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30 Traditional Korean Foods That Are Popular Around the World

With their rich tastes, brilliant colours, and different textures, Korean traditional dishes are a feast for the senses. Korean food provides something for everyone, from hot kimchi to substantial bibimbap to sweet and savoury bulgogi.

One of the characteristics that distinguishes Korean cuisine is its reliance on fresh, seasonal ingredients. Koreans think that food should be both tasty and healthful. As a result, many Korean cuisines are high in veggies, fruits, and entire grains.

Traditional Korean cuisine is also firmly ingrained in Korean society. Many foods have symbolic implications or are linked with certain holidays and occasions. If you’re searching for a gastronomic adventure, try these traditional Korean cuisines. You will not be let down!

1. Kimchi

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Kimchi is a typical Korean side dish prepared from fermented vegetables such as napa cabbage. It is a mainstay of the Korean cuisine, appearing at practically every meal. Kimchi is also well-known around the world for its distinct flavour and health advantages.

Kimchi is created by fermenting vegetables in a brine of salt, water, and chilli peppers. Other ingredients like garlic, ginger, and onions are frequently included. Kimchi gets its sour, spicy, and umami characteristics via fermentation.

Kimchi can be eaten as a side dish or combined with other ingredients to make bibimbap, kimchi jjigae (kimchi stew), and kimchi pancakes. Kimchi is also often used in Korean street cuisine.

2. Bibimbap

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Bibimbap is a typical Korean rice bowl meal that comes with a variety of veggies, meat, and an egg on top. It is frequently served with gochujang (Korean chilli paste) and sesame oil on the side. Bibimbap is a famous Korean and international meal recognized for its balanced tastes and bright look.

To prepare bibimbap, first cook the rice and place it in a bowl. Then a variety of veggies such as carrots, zucchini, spinach, and mushrooms are added. Before being added to the dish, the veggies are usually stir-fried or grilled. Meats such as beef, poultry, or pork can be put into the dish as well. Finally, the rice and veggies are topped with a fried egg.

3. Bulgogi

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Bulgogi is a grilled or pan-fried Korean dish of thinly sliced marinated beef. It is a popular Korean dish that is frequently served as a main meal or as part of a barbecue. Bulgogi is often made with thinly sliced sirloin, ribeye, or brisket. Soy sauce, sugar, garlic, ginger, and sesame oil are combined in the marinade. The meat is marinated for at least 30 minutes but up to 24 hours.

Bulgogi is frequently accompanied by rice, lettuce leaves, and a variety of side dishes such as kimchi, pickled radishes, and bean sprouts. It’s also good with noodles or in a sandwich.

4. Japchae 

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Glass noodles stir-fried with veggies, pork, and a sweet and savoury sauce make up the Korean meal japchae. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ. Glass noodles for japchae are often offered in pre-cooked bundles and are manufactured from sweet potato starch.

Carrots, zucchini, mushrooms, and green onions are common vegetables used in japchae. Beef, chicken, or pork can be used to make japchae. Soy sauce, sugar, sesame oil, and gochujang are combined to make the sauce for japchae. Japchae is frequently served with rice and a selection of side dishes. It is also suitable as a main meal.

5. Tteokbokki

Tteokbokki is a traditional Korean street snack comprised of chewy rice cakes in a spicy sauce. It’s frequently accompanied by fish cakes, boiled eggs, and green onions. Rice cakes are simmered in a sauce comprised of gochujang (Korean chilli paste), soy sauce, sugar, and sesame oil to make tteokbokki. Other ingredients like garlic, ginger, and onions are frequently included. The rice cakes are cooked in the sauce until soft and chewy.

Tteokbokki is a popular Korean snack or light lunch. It’s frequently offered by street sellers and eateries. Tteokbokki may be prepared at home as well. Tteokbokki is a tasty and simple recipe that is ideal for a weekday supper or a party snack.

6. Sundubu jjigae 

Sundubu jjigae is a popular Korean meal prepared with silky soft tofu, veggies, fish, or meat, and a spicy broth. It’s a substantial, rich stew that’s ideal for a cold day. The broth for sundubu jjigae is first created by cooking anchovies, kelp, and dashi. The broth is then seasoned with gochujang (Korean chilli flakes), soy sauce, and sesame oil to produce a delicious and spicy foundation.

The tofu, veggies, fish, or meat are then added to the broth and simmered until well-heated. Because tofu cooks fast, it should be added last. Sundubu jjigae is traditionally served in a heated stone bowl to keep the stew warm.

