South Korea

Dakgangjeong is a South Korean dish made with twice-fried chicken that is battered in corn or potato starch and covered in a sweet and spicy soy sauce glaze. The use of starch as a batter and frying the bite-size pieces of chicken twice gives dakgangjeong a distinct crispiness that lasts even after being coated in …

Bungeoppang is a fish-shaped bread, popular in South Korea, traditionally filled with a sweetened red bean paste.  Crispy on the outside and soft on the inside, bungeoppang may also be filled with cream, chocolate or cheese. The name ‘bungeoppang’ translates to carp bread due to the snack’s shape, but it does not actually contain any …

Garae-tteok is a type of rice cake popular in both South Korea and North Korea. It is small in size and has a signature cylindrical shape. The rice cake dough is made from non-glutinous short grain rice flour, salt and water. The dough is steamed before being rolled and cut into cylinders. Short grain rice …

Tteokbokki, also known as simmered spicy rice cake, is a dish prepared using small-sized garae-tteok (also known as tteokmyeon, rice cake noodles or tteokbokki-tteok) which is popular in South Korea. The rice cake noodles are long, white and cylindrical in shape. Tteokbokki is often accompanied by eomuk (fish cakes), boiled eggs and scallions. Common seasonings …

Mandu are Korean dumplings, which are thin wrappers stuffed with a savory filling. They are usually filled with various vegetables, meat and/or fish, and can be cooked by boiling, steaming or frying.  Traditionally mandu wrappers were made from scratch, but today pre-made wrappers are easily available in local stores. They are usually served with a …

Dolsot Bibimbap is dish consisting of steamed rice and sides served in a hot stone bowl, popular in both North and South Korea. The sides are typically a variety of vegetables for example, carrots, mushrooms and spinach, meats, eggs and sauce. The difference between regular Bibimbap and Dolsot Bibimbap is the manner in which they …

Jjapaguri is a South Korean noodle dish made by combining two different types of instant noodles. The two noodles used are Chapagetti and the other is Neoguri. Chapagetti is a wheat noodle which is accompanied by black bean sauce. Neoguri is an udon noodle with a slightly spicy seafood flavor. To make Jjapaguri, the two …

Soondae or Blood Sausage is a popular Korean dish prepared by steaming cow or pig intestines filled with various ingredients such as dangmyeon (glass noodles), vegetables, rice and the cow or pig’s blood. Blood Sausage is one of the most popular street foods in both South and North Korea. Despite a sausage filled with blood …

Beondegi (pronounced “bondegui”) is a Korean delicacy consisting of cooked silkworm pupae (silkworms that are going through the maturity transition process). It is a very popular snack that is usually sold at street food stalls, and it has a very strong and characteristic taste and smell. It is also one of the most unusual foods …

Penis Fish is a phallic sea creature that is typically eaten raw by South Koreans and served with a savory sauce made of sesame oil. Gaebul is the Korean word for the rather odd-looking fish which translates as ‘penis fish’. And while it may look like a somewhat unappetising male genital, it’s actually a popular …

South Korean cuisine is often characterised as savory, hearty, nutritious, and spicy. But dig a little deeper and there is so much more to uncover in the vast, incredibly unique culinary landscape that Korean food has to offer. From mouth-watering stews to marinated meat grilled right on your table, there is a diversity even within …