Consuming South Korean meals within the capital metropolis of Seoul was a game-changer.

I’ve been uncovered to Korean meals since childhood however my expertise was restricted to the preferred Korean dishes. Earlier than our journeys to Korea, all I knew about had been bulgogi, galbi, and jap chae. That was it.

Visiting Seoul opened my eyes to a brand new dimension of Korean delicacies. It was like opening door quantity two and discovering new and scrumptious dishes like jokbal, gyeranppang, and ganjang gejang. I used to be intrigued and excited and curious to strive as many Korean meals as I might.

We’ve been to Korea 3 times in over 4 years and have tried many tasty Korean dishes, the perfect and most fascinating of that are listed on this South Korean meals information.

For those who’re visiting South Korea and need to expertise as vast a variety of Korean meals as doable, then this text shall be very helpful to you.


For those who’re planning a visit to South Korea and need to actually dive into the delicacies, then you might be thinking about becoming a member of a meals tour or taking a cooking class.


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Ganjang gejang


Rice, vegetable, and meat dishes characteristic prominently in Korean delicacies. Conventional Korean meals are preceded by quite a lot of small aspect dishes known as banchan and kimchi is served at virtually each meal.

Due to Korea’s geographic location in northeast Asia, it experiences 4 distinct seasons – spring, summer season, autumn, and winter. This seasonality performs a major function within the native delicacies. Some components style otherwise every season, leading to a wide range of taste variation inside recipes.

Generally used components in South Korean meals embrace sesame oil, soy sauce, ginger, garlic, gochujang (fermented purple chili paste), gochugaru (pepper flakes), doenjang (fermented bean paste), and napa cabbage.

Grains and legumes are an necessary a part of the Korean weight-reduction plan which places an emphasis on selection and moderation. Many various kinds of greens are utilized in Korean cooking whereas beef, rooster, and pork are the proteins of selection.

As a result of the Korean peninsula is bordered by the Yellow Sea, the East China Sea, and the East Sea (Sea of Japan), fish and shellfish additionally characteristic prominently within the delicacies.


To assist set up this Korean meals information, I’ve divided it into three classes – conventional restaurant meals, road meals, and classy snacks.

Restaurant meals represents conventional Korean dishes you’ll usually have to order at a sit-down restaurant. Avenue meals are dishes typically bought by sidewalk distributors whereas fashionable meals describes snacks that could be little greater than a passing fad. By that, I imply they may very well be all the fad one yr then just about gone the following.


1. Banchan

Banchan is the collective time period for the household of small aspect dishes served with kimchi stew at the beginning of a standard Korean meal. I like to think about them because the Korean model of Spanish tapas.

They’re served in small parts and usually include fermented, steamed, marinated, or stir-fried greens, although some dishes might comprise some meat or seafood as nicely.

The variety of banchan served normally will increase with the formality of the meal. They’re meant to be consumed along with your meal and are normally replenished if the quantity served isn’t sufficient.

Kimchi stew and a set of Korean side dishes with fermented, steamed, and stir-fried vegetables

2. Bibimbap

Bibimbap is likely one of the hottest South Korean meals. It actually means “blended rice” and refers to a Korean rice dish made with heat white rice topped with gochujang, doenjang, soy sauce, and a wide range of sauteed and seasoned greens like cucumber, soy bean sprouts, radish, spinach, and mushroom.

A uncooked or fried egg and sliced meat, usually beef, are sometimes added. The contents are then blended collectively totally earlier than being eaten.

You could find totally different variations of this blended rice dish in Korea, a few of the hottest being Jeonju bibimbap, dolsot bibimbap, and Yakcho bibimbap.

Bibimbap, a popular mixed rice dish in Korea

3. Bingsu

Bingsu is a well-liked South Korean shaved ice dessert. it, you’d suppose it’s a latest creation however information present that its earliest varieties have existed because the Joseon Dysnasty.

At its core, bingsu consists of shaved ice topped with an countless number of components like purple bean, chopped fruit, inexperienced tea, chocolate, and different sweets.

