Eating in South Korea: from Korean BBQ to live octopus

Discovering South Korea one bite at a time

Over three weeks, I eat my way through the country. From salt bread that everyone’s obsessed with to live octopus (yes, really). From fermented rice drinks to hot pot – for which the waiter first gives me how-to-hotpot instructions. Ready for a culinary tour in South Korea? Let me introduce you to typical Korean food and drinks.

Tip! There’s a good chance you’ll start your trip in Seoul, and that’s your chance to join a great food tour. The perfect introduction to South Korean cuisine, and one you’ll get value from throughout your whole trip. Check your options.

Kimchi: the foundation of everything

Let’s start at the beginning: kimchi. You get this fermented vegetable dish (usually cabbage) with almost every meal. Most of the time you get it as a side dish. Free. It’s part of the banchan: the many small dishes that accompany the main.

Kimchi is both spicy and sour. It’s always a bit of a surprise just how spicy it is, so try a small bite first. Kimchi is said to be rich in beneficial bacteria for your gut.

By the way, there are many different types of kimchi. The most common is made from Chinese cabbage, but you also have radish kimchi, cucumber kimchi… The Koreans eat it for both breakfast and dinner.

Bulgogi: marinated meat

Bulgogi literally means ‘fire meat,’ and it’s actually thin strips of marinated beef (or, very occasionally, pork) that are grilled. The marinade is sweet and savory with soy sauce, garlic, and sesame oil. The meat is super tender and tastes delicious. Sometimes it even looks more like minced meat than strips. Apparently everyone has their own recipe.

You can eat bulgogi at Korean BBQ restaurants as well as at regular restaurants. It’s sometimes also served in a bowl with rice and vegetables, a bit like bibimbap. It’s one of the most popular Korean dishes, both at home and abroad.

Bulgogi has been around for thousands of years and was once a dish reserved for the wealthy. These days, it’s for everyone.

Bibimbap: rice with everything

Bibimbap is a bowl of rice topped with various vegetables, a fried egg, and usually some meat. You get gochujang (a red pepper paste) on the side that you stir everything together with. Mix it all together in the bowl, then eat with a spoon. Think of it as a Korean-style poke bowl.

For the vegetarians: bibimbap is often available without meat. Just let the staff know your preference when you order.

Heotjesabap: the “fake” ceremonial meal

Heotjesabap is a traditional dish from Andong that’s often compared to bibimbap, but it’s actually a much more elaborate meal. It consists of various dishes served together: rice with seasoned vegetables (namul) that you mix with soy sauce instead of gochujang, plus grilled fish (often mackerel), jeon (Korean savory pancakes), kimchi, and sometimes even shark.

The name “heotjesabap” literally means “fake jesa meal.” Jesa is a traditional Korean ceremony in which family members offer food to the spirits of deceased ancestors. Heotjesabap is food that would normally be part of that ceremony — but without the ceremony itself. Hence “fake.”

Dumplings (mandu): in every shape and form

Mandu (dumplings) are everywhere in South Korea. Steamed, pan-fried, deep-fried, and with all kinds of fillings.

• Kimchi mandu: savory and packed with flavor. The kimchi gives it a spicy kick.
• Napjak mandu: flat deep-fried dumplings, slightly lighter than the kimchi variety. Crispy on the outside.
• Gogi mandu: filled with meat and vegetables. The most classic version.

You find mandu at markets, in restaurants, from street vendors… basically everywhere. At Gwangjang Market in Seoul, they’re absolutely delicious.

Tteokbokki: spicy rice cakes

Tteokbokki are small cylindrical rice cakes cooked in a spicy red sauce. They’re very chewy — and that’s a texture I’m not really a fan of. Still, it’s one of the most popular street food snacks in South Korea.

There are also versions with cheese or with black bean sauce. And sometimes it’s served with instant ramen and fish cakes.

Makguksu: cold noodles

In Sokcho I eat cold noodle soup where you have to add and mix water yourself. I throw all the water in, but then see that others are more careful with it. Oops!

Makguksu are cold buckwheat noodles, perfect for hot summer days. The noodles symbolize a long life, so traditionally they’re not cut. But you can ask the server to cut them for you if that’s easier, or just do it yourself.

Korean fried chicken (chikin)

Korean fried chicken is not your average fried chicken. The meat is double-fried in vegetable oil, making it incredibly crispy without being too greasy. It comes with the sweet-and-spicy sauce.

The combination of Korean fried chicken with beer is called chimaek (chicken + maekju/beer) and is a hugely popular late-night snack.

Salt bread: the hyped-up bread roll

Salt bread originally comes from Japan, where it’s called shio pan and was first made in the early 2000s. Around 2021, it became a massive trend in South Korea and went viral on social media. If you search on TikTok, you see videos with long lines of people waiting for a piece.