7. Naengmyeon

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Naengmyeon is a chilly noodle dish served in a chilled broth. It is a favourite meal during the summer, but it may be eaten all year. Mul naengmyeon and bibim naengmyeon are the two primary forms of naengmyeon. Mul naengmyeon is served in a clear, cooled broth consisting of beef, poultry, or dongchimi, which is radish water kimchi.

The chewy and refreshing noodles are mainly prepared from buckwheat and potato starch. Mul naengmyeon is frequently served with sliced cucumbers, hard-boiled eggs, and pickled radishes as garnish.

Bibim naengmyeon is a spicy dish prepared with gochujang (Korean chilli paste), sesame oil, and other ingredients. The noodles are the same as in mul naengmyeon, except they are blended with the sauce before being served.

8. Samgyetang 

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Samgyetang is a traditional Korean soup cooked with a whole young chicken, ginseng, sticky rice, garlic, jujubes, and a variety of herbs and spices. It is a popular summer meal since it is said to have healing effects and can help raise energy levels. Ginseng, rice, garlic, jujube, and other herbs are then put into the cavity of the bird.

After that, the chicken is placed in a saucepan and filled with water. The saucepan is brought to a boil, then the heat is dropped and the chicken is cooked for 1-2 hours, or until tender. It is frequently topped with green onions and sesame seeds.

9. Korean fried chicken 

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KFC, or Korean fried chicken, is a famous meal prepared with chicken covered in a sweet and spicy sauce. It is frequently served with beer. Typically, boneless chicken thighs or wings are used. The chicken is first covered in flour, cornstarch, egg, and milk batter. After that, the chicken is cooked in oil till golden brown and crispy.

After being cooked, the chicken is covered in a sweet and spicy sauce. Gochujang (Korean chilli paste), soy sauce, sugar, sesame oil, and garlic are common ingredients in the sauce. Korean fried chicken is frequently served with kimchi, pickled radishes, and pickled onions as a side dish.

10. Jajangmyeon

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Jajangmyeon is a traditional Korean noodle meal that consists of thick wheat noodles, a sweet and savoury black bean sauce, and a variety of toppings. It is a famous Korean street meal that is frequently served with a fried egg on top. Jajangmyeon is cooked using jajang, a black bean sauce.

Jajang is a fermented black bean paste with chilli powder, garlic, and other flavours. The noodles are boiled until mushy in boiling water, then drained and mixed with the jajang sauce.

Jajangmyeon can be served with a variety of toppings, including chopped green onions, sesame seeds, and fried eggs. It is frequently served with kimchi or pickled radishes on the side.

11. Soondae 

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In Korean cuisine, soondae is a form of blood sausage. It is a popular street meal in both North and South Korea and is typically produced by steaming packed cow or pig intestines. Soondae’s most popular components are pig blood, cellophane noodles, and glutinous rice. Minced meat, veggies, and spices are examples of optional additions.

Soondae is usually steamed for about an hour, or until the casing is completely cooked. It is then sliced into pieces and served with dipping sauces like gochujang (Korean chilli paste) or soy sauce.

Here are some variations of soondae; Odeng soondae (a type of fish cake), Kimchi soondae (made with kimchi), and vegetarian soondae (made without any meat or seafood).

12. Bossam

If you want to sample wonderful and genuine Korean food, bossam is a terrific choice. Bossam is a Korean delicacy prepared with boiling or steamed pork belly that is finely sliced. It is frequently accompanied by kimchi, lettuce, ssamjang (a spicy dipping sauce), and other accompaniments.

Bossam is a traditional Korean dish that is frequently served as a special occasion dinner. It’s also a popular option for get-togethers and parties. To create bossam, the pig belly is boiled or steamed until thoroughly cooked. The pig belly is then thinly sliced and served with a selection of side dishes.

13. Gyeongdan

Gyeongdan is a classic Korean rice cake made from glutinous rice or glutinous grain flour. It is often formed into little balls and cooked before being covered with seasonings such as honey, crushed almonds or beans, or cinnamon powder.

Gyeongdan is a popular snack or dessert in Korea, especially on holidays such as Chuseok (Korean Thanksgiving) and New Year’s Day. It is also a popular present for friends and family.

Injeolmi (coated in roasted bean powder), ztgarakguk (filled with red bean paste and coated in honey), Songpyeon (filled with sesame seeds, red bean paste, or other sweet fillings), and Ssuk gyeongdan (filled with mugwort powder and coated in cinnamon powder) are some popular types of gyeongdan.

