Korean Food Guide: 45 Must-Try Dishes in South Korea

Korean Food Guide: 45 Must-Try Dishes in South Korea

NOTICE: Your health and safety come first. Please adhere to the WHO recommendations and avoid any non-essential travel at this time. If travel is unavoidable for you, then you can check the Flatten the Curve website for information on global travel restrictions.
DISCLOSURE: Some of our articles contain affiliate links. The ones that do will have a disclosure statement at the bottom. You can refer to our privacy policy and terms of use for more information.

I’ll never forget my first taste of ganjang gejang.

We were seated at Wonjo Masan Halmae Agujjim when our server came out with this splayed open raw crab steeped in soy sauce and glistening in bright orange roe. I picked up a segment and started sucking out the meat from its chambers.

It was cold – almost shockingly cold – and incredibly rich, like crab butter. I’m a lifelong crab eater but this was the first time I had ever tried raw crab. I was surprised by how good it was and it showed me just how little I knew about Korean food.

I had ben going to Korean restaurants with friends and family since childhood but my experience was limited to the most popular Korean foods. Before our trips to Korea, all I knew about were bulgogi, galbi, and jap chae. That was it.

Visiting South Korea opened my eyes to a new dimension of Korean cuisine. It was like opening door number two and finding new and delicious things like jokbal, gyeranppang, and ganjang gejang behind it. I was intrigued and excited and curious try as many Korean foods as I could.

We’ve been to Korea three times in over four years and have tried many tasty dishes, the best and most interesting of which are listed in this Korean food guide. If you’re visiting South Korea and want to experience as wide a range of Korean food as possible, then this article will be of use to you.

To help organize this list, I’ve divided it into three categories – restaurant food, street food, and trendy food.

Restaurant food represents traditional Korean dishes you’ll typically need to order at a sit-down restaurant. Street food are dishes often sold by sidewalk vendors while trendy food describes snacks that may be little more than a passing fad. By that, I mean they could be all the rage one year then virtually gone the next.

Save This on Pinterest!

No time to read this now? Click on the red save button and pin it for later!

Ganjang gejang

RESTAURANT FOOD

1. Banchan

Banchan refers to those delicious little side dishes served at the start of a Korean meal. I like to think of them as Korean tapas. They’re typically offered as ancillary dishes, but Sigol Bapsang in Itaewon serves them as the main course. There you’ll get at least 20 different kinds of banchan with rice and sundubu jjigae.
Banchan

Where to Try it: Sigol Bapsang

2. Bibimbap

Like Korean barbecue, bibimbap is one of the most popular Korean foods outside of the country. It literally means “mixed rice” and refers to a bowl of warm white rice topped with gochujang (Korean chili paste) and a variety of sauteed and seasoned vegetables like cucumber, soy bean sprouts, radish, spinach, and mushroom. An egg (raw or fried) and sliced meat, typically beef, are often added. The contents are then mixed together thoroughly before being eaten.

There are multiple variations of bibimbap, one of the most famous being Jeonju bibimbap. Grandma Yu’s Bibimbap is described as being one of the most authentic places in Seoul to try Jeonju bibimbap.
Bibimbap

Where to Try it: Grandma Yu’s Bibimbap

3. Bingsu

Bingsu is a popular Korean shaved ice dessert. Looking at it, you’d think it’s a recent creation but records show that its earliest forms have existed since the Joseon Dysnasty.

At its core, bingsu consists of shaved ice topped with an endless variety of ingredients like red bean, chopped fruit, green tea, chocolate, and other sweets. The most traditional versions always contain red bean and are known as patbingsu. Bingsu refers to more modern versions made without red bean.

You’ll find binsgu shops everywhere but one of the best and most popular is Sulbing. It’s a chain of bingsu cafes with hundreds of outlets throughout South Korea. It was recommended to Ren and her friends by their Korean AirBnB host in Myeongdong.
Bingsu

Where to Try it: Sulbing

4. Bossam

Bossam refers to pork belly which is boiled in a broth with spices like star anise, ginger, scallion, garlic, and soybean paste, then thinly sliced. It’s served with a variety of side dishes and eaten as ssam – wrapped in vegetables like lettuce or perilla leaves. Bossam is a popular anju dish, meaning it’s a Korean food typically consumed with alcohol like soju or beer.