Probably the most conventional variations at all times comprise purple bean and are generally known as patbingsu. Bingsu refers to extra fashionable variations made with out purple bean.

Bingsu from a cafe in Seoul

4. Bossam

Bossam refers to a Korean pork dish made with thinly sliced pork boiled in a broth with spices like star anise, ginger, scallion, garlic, doenjang, and soybean paste. Pork shoulder is the reduce of selection although pork stomach may also be used.

Bossam is served with a wide range of sides like sliced uncooked garlic, kimchi, and saeujeot (salted shrimp). It’s a sort of ssam dish, which means the pork and sides are wrapped collectively in greens like lettuce or perilla leaves earlier than being eaten. Bossam actually means “wrapped” or “packaged”.

Bossam is a well-liked anju dish, which means it’s a South Korean meals usually consumed with alcohol like soju or beer.

Pictured under is a mix platter of bossam and jokbal from the Manjok Ohyang Jokbal restaurant in Seoul. The paler cuts of meat on the best aspect of the plate is the bossam.

Bossam, a Korean pork dish cooked with soybean paste

5. Chimaek (Korean Fried Hen & Beer)

Chimaek is a compound phrase for chi-cken and maek-ju, the Korean phrase for “beer”. It’s one other widespread anju dish that refers back to the duo of Korean fried rooster and beer.

Fried rooster dishes grew to become a well-liked meals in Korea across the mid to late twentieth century. It was round that point {that a} new draft beer was additionally gaining recognition so it grew to become widespread to mix the 2 as a single menu merchandise.

As we speak, fried rooster is likely one of the hottest meals in Korea, with the time period chimaek being coined throughout the 2002 Korea–Japan World Cup. What makes Korean fried rooster so good is that it’s double-fried, leading to crunchier and fewer greasy pores and skin.

Chimaek is a mix that’s turn out to be ultra-popular not simply in Korea however in lots of different components of the world as nicely, due to worldwide chains like Bonchon Hen.

Korean fried chicken at a restaurant in Seoul

6. Chueotang

Chueotang refers to a soup comprised of pond loach, a sort of freshwater mudfish. The fish is boiled in water till tender, then sieved to take away all its bones and pores and skin.

The fish meat is boiled once more with beef or rooster broth and seasoned with gochujang, doenjang, grated ginger, and floor black pepper earlier than being served in a soup with greens, mushroom, fried tofu, rice, and noodles.

Chueotang soup with kimchi stew and side dishes

7. Ganjang Gejang

Many Koreans have described ganjang gejang as the last word South Korean meals. I’d agree.

Ganjang gejang refers to a standard Korean dish of uncooked crab marinated in soy sauce. To make it, crabs are totally cleaned then put in an earthenware crock the place they’re salted for a interval of about six hours.

A marinade of soy sauce, sugar, sesame oil, scallions, ginger, garlic, and purple chili pepper paste is boiled briefly earlier than being poured over the salted crabs.

An hour later, the marinade is eliminated, reboiled, and poured over the crabs once more in a course of that’s repeated a number of occasions earlier than the dish is chilled and consumed.

Eaten chilly, ganjang gejang is totally scrumptious, particularly when paired with steamed white rice.

Ganjang gejang, a favorite raw crab dish among Koreans

8. Gogigui (Korean BBQ)

When non-Koreans consider Korean meals, kimchi and barbecued meat dishes are in all probability the primary issues that come to thoughts. They’re two of the preferred dishes in Korean delicacies.

Gogigui means “meat roast” and refers back to the technique of grilling meat like beef, pork, or rooster on gasoline or charcoal grills which are normally constructed into your eating desk.

Several types of meat might be served marinated or unmarinated, a few of the hottest being bulgogi (skinny marinated slices of beef or pork) and galbi (marinated beef or pork ribs).

Galbi, bulgogi, and other Korean barbecued meat dishes

Meat dishes, particularly when made with beef, is normally costly in Korea. You normally have to get a minimal of two orders per reduce of meat, however they do serve you numerous banchan to go along with your meal.

