Kimchi Jeon is a traditional Korean pancake dish from the Korean Peninsula, primarily made with fermented kimchi, various vegetables, and wheat flour as its main ingredients, and is pan-fried until golden brown. It is commonly enjoyed as a side dish with alcoholic beverages or as an everyday home-cooked meal. The dish is characterized by its crispy exterior, chewy interior, and a unique flavor that combines the sourness and spiciness of kimchi. In addition to its popularity in Korea, Kimchi Jeon has also become well liked in other countries, including Japan, in recent years.
Gyeran-ppang (Korean: 계란빵) is one of South Korea's representative street foods. Commonly found at street stalls during the winter season, it is a baked snack made with a whole egg and is known for its distinctive shape and simple sweetness. It is widely available at markets and food stalls in urban areas, especially in Seoul, and is enjoyed by both locals and tourists.
Samgyeopsal (Korean: 삼겹살) is one of the representative grilled meat dishes in Korean cuisine, particularly known as a menu featuring pork belly. Thick slices of pork belly are grilled on an iron plate or over charcoal and are typically wrapped in leafy vegetables with various condiments and fermented sauces. This style of eating is enjoyed both at home and in restaurants. Samgyeopsal is popular not only in South Korea but also at Korean restaurants around the world, making it an iconic element of Korean-style barbecue.
Saewookkang (Korean: 새우깡) is a shrimp-flavored snack that is widely enjoyed in South Korea. Introduced by Nongshim in 1971, it has gained nationwide popularity as a convenient snack and accompaniment for alcoholic beverages. Made primarily from wheat flour, starch, and shrimp powder, it is characterized by its crispy, light texture. Saewookkang is notable for its shape and taste, which are similar to the Japanese snack Kappa Ebisen. Today, various flavors are available, and the snack continues to be enjoyed by many people both in South Korea and abroad.
The hagfish is a marine invertebrate consumed primarily in South Korea. Commonly known as ""ggomjangeo"" (꼼장어), it has long been enjoyed as a traditional dish in regions such as Busan and South Gyeongsang Province. Characterized by its unique appearance and slime, the hagfish is prepared and eaten in various ways in Korea, including grilled and stewed dishes. In recent years, it has become a popular ingredient in urban areas as well, such as at street stalls and pojangmacha in Seoul. In contrast, the hagfish is generally not eaten in other countries due to its unusual characteristics.
Tofu and kimchi is a dish rooted in the traditional food culture of Korea, characterized by its simplicity and depth of flavor. It generally consists of mild, smooth tofu combined with kimchi, which is known for its umami and spiciness brought by fermentation. This combination is a popular snack or appetizer in households and izakayas across South Korea. Particularly in places like Euljiro Nogari Alley in Seoul, it is widely enjoyed by both locals and tourists as a casual dish often served with beer or soju.
Veggimil is a soy-based beverage that has been enjoyed in South Korea for many years. It was developed in 1973 by the Korean food manufacturer Dr. Chung’s Food and became a pioneer in the plant-based beverage market in the country. Veggimil is also exported to overseas markets, including Japan, and is noted for its high nutritional value and appeal to health-conscious consumers.
Tteokbokki (Korean: 떡볶이) is a type of rice cake dish originating from Korea, widely enjoyed for its chewy cylindrical rice cakes (tteok) simmered in a sweet and spicy sauce made with gochujang. In famous markets such as Gwangjang Market in Seoul, various local versions of tteokbokki can be found, reflecting regional flavors and ingredients. Originally rooted in royal court cuisine, tteokbokki evolved into a popular street food in the 20th century. Today, it is a representative Korean dish enjoyed not only at street stalls and restaurants but also at home and abroad.
Gimbap (김밥, gimbap) is a seaweed-wrapped dish originating from the Korean Peninsula. It is made by rolling white rice, seasoned mainly with sesame oil and salt, in roasted seaweed together with a variety of fillings. In South Korea, gimbap is widely enjoyed as a convenient snack, packed meal, or street food, and is a familiar dish in homes, markets, and at events. While gimbap shares similarities with Japanese makizushi in its origins and preparation, it has developed uniquely in Korea through distinctive ingredients, seasonings, and food culture. At Seoul’s Gwangjang Market (광장시장) and other locations, various types of gimbap are popular among both locals and tourists.
Yukhoe is a dish made primarily from raw beef and is commonly eaten in Korea. The beef is thinly sliced and seasoned with ingredients such as sesame oil, garlic, and soy sauce. It is typically served with raw egg yolk and julienned pear. Recognized as a traditional Korean meat dish, yukhoe has evolved alongside advancements in food culture and hygiene standards. In places like Seoul’s Gwangjang Market, specialty yukhoe restaurants line the streets, attracting both locals and tourists with their popularity.