Pictured below is a platter of bossam and jokbal at Manjok Ohyang Jokbal. The bossam is the lighter-colored rectangles of meat on the right side of the plate. We didn’t go but a recommended place to try it is at Bossam Alley, a cluster of bossam specialty restaurants in Jongno-gu.
Jokbal and bossam platter

Where to Try it: Bossam Alley

5. Chimaek (Korean Fried Chicken & Beer)

Chimaek is a compound word for chi-cken and maek-ju, the Korean word for “beer”, so it refers to the popular duo of Korean fried chicken and beer. It’s a combination that’s ultra-popular not just in Korea, but in many parts of the world as well. What makes Korean fried chicken so good is that it’s double-fried, resulting in crunchier and less greasy skin.

There are many popular chimaek restaurants in Seoul. We visited three – Han Chu Korean Fried Chicken & Beer, Oksang Dalbit, and BBQ Olive Chicken Cafe – all of which we’re happy to recommend.
Korean fried chicken

Where to Try it: Han Chu Korean Fried Chicken & Beer, Oksang Dalbit, BBQ Olive Chicken Cafe

6. Chueotang

Chueotang is a soup made from pond loach, a type of freshwater mudfish. The fish is boiled in water until tender, then sieved to remove all its bones and skin. The fish meat is boiled again with beef or chicken broth and seasoned with gochujang (red chili paste), doenjang (soybean paste), grated ginger, and ground black pepper, before being served in a soup with vegetables, mushroom, fried tofu, rice, and noodles.

One of the best places to try chueotang is at Yonggeumok, a restaurant in Jung-gu that’s been specializing in this dish for close to 90 years.
Chueotang

Where to Try it: Yonggeumok

7. Ganjang Gejang

Some people have described ganjang gejang as the ultimate Korean food. I would agree. Ganjang gejang is raw crab marinated in soy sauce. To make it, crabs are thoroughly cleaned then put in an earthenware crock where they’re salted for a period of about six hours. A marinade of soy sauce, sugar, sesame oil, scallions, ginger, garlic, and red chili pepper is boiled briefly then poured over the salted crabs. An hour later, the marinade is removed, reboiled, and again poured over the crabs in a process that’s repeated several times before the dish is chilled and consumed. Eaten with rice, it is absolutely divine.

Like Korean barbecue, ganjang gejang is an expensive food. We had it at Wonjo Masan Halmae Agujjim, a restaurant located in Ganjang Gejang Alley which is a cluster of restaurants specializing in this Korean dish.
Ganjang Gejang

Where to Try it: Wonjo Masan Halmae Agujjim

8. Gogigui (Korean BBQ)

When people think of Korean food, kimchi and barbecue are probably the first things that come to mind. Gogigui means “meat roast” and refers to the popular method of grilling meat like beef, pork, or chicken on gas or charcoal grills usually built into your dining table. Meat can be marinated or unmarinated, among the most popular being bulgogi (thin marinated slices of beef or pork) and galbi (marinated beef or pork ribs).

There are countless gogigui restaurants in Seoul. We tried three – Yeontabal BBQ Restaurant, WooSung Galbi, and Yuktongryeong. All three were excellent.
Korean bbq

Meat is typically expensive in Korea and you usually need to get a minimum of two orders per cut of meat. We were pleased to find WooSung Galbi which offers just two items on their menu – pork galbi and pork rinds – for a very reasonable price.
Korean bbq

Where to Try it: Yeontabal BBQ Restaurant, WooSung Galbi, Yuktongryeong

9. Gomtang

Gomtang is beef bone soup. It’s made by simmering various beef parts like ribs, brisket, oxtail, and ox head or bones over a low flame. Rice is added to the soup and you can season the broth to taste with salt and minced green onion at your table.

The special gomtang pictured below is made with beef tripe. It’s offered at Hadongkwan, an 80+ year old restaurant in Myeongdong that’s known for serving some of the best gomtang in Seoul.
Gomtang

Where to Try it: Hadongkwan

10. Japchae

Japchae is one of the most popular foods in Korean cuisine. It refers to sweet and savory stir-fried glass noodles made with dangmyeon (sweet potato starch cellophane noodles) and topped with assorted vegetables, meat, and mushrooms. It’s seasoned with soy sauce and sesame oil, and commonly served as banchan.
Japchae

By 최광모 (Own work) [CC BY-SA 4.0], via Wikimedia Commons / Processed in Photoshop and Lightroom
Where to Try it: Restaurants serving traditional Korean food

11. Jjukumi

Jjukumi is a notoriously spicy Korean food of stir-fried baby octopuses marinated in a red chili gochugaru sauce. I have a high tolerance for spicy food and I found this dish to be devilishly hot. It’s considered spicy even by local standards so only try this dish if you have a fondness for spicy food.