Pictured under is a Korean bbq meal consisting of pork rinds at a restaurant in Seoul.

Pork rinds grilling at a restaurant in Seoul

9. Gomtang

Gomtang or gomguk refers to a Korean beef bone soup. It’s made by simmering numerous beef components like ribs, brisket, oxtail, and ox head or bones over a low flame.

The lengthy simmering course of creates a milky broth just like seolnongtang. Rice is added to the soup and you’ll season the broth to style with salt and minced inexperienced onion.

Gomtang, a traditional dish of beef bone soup

10. Jajangmyeon

Jajangmyeon is likely one of the hottest examples of Korean-Chinese language meals. It’s made with thick, handmade (or machine-pulled) wheat noodles topped with a heavy sauce comprised of fried chunjang (candy bean sauce), soy sauce, diced pork, and greens.

It dates again to the early twentieth century and was invented at a Chinese language restaurant in Incheon’s Chinatown. As we speak, that restaurant has been transformed into the Jajangmyeon Museum.

Apparently, jajangmyeon has come to be related to Black Day, an unofficial vacation celebrated on April 14 by unattached folks in Korea. Korean women and men who don’t obtain items on Valentine’s Day or White Day drown their sorrows in a black bowl of jajangmyeon.

Jajangmyeon, a favorite noodle dish among Koreans

11. Japchae

Like kimchi and bulgogi, japchae is likely one of the hottest meals in Korea. Usually served as a aspect dish, it refers to candy and savory stir-fried glass noodles made with dangmyeon (candy potato starch cellophane noodles) and topped with assorted greens, meat, and mushrooms.

It’s seasoned with soy sauce and sesame oil and generally served as banchan. Japchae was as soon as a royal dish that’s turn out to be one of the widespread Korean celebratory dishes, typically served on particular events like weddings, birthdays, and holidays.

12. Jjukumi

Jjukumi is a spicy Korean dish of stir-fried octopuses marinated in a purple chili paste. It refers to each the dish and the species of octopus used within the dish, which is a smaller kind of octopus generally discovered alongside the coast of South Korea.

I’ve a excessive tolerance for spicy meals and I discovered this dish to be virtually too sizzling to eat. It’s thought of spicy even by Korean requirements so solely do this dish when you have a passion for spicy meals.

Jjukumi or spicy Korean stir-fried octopus marinated in chili paste

13. Jokbal

Jokbal refers to a Korean dish of pig’s trotters braised in soy sauce, ginger, garlic, and rice wine. Different components like onions, leeks, garlic, cinnamon, and black pepper may also be used.

The trotters are simmered till fork tender earlier than being deboned and reduce into thick slices. They’re usually served with saeujeot, cloves of uncooked peeled garlic, and spicy peppers.

Like bossam, jokbal is a well-liked anju meals typically eaten with soju or beer. Pictured under is similar mixture platter of jokbal and bossam from the Manjok Ohyang Jokbal restaurant in Seoul. The jokbal is on the left aspect of the plate.

Jokbal with kimchi stew and various side dishes

14. Kalguksu

Kalguksu means “knife noodles” and refers to a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a big bowl with broth and different components. Its identify comes from the truth that the noodles aren’t extruded nor spun, however reduce.

Kalguksu noodles are made with dough from wheat flour and eggs which is rolled out thinly and reduce into lengthy strips. Elements like dried anchovies, shellfish, and kelp are simmered for a number of hours to arrange the broth earlier than the noodles and greens are added and boiled collectively.

Kalguksu, one of the tastiest noodle dishes in Korea

15. Kimchi

With out query, kimchi is the dish that’s most consultant of Korean meals and tradition. It’s what most non-Koreans consider once they consider Korean meals.

Kimchi is a standard aspect dish comprised of salted and fermented greens – mostly napa cabbage and Korean radishes – and a wide range of seasonings like chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

There are a whole bunch of types of kimchi made utilizing totally different greens as the principle ingredient. It’s thought of a nationwide dish in each North and South Korea.

