20, 2024 - 19:24:5619. Gopchang (grilled intestines)
Gopchang, the grilled intestines of pigs or cattle, is a beloved dish known for its chewy texture and rich, juicy flavor. Its fatty goodness makes it a favorite, especially among those who appreciate its indulgent taste. However, with all that fat comes a downside—its high saturated fat content, which means it’s best enjoyed in moderation. Traditionally, gopchang was seen as a men’s food, often paired with soju in late-night drinking spots. But today, it’s enjoyed by everyone — men and women, yo
Dec. 20, 2024 - 19:24:3520. Samgyetang (whole chicken soup)
Samgyetang is a delicious chicken soup made with a whole young chicken, infused with the earthy goodness of ginseng. The chicken remains whole in the soup, which may be a bit off-putting for the unprepared. But don’t let the appearance stop you — once you taste the rich, tender ginseng-flavored meat and the flavorful broth, you’ll understand why samgyetang is such a beloved dish. The true highlight is the stuffing hidden inside the chicken, typically a mix of sticky rice, ginseng, red dates and
Dec. 20, 2024 - 19:24:0321. Bibimbap (mixed rice with beef and vegetables)
Bibimbap is a beloved Korean dish made by mixing rice with meat and vegetables, often topping surveys of Korea’s signature foods. There are many regional variations of bibimbap that reflect locally available ingredients, with versions from the southern cities of Jeonju and Jinju being particularly famous. Bibimbap is simple to prepare -- just mix cooked white rice with whatever vegetables are available, a fried egg, some sesame oil, and a dollop of red pepper paste for that signature spice. Know
Dec. 20, 2024 - 19:23:4222. Gimbap (seaweed rice roll stuffed with vegetables and ham)
For many Koreans, gimbap is synonymous with picnics. This beloved dish has long been a staple for school field trips, outdoor activities and family gatherings. Gimbap features lightly seasoned rice on a sheet of dried seaweed, rolled up with a mix of vegetables and other ingredients like ham, all individually cooked and seasoned to enhance the flavor. Typically, a roll -- serving one person -- is sliced into bite-sized pieces and wrapped in cooking foil, making it easy to enjoy on the go. Gimbap
Dec. 20, 2024 - 19:23:3023. Haemul pajeon (seafood green onion pancake)
In Korean cuisine, “jeon” refers to pan-fried battered foods, while “haemul” means seafood. Hamul pajeon is a savory pancake made with green onions and an assortment of seafood, all coated in a thick batter and topped with egg. This delicious dish is particularly popular on rainy days, as Koreans believe the sound of raindrops echoes the sizzling oil while making jeon. Perfectly cooked jeon features a soft interior and a crispy crust, creating a delightful contrast in texture. Traditionally, Kor
Dec. 20, 2024 - 19:22:4924. Sundae (steamed Korean blood sausage)
Sundae, a steamed Korean blood sausage filled with meat, rice, and vegetables, is one of Korea’s most popular street foods. While the traditional version features a pig intestine casing filled with blood clots, vegetables, and spices, alternative versions are more popular, typically stuffed with glass noodles and containing less blood. Sundae is often enjoyed alongside tteokbokki, rice cakes in spicy sauce, at street stalls. Nowadays, frozen sundae is easily found in supermarkets, making it more
Dec. 20, 2024 - 19:22:2725. Tteokguk (rice cake soup)
Tteokguk is a traditional Korean soup made with sliced rice cakes, typically served in a flavorful beef broth, though some regions may use chicken, anchovies, or other variations. The main component is tteok, the rice cake. The rice cakes used in tteokguk are made from long, cylindrical garaetteok, which is sliced into thin, oval-shaped pieces to make tteokguk tteok, used in Tteokguk. Tteokguk tteok can be easily found in markets. The soup is usually garnished with thinly cut pieces of fried egg
Dec. 20, 2024 - 19:22:0626. 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 - 19:21:4427. 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 - 19:21:2328. 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 - 19:21:0129. 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 - 19:19:3030. 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 - 19:18:37