They’re soft white rolls in the shape of a croissant, slightly salty. A pat of butter is rolled into the dough, and as it bakes, the butter melts, making the bottom nice and crispy. Do I get the hype? Well… they’re tasty rolls, but pretty simple. So I’m more into the versions with fillings like pistachio cream.

Bingsu: shaved ice for dessert

Bingsu is a dessert made of shaved milk ice with various toppings. Popular flavors are matcha, red bean, and mango. I try a custard version that comes with a little pot of toffee sauce that you’re supposed to stir in halfway through. Very tasty.

Take a look at what people around you are ordering; the portions are often huge — sharing might be the best move.

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Yukhoe: Korean steak tartare

Yukhoe is raw beef with egg and Korean pear. It’s similar to steak tartare and often served as an appetizer or even as a banchan. The meat is very tender and comes with soy sauce and sesame oil.

Sannakji: live octopus

During a food tour in Seoul, I get the chance to try live octopus. The pieces are still moving when you put them in your mouth. It’s… an experience. Not gross, but not exactly delicious either. Pretty chewy. But it’s a fun thing to say you’ve tried!

Oysters and other seafood

South Korea is bordered by the sea on three sides, so seafood is a big part of the local cuisine. In the port city of Tongyeong, I eat oysters every which way: raw, steamed, cooked into rice, in a spicy sauce, in a pancake, deep-fried. It’s a full-on oyster extravaganza! Also popular: grilled fish, squid, crab, mussels… If you love seafood, South Korea is your place.

Salted dried fish

At markets and street vendors, you often see long rows of dried fish. These are salted and dried in the sun. It is a traditional way of preserving fish and it’s a popular snack. You just tear off a piece and eat it as it is. Quite salty and firm, so it’s not a success for everyone. But it is typically Korean! I eat it (accidentally) in a café where they first fry it and give it a sauce. Then it’s quite ok.

Gyeran-ppang: sweet bread with egg

Gyeran-ppang is a small sweet bread roll with a whole egg baked right into it. It’s a popular street food snack and very affordable. You buy it at small street stalls.

Other sweet things

South Koreans also love sweets for sure. They bake a lot, so in every café, the temptation to have another cake or cookie lurks. You will also find sweet snacks on the street: a sweet Won sandwich with mozzarella, fried marshmallow ice cream… My advice is mainly: does it look good, does it smell good? Try it!

Pajeon: savory pancake

Pajeon is a green onion pancake made with scallions. Really tasty. Some places add more vegetables or even shrimp. You can order it as a lunch or as a side dish. It often comes with a dipping sauce, like sesame oil. Koreans love sesame oil in general, and honestly, I’ve become a big fan of it too after my time in South Korea!

Soju

Soju is the most well-known alcoholic drink in South Korea. It’s a bit like vodka but slightly sweeter, with an alcohol content somewhere between 12% and 25% (traditionally it was 40–50%). You usually drink it straight from small shot glasses. To me, it just tastes like alcohol, but apparently, there are also flavored versions like cherry, lemon, plum, grapefruit, and lychee.

Too strong? Try somaek. Somaek is a mix of soju and beer (maekju). You drop a shot glass of soju into your glass of beer. Well, it’s not for everyone.

Sikhye: sweet rice drink

Sikhye is a sweet fermented rice drink without alcohol. It’s surprisingly refreshing and tastes a bit like liquid rice pudding. You can often see rice grains floating in it.

The drink is made by fermenting rice with malt and is said to aid digestion. Koreans often drink it after a meal or throughout the day as a refreshing drink. You can easily find it at markets and the supermarket, cold in a bottle or can.

Ade

No, I don’t mean the Amsterdam Dance Event. Also nice, but this is a drink. The addition ade actually indicates that you are getting a fruit-flavored drink. It is a mix of fruit juice, sparkling water, and lots of ice. But you can also opt for a variant without bubbles. In supermarkets you can also buy bags to mix it yourself.

Practical tips for eating in South Korea

• Banchan is free: the small side dishes you get with every meal are free and often refilled when they run out.
• Minimum two people: at many restaurants, especially Korean BBQ spots, you have to order for at least two people.
• Ordering via machines: at many places, you order via a machine near the entrance. It takes a bit of getting used to, but it’s usually easier than you’d expect.
• Food with drinks: at many places in the evening, you can’t just order drinks — you have to order food too.
• Hot or iced: for coffee, you’ll need to specify hot or iced.
• Apron on: at Korean BBQ and some other meals you get an apron on. Very convenient.
• Looking for utensils? Check if your table has a drawer — that’s probably where they are.
• No tip: In South Korea, you don’t tip. It can even be considered a bit insulting.