The best place to try it is at Na Jeong-sun Halmae Jjukkumi. It’s in Jjukumi Alley which is a cluster of restaurants specializing in this dish. There are several restaurants there but Na Jeong-sun Halmae Jjukkumi is the original and still considered to be the best.
Jjukumi

Where to Try it: Na Jeong-sun Halmae Jjukkumi

12. Jokbal

Jokbal is a dish of pig’s trotters (feet) cooked in soy sauce, ginger, garlic, and rice wine, and can contain other ingredients like onion, leeks, garlic, cinnamon, and black pepper. The trotters are simmered until fork tender, then deboned and cut into thick slices. Like bossam, jokbal is a popular anju food often eaten with soju or beer.

Here’s that same platter of bossam and jokbal at Manjok Ohyang Jokbal. The jokbal is on the left side of the plate. Manjok Ohyang Jokbal is considered by many to be the best place to try jokbal in Seoul.
Jokbal

Where to Try it: Manjok Ohyang Jokbal

13. Kalguksu

Kalguksu means “knife noodles” and refers to a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. Its name comes from the fact that the noodles are not extruded or spun, but cut. The noodles are made with dough from wheat flour and eggs which is rolled out thinly and cut into long strips. Ingredients like dried anchovies, shellfish, and kelp are simmered for several hours to prepare the broth, before the noodles and vegetables are added and boiled together.

Myeongdong Kyoja, which has been in business for over 50 years, is said to serve some of the city’s best kalguksu. It’s located in the popular shopping district, making it a good place to have lunch or dinner when you’re in the area.
Kalguksu

Where to Try it: Myeongdong Kyoja

14. Kimchi

Without question, kimchi is the one Korean food that’s synonymous with Korean cuisine and culture. A staple in Korean cuisine, kimchi is a traditional side dish made from salted and fermented vegetables – most commonly cabbage and Korean radishes – with a variety of seasonings like chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). There are hundreds of varieties of kimchi made using different vegetables as the main ingredients. It’s considered a national dish of both North and South Korea.

Kimchi is typically served as one of many banchan side dishes at the start of your meal. Pictured below are different types of kimchi being sold at Gwangjang Market.
Kimchi

Where to Try it: Any restaurant or market that serves Korean food

15. Makgeolli

Makgeolli is a sweet-sour alcoholic beverage made from rice or wheat mixed with nuruk, a Korean fermentation starter. It’s milky and off-white in color and has about 6–8% alcohol by volume. My Korean sister-in-law recommended we drink it with our seolnongtang and that’s what we did. They went very well together so I think it’s something you can pair with similarly hot and hearty soups or stews.
Makgeolli

Where to Try it: Any Korean restaurant that serves alcoholic beverages

16. Naengmyeon

Naengmyeon is a Korean dish of long, thin handmade noodles typically made from buckwheat, though the noodles can be made from various other ingredients as well like potatoes, sweet potatoes, arrowroot starch, and kudzu. Naengmyeon is originally a North Korean delicacy that became popular throughout Korea after the Korean War. It’s traditionally served in a large stainless-steel bowl with a tangy iced broth.

Pictured below is a bowl of mul naengmyeon from Woo Lae Oak, one of Korea’s oldest restaurants. It’s often cited as being one of the best places to try naengmyeon in Seoul.
Mul naengmyeon

Woo Lae Oak offers two types of naengmyeon – the mul naengmyeon above and this bibim naengmyeon which is a less soupy version topped with a spicy dressing made primarily from gochujang.
Bibim naengmyeon

Where to Try it: Woo Lae Oak

17. Nakji Bokkeum

I love octopus and squid so nakji bokkeum is one of my favorite Korean foods. It’s a stir-fried dish made with chopped octopus and vegetables that have been marinated in gochujang, soy sauce, garlic, salt, and sugar. A version of this Korean dish made with squid instead of octopus is called ojingeo bokkeum. I enjoy them both.

A good place to try nakji bokkeum in Seoul is at Halmae Nakji in Myeongdong. One of Seoul’s oldest restaurants, they’ve been making nakji bokkeum for 70+ years so you know they’re doing something right.
Nakji bokkeum

By 박家상민 [CC BY 4.0], via Wikimedia Commons / Processed in Photoshop and Lightroom
Where to Try it: Myeongdong Halmae Nakji

18. Pajeon

Pajeon refers to a family of pancake-like Korean foods made with scallions as its predominant ingredient. It’s usually accompanied by a variety of ingredients like beef, pork, kimchi, squid, shrimp, and other seafood.