Kimchi, fermented cabbage seasoned with red chili powder

16. Makgeolli

Makgeolli refers to a Korean alcoholic beverage comprised of rice or wheat blended with nuruk, a Korean fermentation starter. It has a milky off-white look due to a chalky sediment and tastes slightly candy and tangy.

Makgeolli is acknowledged because the oldest alcoholic beverage in Korea. It was brewed for hundreds of years and was as soon as thought of a “farmer’s wine” or rural working-class beverage.

Makgeolli, an alcoholic beverage made from rice or wheat

17. Mandu

Whether or not steamed, boiled, pan-fried, or deep-fried, mandu is the final time period for Korean dumplings. They’re just like Japanese gyoza or Chinese language jiaozi and usually served with kimchi and a soy-vinegar-chili dipping sauce.

Mandu originated as a dish in Korean royal courtroom delicacies but it surely’s now extensively obtainable all through the nation. You may get pleasure from various kinds of mandu at eating places, out of doors meals stalls, supermarkets, and pojangmacha (tented meals stalls).

Mandu or Korean dumplings

Pictured under is an even bigger kind of mandu known as wang mandu. Stuffed with pork and greens, it jogged my memory of a cross between a siopao and a dumpling.

Wang mandu, a type of Korean dumpling made with meat and vegetables

18. Naengmyeon

Naengmyeon is a Korean dish consisting of lengthy and skinny handmade noodles. It’s usually made with buckwheat noodles although it may be comprised of numerous different components as nicely like potatoes, candy potatoes, arrowroot starch, and kudzu.

Naengmyeon is initially a North Korean dish that grew to become widespread all through Korea after the Korean Battle. It’s historically served in a big stainless-steel bowl with a tangy iced broth, julienned cucumbers, Korean pear, evenly pickled radish, and both a boiled egg or slices of chilly boiled beef (or each).

Historically, naengmyeon is eaten with out reducing the buckwheat noodles to symblize lengthy life and good well being.

Mul naengmyeon, one of the most interesting noodle dishes in Korea

19. Nakji Bokkeum

Nakji bokkeum refers to a stir-fried dish made with chopped octopus and greens marinated in gochujang, soy sauce, garlic, salt, and sugar. It’s a mildly spicy dish and one in all my favourite issues to eat in Korean delicacies.

A model of this dish might be made with squid as an alternative of octopus. It’s known as ojingeo bokkeum and tastes just about the identical as nakji bokkeum.

20. Haemul Pajeon

The phrase Jeon refers to a household of fried Korean dishes coated with wheat flour and egg wash. It may be made with a wide range of components like fish, meat, poultry, seafood, and greens. Within the case of pajeon, the principle ingredient is pa or scallions.

Pajeon might be made with a batter of simply eggs, wheat flour, rice flour, and scallions, although different components like beef, pork, kimchi, squid, shrimp, and seafood may also be used. When it’s made with scallions and seafood, it’s generally known as haemul pajeon. Haemul means “seafood”.

When cooked, haemul pajeon resembles a fried Korean pancake with scallions and seafood working by it. Usually loved as a aspect dish, it’s normally served with a dipping sauce made with soy sauce.

Haemul pajeon, a type of Korean pancake made with scallions and seafood

21. Samgyetang

Samgyetang is likely one of the extra fascinating dishes in Korean delicacies. It actually means “ginseng rooster soup” and refers to a sizzling soup comprised of an entire younger rooster full of glutinous rice and boiled in a broth of Korean ginseng, jujube fruits, garlic, ginger, and numerous herbs and condiments.

Despite being a sizzling soup-like dish, samgyetang is taken into account a summer season meals. It’s a medicinal dish that’s believed to chill your physique by emitting sweat, and enhance your power by facilitating blood movement within the inside organs. That is based on the normal Korean precept of Yi Yeol Chi Yeol, which means “preventing warmth with warmth”.

