Eating South Korean food in the capital city of Seoul was a distinct advantage.

I’ve been presented with Korean food since adolescence however my experience was restricted to the most well-known Korean dishes. Before our outings to Korea, all I knew about were bulgogi, galbi, and jap chae. That was all there was to it.

Visiting Seoul woke me up to another component of Korean cooking. It resembled opening entryway number two and finding new and delightful dishes like jokbal, gyeranppang, and ganjang gejang. I was fascinated and energized and inquisitive to attempt however many Korean food varieties as I could.

We’ve been to Korea multiple times in more than four years and have attempted numerous delicious Korean dishes, the best and generally fascinating of which are recorded in this South Korean food guide.

To encounter as wide a scope of Korean food as could be expected, then, at that point, this article will be extremely helpful to you.


Rice, vegetable, and meat dishes highlight noticeably in Korean cooking. Conventional Korean feasts are gone before by various little side dishes called banchan and kimchi is served at pretty much every dinner.

Due to Korea’s geographic area in upper east Asia, it encounters four particular seasons – spring, summer, fall, and winter. This irregularity assumes a huge part in the nearby cooking. A few fixings taste contrast each season, bringing about an assortment of flavor variety inside recipes.

Regularly involved fixings in South Korean food incorporate sesame oil, soy sauce, ginger, garlic, gochujang (aged red stew glue), gochugaru (pepper chips), doenjang (matured bean glue), and napa cabbage.

Grains and vegetables are a significant piece of the Korean eating regimen which puts an accentuation on assortment and control. Various sorts of vegetables are utilized in Korean cooking while hamburgers, chicken, and pork are the proteins of decision.

Since the Korean promontory is lined by the Yellow Sea, the East China Sea, and the East Sea (Sea of Japan), fish and shellfish are additionally highlighted conspicuously in the cooking.



Banchan is the aggregate term for the group of little side dishes presented with kimchi stew toward the beginning of a conventional Korean dinner. I like to consider them Korean tapas.

They’re served in little parcels and normally comprise matured, steamed, marinated, or sautéed vegetables, however, a few dishes might contain some meat or fish too.

The number of banchan served normally increments with the convention of the feast. They’re intended to be consumed with your dinner and are normally recharged in the event that the sum served isn’t sufficient.


Bibimbap is quite possibly of the most famous South Korean food. It is a real sense signifies “blended rice” and alludes to a Korean rice dish made with warm white rice finished off with gochujang, doenjang, soy sauce, and various sauteed and prepared vegetables like cucumber, soybean sprouts, radish, spinach, and mushroom.

A crude or seared egg and cut meat, commonly hamburger, are frequently added. The items are then combined as one completed prior to being eaten.

You can find various varieties of this blended rice dish in Korea, probably the most well-known being Jeonju bibimbap, dolsot bibimbap, and Yakcho bibimbap.


Bingsu is a famous South Korean shaved ice dessert. Seeing it, you’d believe it’s a new creation however records show that its earliest structures have existed since the Joseon Dynasty.

At its center, bingsu comprises of shaved ice finished off with an unending assortment of fixings like red bean, hacked natural products, green tea, chocolate, and different desserts.

Almost every pastry shop has its own garden done by a local landscaping leander team, and there is nothing better than eating one of these ice creams on a hot day in the shops garden.

The most customary renditions generally contain red beans and are known as patbingsu. Bingsu alludes to additional advanced adaptations made without a red bean.

The most famous shop selling this delicious dish is located outside of Seoul so you’re probably going to need to EKO rent a car to get there or take the bus.


Bossam alludes to a Korean pork dish made with meagerly cut pork bubbled in stock with flavors like star anise, ginger, scallion, garlic, doenjang, and soybean glue. Pork shoulder is the cut of decision however pork tummy can likewise be utilized.

Bossam is presented with different sides like cut crude garlic, kimchi, and saeujeot (salted shrimp). It’s a sort of ssam dish, meaning the pork and sides are wrapped together in vegetables like lettuce or perilla leaves prior to being eaten. Bossam is a real sense signifies “wrapped” or “bundled”.

