Korean cuisine is flavorful, communal, and rooted in the philosophy of balance. At its heart is kimchi, the fermented spicy cabbage that accompanies nearly every meal. One of the most beloved dishes is bibimbap, a warm bowl of rice topped with vegetables, gochujang (red chili paste), egg, and sometimes beef, all mixed together.
Korean BBQ (samgyeopsal) is a quintessential social experience, where diners grill thick cuts of pork belly at the table and wrap them in lettuce with sauces and garlic. Tteokbokki, chewy rice cakes simmered in a spicy-sweet sauce, are a favorite street snack, often served alongside odeng (fish cakes) in rich broth.
For heartier meals, try bulgogi (marinated grilled beef), galbi-jjim (braised short ribs), and kimchi jjigae (kimchi stew). Sundubu jjigae, a spicy tofu stew with egg and seafood or meat, is a warming comfort food.
Korea’s fried chicken is globally famous, known for its double-fried crispy skin and bold flavors like garlic soy or spicy gochujang. For dessert, bingsu — shaved ice topped with red beans, fruits, condensed milk, or matcha — is a refreshing summer treat.
To drink, locals enjoy soju, makgeolli (milky rice wine), and banana milk, a nostalgic favorite among children and adults alike.