Samgyetang or ginseng chicken soup with haemul pajeon

22. Sannakji

Sannakji refers back to the notorious Korean dish of octopus sashimi, maybe one of many strangest and most controversial dishes in Korean delicacies.

What makes it controversial is the truth that the tentacles are nonetheless wriggling, even after it’s been chopped up and served to you. The octopus is already useless however the tentacles proceed to maneuver as a result of the ganglia are nonetheless intact.

The ganglia allow the arms to function independently of the octopus and react to stimuli, therefore the continued motion. Which means the suction cups nonetheless work so that you’re suggested to chew it nicely earlier than swallowing.

Like every kind of sashimi, sannakji is normally eaten with soy sauce and wasabi. We don’t intend to strive it however sannakji may also be served with stay entire octopus.

Sannakji or octopus sashimi

23. Seolnongtang

Seolnongtang refers to a standard Korean ox bone soup made with brisket and different cuts of meat. A preferred consolation meals in Korea, it’s made by boiling beef shank bones for a number of hours, even as much as a complete day, to progressively extract the flavour from the bones.

This gradual simmering course of turns the broth cloudy and milky white. Brisket and different cuts of beef are then added to the broth together with rice and comfortable wheat noodles.

Salt, floor black pepper, purple pepper, minced garlic, and chopped spring onions are made obtainable in your desk so you may season your ox bone soup to style.

Seolnongtang or Korean ox bone soup

24. Sundubu Jjigae

Sundubu jjigae is a sort of jjigae or Korean stew made with freshly curdled comfortable tofu, kimchi, greens, onions, and gochujang or gochugaru. Seafood, meat, and a uncooked egg may also be added as elective components.

This Korean comfortable tofu stew is assembled and cooked immediately in a serving earthenware vessel generally known as a ttukbaegi. It’s usually served at the beginning of your meal together with a number of plates of banchan and steamed white rice.

Sundubu jjigae, a type of Korean soft tofu stew


This part lists a few of the hottest and fascinating road meals dishes you’ll find in South Korea. For extra suggestions, you should definitely take a look at our information on Korean road meals.

25. Beongdegi

I didn’t need to begin the road meals part of this Korean meals information with one thing as unique as beongdegi, however the dishes are listed in alphabetical order so I had no selection!

Beongdegi is stewed silkworm larvae. It isn’t the prettiest Korean meals but it surely truly tastes higher than it seems to be. it’s served boiled or steamed in paper cups and tastes comfortable, nutty, and really juicy.

I learn that beongdegi is a dying snack however you might probability upon them at Korean meals markets like Nandaemun or Gwangjang Market. We tried it in Jinhae throughout the Jinhae Cherry Blossom Competition.

Beongdegi, stewed silkworm larvae

26. Bindaetteok

Bindaetteok refers to a mung bean pancake initially from Pyongan Province. It’s made by grinding soaked mung beans right into a batter and including a filling made with kimchi, fiddlehead fern, mung bean sprouts, scallions, and pork.

The bindaetteok is pan-fried right into a spherical flat form and served with a dipping sauce made with soy sauce, vinegar, water, and floor pine nuts. In Seoul, you’ll discover many distributors promoting bindaetteok at Gwangjang Market.

Bindaetteok or mung bean pancakes sold by street vendors

27. Crispy Crablets

Crispy crablets are small deep-fried crabs. They’re evenly seasoned and have a texture just like comfortable shell crabs.

Crispy crablets from street vendors in Myeongdong

28. Dakkochi

Dakkochi refers to a scrumptious Korean dish of grilled rooster and scallion skewers. It’s the preferred kind of kkochi or skewered Korean meals.

The rooster is reduce into skinny slices and skewered with scallions earlier than being grilled and brushed with a spicy-sweet purple chili sauce.

Dakkochi or grilled chicken skewer

29. Eomuk / Odeng

Eomuk (or odeng) refers to fishcake. It was launched to Korea throughout the Japanese occupation and has since turn out to be one of the widespread Korean meals.