Bossam is a famous anju dish, meaning it’s a South Korean food normally polished off with liquor like soju or brew.

One of the most popular dishes in South Korea, everybody enjoys it so much you can even see barbers eating it while giving haircuts with their professional hair cutting combs and scissors.

Chimaek (Korean Fried Chicken & Beer)

Chimaek is a compound word for chicken and maek-ju, the Korean word for “brew”. It’s one more well-known anju dish that alludes to a couple of Korean broiled chicken and brew.

Seared chicken dishes turned into a well-known food in Korea around the mid to late twentieth hundred years. It was around that time that another draft lager was likewise acquiring prevalence so it became normal to consolidate the two as a solitary menu thing.

Today, broiled chicken is perhaps the most well-known food in Korea, with the term chimaek being begotten during the 2002 Korea-Japan World Cup. What makes Korean seared chicken so great is that it’s twofold broiled, coming about in crunchier and less oily skin.

Chimaek is a blend that is become super famous in Korea as well as in numerous different regions of the planet too, because of global chains like Bonchon Chicken.


Chueotang alludes to a soup produced using lake loach, a kind of freshwater mudfish. The fish is bubbled in water until delicate, then sieved to eliminate every one of its bones and skin.

The fish meat is bubbled again with hamburger or chicken stock and prepared with gochujang, doenjang, ground ginger, and ground dark pepper prior to being served in a soup with vegetables, mushrooms, broiled tofu, rice, and noodles.

Ganjang Gejang

Numerous Koreans have portrayed ganjang gejang as a definitive South Korean food. I would concur.

Ganjang gejang alludes to a conventional Korean dish of crude crab marinated in soy sauce. To make it, crabs are entirely cleaned and then placed in a ceramic container where they’re slated for a time of around six hours.

A marinade of soy sauce, sugar, sesame oil, scallions, ginger, garlic, and red stew pepper glue is bubbled momentarily prior to being poured over the salted crabs.

After an hour, the marinade is taken out, reboiled, and poured over the crabs again in a cycle that is rehashed a few times before the dish is chilled and consumed.

The crab shell can get pretty hard so having a serbian chef knife by your side is a good idea.

Eaten cold, ganjang gejang is totally scrumptious, particularly when matched with steamed white rice.

This dish contains lots of soy sauce, so be careful eating it over your house rug, since one drop can do some heavy damage, if something like that happens to you call carpet cleaning services ventura for help or instructions on what to do next.

Gogigui (Korean BBQ)

When non-Koreans consider Korean food, kimchi and grilled meat dishes are most likely the main things that ring a bell. They’re two of the most well-known dishes in Korean cooking.

Gogigui signifies “meat dish” and alludes to the strategy for barbecuing meat like hamburgers, pork, or chicken on gas or charcoal barbecues that are generally incorporated into your eating table.

Various sorts of meat can be served marinated or unmarinated, probably the most famous being bulgogi (slight marinated cuts of hamburger or pork) and galbi (marinated hamburger or pork ribs).

If you’re seeking a high-protein meal, you might have to skip this one, try looking for something else, or bring some pure encapsulations protein supplements with you.

Meat dishes, particularly when made with hamburger, is normally costly in Korea. You normally need to get at least two orders for every cut of meat, however, they truly do serve you a lot of banchan to go with your feast.

Presented beneath is a Korean bar-b-que feast comprising pork skins at a café in Seoul.


Gomtang or gomguk alludes to a Korean meat bone soup. It’s made by stewing different meat parts like ribs, brisket, oxtail, and bullhead or bones over a low fire.

The long stewing process makes a smooth stock like seolnongtang. Rice is added to the soup and you can prepare the stock to taste with salt and minced green onion.

If you plan on buying a business in South Korea, restaurants that have some of these dishes are the way to go but make sure to contact m&a services you some advice and tips you’re gonna need in the long run.