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.

Choco Song-i, similar to Kinoko no Yama, is a chocolate snack produced and sold by the major South Korean confectionery company Orion. It is characterized by its mushroom-shaped design, featuring a cracker stick topped with a chocolate cap. Choco Song-i is widely enjoyed not only in South Korea but also across various Asian countries. Its unique shape and approachable flavor have made it popular among a wide range of consumers, from children to adults.

Uyu (우유) is a general term for sweet milk beverages widely enjoyed in South Korea, with the flavored milk series by Binggrae (빙그레) being particularly representative. Main flavors include banana, strawberry, and melon, among which ""Banana Uyu"" (바나나맛우유) has been known as a national beverage since the 1970s. Its compact, jar-shaped packaging and diverse flavors have made it a symbol of Korean beverage culture. Today, Uyu is available not only within South Korea but also at Korean supermarkets overseas, and its popularity has spread alongside the K-pop and Korean Wave booms.

Anchovy rice noodles are a modern noodle dish served in restaurants primarily in urban areas such as Seoul, South Korea. The dish features noodles made mainly from rice, and is characterized by a seafood-based broth created from anchovies or dried fish. It represents a fusion of Korea’s traditional soup stock culture, Southeast Asian rice noodles, and various international ingredients and cooking methods. In recent years, it has frequently appeared as a creative dish in Seoul, where diverse food cultures intersect, and is widely enjoyed as a warm noodle meal in restaurants and street stalls.

Grilled octopus and sea snail skewers are a popular type of street food widely enjoyed in East Asian regions, particularly in South Korea. Fresh octopus and various kinds of sea snails are skewered, seasoned with special sauces, and grilled over charcoal or open flames, resulting in a dish known for its pleasantly chewy texture and rich ocean flavor. Especially popular at bustling street stalls in areas such as Myeongdong Street in Seoul, this snack is loved by both tourists and locals and has become a well-established, casual seafood delicacy.