Top 10 Korean Dishes You Must Try at Least Once in Your Life

Japchae, the Korean stir-fried noodles, originally a royal dish served exclusively to kings, has now become a staple in the daily meals of South Koreans. Alongside kimbap, bibimbap, and gimbap, Japchae is one of Korea's beloved dishes, popular around the world.

The dish is made with seasonal vegetables, typically thinly sliced carrots, onions, spinach, and mushrooms, combined with meat, often beef. Korean sesame oil is used for stir-frying, and the main seasonings are soy sauce, chili, and sesame seeds. Japchae can be served hot or cold, depending on preference. Notably, it's not overly spicy, making it an incredibly delicious and satisfying meal. Its balance of taste and nutrition makes it a must-try Korean delight.

Not only is Japchae delicious, but it's also visually appealing, with chewy noodles, fresh and crunchy vegetables, and tender beef. While originally from North Korea, where it was served to royalty, over time, stir-fried Japchae has become deeply embedded in South Korean cuisine. Despite political or geographical divides, food has remained a unifying force, transcending boundaries and bringing people together.

Soondubu Jjigae, or Spicy Tofu Stew, is a flavorful and nutritious Korean street food that is especially popular in colder seasons. This dish has become a favorite not only in South Korea but also among international visitors.

Soondubu Jjigae is a hot, spicy stew made with soft tofu, seafood (shrimp, clams, mussels), or meat, mushrooms, kimchi, vegetables, and a generous amount of chili. It’s common to crack a raw egg into the stew while it’s still bubbling. This dish is soft, easy to digest, and nourishing, making it a beloved comfort food in Korea. The combination of savory meat or seafood, spicy chili, and smooth tofu offers a delicate yet bold flavor, making it an unforgettable dish. If you visit Seoul, this is a dish you absolutely should try.

The origin of Seolleongtang, the traditional Korean beef soup, is still a subject of debate. One theory suggests it was influenced by Mongolian Syul soup during the Yuan dynasty. Another explanation traces its roots to the early Joseon period, particularly during King Sejong's reign. According to historical accounts, the king would oversee rice planting at Seonnongdan, a royal farming area, and host gatherings where Seolleongtang was served to express gratitude to the workers. By 1910, the dish was referred to as Seoul Seolleongtang, highlighting its popularity in the capital. It is a particularly delicious dish when paired with hot white rice.

The beef bones are simmered for over 10 hours, turning the broth a rich, milky white, and the meat is served with white noodles, often accompanied by a side of kimchi. The preparation of Seolleongtang involves meticulous steps to ensure the bones and meat are thoroughly cleaned and soaked. The unique method of preparation has made this dish a staple in Korean cuisine. If you want to taste authentic Seolleongtang, visiting Korea or preparing it yourself at home is the way to go.

Tteokbokki is a traditional Korean dish with royal origins. It evolved from 'tteok jjim,' a dish where thinly sliced rice cakes were steamed with meat, eggs, and other ingredients. Tteokbokki is made from rice flour, shaped into long cylindrical pieces and cut into bite-sized chunks. The rice cakes are usually white and round, creating an appealing presentation. Tteokbokki is typically stir-fried with spicy chili paste, beef, bean sprouts, onions, fish cakes, and seafood, making it a delicious and irresistible dish.

Tteokbokki is one of the most popular street foods in Korea, especially in Seoul, where it can be found at nearly every food stall. Each vendor has its own unique recipe, offering different variations of this tasty snack.

Legend has it that Tteokbokki was once only served in royal palaces. Over time, however, it became widely accessible and is now an iconic street food enjoyed by people of all ages in Korea.

Hotteok is a popular sweet pancake sold at street stalls across Korea. It's a favorite treat among students and young people, filled with a combination of brown sugar, peanuts, and cinnamon powder, then fried or grilled. Hotteok is considered the perfect snack for the cold winter months.

During the colder seasons, you can find Hotteok in abundance, from small street vendors in alleys to larger food establishments. However, many Koreans and tourists agree that the best Hotteok is found at street stalls, where the aroma and warmth of the freshly cooked pancakes add to the charm.

Originating from China, Hotteok was brought to Korea by Chinese merchants who arrived at Incheon port in the 19th century, bringing with them aspects of Chinese culinary traditions. While the Chinese version of Hotteok featured savory fillings made of meat and vegetables, the Korean adaptation uses sweet ingredients like brown sugar, crushed peanuts, and cinnamon to create a deliciously sweet filling.

Each Hotteok consists of a doughy exterior made from a mix of wheat flour and glutinous rice flour, combined with yeast to give it a soft texture. The filling of Hotteok is quite versatile – while the traditional filling contains brown sugar, cinnamon, and chopped nuts like chestnuts, almonds, peanuts, and walnuts, you can also find variations with honey, butter, or even cheese for a unique twist on this classic street food.

