13 Korean Dishes You Have to Try (And Why)

The popularity of Korean culture is booming, and products from that country, as well as some of its dishes, have become increasingly accessible to Western audiences. It's not uncommon to find Korean restaurants in Western countries. If you're interested in exploring all that this fascinating cuisine has to offer, whether you're planning a trip or simply want to explore from home, this guide will take you through the essential flavors that define Korean cooking.

1. Kimchi (김치):

It's an essential side dish in almost any Korean meal. It's made by fermenting vegetables, primarily napa cabbage, with gochugaru paste (Korean red pepper powder), garlic, ginger, scallions, and jeotgal (fermented salted seafood). This process not only gives it its spicy, tangy, and umami flavor but also fills it with probiotics. Its flavor evolves over time, starting fresh and crunchy and becoming more tangy and complex. It's the base for many other dishes, such as stews and fried rice.

2. Bibimbap (비빔밥):

Its name means "mixed rice," and that's exactly what it is. It's a colorful dish consisting of a bowl of hot white rice topped with stir-fried vegetables like spinach, bean sprouts, carrots, and zucchini, along with ground meat or bulgogi and a fried or raw egg. The key is to add a generous amount of gochujang (fermented red pepper paste) and mix everything together just before eating. If you order it in a dolsot, a hot stone bowl, you'll get a layer of toasted, crispy rice at the bottom, which adds a fantastic texture.

3. Bulgogi (불고기):

This is one of the most internationally renowned Korean dishes. It consists of thin slices of meat, usually beef, marinated in a mixture of soy sauce, sugar or honey, sesame oil, garlic, and black pepper. The meat is marinated for hours to absorb all the flavors and then grilled or pan-fried, resulting in a very tender and juicy dish. The traditional way to eat it is to wrap a slice in a lettuce or perilla leaf with some rice, raw garlic, and ssamjang (a Korean spice blend).

4. Samgyeopsal (삼겹살):

These are thick strips of unmarinated pork belly grilled in the center of the table. Each diner takes a piece of meat and wraps it in a lettuce leaf with ssamjang (roasted garlic), pickled green onions (pa-muchim), and sometimes kimchi. The combination of fat, salt, fresh vegetables, and fermented flavors is incredible. It's a very popular dish to share with friends and family, almost always accompanied by soju.

5. Japchae (잡채):

It's a festive dish that's a staple at celebrations like birthdays and parties. These transparent noodles (dangmyeon) are made from sweet potato starch and have a unique texture. They're stir-fried with vegetables like spinach, carrots, onions, and shiitake mushrooms, along with strips of beef, all seasoned with soy sauce and sesame oil. The result is a slightly sweet and savory dish with a distinctive sesame aroma.

6. Hanjeongsik (한정식):

This is the best way to experience authentic Korean cuisine in all its diversity. It's a meal consisting of a large number of small dishes served all at once, literally filling the table. It includes rice, soup, kimchi, and a wide variety of namul (marinated seasonal vegetables), jeon (stir-fried pancakes), fish, seafood, and meats. It showcases the balance of flavors, colors, and textures central to Korean culinary philosophy.

7. Tteokbokki (떡볶이):

It's the quintessential Korean street food. It consists of cylinders of rice cake (tteok) and pieces of fish cake (eomuk) cooked in a thick, spicy gochujang-based broth. The contrast between the soft texture of the rice cake and the sweet and spicy sauce is what makes it so addictive. You'll see it at every street stall (pojangmacha), with steam rising from the pans, creating a unique scene.

8. Samgyetang (삼계탕):

This dish is traditionally eaten on the hottest days of summer, following the philosophy of "fighting the heat with heat." It's a nourishing broth made with a small free-range chicken stuffed with sticky rice, garlic, red dates, and ginseng. Slow cooking makes the meat so tender it falls off the bone, and the broth thick and full of flavor.

9. Kimchi Jjigae (김치찌개):

It's a spicy and hearty stew made with highly fermented and tangy kimchi, tofu, pork or canned tuna, onions, and garlic, all cooked in a clay pot. It's a dish meant to be shared; each person gets their own bowl of rice and serves it directly from the communal pot. The broth's rich, tangy, and umami flavor is perfect for a cold day.

10. Haemul Pajeon (해물 파전):

It's a thick, stir-fried omelet, crispy on the outside and soft on the inside. The most popular version, haemul pajeon, is packed with various seafood such as squid, shrimp, and clams, and generous amounts of scallions. It's not thin like a crepe, but rather substantial. It's typically dipped in a soy sauce mixed with vinegar and is especially popular on rainy days, accompanied by makgeolli (rice wine).

11. Sundubu Jjigae (순두부 찌개):

It's a silken tofu stew served in an individual earthenware pot, arriving at the table still simmering. The base is an anchovy broth, to which extremely tender tofu (sundubu), vegetables, chili powder, and often a raw egg and seafood or meat are added. The creamy texture of the tofu contrasts perfectly with the spicy and flavorful broth.

12. Bingsu (빙수):

It's Korea's signature dessert, especially popular in summer. It's a mountain of shaved ice with a fine, snow-like texture that almost melts in your mouth. It's topped with various ingredients; the classic version (patbingsu) includes sweet red bean paste and pieces of rice cake. Today, there are many variations with fruit, ice cream, or coffee syrup. It's light, refreshing, and not overly sweet.

13. Chimaek (치맥):

This cultural phenomenon combines Korean fried chicken (chikin) and beer (maekju). Korean chicken is different from Western fried chicken; its secret lies in a double-frying process that makes it incredibly crispy on the outside and juicy on the inside. There are two main styles: yangnyeom, coated in a sweet and spicy gochujang sauce, and huraideu, without sauce but still full of flavor and very crispy. It's always served with spicy pickled radishes to cut through the richness and an ice-cold beer. It's the perfect combination for a night out with friends.