14. Hotteok

Hotteok (sweet pancakes loaded with nuts, seeds, and brown sugar) is a famous Korean street snack. It is a popular snack or dessert in Korea, particularly during the winter months.

Hotteok is produced with a dough that consists of glutinous rice flour, water, and sugar. The dough is formed into a thin circle and then filled with a nut, seed, and brown sugar mixture. After that, the pancake is folded in half and sealed.

The hotteok is then fried on a hot griddle or skillet until the outside is golden brown and crispy and the middle is melted and mushy. Hotteok is often served with honey or syrup on the side.

15. Bingsu 

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Bingsu is a traditional Korean shaved ice delicacy prepared with milk, ice, and various toppings such as fruits, tteok (rice cakes), or red bean paste. It is a favourite dessert in Korea, especially during the summer months.

It is said that bingsu originated in China, where it was created with snow and milk. During the Joseon Dynasty (1392-1910), the dish was brought to Korea and has since become a favourite Korean dessert.

Patbingsu (covered with red bean paste), Fruit bingsu (topped with fresh fruit, such as strawberries, mangoes, or blueberries), Tteok bingsu (topped with rice cakes), Milk bingsu (made with milk instead of water), and Green tea bingsu (made with green tea) are some popular forms of bingsu.

16. Mandu

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Mandu is Korean dumplings with a savoury filling covered in thin wrappers. They are comparable to other cultures’ dumplings, such as Chinese jiaozi and Japanese gyoza. Mandu can be stuffed with a wide range of foods, including pork, cattle, poultry, fish, veggies, and tofu. Typically, they are steamed, boiled, or pan-fried.

Mandu is a popular Korean meal that may be served as a main course or as a snack. They’re also a favourite snack to enjoy with family and friends.

17. Gopchang gui

Gopchang gui is a grilled beef intestine dish from Korea. It is a popular Korean dish that is frequently served as part of a Korean barbeque. Gopchang gui is normally cooked using cleaned beef small intestine marinated in a blend of soy sauce, sesame oil, garlic, and other ingredients.

The marinated intestines are then roasted over a charcoal fire until done and slightly browned. Gopchang gui is usually served with kimchi, lettuce, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

18. Jokbal

Jokbal is a braised pig’s trotter dish from Korea. It is a popular Korean dish that is frequently served as a main course or as an anju (a Korean name for food eaten with alcohol). Jokbal is normally cooked using cleaned pig trotters simmered in a blend of soy sauce, garlic, ginger, and other ingredients.

Braised for many hours, until the trotters are soft and fall off the bone. Jokbal is usually served with kimchi, greens, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

19. Tteokguk

Okbal is a braised pig’s trotter dish from Korea. It is a popular Korean dish that is frequently served as a main course or as an anju (a Korean name for food eaten with alcohol).

Jokbal is normally cooked using cleaned pig trotters simmered in a blend of soy sauce, garlic, ginger, and other ingredients. Braised for many hours, until the trotters are soft and fall off the bone. Jokbal is usually served with kimchi, greens, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

20. Doenjang jjigae

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Doenjang jjigae is a Korean stew made with soybean paste. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ.

Doenjang jjigae is a Korean soybean paste dish prepared with tofu, veggies, and pork. The ingredients are simmered in a broth comprised of water and doenjang to make the stew. Gochugaru (Korean chilli flakes), garlic, and other flavours are commonly included in the stew.

Doenjang jjigae is usually served with kimchi, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

21. Galbi 

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Galbi is a Korean meal that consists of barbecued short ribs. It is a popular Korean dish that is frequently served as part of a Korean barbeque. Galbi is commonly cooked using marinated beef short ribs in a blend of soy sauce, garlic, ginger, and other ingredients. The marinated ribs are then roasted over a charcoal fire until done and slightly browned.

Galbi is frequently accompanied by a variety of side dishes, including kimchi, lettuce, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

22. Samgyeopsal

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Samgyeopsal, also known as grilled pig belly, is a famous Korean dish that is frequently served as part of a Korean barbecue. It’s created using thick slices of pork belly marinated in soy sauce, garlic, ginger, and other ingredients before being grilled over a charcoal fire until cooked through and slightly charred.

Samgyeopsal is usually served with kimchi, lettuce, rice, and ssamjang (a spicy dipping sauce). The pig belly is wrapped in a lettuce leaf and served with the other side dishes and ssamjang. Samgyeopsal is a robust and flavorful meal that is ideal for a Korean BBQ.

