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Jun 20, 2019 · It’s a real comfort food enclave that features various types of cuisines – spanning Italian, Thai, Japanese, Mexican, the list goes on – all within one area. And for those who have developed a taste for the kimchi-based fare, Siam has some of the best Korean restaurants you need to check out.
Jun 7, 2021 · 29 Essential Ingredients for Traditional Korean Cooking. Written by MasterClass. Last updated: Jun 7, 2021 • 6 min read. Learn how to stock a beginner's Korean pantry with these essential ingredients.
- Classic Korean Main Dishes
- Traditional Korean Soups, Stews, and Porridge
- Traditional Korean Noodles
- Traditional Korean Side Dishes
- Traditional Korean Street Foods, Desserts, and Snacks
- Wrap Up
1. Bulgogi
This dish of thinly sliced marinated beef is one of the known symbols of Korea. Bulgogi, which translates to “fire meat”), is so popular that it was among the 26 Korean words added to the Oxford English Dictionary’s (OED) September 2021 update. Bulgogi has a centuries-old history in Korea. This sweet and spicy dish is one of the oldest traditional Korean foods with roots in the Goguryeo era (37 BC–668 AD). Traditional bulgogi is grilled, barbecue-style, to give it a smoky, rich meaty taste. H...
2. Bibimbap
No trip to the rice-loving nation of Korea is complete without a taste of bibimbap, one of the best-tasting and best-looking traditional Korean foods. Bibimbap is a composite of the Korean words bibim (mix) and bap (rice). A bowl of white rice is topped (and later on, mixed) with seasoned vegetables, meat (typically beef), and gochujang. A raw or fried egg may be added to the mix. This colorful and nutritious bowl is easy to do at home. But it’s also worth seeking out popular versions of the...
3. Dakgalbi
Dakgalbi combines gochujang-marinated chunks of chicken with vegetables such as cabbage, carrots, and sweet potatoes, as well as tteok(rice cake), and spices like gochujang. In restaurants, it’s typically placed in a large pan and stir-fried at the customer’s table. Sometimes, cheese and noodles are added. This spicy stir-fried chicken dish is available everywhere in Korea but as with many traditional Korean foods, it’s a local specialty best eaten in the city where it originated — Chuncheon....
6. Samgyetang
Chicken soup is universally known as soul food. However, traditional Korean foods like samgyetangprovide a different kind of healing. This chicken and ginseng soup is used to fight heat with heat in summer. That doesn’t mean Koreans exclusively eat samgyetang on hot days. This is a nutritious meal of whole chicken packed with rice, garlic, jujube, and ginseng, submerged in an aromatic, hearty broth. I don’t know about you but that sounds like a perfect winter meal to me.
7. Seolleongtang
Dating back to the Joseon dynasty, seolleongtang or ox bone soup is a local delicacy of Seoul. This wholesome soup is made by simmering ox leg bones, brisket, and other cuts and seasonings like pepper, garlic, and chopped spring onions over a low flame for several hours. The result? A distinct milky white and cloudy soup that’s best enjoyed with rice (sometimes added directly to the soup) and banchan like napa kimchi and kkakdugi(diced radish kimchi).
8. Kimchi jjigae
Not only is the versatile kimchialways present as a banchan; it is also found in many traditional Korean dishes. Kimchi jjigaeor kimchi stew is a great use for leftover or ripe kimchi. Aside from baechu (napa) kimchi, it typically uses tofu, and meat, usually pork, canned tuna, or mackerel. I love cooking this at home because it’s simple yet comforting and filling. As this one’s spicy and served hot, you’ll want to keep a bowl of plain rice handy.
12. Japchae
Japchae is a popular stir-fried noodle dishand is one of the most versatile traditional Korean foods. Also called glass noodles, japchae is eaten on its own, served as banchan, and is a mainstay in special events like birthdays, weddings, and holidays like Seollal(Lunar New Year). It can be enjoyed warm or cold. Japchae is made by stir-frying glass noodles with various vegetables and meat. Interestingly, the original japchae was part of the Korean royal court cuisine but it had neither noodle...
13. Kalguksu
Kalguksu, which translates to ‘knife noodles’, is among the heartiest traditional Korean foods. Its name comes from the chunky wheat flour noodles cut by hand, not extruded or spun. Kalguksu’s steaming broth is made with anchovy, chicken, or beef stock. Shellfish or meat may be added, along with vegetables like zucchini, potatoes, and scallions. The thick broth goes well with the thick noodles.
