10 Great Korean Dishes


Korean cuisine, known for its bold flavors, varied textures, and health benefits, has captured the attention of food enthusiasts worldwide. From the tangy and spicy kick of kimchi to the savory richness of bulgogi, Korean dishes offer a delightful experience that is both culturally rich and palate-pleasing. Below, explore ten great Korean foods that showcase the diversity and depth of Korea’s culinary landscape.


One of Korea’s most famous dishes, kimchi is a traditional side dish made from fermented vegetables, most commonly nape cabbage and Korean radishes, with a variety of seasonings including chili powder, garlic, ginger, and jeotgal (salted seafood). It is not only pivotal in Korean cuisine as a side dish but also serves as an ingredient in many other Korean dishes like kimchi stew (kimchi jjigae) and kimchi fried rice. Rich in vitamins, fiber, and lactobacilli (a beneficial bacteria), kimchi is celebrated for its nutritional benefits as well as its distinctive spicy and tangy flavor.

2. Bibimbap

Bibimbap translates to “mixed rice” and is exactly that; a bowl of warm white rice topped with sautéed and seasoned vegetables, chili pepper paste (gochujang), a raw or fried egg, and sliced meat (usually beef). It is mixed together thoroughly just before eating. It can also be served in a hot stone bowl, known as Dotson bibimbap,Top 10 Korean Dishes which crisps the bottom of the rice and cooks the egg with its residual heat. Bibimbap is praised for its eye-catching presentation and balanced nutrition.

3. Bulgogi

Bulgogi, which means “fire meat,” is thinly sliced beef that has been marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and pepper, then grilled or pan-fried. This dish is beloved for its tender texture and savory-sweet flavor. Bulgogi is often served with a side of lettuce, perilla, or other leafy vegetables, which are used to wrap a slice of cooked meat, along with a smear of siamang (a thick, spicy paste).

4. Japchae

A festive dish often served at parties and special occasions, japchae is made from sweet potato starch noodles (dangmyeon) stir-fried with vegetables (typically carrots, spinach, onions, and mushrooms), sometimes with meat (usually beef), and seasoned with soy sauce and sesame oil. The glassy noodles have a unique chewy texture that is highly enjoyable, and the dish is usually served as a side dish but can also be a main.

5. Samgyeopsal

Samgyeopsal, referring to pork belly (similar to uncured bacon), is immensely popular in Korea. It is usually grilled at the table, and like bulgogi, eaten with a wrapping of leafy vegetables. Common accompaniments include garlic, Top 5 K-Beauty Secrets for Your Skinsalted shrimp or soybean paste, sliced onions, and green chili peppers. The dish is noted not just for its delicious taste but also for the communal and interactive aspect of its preparation and consumption.

6. Tteokbokki

This popular snack or street food features chewy rice cakes (tteok) cooked in a thick, sweet, and spicy sauce made from gochujang. Often, fish cakes, boiled eggs, and scallions are added to the mix. Tteokbokki is loved for its bold, impactful flavor and contrasting textures and is a common sight at street food stalls in Korea.

7. Sundubu-jjigae

Sundubu-jjigae is a hot and spicy stew made with freshly curdled soft tofu, seafood (commonly clams, mussels, and shrimp), vegetables, mushrooms, and gochujang or gochugaru (chili powder). It’s served bubbling hot in a stone pot with an egg cracked into it at the table. The stew is cherished for its comforting warmth and depth of flavor, offering a satisfying meal especially during the colder months.

8. Galbi

Galbi are grilled short ribs, usually marinated in a similar mixture to that used for bulgogi. This dish can be cooked on a grill at the table, making it another favorite for communal dining. The ribs are often cut in a way that makes them easy to eat off small portable grills at the table, with the meat’s succulent richness perfectly complemented by the sweet and savory marinade.

9. Haemul Pajeon

A type of Korean pancake, haemul pajeon is made with scallions and a mix of seafood which can include shrimp, oysters, and squid. The batter is typically made from eggs, wheat flour, rice flour, and sometimes ground glutinous rice, giving it a crispy yet chewy texture. It is served with a dipping sauce made from soy sauce and vinegar. The pancake is particularly popular on rainy days, paired with a traditional rice wine called makgeolli.

10. Naengmyeon

Originating from North Korea, naengmyeon is a cold noodle dish that’s particularly popular during the hot summer months. The thin, chewy noodles are made from buckwheat and are served in a chilled broth or with a spicy dressing. Common toppings include sliced cucumbers, radishes, a boiled egg, and slices of cold boiled beef or Korean pear. It’s known for its refreshing and light qualities, offering a cool respite from summer heat.


