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Food
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
Dec. 20, 2024 - 17:55:42
Food
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
Dec. 20, 2024 - 17:55:21
Food
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
Dec. 20, 2024 - 17:54:44
Food
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:
Dec. 20, 2024 - 17:54:32
Food
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
Dec. 20, 2024 - 17:53:49
Food
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
Dec. 20, 2024 - 17:50:57
Food
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
Dec. 20, 2024 - 17:50:45
Food
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
Dec. 20, 2024 - 17:50:14
Food
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 - 17:49:52
Food
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 - 17:49:31
Food
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 - 17:49:09
Food
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 - 17:48:37
Food
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 - 17:48:05
Food
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 - 17:47:03
Food
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 - 17:46:22