Whether sampling street food in Busan or soaking up hanok café culture in Seoul, it's impossible to separate South Korea's inventive cuisine from its vibrant culture. Put simply, food is integral to South Korean identity. Full of colourful, umami-rich and (very) spicy creations, this country’s cuisine is hard to forget. But when delectable dishes dominate the foodie landscape at every turn, choosing dinner can be overwhelming. Need an introduction? Learn your bibimbap from your kimbap with our roundup of the best traditional food in South Korea…
1. Kimchi
2. Bibimbap
3. Tteokbokki
4. Kimbap
5. Bulgogi
6. Japchae
Kimchi
When it comes to traditional food in South Korea, no dish is more synonymous with the country’s cuisine than kimchi. Made from salted cabbage fermented with a blend of chilli, garlic, sugar, fish sauce and onion, kimchi’s origins date as far back as the Goguryeo Kingdom (37 BC – 668 AD). While its intense flavour might not appeal to all, its health benefits will; it’s nutrient-rich and has probiotic properties that boost gut health and the immune system. Whether for breakfast, lunch or dinner, kimchi is certain to make an appearance among banchan (Korean side dishes). Koreans’ dedication to this sour, salty and spicy staple is clear: many own special kimchi fridges that aid the fermentation process, a true labour of love. Traditionally, households would come together for kimjang – the collective process of making kimchi – in the autumn months to prepare and preserve large quantities for winter.
Bibimbap
With a name that translates to ‘mixed rice’, bibimbap is pretty self-explanatory. That won’t stop us from giving it an introduction, however. Made from a combination of fluffy rice, sauteed vegetables, stir-fried meat (pork or beef), gochujang (Korean chilli paste) and a fried egg, it’s a concoction with cultural significance; bibimbap’s colourful makeup represents elements of Korean philosophy. The green, red, yellow, white and black ingredients are believed to represent wood, fire, earth, metal and water, as well as different points on a compass. While bibimbap may be well-balanced and nourishing, its true beauty lies in its versatility. There’s no strict ingredient list for this dish, which includes a range of (all delicious) regional and seasonal variations. This is Korean comfort food at its best.
Image by Olivier Romano
Tteokbokki
As we’ve discovered so far, food in South Korea has one thing in common: chilli. So, unsurprisingly, it’s one of the most important ingredients in tteokbokki, a popular street food dish of stir-fried rice cakes in a fiery gochujang-based sauce. Other ingredients in this soupy snack include fish cakes, cabbage, garlic and spring onions. Compared to the ancient origins of other South Korean staples (we’re looking at you, kimchi), the spice-centric tteokbokki of today is a relatively new addition to the foodie scene. In the 1950s, according to local lore, a woman making rice cakes in Seoul accidentally swapped soy sauce for gochujang and voila – she’d invented modern-day tteokbokki.
Kimbap
Next up is a seaweed roll sensation not unlike sushi: kimbap (also known as gimbap). These tasty snacks consist of cooked rice encasing a variety of fillings, including vegetables, meat, fish and egg, all wrapped up in a dried seaweed sheet. The long roll is then sliced up into bite-sized pieces and served with – you guessed it – kimchi. While it might look like its sushi sibling, there are key differences. Firstly, the rice inside a kimbap roll is cooked in sesame oil, not rice vinegar, and secondly, the fillings are cooked or preserved foods (not raw, like sushi fillings). From elevating children’s lunchboxes to perfecting a picnic in the park, kimbap is a go-to savoury snack.
Image by Olivier Romano
Bulgogi
Bulgogi is one of South Korea’s most famous exports. Devoured in Korean barbeque restaurants around the world, bulgogi means ‘fire meat’. Consisting of thin slices of beef grilled to tender perfection, this versatile dish is traditionally served with a side of ssamjang (a thick, spicy dipping sauce). Bulgogi boasts a rich history to match its flavour, appearing in its earliest form during the Goguryeo Kingdom. So, what has made bulgogi so delicious through the centuries? It’s all in the marinade. This special (not-so-secret) sauce combines soy sauce, garlic, ginger, onion, sesame oil, sugar and Asian pear – the latter of which contains a crucial enzyme to tenderise the beef. These succulent slices typically sit atop a bed of steamed rice, served alongside an array of delicious banchan.
Japchae
Last on our list of traditional food in South Korea is a stir-fried noodle dish called japchae. What makes these noodles stand out from the crowd? They’re bouncy beauties made from sweet potato starch, of course. Paired with a mix of vegetables (including mushrooms, carrots and radishes) and beef, the glass-like noodles are seasoned with sesame oil, soy sauce and sugar. Although the characteristically springy noodles were absent, a strictly vegetable japchae first emerged during the 17th century where it delighted members of the Joseon Dynasty. The modern-day iteration of japchae evolved during the 20th century, but its regal beginnings are still evident today: japchae is a dish reserved for special occasions and celebrations.
Image by Olivier Romano
Written by Hannah Whitehall | Header image by Cecile Rosenstrauch
