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
31. Naengmyeon (cold noodles)
If you think you know noodles, wait until you try naengmyeon. This traditional Korean dish stands apart from any noodle dish with its unique texture and distinctly cold temperature. Especially popular during hot summer months, naengmyeon comes in two main varieties: mul-naengmyeon served in a refreshing broth, and bibim-naengmyeon where noodles are tossed in spicy chili paste. In the world of naengmyeon, the two Koreas are closely connected. The Hamhung-style naengmyeon, originating from North K
Dec. 20, 2024 - 19:18:2532. Mukbap (chilled acorn jelly and rice soup)
Ever wondered what acorns taste like? Or better yet, acorn jelly? Mukbap is a dish where acorn jelly takes center stage, showcasing its unique texture and flavor. Acorn jelly has a slightly bitter, otherwise mild taste, which pairs perfectly with kimchi, cucumber and dried seaweed in a savory anchovy broth, creating a balanced and irresistible flavor combination. Traditionally served cold in the summer and hot in the winter, mukbap is versatile, with the smooth, slippery jelly complementing both
Dec. 20, 2024 - 19:11:1633. Agujjim (spicy braised monkfish with soybean sprouts)
Aguijjim is a braised spicy monkfish dish that showcases one of the ocean’s most unusual creatures. Often described as one of the ugliest fish in the sea, monkfish, also known as anglerfish, have enormous mouths filled with needle-like teeth. However, the texture of the fish is surprisingly delicate; the white flesh beneath the black skin is tender and soft, reminiscent of lobster meat. Served in small, bite-sized pieces that typically include the bone and skin, aguijjim presents a fiery red vis
Dec. 20, 2024 - 19:10:5434. Hotteok (sweet pancakes)
Hotteok is a beloved Korean street food. A pancake fried on a skillet, it has a texture reminiscent of a donut, with a chewy bite and a sweet, gooey melted brown sugar center. This popular snack was introduced to Korea by Chinese merchants in the mid-19th century and quickly won over the locals. Traditionally, hotteok is filled with a delightful blend of cinnamon, sugar, and chopped peanuts or seeds, but modern variations have emerged, featuring ingredients such as stir-fried vegetables, red bea
Dec. 20, 2024 - 19:10:3635. Nakji bokkeum (stir-fried baby octopus)
Korean cuisine is generally known for its bold, spicy flavors, but even among spicy dishes, there are some that stand out for their intense kick. Nakji bokkeum, a stir-fried dish of small octopus in a fiery sauce, is one such dish. In Korea, these small octopuses are considered a stamina-boosting health food, with a saying that goes, “A small octopus can make even a collapsed cow stand up.” Not only are they high in protein and low in fat, but they are also rich in essential minerals like iron a
Dec. 20, 2024 - 19:10:1136. Patjuk (rice and red bean porridge)
On Dongji, or the winter solstice, the shortest day of the year, Koreans traditionally eat a porridge made with red beans. This is because in Korean folklore, the long night of Dongji is believed to stir up evil spirits, and red beans ward them off. Called patjuk, this porridge is now enjoyed throughout the year as a nutritious and hearty one-dish meal, as red beans are rich in protein, essential vitamins and minerals. Sometimes, chewy rice cake balls known as saealsim or ongsimi are added to th
Dec. 20, 2024 - 19:09:5337. Dakbokkeumtang (spicy braised chicken stew)
There are a variety of chicken dishes in Korean cuisine, and dakbokkeumtang is one of the most popular. This widely enjoyed home meal also goes by the name “dakdoritang.” The name was updated to dakbokkeumtang, to better reflect the cooking method. Bokkeum means stir-fried in Korean, and “tang” means soup or stew, while “dak” means chicken. Dakbokkeumtang is made by simmering cut chicken and potatoes in a pot with a spicy sauce and water. This dish sits somewhere between a brothy soup or tang, a
Dec. 20, 2024 - 19:09:2838. Yukgaejang (spicy beef soup with vegetables)
Yukgaejang is a hearty Korean soup made from shredded beef, an abundance of scallions, and a variety of other vegetables such as gosari -- also known as fernbrake -- bean sprouts, and mushrooms. This rich blend of ingredients creates a soup with incredible depth and warmth. While Korea has several spicy beef soups, yukgaejang stands out due to its use of gosari. Not only does gosari add a slightly chewy texture, but it also introduces a deep, earthy flavor that makes this dish truly unique. (Yuk
Dec. 20, 2024 - 19:09:1139. Kongnamul bap (soybean sprouts rice bowl)
Kongnamul bap is a simple yet delightful Korean dish that combines rice with kongnamul, or soybean sprouts. This easy-to-cook meal is popular as a comforting, home-cooked dish. As the rice cooks with the sprouts, it absorbs their mild, nutty flavor, creating a satisfying base. Often, lightly seasoned beef or pork is added for an extra savory layer and protein, resulting in a well-rounded meal. The quality of kongnamul bap depends largely on the soy sauce used, as it serves as the key seasoning t
Dec. 20, 2024 - 19:08:4740. Haemul kalguksu (noodle soup with seafood)
Kalguksu is a comforting Korean noodle soup featuring tender, knife-cut noodles in a hot broth. Depending on the broth base, it can be “dak (chicken) kalguksu” or another variation. Haemul kalguksu uses seafood, such as squid, anchovies, crabs and clams, as its broth base. Typically, the broth for kalguksu is a mild, clear soup, although some spicy green pepper may be added for a slight kick. No bowl of kalguksu is complete without geotjeori, a type of fresh kimchi typically served on the side.
Dec. 20, 2024 - 19:08:2441. 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 - 19:05:0542. 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 - 19:02:5243. 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 - 18:58:1944. 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 - 18:54:1145. 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 - 18:41:31