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Bibimbap is a Popular Korean Dish

Bibimbap is a popular Korean dish that contains many ingredients mixed in a bowl along with rice and hot pepper paste. It is also one of the most representative Korean dishes, along with bulgogi and kimchi.

There was a long standing tradition, among Korean ancestors, that any leftover food on New Year’s Eve was not to be kept into the New Year. For this reason, the practice of mixing various ingredients in a bowl with rice was started.

  • Serve rice topped with beef, bracken, cucumber, soybean sprouts, red pepper paste, egg, and sesame oil together in a bowl. Mix in consideration of color balance.
  • Add an appropriate amount of red pepper paste sauce to your taste. Too much sauce may spoil the flavor of the ingredients.

Gimbap (Korean rolls) is a Perfect Picnic Food

Gimbap is a popular Korean food made of steamed rice, seasoned with salt and sesame oil, and made with various ingredients (spinach, radish, carrot, egg, and ham), and rolled in slightly-roasted dried seaweed. It is served in bite-size slices.

  • Gimbap comes in various shapes, such as Chungmu gimbap (Chungmu-style Korean Rolls) the small finger gimbap, and the inside-out “nude” gimbap.
  • Convenient to eat without any side dishes
  • Can be eaten as a lunch or a between-meal snack when traveling
  • Gwangjang Market’s Mayak gimbap is a popular variety of gimbap, whose gimbap is said to be as addictive as drugs.

Dolsot-bap is a Nutritious Hot pot dish

Dolsot-bap is made of soaked sweet rice, rice, chestnut, julienned jujube, and ginseng. It is cooked in a stone pot and the seasoning is served on the side. According to a legend, this dish was developed during the Joseon Dynasty, when royal court families visited Beopjusa Temple for prayer service. The monks made dolsot-bap with readily-available food ingredients so that they could quickly serve them.

  • Nutritionally well-balanced food. After eating dolsot-bap, pour hot water in the stone pot to enjoy the nutty-flavored crunchy rice crust on the bottom of the pot
  • Several new variations of dolsot-bap are being developed.

Samgyeopsal (grilled pork belly) is the All-Time Favorite Food of Koreans

Samgyeopsal was named as such because the pork belly cuts have three layers of meat and fat. Samgyeopsal is from the wide and flat area that is located next to the pork chops and extends to the belly area. As the meat and fat form multiple layers, this part of the pig is the most flavorful type of pork and is used in many dishes.

  • If grilled too long, the meat becomes too tough due to the loss of too much fat. Therefore, don’t overcook it if you want to really enjoy its tender and rich flavor.
  • If you want to limit your fat intake when eating samgyeopsal, then boiling it would be the preferred cooking method.
  • If you eat samgyeopsal with red pepper paste or soybean paste, onion, garlic, mushroom, sesame leaf, salted shrimp and fermented kimchi, the protein and fat breakdown is enhanced and there is a sterilization and deodorization effect.

Bulgogi is Foreigners’ Most Favorite Korean Dish

Bulgogi is the most typical Korean beef dish and is one of the most favored Korean dishes amongst foreigners. During the Goryeo Dynasty, the dish developed into seolyameokjeok, which means a grilled dish people eat on a snowy night. During the Joseon Dynasty, it changed into neobiani, or Royal Court food.

  • Bulgogi consists of grilled strips of beef that have been marinated in a sauce, which includes soy sauce, green onions, garlic, sesame oil, and pepper powder.
  • Place the meat on a grill over a fire, pour meat broth in the groove of the grill, place a few slices of meat in a single layer, and cook each side before eating.

Jokbal (Steamed Pigs' Feet ) and Bossam (Napa Wraps with Pork) are Koreans’ Favorite Mid-Night Dishes

Jokbal and bossam dishes use pork, and jokbal is Koreans’ favorite mid-night food.

  • Jokbal is pigs’ feet cooked with soy sauce seasoning. Once the jokbal is fully cooked, the meat is cut into slices, and served with shrimp sauce and vegetables. Its abundant gelatin is known to be good for the skin and for preventing aging.
  • Bossam is a type of Napa Wraps in Korean cuisine in which steamed head meat is wrapped in a leafy vegetable, such as kimchi, cabbage, or radish shreds, and is often accompanied by a condiment known as ssamjang (a thick and spicy sauce made of soybean paste, red pepper paste, sesame oil, onions, garlic, green onions and other ingredients). Bossam kimchi is famous for its extraordinarily excellent taste and high nutritional value.