South Korean cuisine is known for its bold flavours, vibrant colours, and a wide array of ingredients that often come together in balanced, delicious meals.
Kimchi (김치)
Fermented vegetables, usually cabbage or radishes, seasoned with chili powder, garlic, ginger and fish sauce. Served as a side dish with nearly every Korean meal, kimchi is also a base for dishes like kimchi jjigae (kimchi stew).
Bibimbap (비빔밥)
A colourful rice bowl topped with various vegetables, a protein (beef or tofu), an egg and spicy gochujang (red chili paste). Ingredients are mixed together before eating, creating a harmonious blend of flavours.
Bulgogi (불고기)
Thinly sliced, marinated beef, often grilled or stir-fried. Sweet and savory flavours come from a marinade of soy sauce, sugar, garlic and sesame oil.
Korean BBQ (고기구이)
Popular dining experience where diners grill meats (beef, pork, chicken) themselves at the table. Served with various dipping sauces, rice and side dishes called banchan (반찬).
Tteokbokki (떡볶이)
Spicy and chewy rice cakes in a vibrant red chili sauce. A popular street food, it’s often mixed with fish cakes, boiled eggs and green onions.
Japchae (잡채)
Stir-fried glass noodles made from sweet potato starch, mixed with vegetables, meat and seasoned with soy sauce and sesame oil. It has a slightly sweet flavour and is often served on special occasions.
Jjigae (찌개)
Hearty stews that can include a variety of ingredients, from tofu and kimchi to seafood. Kimchi jjigae and doenjang jjigae (soybean paste stew) are particularly popular and served with rice.
Samgyeopsal (삼겹살)
Thick slices of pork belly grilled at the table, usually eaten with a dipping sauce, green onions, and lettuce or perilla leaves. Diners often wrap it in lettuce with garlic, chili peppers, and ssamjang (a thick paste).
Hoddeok (호떡)
Sweet, chewy pancakes filled with brown sugar, honey, nuts and cinnamon. A favourite winter street food, with a gooey, caramel-like centre.
Banchan (반찬)
Side dishes served with most meals, including kimchi, pickled radishes, seasoned vegetables and small servings of fish or tofu. Adds variety and enhances the meal’s flavours and textures.
Korean cuisine is known for balancing five flavors – spicy, salty, sweet, sour and bitter – creating a satisfying, harmonious taste profile.