Buzz
This piece marks my fourth contribution as a guest writer on KoreaTaste.org for their Korean Culinary competition. I’d greatly appreciate it if you could check out the article and show your support by giving it a thumbs up to help me reach my goal! A quick note: no registration is needed. You can also explore my previous articles here and cast your votes for them as well.
In my earlier article, Top 10 Korean Foods You Have To Try, I highlighted 10 of the most delectable and fulfilling Korean dishes. This time, we’re focusing on foods that many outside Korea might find quite unconventional. Nevertheless, these dishes are a must-try if you ever get the opportunity, as they showcase the unique and flavorful essence of Korea’s rich culinary traditions.
15. Budae Jjigae Army Base Stew
Following the hardships of World War II and the Korean War, the Korean population faced severe hunger and scarcity. To provide for their families, many living near US military bases used surplus items like spam and canned frankfurters, incorporating them into a simple kimchi stew. This led to the creation of Army Base Stew. Known for its versatility, the stew can include a variety of ingredients, such as eggs and ramen noodles, and remains a beloved dish throughout South Korea. [Image © jetalone]
14. Dakbal Chicken Feet
Chicken feet might seem less exotic compared to other entries on this list, especially since many countries with Chinese eateries offer their own versions. However, the texture is quite unique for Western tastes—tendon-rich and chewy. Once you move past the initial hesitation of eating feet, you’ll find this dish incredibly flavorful and highly recommendable.
13. Gejang Raw Crabs
These small crabs are enjoyed raw, marinated in a variety of flavorful sauces. Another raw seafood dish featuring baby crabs is unique because the shells are soft enough to eat, resembling a slightly firmer version of an M&M shell. This delicacy is widely popular in Korea, often seen in fish markets where they are displayed in bundles tied together like chains. [Image © Caspian blue]
12.
Haemultang
Live Seafood Soup
Though the concept of live seafood soup might seem unappealing, it’s far more enjoyable than it sounds. The seafood arrives raw at the table but is cooked in a piping hot broth before eating. The soup, infused with gochujang (spicy pepper paste), offers a delightful mix of spicy, sweet, and savory flavors, enhanced by an assortment of vegetables and herbs, including crown daisies. A beloved dish in Korea, it’s sure to become a favorite once you give it a try. [Image © stuart_spivack]
11. Tarakjuk Milk Porridge
Contrary to the common Western belief that Asians avoid dairy, countries like China and Japan do consume small amounts, primarily as ice cream or occasionally milk and yogurt, though rarely in cooking. Korea, however, stands out with its rich history of incorporating milk into its cuisine. Tarakjuk, a milk porridge, has its roots in Royal Cuisine, and Koreans have been drinking and cooking with milk since the 4th century. This tradition highlights Korea’s unique approach to food, valuing health benefits alongside taste, setting it apart in the region. [Image © The Taste of Korea]
10. Dotorimuk Acorn Jelly
Although acorns are toxic, their toxins can be eliminated through cooking. In certain parts of Korea, particularly mountainous areas, acorns are abundant. Historically, during times of famine, people in these regions discovered that acorns could be processed into a starchy powder, which could then be used to create a jelly. This jelly has a mild, slightly bitter taste and transforms into a delightful side dish when seasoned with soy-based sauces and vegetables. [Image © HapaK]
9. Hongeo Fermented Skate
While Koreans aren’t the only ones to consume fermented fish, their version is among the most pungent globally. Unlike other fish, skates excrete uric acid through their skin. During fermentation, this acid breaks down into a compound that emits a strong ammonia-like odor. The smell is so intense that some suggest breathing through your mouth and exhaling through your nose to minimize exposure. [Image © egg (Hong, Yun Seon)]
8. Cheonggukjang “Dead Body Soup”
Known in the West as 'dead body soup' due to its overpowering and off-putting odor, this dish has even sparked urban legends. One such tale claims that Korean students in Germany once cooked this soup, prompting neighbors to call the police, suspecting a decomposing body. The soup uses a briefly fermented soybean paste, retaining much of its strong ammonia-like smell. Despite its slimy texture and pungent aroma, the dish is surprisingly delicious. Before dismissing it, consider how many enjoy pungent foods like blue cheese or strong French cheeses such as Livarot.
7. Sundae Boiled Intestine Sausage
Despite its name, Korean sundae bears no resemblance to the Western dessert. It consists of cow or pig intestines stuffed like sausages with various ingredients, often including seafood, resulting in unique varieties like squid sundae or dried pollock sundae. Typically boiled or steamed, sundae is a beloved street food in both South and North Korea, and it’s a must-try if you have the opportunity. [Image © ayustety]
6. Gopchang Barbecued Intestines
Gopchang is akin to sundae, but instead of being stuffed, the small and large intestines of a pig are grilled. The texture is notably chewy, and while it’s often enjoyed on its own, it can also be added to stews and other dishes. Gopchang is exceptionally flavorful and typically served fresh, ensuring a top-notch taste. It’s commonly accompanied by a dipping sauce, and despite its origin, most Westerners find it surprisingly easy to enjoy. [Image © keizie]
5. Dak Dong Jib Chicken Gizzard
A gizzard is a muscular part of an animal’s digestive system, responsible for grinding food. Often mistakenly called chicken rectum, Dak Dong Jib is actually a type of sundae and is particularly popular in North Korea. Due to its hearty nature, it’s a favored accompaniment to alcohol, helping to soak it up. While it’s widely available in North Korea, finding it in South Korea requires a bit more effort. [Image Source]
4. Beondegi Silkworm Larvae
Beondegi is a popular Korean street food made from steamed or boiled silkworm pupae, seasoned for flavor. Often paired with alcohol, this snack is a staple at street vendors, who may also offer roasted crickets nearby. Though it takes some courage to try initially, its unique taste explains its widespread popularity.
3. Gaebul Live Spoon Worms
Spoon worms are sea creatures that, when observed in water, bear a striking resemblance to a certain male body part best left unnamed. When served, they are sliced into small pieces that continue to wriggle on the plate, much like sannakji. This dish tops the list not only because eating live creatures is unusual in the West, but also because spoon worms are so unfamiliar that many wouldn’t even recognize them. Despite their odd appearance, gaebul is said to be quite tasty and a safer option than raw octopus for those who prefer less chewing.
If you enjoyed this article, please visit the original and give it a thumbs up – no registration is required.
Unless otherwise specified, all images above are commercially licensed for use in this article.
2. Bosintang Dog Stew
Dog meat is surprisingly prevalent in several Asian countries, including Korea, though its consumption there is below average, ranking as the fourth most commonly eaten meat. A specific breed of dog is preferred for consumption, with distinct terms used for dogs bred for food versus pets. While many Koreans oppose eating dog meat for reasons similar to Westerners, it remains legal, and most restaurants source their meat from reputable dog farms. Bosintang, a stew made with dog meat, is traditionally consumed during the hottest days of the year (sam-bok) to maintain energy. Its texture and flavor are comparable to goat. This dish is typically found in specialized restaurants. For an insightful discussion on the ethics and laws surrounding this practice, check out “Dog – it’s what’s for dinner“.
1. Sannakji Live Octopus
A quick search on YouTube will reveal numerous videos of people eating Sannakji. The octopus is freshly caught, cleaned, and expertly sliced into pieces, which continue to squirm on the plate as they are eaten. This dish comes with a unique warning: the octopus’s suckers remain active even after being chopped, requiring thorough chewing. There have been instances of fatalities due to the octopus’s suckers attaching to a person’s throat, making this one of the riskier foods on the list.