Eomuk is made with floor white fish and different components like potato starch, sugar, and greens. You may get pleasure from it at eating places or meals stalls just about wherever in Korea.

Pictured under is a dish known as eumok tang, or skewered fishcakes served in broth.

Eomuk, Korean fish cakes

Other than the skewered model, eomuk can also be generally obtainable in cylindrical type. It’s typically stuffed or blended with different components like cheese, greens, sausage, and tteokbokki (rice desserts).

Eomuk or Korean fish cakes with rice cakes sold by street vendors

30. Gyeranppang

This was one in all my favourite Korean dishes. Gyeranppang means “egg bread” and refers to those fluffy, oblong-shaped loaves of bread made with entire eggs.

A whole egg is cracked into oblong-shaped slots crammed with cake batter which is cooked till golden brown. They’re wealthy and eggy with a barely crisp, chewy crust.

Widespread gyeranppang toppings embrace chopped parsley, cheese, and diced ham, however I choose them as is. They’re so good.

Gyeranppang, egg bread

31. Hotteok

Hotteok is a candy Korean pancake crammed with a mix of brown sugar, honey, chopped peanuts, and cinnamon. It’s believed to have been launched to Korea by Chinese language retailers who immigrated to the nation within the late nineteenth century.

To make, handful-sized balls of stiff dough are crammed with this candy combination and cooked on a greased griddle. A round device is used to press them flat whereas they cook dinner.

Hotteok, a delicious Korean snack made with brown sugar

32. Lobster Tails

As you may think about, these lobster tails topped with melted cheese are among the many most costly forms of road meals you’ll find in Korea.

Lobster meat is reduce into chunks and blowtorched earlier than being sprinkled on prime with shredded cheese. The cheese is melted below a Zaigle (infrared grill) and drizzled with a spicy Korean purple chili sauce.

Lobster tails in Myeongdong

33. Mozzarella & Tteokbokki Skewers

It is a kind of kkochi made with grilled items of mozzarella and tteokbokki (rice cake). They’re wealthy, milky, creamy, and chewy. They’re scrumptious however fairly filling.

Mozzarella and rice cakes sold by street vendors in Myeongdong

34. Sausage & Tteokbokki Skewers

There are a number of variations of those grilled sausage and tteokbokki skewers. Some have beef whereas others like this one are made with eomuk wrapped round tteokbokki rice desserts.

Sausage and rice cake skewers

35. Scallops with Butter & Cheese

Just like the grilled lobster tails, these torched scallops are on the expensive finish of Korean road meals dishes. The scallops are drizzled with butter and cheese earlier than being set on hearth with a blowtorch.

Scallops with butter and cheese being cooked by street vendors

36. Soondae

Soondae is a sort of Korean blood sausage. They’re made by boiling or steaming cow’s or pig’s intestines full of numerous components.

They are often made with seafood like squid or Alaskan pollock however the commonest selection is made with pig’s intestines crammed with dangmyeon, barley, and pork blood.

It’s a well-liked snack in each North and South Korea. Within the South, they’re usually eaten with the identical gochujang-based sauce used with tteokbokki (rice cake).

Soondae or Korean blood sausages marinated in chili paste

37. Steamed Octopus & Conch

This was one other kind of kkochi or skewered Korean meals typically bought in widespread vacationer areas like Myeongdong and Insadong.

Octopus and conch are reduce into bite-sized items earlier than being skewered and steamed. They’re usually served with a aspect of purple chili sauce and might be drizzled with bonito flakes.

Steamed octopus and conch skewers from street vendors

38. Tteokbokki

Tteokbokki is likely one of the hottest Korean meals. It’s a sort of rice cake that may be discovered just about wherever in Korea – at eating places, markets, and meals stalls, even at some subway stations.

Tteokbokki is comprised of comfortable cylindrical-shaped rice desserts blended with fish cake and drizzled with a spicy gochujang-based sauce or a non-spicy ganjang-based sauce. It’s extensively obtainable by itself as road meals or blended with different Korean dishes like fried rooster or jjukumi.

