Yukjeon is a classic Korean dish that elevates thin slices of lean, tender beef by coating them in a light batter of flour and egg before pan-frying to golden perfection. The light, crispy exterior created by the batter enhances the beef’s natural flavor, offering a savory experience that’s distinct from typical grilled beef. For ceremonial offerings or ancestral rites, thicker cuts of beef are often used, giving the dish a more substantial texture. For everyday meals, thinner slices are preferr

Samgyeopsal, which literally translates to “three-layered meat,” is one of the most beloved Korean barbecue dishes, known for its affordability and perfect pairing with kimchi or soju. However, with its rising prices — averaging over 20,000 won ($14.60) for a 200 g serving at restaurants — it has been shedding that affordable reputation. Still, this dish remains a cherished favorite, celebrated for its crispier pork texture and savory flavor resulting from the perfect balance of fat and meat. Th

A beloved dish among schoolchildren and the young at heart, tteokbokki is a street food in Korea. This delightful dish features chewy, cylindrical rice cakes drenched in a spicy gochujang-based sauce. Often including fish cakes and vegetables like scallions, tteokbokki offers a burst of spicy, chewy flavor in every bite. It is commonly served alongside a variety of fritters and sundae, a Korean steamed sausage stuffed with glass noodles, which are perfect for dipping into the bold sauce. While t

If you’re a fan of glass noodles, japchae is a must-try. This dish showcases chewy glass noodles mingled with tender strips of beef and a vibrant medley of vegetables, including carrots, spinach, onions and mushrooms. Often a staple at birthday celebrations and traditional holidays like Seollal and Chuseok, japchae holds a special place in the hearts of many. While many might mistakenly consider japchae a main dish, it is traditionally served as a banchan, or side dish, in Korea, meant to be enj

Searching for a summer dessert? Korea‘s traditional go-to is patbingsu, a shaved ice treat perfect for cooling you down. The finely shaved ice serves as the foundation, and it traditionally comes topped with sweetened red beans. You can customize this dessert with an array of other toppings, including chewy rice cakes, colorful jellies, and fresh fruit. A drizzle of condensed milk adds an extra layer of sweetness, and in recent years, many places have begun crafting the shaved ice from milk for

A Korean birthday isn’t complete without miyeokguk — a comforting seaweed soup. Traditionally prepared with a mild beef or seafood broth, this nourishing soup features miyeok (seaweed) and becomes richer when simmered for an extended period. It is also thought to aid in postpartum recovery and promote breast milk production, making it a common choice for new mothers. Despite its celebratory associations, some Koreans avoid consuming miyeokguk on exam days, as its slippery texture is thought to b

If you find yourself craving a warm, soothing soup after a night out in Korea, gamjatang might be just what you need. Many gamjatang restaurants stay open late or operate around the clock to cater to late-night diners. A common misconception is that the main ingredient in gamjatang is potato; however, the name actually refers to the pork backbone, which is the star of the dish. Potatoes do make a significant appearance in this dish, though. This hearty soup is packed with flavor and often includ

Don’t let the appearance of myeolchi bokkeum, a dish made from anchovies — heads included — deter you. This side dish is characterized by a delightful combination of sweet and savory flavors and offers a satisfying crunch that’s hard to resist. Often enhanced with nuts and dried fruits, it serves as a nutritious banchan, or side dish, rich in calcium that is commonly prepared by Korean mothers for their children. Adults also enjoy it paired with a drink, making it an ideal choice for light snack

At first glance, seonjitguk — literally “cow blood soup” — might raise eyebrows. However, if you can look past the name and the initial sight of blood curds, you’ll find a surprisingly comforting dish. The key ingredient, seonji, consists of tender cubes of cooked and solidified blood, which add a unique depth to the flavor. The broth is gently simmered with ox bones, enhancing its richness, and is complemented by shredded napa cabbage. Often hailed as a Korean hangover remedy, this nourishing s

At first glance, chueotang might not seem remarkable, especially when made with blended loach. However, this dish is highly regarded for boosting energy thanks to the fish’s vigorous swimming. Some people prefer the soup with whole loach for the texture, while others enjoy a smoother version with blended fish. For beginners, it‘s usually a good idea to start with the latter. The addition of perilla powder creates a thick, nutty base, complemented by the savory depth of soybean paste. Chopped chi