Top 10 Korean Dishes Every Foreigner Should Try
Korean cuisine is a vibrant tapestry of flavors, colors, and textures that captures the heart of anyone who experiences it. Whether you’re a seasoned foodie or a curious traveler, these top 10 Korean dishes are essential for understanding the country’s rich culinary heritage. This guide will introduce you to the must-try classics, share real experiences, and offer practical tips for enjoying Korean food to the fullest.
1. Kimchi (김치)
Kimchi is Korea’s iconic fermented vegetable dish, usually made with napa cabbage and radish. It’s spicy, tangy, and packed with probiotics, making it both delicious and healthy. Kimchi is served with almost every Korean meal and comes in countless varieties. For many foreigners, the first bite is a revelation—fiery yet addictive, with a complexity that deepens with each taste. Don’t miss out on trying fresh kimchi (geotjeori) for a milder, crunchier experience.
2. Korean BBQ (Samgyeopsal 삼겹살 & Galbi 갈비)
Korean BBQ is a social dining experience where you grill your own meats—typically pork belly (samgyeopsal) or marinated beef ribs (galbi)—at the table. Wrap the grilled meat in lettuce with garlic, ssamjang (spicy paste), and kimchi for a perfect bite. The lively atmosphere and interactive cooking make this a favorite for travelers and locals alike.
3. Bibimbap (비빔밥)
Bibimbap is a colorful rice bowl topped with seasoned vegetables, beef, a fried egg, and spicy gochujang (red chili paste). Mix everything together before eating for a harmonious blend of flavors and textures. It’s a healthy, satisfying meal that’s easy to find everywhere from street stalls to high-end restaurants.
4. Tteokbokki (떡볶이)
Tteokbokki is a beloved street food featuring chewy rice cakes simmered in a sweet and spicy gochujang sauce. Often served with fish cakes and boiled eggs, it’s the ultimate comfort food—warm, spicy, and slightly sweet. Locals enjoy it as a late-night snack or a quick meal on the go.
5. Korean Fried Chicken (치킨)
Korean fried chicken, known for its ultra-crispy skin and juicy meat, comes in a variety of flavors—classic, spicy, soy garlic, and more. It’s typically enjoyed with beer (a combo called “chimaek”). Many foreigners rave about the unique double-frying technique that sets it apart from Western fried chicken.
6. Japchae (잡채)
Japchae is a savory-sweet dish made from stir-fried glass noodles (sweet potato starch), vegetables, and beef. It’s often served at celebrations and is loved for its chewy texture and balanced flavors. Japchae is a great introduction to Korean cuisine for those who prefer milder dishes.
7. Kimchi Jjigae (김치찌개)
Kimchi jjigae is a hearty stew made with aged kimchi, tofu, pork, and vegetables. Served bubbling hot, it’s a staple in Korean households, especially during cold weather. The rich, spicy broth is deeply comforting and pairs perfectly with a bowl of steamed rice.
8. Gimbap (김밥)
Gimbap is often called “Korean sushi,” but it has its own unique flavors. Rice and various fillings (egg, spinach, pickled radish, ham, and more) are rolled in seaweed and sliced into bite-sized pieces. It’s a popular picnic food and a convenient snack for travelers.
9. Sundubu Jjigae (순두부찌개)
Sundubu jjigae is a spicy soft tofu stew, usually cooked and served in a hot stone pot with seafood or pork, vegetables, and a raw egg cracked on top. The silky tofu and spicy broth are both soothing and invigorating—a favorite among foreigners for its bold flavors.
10. Bulgogi (불고기)
Bulgogi is thinly sliced beef marinated in a sweet and savory sauce, then grilled or stir-fried. It’s tender, flavorful, and often served with rice and lettuce wraps. Bulgogi is an excellent choice for anyone new to Korean food, as it’s less spicy but still rich in taste.
Table: Quick Guide to the Top 10 Korean Dishes
| Dish | Main Ingredients | Flavor Profile | Where to Try |
|---|---|---|---|
| Kimchi | Cabbage, radish, chili | Spicy, tangy, umami | Everywhere, markets |
| Korean BBQ | Pork belly, beef ribs | Smoky, savory | BBQ restaurants |
| Bibimbap | Rice, veggies, beef, egg | Spicy, savory | Restaurants, street food |
| Tteokbokki | Rice cakes, gochujang | Spicy, sweet | Street stalls |
| Korean Fried Chicken | Chicken, sauces | Crispy, spicy/sweet | Chicken pubs |
| Japchae | Glass noodles, veggies, beef | Savory, slightly sweet | Restaurants, parties |
| Kimchi Jjigae | Kimchi, tofu, pork | Spicy, rich | Home, diners |
| Gimbap | Rice, seaweed, fillings | Fresh, savory | Convenience stores |
| Sundubu Jjigae | Soft tofu, seafood/pork | Spicy, silky | Specialty restaurants |
| Bulgogi | Beef, soy sauce, garlic | Sweet, savory | BBQ, restaurants |
Real Experiences & Tips
- Try everything with banchan: Korean meals come with a variety of side dishes (banchan). Don’t hesitate to sample them all—they’re free refills in most restaurants!
- Street food is a must: For an authentic experience, visit local markets like Gwangjang or Myeongdong in Seoul for tteokbokki, gimbap, and more.
- Don’t fear the spice: Many dishes are spicy, but you can always ask for a milder version.
- Join locals for BBQ: Korean BBQ is best enjoyed with friends. Don’t be shy—Koreans love to share food and conversation.
Frequently Asked Questions (FAQ)
Is Korean food always spicy?
Not all Korean food is spicy. While dishes like kimchi, tteokbokki, and sundubu jjigae pack heat, there are plenty of mild options like japchae, gimbap, and bulgogi.
Are there vegetarian options?
Yes! Dishes like bibimbap, japchae, and various banchan can be made vegetarian. Always check for hidden seafood or meat broths.
What should I drink with Korean food?
Soju and makgeolli (rice wine) are popular, but beer pairs perfectly with fried chicken and BBQ. For non-alcoholic options, try sikhye (sweet rice drink) or boricha (barley tea).
Practical Tips for First-Time Eaters
- Use chopsticks and a spoon—forks are rare in Korea.
- Mix your bibimbap well before eating for the best flavor.
- Don’t be afraid to ask for recommendations or extra banchan.
- Try local specialties in each region—Jeonju for bibimbap, Busan for seafood, and Chuncheon for dakgalbi.