Hot dogs, a popular snack consisting of a sausage inside a bun, originated in the United States and have become iconic in the world of fast food. After making their way to Asia, this dish has been adapted in various ways to cater to the taste preferences of different regions. Among these adaptations, the Korean hot dog stands out with its unique characteristics.

The Korean cheese hot dog is one such variation, distinguished from the American version. This snack is made by coating sausages and cheese in a batter made of flour, cornmeal, and a crispy coating, which is then deep-fried to perfection. The result is a crispy exterior with either melted cheese or sausage inside, often served with ketchup, hot sauce, and mayonnaise – a perfect treat for colder weather.

Reflecting its origins and name, the Korean hot dog has become a beloved street food, closely intertwined with daily life in Korea. Whether enjoyed as breakfast, a quick snack while out and about, or a treat for students and adults alike, this hot dog is a versatile and delicious part of Korean cuisine.

Ginseng chicken soup, known as Samgyetang, is a famous dish that may seem more suited for winter, but it's actually enjoyed most during the summer. Visitors to South Korea may be surprised to see this hot, hearty dish being served in the heat of summer, as it seems more appropriate for cold winter days. The reason South Koreans enjoy Samgyetang during summer isn't just for the chicken, but because of the healing herbs used in the soup.

Samgyetang became widely known in the 1920s, but its origins date back even further as a popular dish during hot summer days. In the hottest months of the year, Koreans often consume energizing foods like dog meat soup, ginseng chicken soup, and black bean porridge.

From a traditional Eastern medicine perspective, when the body sweats, it signals internal coldness, so it's advised to "treat heat with heat, and poison with poison"—eating foods that are warming to aid in circulation and detoxification. Eating a bowl of hot Samgyetang helps induce sweating, which assists the body in detoxifying. The ginseng, chicken, garlic, jujube, ginkgo, and licorice in the soup provide additional energy and nourishment for the body.

In Seoul, some of the most beloved restaurants offering Samgyetang include Tosokchon Samgyetang, Korea Samgyetang, and Lake Samgyetang. Among them, Tosokchon is particularly famous for being a favorite of past South Korean presidents, earning it the nickname 'Presidential Chicken Soup Restaurant.' Tosokchon opened in 1983 and is located in the heart of the city, near the Gyeongbokgung Palace.

Bulgogi is one of South Korea's most renowned dishes, typically consisting of marinated beef that is grilled. In recent times, some people have swapped the beef for chicken. This dish is loved by nearly all Koreans, and it's almost impossible to find someone who hasn't heard of Bulgogi. Therefore, it is one of the top choices when introducing Korean cuisine. To truly appreciate the essence of this dish, it must be tasted at least once.

One of the key factors that make Bulgogi so irresistible is the Bulgogi sauce. The flavor of the grilled meat, which melts in your mouth, is a result of the careful preparation of the marinade. This is why many people are eager to learn about the secret behind Bulgogi sauce.

The beef is thinly sliced and soaked in the marinade, which includes soy sauce, sesame oil, pepper, sugar, garlic, green onions, and mushrooms. Common mushrooms used are shiitake or white button mushrooms. A unique feature of this dish is the use of sesame oil and sesame leaves, which give it a distinct flavor.

Typically, Bulgogi is not eaten by itself. The best way to enjoy it is by wrapping the grilled meat in lettuce, perilla leaves, and other fresh herbs.

Every country has its iconic dishes, and for South Korea, that dish is Bibimbap – a vibrant and flavorful meal that everyone visiting the country should try. Bibimbap is a bowl of rice mixed with meat, various vegetables, and often an egg. The dish is popular among tourists due to the stunning mix of colors from the ingredients.

Today, Bibimbap has evolved to suit the tastes of both Koreans and international visitors, and it has moved beyond the traditional version. It's commonly served with a variety of vegetables, eggs, and condiments such as gochujang (chili paste), soy sauce, and sesame oil. Along with seasonal ingredients, some variations include raw beef and kimchi.

Bibimbap has even made its way into the menus of many international airlines, appreciated by people around the world as a simple yet tasty meal.

When discussing Korean cuisine, it's impossible to not mention Kimchi, a signature dish of Korean food culture.

Kimchi (Hangul: 김치) is a staple in the culinary traditions of the Korean Peninsula. This dish, made of fermented and salted vegetables such as napa cabbage and Korean radishes, is flavored with an assortment of spices like gochugaru (chili powder), green onions, garlic, ginger, and jeotgal (salted seafood), among others. Kimchi is also frequently used in various stews.

There are hundreds of kimchi variations made from different vegetables. Traditionally, kimchi was stored underground in large earthenware pots to prevent freezing during the winter months. This was the main method for preserving vegetables throughout the seasons. In summer, storing kimchi underground kept it cool, slowing down the fermentation process. Nowadays, refrigerators are commonly used to store kimchi.

In Korea, kimchi is an essential part of everyday meals and serves as an ingredient in dishes like fried rice or kimchi stew. While there are many types of kimchi, the common trait across all of them is their enticing spiciness and strong, aromatic smell.