We had this pajeon at Tosokchon. It was great though Tosokchon is known more for its samgyetang. We didn’t go but I read that Nakso Pajeon is one of the best places to try pajeon in Seoul.
Pajeon

Where to Try it: Nakso Pajeon

19. Samgyetang

Samgyetang literally means “ginseng chicken soup”. It’s a hot soup made from a whole young chicken stuffed with glutinous rice, then boiled in a broth of Korean ginseng, jujube fruits, garlic, ginger, and various herbs and condiments. A popular summer food, it’s said that eating samgyetang replenishes lost heat and boosts your energy by facilitating blood flow in the internal organs and helping lower body heat by emitting sweat.

Tosokchon near Gyeongbokgung is said to serve some of the best samgyetang in the city. They offer two versions – one with regular chicken and another made with black chicken (pictured below).
Samgyetang

Where to Try it: Tosokchon

20. Sannakji

Sannakji is Korea’s infamous dish of octopus sashimi. What makes it controversial is the fact that the tentacles are still wriggling. The animal is already dead having been chopped up into itty bitty pieces, but the tentacles still move because the ganglia are still intact. They’re capable of operating independently of the octopus and reacting to stimuli, hence the continued movement.

One of the best places to try sannakji is at Noryangjin Fish Market. You can buy it from one of the many vendors and have it prepared at a restaurant upstairs.
Sannakji

Where to Try it: Noryangjin Fish Market

21. Seolnongtang

Seolnongtang is ox bone soup. It’s made by boiling beef shank bones for several hours, even up to an entire day. This slow simmering process gradually extracts the flavor from the bones, turning the broth cloudy and milky white. Brisket and other cuts of beef are then added to the broth along with rice and soft wheat noodles. Salt, ground black pepper, and chopped spring onions are made available on your table so you can season the soup to taste.

Pictured below is a bowl of seolnongtang from Imun Seolnongtang, officially Seoul’s oldest restaurant at close to 120 years old. This place is an institution so if you’re going to try seolnongtang, then it should be here. Be sure to enjoy it with a bottle of makgeolli as well.
Seolnongtang

Where to Try it: Imun Seolnongtang

22. Sundubu Jjigae

Sundubu Jjigae is soft tofu stew. It’s made with freshly curdled soft tofu, vegetables, and gochujang (chili paste) or gochugaru (chili powder). It can sometimes contain other ingredients as well like mushroom, onion, seafood, meat, and a raw egg. It’s typically served at the start of your meal with a few plates of banchan and rice.

We’ve never ordered sundubu jiggae but it was served to us a couple of times to accompany our meal along with some banchan. I believe it’s something you can order at many Korean restaurants. I googled “best sundubu jjigae” and this restaurant – Jaedong Sundubu – frequently comes up.
Sundubu jjigae

Where to Try it: Jaedong Sundubu

STREET FOOD

23. Beongdegi

I didn’t want to start the street food section of this post with something as exotic as this, but the dishes are listed in alphabetical order so I had no choice. Ha!

Beongdegi is stewed silkworm larvae. It isn’t pretty but it actually tastes better than it looks. It’s soft, nutty, and very juicy. I read that beongdegi is a dying street food snack but you may chance upon them at Nandaemun or Gwangjang Market. We had a cup of these at the Jinhae Cherry Blossom Festival.
Beongdegi

Where to Try it: Nandaemun or Gwangjang Market

24. Bindaetteok

Bindaetteok is a mung bean pancake. It’s made by grinding soaked mung beans and adding vegetables like green onions and kimchi, perhaps some pork, then pan-frying it into a round, flat shape. It’s served with a dipping sauce made with soy sauce, vinegar, water, and ground pine nuts. We didn’t try it but a great place to have bindaetteok is at Gwangjang Market. There are several vendors there offering this Korean dish.
Bindaetteok

Where to Try it: Gwangjang Market

25. Crispy Crablets

We didn’t try these crispy crablets either but I read they have a texture similar to soft shell crabs. They’re just lightly seasoned too so you get the full flavor of the crabs.
Crispy crablets

Where to Try it: Myeongdong Food Street

26. Dakkochi

These grilled chicken and scallion skewers are really good. Cut into narrow slices, the chicken is alternately skewered with scallions and brushed with a spicy-sweet red chili sauce. Don’t miss this!
Dakkochi