Locals believe that the body’s energy must be replenished during summer, so it is a common practice for them to consume a piping hot bowl of samgyetang (chicken ginseng soup) between the months of June and early September.

This nourishing soup consists of a small spring chicken stuffed with chestnuts, garlic, dried jujubes, ginseng, glutinous rice, and gingko nuts. The ingredients are then slow-cooked until the meat is very tender and the thick broth permeates a slightly bitter yet fragrant taste.

 1.What is kimchi and how many types are there?

Kimchi is a staple in Korean cuisine, consisting of fermented vegetables, primarily napa cabbage and Korean radishes, seasoned with chili peppers, garlic, ginger, and a variety of other ingredients. There are over 200 types of kimchi, varying by region and season, including baechu kimchi (made with cabbage), kkakdugi (diced radish kimchi), and oi sobagi (stuffed cucumber kimchi).

2. How do you eat bibimbap properly?

Bibimbap is best enjoyed by mixing all the ingredients thoroughly before eating. This dish combines rice, vegetables, beef (usually), a raw or fried egg, and gochujang (chili pepper paste) in a bowl. Mixing it allows each spoonful to have a balanced flavor of the spicy, savory, and sweet components.

 3.What meat is used in bulgogi and why is it popular?

Bulgogi is traditionally made with thinly sliced beef, typically sirloin or another prime cut of beef, marinated in a mix of soy sauce, sugar, sesame oil, garlic, and pepper. It’s popular for its tender texture and the balance of sweet and savory flavors that appeal broadly, making it a friendly introduction to Korean food for newcomers.

4. Are japchae noodles gluten-free?

Japchae noodles are made from sweet potato starch, which is naturally gluten-free. However, it’s essential to check the other ingredients used in the dish, such as soy sauce, which typically contains wheat unless specified otherwise.

5. What is the best way to cook samgyeopsal at home?

Samgyeopsal is typically grilled at the table over a portable burner. At home, you can replicate this by using a grill pan or a barbecue. Serve it with sides like lettuce, garlic, green peppers, and ssamjang (a thick, spicy paste) for wrapping and seasoning the grilled pork belly.

6. Why is tteokbokki so spicy and what is its main ingredient?

Tteokbokki is known for its spicy kick, which comes from gochujang (Korean chili paste). The main ingredient is tteok (rice cakes), which have a chewy texture. The level of spiciness can be adjusted by varying the amount of gochujang.

7. What is the difference between sundubu-jjigae and regular tofu stew?

Sundubu-jjigae features uncurdled tofu (sundubu), which is much softer and silkier than regular tofu used in other tofu stews. This dish is also typically spicier and is served boiling hot in a stone pot with raw egg cracked over the top.

8. Can you explain the marinade ingredients for galbi?

Galbi uses a marinade similar to bulgogi but often includes fruits like Asian pears and apples to enhance tenderness and sweetness. Key ingredients also include soy sauce, garlic, sugar, sesame oil, and black pepper. This blend not only flavors the ribs but also helps tenderize the meat.

9. What makes haemul pajeon different from other Korean pancakes?

Haemul pajeon is distinguished by its use of seafood, which can include items like shrimp, squid, and green onions. Unlike other Korean pancakes, which might focus on vegetables or kimchi, haemul pajeon’s savory profile is enhanced by the sea flavors and is typically thicker with a crisp outer layer and soft, juicy interior.

10. How should naengmyeon be served to best enjoy its flavors?

Naengmyeon should be served cold, often with ice in the broth, making it refreshingly suited for hot weather. The noodles should be chewy, and the dish is usually topped with slices of cucumber, pear, a hard-boiled egg, and sometimes cold beef. Vinegar and mustard are often added to enhance the flavor, providing a tangy and spicy contrast to the cold broth.


Korean cuisine is celebrated for its diversity, from the sizzling grills of meats to the comforting warmth of stews and the refreshing coolness of cold noodles. Each dish offers a unique glimpse into Korea’s rich culinary traditions and modern adaptations, appealing to a broad spectrum of tastes and preferences. By understanding how to prepare and best enjoy these dishes, one can more deeply appreciate the art and joy of Korean cooking. Whether you’re a seasoned chef or a curious foodie, diving into the world of Korean cuisine can be a delightful and enriching experience.











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