Tteokbokki, a Korean rice cake marinated in chili paste

39. Twigim

Twigim is mainly Korean-style tempura. It may be made with shrimp, squid, and various kinds of greens.

Twigim, Korean-style tempura


40. Ddongbbang

Formed like cartoon poop, ddongbbang actually means “poo bread”. It’s a candy, crisp, and doughy snack crammed with a wide range of candy components like heat purple bean or chocolate.

Ddongbbang or poop cakes

We tried the purple bean and it was scrumptious. It was heat and nutty, identical to the actual factor. Kidding.

Ddongbbang filled with red bean

41. Dondurma

I don’t understand how this Turkish meals grew to become widespread in Korea, however you’ll discover many of those ice cream stalls in Seoul.

Not like common ice cream, Turkish ice cream is made with salep and mastic. Salep is a flour comprised of the basis of the early purple orchid whereas mastic is a resin that provides the ice cream its attribute chewiness. The result’s a stickier ice cream that doesn’t soften as rapidly.

Dondurma is offered in a number of flavors and usually served in a cone, however you’ll find it in different varieties as nicely like this macaron ice cream sandwich.

Dondurma, Turkish ice cream sandwich

42. Jipangyi Cane Ice Cream

Jipangyi cane ice cream refers to a Korean dessert or snack that’s half ice cream cone, half intercourse toy. This lengthy and phallic j-shaped hole cone is made with puffed rice or corn and crammed with comfortable serve gelato ice cream.

Jipangyi means “cane” in Korean, therefore the form. It’s a well-liked snack bought in lots of vacationer areas like Insadong.

Jipangyi cane ice cream in Seoul

43. Schnee Pang

Like dondurma, schnee pang is a international snack that’s turn out to be widespread in Korea. Initially from Germany the place it’s known as a schneeball, it’s made by reducing strips of rolled out shortcrust dough and arranging them into balls. The ball is then deep-fried and dusted with confectioner’s sugar or coated with different toppings.

Earlier than serving, they put the ball right into a paper bag and smash it into bite-sized items with a hammer. The cookie is available in many flavors and has a crunchy texture just like Chinese language-American fortune cookies.

Schnee pang, a popular German snack in Seoul

44. Tokkebi Scorching Canine

A tokkebi sizzling canine is mainly a corn canine coated in chopped up french fries. It’s usually served with mayonnaise, chili sauce, or mustard.

Tokkebi hot dogs covered in french fries

45. Twister Potato

This corkscrew-like snack is one other widespread Korean snack. You may consider it as a cross between french fries and potato chips. Some variations also have a sizzling canine working by the middle of the potato spiral.

Tornado potato from food stalls in Seoul


Evidently, nobody is aware of Korean meals higher than an area, so what higher technique to expertise the perfect of the delicacies than by occurring a meals tour? Not solely will a food-obsessed information take you to the town’s greatest eating places, markets, and meals stalls, however they’ll have the ability to clarify all of the Korean dishes to you in additional element. Take a look at Get Your Information for an inventory of Korean meals excursions in Seoul and in different cities in South Korea.


Consuming the perfect Korean meals is one factor, however studying learn how to make it’s one other. In our opinion, taking a cooking class is likely one of the greatest methods to study a international delicacies. For those who’re keen on cooking and need to study extra about Korean meals and recipes, then take a look at Cookly for an inventory of cooking courses in South Korea.


The primary model of this South Korean meals information consisted of twenty Korean meals. Over 4 years and three journeys later, it’s greater than doubled to 45.

Evidently, it is a checklist I plan on updating and increasing with each return journey to Korea. With a lot but to expertise, we need to discover different cities and areas in South Korea to additional our data of Korean meals.

Now that you already know WHAT it is best to eat in Korea, discover out WHERE it is best to strive them by testing our information on the perfect eating places in Seoul.

Thanks for studying and have a scrumptious time exploring the delicacies of South Korea!


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