Where to Try it: Myeongdong Food Street

27. Eomuk / Odeng

Eumok (or odeng) refers to fishcake in Korean cuisine. It’s made with ground white fish and other ingredients like potato starch, sugar, and vegetables. Pictured below is eumok tang, or skewered fishcakes served in broth. Eumok is popular in Seoul and available pretty much anywhere. We had it at Everland though we saw it on Nami Island and Myeongdong as well.
Eomuk

Eumok is also widely available in cylindrical form like this, often filled or mixed with other ingredients like cheese, vegetables, sausage, and tteokbokki.
Eomuk

Where to Try it: Myeongdong Food Street

28. Gyeranppang

This was one of my favorite street food snacks in Korea. Gyeranppang means “egg bread” and refers to these fluffy, oblong-shaped loaves of bread made with whole eggs. An entire egg is cracked into oblong-shaped slots filled with cake batter, then crisped until golden brown. They’re rich and eggy with a slightly crisp, chewy crust. Don’t miss these either.
Gyeranppang

Where to Try it: Myeongdong Food Street

29. Hotteok

Hotteok is a sweet Korean pancake filled with a mixture of brown sugar, honey, chopped peanuts, and cinnamon. Filled balls of dough are placed on a greased griddle and pressed flat with a circular tool as it cooks.
Hotteok

Where to Try it: Myeongdong Food Street

30. Jajangmyeon

Jajangmyeon is an example of Korean-Chinese food. It’s made with thick, hand-made (or machine-pulled) wheat noodles topped with a heavy sauce made from fried chunjang (sweet bean sauce), soy sauce, diced pork, and vegetables. What’s interesting about this Korean dish is that it’s come to be associated with Black Day, an unofficial holiday celebrated on April 14 by unattached people in Korea. People who don’t receive gifts on Valentine’s Day or White Day drown their sorrows in a black bowl of jajangmyeon.
Jajangmyeon

Where to Try it: Myeongdong Food Street

31. Lobster Tails

As you’d expect, these lobster tails are among the most expensive Korean street food dishes you can try in Seoul, but they’re worth it. The meat is cut into chunks and blowtorched before being sprinkled on top with some shredded cheese. The cheese is then melted under a Zaigle or infrared grill, and finished off with some type of spicy red chili sauce. It’s decadent and delicious.
Lobster tails

Where to Try it: Myeongdong Food Street

32. Mandu

Whether steamed, boiled, pan-fried, or deep-fried, mandu is the general term for Korean dumplings. They’re similar to Japanese gyoza or Chinese jiaozi, and typically served with kimchi and a soy-vinegar-chili dipping sauce. Ren and I shared this big platter of steamed (jjinmandu) and fried mandu (yaki mandu) at a restaurant in Insadong, but they’re widely available as street food as well.
Mandu

Pictured below is a bigger type of mandu called wang mandu. Filled with pork and vegetables, they reminded me of a cross between a siopao and a dumpling. We had three of these bad boys at Nandaemun Market.
Mandu

Where to Try it: Myeongdong Food Street

33. Mozzarella & Tteokbokki Skewers

These are grilled skewers with alternating pieces of mozzarella and tteokbokki. They’re rich, milky, creamy, and chewy. They’re really good, just don’t eat too many of them as they’re quite filling.
Mozzarella and tteokbokki skewers

Where to Try it: Myeongdong Food Street

34. Sausage & Tteokbokki Skewers

I think there are a few variations of these grilled sausage and tteokbokki skewers. Some have beef while others like this one are made with eumok wrapped around rice cakes. If I remember correctly, the sausages were filled with cheese.
Sausage and tteokbokki skewers

Where to Try it: Myeongdong Food Street

35. Scallops with Butter & Cheese

Like the lobster tails, these torched scallops are among the more expensive Korean street food dishes in Seoul. The scallops are drizzled with butter and cheese, then set on fire with a blowtorch. It makes for a good show and some tasty scallops.
Scallops with butter and cheese

Where to Try it: Myeongdong Food Street

36. Soondae

Soondae is a Korean blood sausage made by boiling or steaming cow’s or pig’s intestines stuffed with various ingredients. They can be made with seafood like squid or Alaskan pollock, but the most common variety is made with pig’s intestines filled with dangmyeon (cellophane noodles), barley, and pork blood. It’s a popular street food snack in both North and South Korea. In the South, they’re typically eaten with the same gochujang-based sauce used with tteokbokki.
Soondae

