The Strange Dishes of Korean Cuisine

Korean cuisine is diverse and intriguing, with some dishes that may seem quite unusual to foreigners. Let's take a look at these unique dishes!

Fermented Skate

A traditional dish in Korean cuisine, skate is naturally fermented without the need for added salt. The fermentation process gives the fish a strong ammonia smell that can be off-putting to some. To prepare it, skate is aged in straw for several days. The ammonia flavor lingers in your mouth after eating it. The smell can even cling to your clothes and hair. This dish is a local specialty in the Jeolla province in the south.

Live Octopus

One of Korea's famous dishes, live octopus is chopped and served while still moving on the plate. The chef adds a drizzle of sesame oil, a pinch of salt, and some roasted sesame seeds. It's often served with soy sauce and mustard for dipping. When eating, it’s important to chew thoroughly to avoid the octopus tentacles getting stuck in your throat, which could lead to choking hazards.

Raw Horse Meat

This dish is popular in Jeju Island, which has a long tradition of horse breeding. The horse meat is typically mixed with soy sauce, minced garlic, minced ginger, and sesame oil. A raw egg yolk is often placed on top to add richness and smoothness. It is usually eaten with fresh vegetables or rice cakes, enhancing the flavor of the meat. In Korean cuisine culture, horse meat is considered a high-quality protein source with numerous health benefits.

Raw Beef

Similar to European steak tartare, this is one of South Korea's favorite dishes. Fresh tenderloin is thinly sliced or diced and marinated with sesame oil, toasted sesame seeds, minced garlic, soy sauce, sliced onions, and green onions. A raw egg yolk is typically placed on top. It is often eaten with fresh vegetables and rice cakes to complement the beef's flavor.

Fermented Soybeans

A traditional fermented soybean dish from Korean cuisine, known for its distinctive strong smell. The fermentation process lasts only two to three days, during which the soybeans develop into a thick, pungent mixture. The soybeans are often cooked with vegetables and sometimes meat to enhance the flavor. This dish is usually served with white rice and various banchan (side dishes). While the smell may be off-putting to those unaccustomed to it, fermented soybeans are highly valued for their nutritional content.

According to Mytour.vn

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Reference: Mytour.vn Travel Guide