South Korea has become better recognized for its technology in the latest years than for its food. However, thanks to delicacies such as kimchi, which has become a worldwide sensation, things are starting to change.
Are you planning a journey to South Korea or your local Korean city and are you curious to find out what the most common dishes are to bump up your cultural experience?
Scroll down to find out about the 10 famous Korean foods you need to try when you visit South Korea.
Here is the list of famous food that you need to try yourself:
Bibimbap is one of the most common Korean dishes outside the country, like Korean barbecue.
It literally implies “mixed rice” and relates to a hot white rice bowl covered with gochujang (Korean chili paste) and a range of sauteing and seasoned vegetables such as cucumber, soybean sprouts, radish, spinach, and mushroom.
Sliced meat, typically beef, is often added to an egg (raw or fried). Then the contents are carefully mixed together before eating.
Japchae is one of Korean cuisine’s most famous dishes. It relates to the sweet and sweet, fried glass noodles produced with dangmyeon, with a wide variety of vegetables, meat, and roasted mushrooms.
It has been seasoned with soy sauce and sesame oil and has been widely used as a banchan.
Kalguksu is a knife noodle dish made out of handcrafted cuts of wheat flour noodle served with the broth and other ingredients in a big bowl.
Kalguksu implies noodles. The name of the noodle is because it is not extruded or twisted but sliced. The noodles are produced from wheat flour and eggs, which are thinly roll out and cut into lengthy bands.
Ingredients such as dried anchovies, shellfish, and kelp are cooked several hours before adding and boiling noodles and herbs.
Naengmyeon is a Korean dish consisting of lengthy, fine handmade noodles made of buckwheat, although noodles can be produced with multiple other ingredients such as potatoes, sweet potatoes, frozen starch, and kudzu.
Naengmyeon is initially a delicacy of North Korea, which after the Korean War has become common all across Korea. It is typically served with a tangy iced broth in a big stainless steel container.
A pajeon is a pancake-like dish produced from scallions as its main ingredient. It is generally followed by a multitude of ingredients such as beef, pork, kimchi, squid, shrimp, and other seafood.
Literally Samgyetang means “ginseng chicken soup.” This is a hot soup produced with glutinous rice and coated in a broth of ginseng, jujube, garlic, ginger, and numerous grasses and condiments.
It is a hot supper made of whole young chicken. A common summer meal, eating samgyetang is said to replenish lost heat and boost your energy by enabling blood flow in the internal organs and by emitting sweat, helping reduced body heat.
The jajangmyeón is a Korean / Chinese platter with a large sauce of fried chunjang, soy sauce, diced pigs, and herbs, produced from hand-made (and machine-pulled) wheat noodles.
It’s interesting that Black Day, an informal vacation celebrated by unattached individuals in Korea on 14th April, is connected with this platter. Those who receive no presents on either Valentine’s Day or White Day drown in a jajangmyeon black bowl.
As one of the most common Korean foods in the globe, bulgogi is a juicy, savory marinated beef dish that has been ranked as the world’s 23rd most delicious food according to the 2011 survey of CNN Travel readers.
It is often grilled to add flavor to your meat with garlic and cut onions. The meat is usually wrapped in salt and also eaten ssamjang (a thick, spicy red paste).
A common Korea street snack, particularly during the winter season, is known as a sweeter Western pancake hoddeok or spelled as hoddeok.
The dough is mainly flat, circular, with a combination of cinnamon, honey, brown sugar, and peanut, and is prepared on a grid. The flavor of the delicacy is crunchy outside, smooth inside and unassuming.
10. Sundubu Jiggae
A popular Korean spicy stew, which is usually made out of dubu (tofu), veggies, mushrooms, seafood, beef or pork, and gochujang is served in a big stoned bowl.
Some ingredients are separated, replaced or added to the blend depending on the chef and the region. Although there are various variants, a raw egg is traditionally put on top of the stew and blended with the soup before adding extra taste.
In Korea or your local city, we hope that you have the opportunity to try all these foods. These are the delicacies that we must try once we arrive in Korea. Each of the has its own uniqueness that we can explore more.