Where to Try it: Myeongdong Food Street, Gwangjang Market, Nandaemun Market

37. Steamed Octopus & Conch

This was another popular Korean street food snack that we saw in many tourist areas. Octopus and conch are cut into bite-sized pieces before being skewered and steamed, then served with a side of red chili sauce. Some vendors drizzle them with bonito flakes.
Steamed octopus and conch

Where to Try it: Myeongdong Food Street, Insadong

38. Tteokbokki

Tteokbokki is one of the most popular things to eat in Korea. Every market we visited had it, as did a few subway stations. It’s widely available on its own as street food or mixed in with other Korean dishes like fried chicken or jjukumi. Tteokbokki is made from soft cylindrical-shaped rice cakes mixed with fish cake and drizzled with a spicy gochujang-based sauce or a non-spicy ganjang-based sauce.
Tteokbokki

Where to Try it: Myeongdong Food Street, Gwangjang Market, Nandaemun Market

39. Twigim

Twigim is basically Korean-style tempura. It can be made with shrimp, squid, and different types of vegetables.
Twigim

Where to Try it: Myeongdong Food Street

TRENDY FOOD

40. Ddongbbang

Shaped like cartoon poop, ddongbbang literally means “poo bread”. It’s a sweet, crisp, and doughy snack with a variety of fillings like warm red bean or chocolate. They’re made by a chain of poop bread shops appropriately called Dong Bang. I read that the chain started in Insadong so we may have gotten ours from the very first branch, in Ssamziegil Market.
Ddongbbang

We tried the red bean and it was delicious, warm and nutty, just like the real thing. Kidding.
Ddongbbang

Where to Try it: Insadong

41. Dondurma

I’m not sure how dondurma or Turkish sticky ice cream became popular in Seoul, but you’ll find a few of these stalls in the city. Unlike regular ice cream, Turkish ice cream is made with salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness. The result is a stickier, chewier ice cream that doesn’t melt as quickly. Dondurma is available in multiple flavors and typically served in a cone, but we got ours sandwiched between two macaron cookies.
Dondurma

Where to Try it: Insadong

42. Jipangyi Cane Ice Cream

Part ice cream cone, part sex toy. This long and phallic J-shaped hollow cone is made with puffed rice or corn and filled with soft serve gelato ice cream. Jipangyi means “cane” in Korean, hence the shape. It’s a popular snack sold in many tourist areas like Insadong.
Jipangyi cane ice cream

Where to Try it: Insadong

43. Schnee Pang

Like dondurma which has foreign roots, schnee pang is a cookie/pastry that originated in Germany (called “schneeball”), but has somehow found a home in Seoul. It’s made by cutting strips of rolled out shortcrust dough and arranging them into balls. The ball is then deep-fried and dusted with confectioner’s sugar or coated with other toppings. Before serving, they put the ball into a paper bag and smash it into bite-sized pieces with a hammer. The cookie has a crunchy texture similar to Chinese-American fortune cookies.
Schnee pang

Where to Try it: Myeongdong Station (near Exits 2 & 3)

44. Tokkebi Hot Dog

A tokkebi hot dog is basically a corn dog coated in chopped up french fries. It’s typically served with mayonnaise, chili sauce, and/or mustard.
Tokkebi hot dog

Where to Try it: Myeongdong Food Street

45. Tornado Potato

This corkscrew-like snack is another popular Korean street food. Think of it as a cross between french fries and potato chips. Some versions even have a hot dog running through the center of the potato spiral.
Tornado potato

Where to Try it: Myeongdong Food Street

Conclusion

The first version of this post, which I wrote after our 2015 trip, consisted of 20 Korean foods. Over four years and three trips later, and it’s more than doubled to 45. Needless to say, this is a list I plan on updating and expanding with every return trip to Korea. With so much yet to experience, we want to explore other cities and regions in South Korea to further our knowledge of Korean food. With a cuisine this tasty, can you really blame us?

I’ve already mentioned several restaurants above, but now that you know WHAT you should eat in Korea, find out WHERE you should eat them by checking out our guide on the best restaurants in Seoul.

Thanks for visiting our blog and have an awesome time traveleating in Seoul!

Found this article useful? Help us help other travelers by sharing it!

There are 6 comments for this article
  1. Mark at 6:28 am

    All that food looks so good! I have yet to make it to Korea, but food is one of the primary things motivating me to travel there.

  2. cach lam kim chi at 11:03 am

    I have tried many of these street food on my last trip to Korea. It was so nice!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.