23. Dak galbi

Dak galbi is a stir-fried chicken, vegetable, and glass noodle dish from Korea. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ. Dak galbi is usually served with kimchi, lettuce, rice, and ssamjang (a spicy dipping sauce). It is frequently served with soup or stew.

Dak galbi is traditionally cooked with boneless, skinless chicken thighs chopped into bite-sized pieces. The chicken is then stir-fried with carrots, onions, and mushrooms, as well as glass noodles. After that, the stir-fry is seasoned with a sauce comprised of gochujang (Korean chilli paste), soy sauce, and other ingredients.

24. Yukgaejang

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Yukgaejang is a spicy beef soup from Korea. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ. Yukgaejang is a tasty and substantial soup that is ideal for a cold winter day. It’s also a terrific chance to explore new things and get a taste of Korean food.

Yukgaejang is traditionally cooked with shredded beef, vegetables such as gosari (fern brake fiddleheads), bean sprouts, green onions, and mushrooms, and a spicy broth made with gochujang (Korean chilli paste), soy sauce, sesame oil, and other ingredients.

25. Ojingeo bokkeum

Ojingeo bokkeum is a stir-fried squid dish from Korea. It is a popular Korean dish that is frequently served as a main meal or as part of a Korean BBQ. Ojingeo bokkeum is a tasty and filling dish that is ideal for a quick and simple dinner.

Squid, vegetables such as onions, carrots, and green onions, and a sauce consisting of gochujang (Korean chilli paste), soy sauce, sugar, and other seasonings are common ingredients in ojingeo bokkeum. In the sauce, the squid and veggies are stir-fried until cooked through and slightly browned.

26. Gimbap

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Gimbab, commonly known as kimbap, is a traditional Korean delicacy consisting of seaweed rice rolls. In Korea, it is a popular dish that is frequently served as a main course, a light dinner, or a snack.

Gimbap is normally composed of cooked rice, different veggies, and meat or seafood wrapped in a sheet of dried seaweed (gim). Gochujang (Korean chilli paste), soy sauce, and other spices are commonly used to season vegetables and meat or seafood.

Gimbap is usually served with kimchi, pickled vegetables, and soup as a side dish. It’s also frequently eaten with a dipping sauce, including soy sauce or gochujang.

27. Kongguksu

Kongguksu is a cold soy milk noodle dish from Korea. It is a popular dish in Korea and is frequently served throughout the summer.

Cooked wheat noodles, cooled soy milk, and a variety of toppings such as cucumber, kimchi, hard-boiled eggs, and sesame seeds are commonly used to make Kongguksu. Typically, soy milk is seasoned with salt, sugar, and garlic.

To prepare kongguksu, arrange the cooked noodles in a bowl and top with the soy milk and toppings of your choosing. After that, the kongguksu is served chilled.

28. Gyeran jjim

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Gyeran jjim is a steamed egg dish from Korea. It is a popular dish in Korea, where it is frequently served as a side dish or as a main meal.

Gyeran jjim is cooked with eggs, broth, and spices such as salt, pepper, and sesame oil. The eggs are beaten with the broth and spices before being put into a ramekin or small bowl. After that, the ramekin or dish is heated until the eggs are cooked through.

29. Sannakji

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Sannakji is a Korean meal that consists of live octopus chopped into little pieces and served immediately. Sesame oil and sesame seeds are commonly used to season octopus. Sannakji is a popular meal in Korea, yet it is also divisive. Some individuals like the taste and texture of live octopus, while others think it’s cruel and barbaric.

If you are thinking about attempting sannakji, you should be aware of the hazards. After being sliced into pieces, the octopus may still move its tentacles, and there is a risk of choking on the tentacles.

30. Hobakjeon

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A famous Korean side dish is hobak jeon, commonly known as Korean zucchini pancakes. It’s created with thinly sliced zucchini that’s been battered with flour, egg, and spices before being pan-fried till golden brown and crispy.

Hobak jeon is an adaptable cuisine that may be served as a side dish or as a main course. It is usually served with rice, kimchi, and other traditional Korean side dishes. Hobak jeon can also be served as an appetizer or snack.

Finally, traditional Korean meals provide a vivid and diversified culinary experience that tantalizes the taste senses while inviting guests to enjoy the spirit of Korean culture. These foods are a wonderful combination of tastes, textures, and traditions, ranging from the fiery thrill of kimchi to the sizzling ecstasy of barbeque.