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
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 - 18:22:2862. 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 - 18:21:2363. 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
Dec. 20, 2024 - 18:19:5964. 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 - 18:18:4865. 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 - 18:17:5666. 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 - 18:11:3067. 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 - 18:09:4868. 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
Dec. 20, 2024 - 18:08:5669. 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 - 18:07:3070. 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
Dec. 20, 2024 - 17:59:2471. 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
Dec. 20, 2024 - 17:59:1372. 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
Dec. 20, 2024 - 17:59:0173. 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
Dec. 20, 2024 - 17:58:3974. 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
Dec. 20, 2024 - 17:58:1875. 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
Dec. 20, 2024 - 17:56:04