14. Kimchi
No list of traditional Korean foods would be complete without kimchi. Easily the most recognizable Korean icon, this thousand-year-old dish is a staple in Korean kitchens. Traditional kimchi is called baechu kimchi, which is made by fermenting whole napa cabbage heads. However, there are about 200 types of kimchiand not all of them are red and spicy. Kimchi not only pairs well with most Korean meals; it’s also a healthy dish, thanks to the healthy bacteria formed during the fermentation proce...
15. Dongchimi
Also called ‘winter kimchi’, dongchimi is one of the traditional Korean foods that are famous in both South and North Korea. Hamgyeong and Pyeongan in North Korea are particularly known for their dongchimi. This type of kimchi consists of Korean radish, napa cabbage, scallions, pickled green chili, ginger, Korean pear, and water brine. It is traditionally consumed in the winter and makes for a great side dish. It can also be used for making cold noodle soups like dongchimi guksu and naengmyeon.
16. Dotorimuk
Acorns are a favorite dish of some woodland creatures. But did you know that they’re also used in traditional Korean foods? In Korea, dotorimukor acorn jelly is a beloved banchan or an ingredient in salads. Owing to the abundance of oak trees in mountainous regions of Korea, the product of tannin-free acorn flour or starch is possible. The light brown jello is usually served cold and topped with chopped leeks and soy sauce.
18. Kimbap
Kimbaphas to be one of the most all-rounded traditional Korean foods. This simple rice roll filled with vegetables and meat is delicious and filling so you can have it as a snack or as a complete meal in itself. It’s common in picnics and hikes as well. Fried egg, kimchi, luncheon meat, pork, tuna, and cheese are some of the more common fillings of kimbap. While fillings may vary, two ingredients remain constant: the rice and kimor dried sheets of seaweed.
19. Injeolmi
The idea of rice cake in itself is already stranger for Westerners. But add bean powder to the mix and it sounds even weirder. And yet, injeolmior rice cake rolled in bean powder is one of the popular traditional Korean foods. It is made by steaming glutinous rice flour and pounding it until it becomes very sticky. It is then cut into small bite-size pieces and rolled in bean powder. Soft and chewy, it makes for a snack. It is also often used in desserts like injeolmi patbingsu, injeolmi crof...
20. Sundae
Korea’s sundaeis nowhere close to looking like sweet ice cream. In fact, it makes many people queasy at first. A type of blood sausage, sundae is made by steaming cow or pig’s intestines stuffed with rice, vegetables, glass noodles, and other ingredients. It may not sound particularly appetizing but it’s a popular and cheap street food that has been around since the Goryeo period (918–1392). Sundae is typically dipped into salt and pairs well with a cold beer.
There you have it! This list of traditional Korean foods should be enough reason to visit South Korea. And when you do, you can try more traditional Korean dishes that didn’t make this list. Before making the trip, I suggest preparing by checking out these facts about Korean food and basic Korean dining etiquette. Reading up on Korea’s unique cultu...
Apr 19, 2024 · These are just the tip of a culinary iceberg that covers a wide range of dining options for all travellers. Meet the 30 most mouth-watering traditional Korean dishes that you will be craving now and long after you return from your trip to Korea.
- Kimchi 김치. Image adapted from: Portuguese Gravity. The quintessential side dish of K-cuisine – kimchi. Kimchi is a versatile ingredient that is used in well-loved dishes such as kimchi stew and kimchi pancakes.
- Tteokguk 떡국 (Rice cake soup) Image adapted from: @mutationdeer_jiyeon. A dish eaten on New Year’s Day, tteokguk was first mentioned in Dongguksesigi, a 19th-century book on Korean traditional customs.
- Manduguk 만두국 (Dumpling soup) Image credit: @ssol.or. Another dish commonly eaten on New Year’s, manduguk symbolises good fortune. Manduguk is a type of dumpling soup usually made with beef broth.
- Jjajangmyeon 짜장면 (Black bean sauce noodles) Image credit: @hunseokkun. Jjajangmyeon was first introduced to Korea around 1883 as zha jiang mian (炸酱面), by Chinese immigrants who wanted a taste of home.
Aug 7, 2019 · Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need.
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Mar 16, 2022 · Learn all about Korean food culture — the history and philosophy behind it, staples and traditional Korean dishes, customs and etiquette, food trends, and more!
