CNN “You should try these 39 Korean Dishes”

Korean Food: 39 Must-Try Dishes That Show Why We Love It

Few cuisines in the world manage to balance deep tradition with ever-evolving creativity quite like Korean food. With more than 100 types of kimchi alone, Koreans take tremendous pride in their rich food culture. Below are 39 essential dishes that embody the spirit, flavors, and history of Korean cuisine—numbered so you can keep track of all the mouthwatering options you’ll want to try.

1. Kimchi (김치)

Dating back about 2,000 years to the Silla Dynasty, kimchi has become Korea’s spicy, tangy, and endlessly versatile soul food. Fermented cabbage is the most iconic version, seasoned with chili pepper, garlic, ginger, and scallion, but there are countless varieties, including radish kimchi (ggakdugi) and young radish-water kimchi (yeolmumul). Whichever you choose, kimchi is always on the table.

2. Hangover Stew (해장국)

South Korea’s vibrant drinking culture necessitated an equally strong hangover-cure tradition. Spicy “haejangguk” often features beef broth, cabbage, radish, bean sprouts, and congealed ox blood. It’s a revitalizing dish that warms the stomach (and the soul) the morning after a late-night gathering.

3. Soft Tofu Stew (순두부찌개)

A spicy seafood- or meat-based broth cradles fluffy chunks of fresh, silken tofu (sundubu). Clams, vegetables, and a fresh-cracked egg add extra richness. Traditionally served bubbling hot in an earthenware bowl, sundubu-jjigae offers both soothing comfort and a fiery kick.

4. Samgyeopsal (삼겹살)

Pork belly strips sizzling on a tabletop grill: few experiences are as quintessentially Korean as a boisterous samgyeopsal feast. Wrap the grilled meat in lettuce or perilla leaves, garnish with garlic or onions, then dip in ssamjang (a mix of fermented soybean paste and chili paste) for that rich, savory flavor.

5. Jjajangmyeon (짜장면)

Korean-Chinese fusion at its best: thick wheat noodles coated in a dark, sweet-savory black bean sauce. Originally adapted from a Chinese dish, jjajangmyeon has become a staple in Korean delivery culture—so much so that many people have their favorite local jjajangmyeon restaurant on speed dial.

6. Chimaek (치맥)

The unbeatable duo of fried chicken and ice-cold beer—known as “chicken and maekju (beer)”—is a weekend ritual in Korea. The crispy, often spicy Korean fried chicken is wildly addictive, and paired with beer, it transforms any evening into a celebration.

7. Instant Noodles (라면)

Universally loved by students and office workers alike, Korean “ramyeon” is a far cry from plain packaged noodles if you add extra toppings. Stir in cheese, a soft-boiled egg, or tuna for a comforting dish that’s easy to customize.

8. Kimchi Stew (김치찌개)

This robust stew stars aged kimchi simmered with tofu, pork (or tuna), and other vegetables in a deep, savory broth. It’s hearty, tangy, and spicy—so much so that it’s often served with a side of fresh kimchi, proving just how central kimchi is to Korean cooking.

9. Army Stew (부대찌개)

Born from post-Korean War scarcity, this fusion stew combines sausages, Spam, American cheese, instant noodles, and rice cakes in a chili-laden broth. The meat once came from surplus U.S. Army ration packs, giving the dish its name and distinctive mix of Korean and American elements.

10. Soy Sauce Crab (간장게장)

Called a “rice thief” because it’s so irresistible, ganjang gejang is raw crab marinated in soy sauce until deeply flavorful, slightly sweet, and briny. The addictive marinade makes you reach for more rice so you can scoop up every last drop of delicious sauce.

11. Tteokbokki (떡볶이)

A beloved, bright-red street food of chewy rice cakes (tteok) stir-fried in a sweet-and-spicy chili paste sauce, often joined by fish cakes (oden) and scallions. Some vendors experiment with add-ins like black bean paste or ketchup, but one thing remains constant: the spicier, the better.

12. Gopchang (곱창)

Gopchang refers to small intestines, typically from pork or beef. Grilled gopchang is a popular Korean barbecue choice, valued for its uniquely chewy texture and robust flavor. It pairs famously with soju (a Korean distilled spirit) for an earthy, indulgent meal.

13. Samgyetang (삼계탕)

“Fight heat with heat” is a Korean motto, and samgyetang is a classic summer dish. A whole young chicken, stuffed with rice and ginseng, simmers into a hot, glutinous soup. The ginseng mellows into an aromatic note that lingers in the tender meat.

14. Bibimbap (비빔밥)

Translating to “mixed rice,” bibimbap presents a colorful medley of vegetables, beef strips, and a fried egg on top of steamed rice. Drizzle in sesame oil and chili paste, then stir everything together for a nourishing, balanced meal. It’s a beloved lunchtime staple across the country.

15. Gimbap (김밥)

Similar in appearance to sushi rolls, gimbap layers rice, pickled radish, spinach, carrots, and sometimes egg or meat on a sheet of dried seaweed before rolling and slicing. The result is a perfectly portable snack bursting with flavor and color.

16. Bingsu (빙수)

A quintessential summer dessert of shaved ice topped with sweet red beans (pat), mochi-like rice cakes, ice cream, fruit, or condensed milk. Patbingsu, the red bean version, is the classic, while modern variations feature everything from green tea ice cream to chocolate sauce.

17. Gamjatang (감자탕)

Don’t be fooled by the name (“potato soup”); this hearty stew includes pork backbone, potatoes, and perilla seeds that lend a deep, nutty taste. It’s available around the clock in many restaurants, popular both for a filling dinner and a morning-after hangover cure.

18. Haemul Pajeon (해물파전)

A savory pancake made with green onions (pa) and seafood (haemul) such as clams, squid, or shrimp. Crisp on the outside and soft inside, pajeon pairs famously with makgeolli (cloudy rice wine), especially on rainy days.

19. Jjambbong (짬뽕)

The fiery, soupy cousin to jjajangmyeon. Wheat noodles swim in a spicy, chili oil-infused broth loaded with onions, vegetables, and often seafood or pork. It’s a popular delivery meal, though finishing the entire bowl can be a challenge due to its heat.

20. Sundae (순대)

Korea’s version of blood sausage: pig intestine stuffed with noodles, vegetables, and meat (or just noodles for some street versions). Often served with slices of liver and other offal on the side, sundae is a street food favorite dating back to Mongolian influences.

21. Kongguksu (콩국수)

A simple yet nutritious summer dish of wheat noodles bathed in a milky soybean broth. It may seem bland at first, but garnishing with cucumber and salt to taste transforms it into a light, refreshing meal perfect for hot weather.

22. Kalguksu (칼국수)

Literally “knife noodles,” kalguksu is all about fresh, hand-cut noodles simmered in a gentle broth with vegetables, mushrooms, or seafood. Good kalguksu feels homey and comforting, relying on freshness rather than heavy seasoning.

23. Ox Bone Soup (설렁탕)

Known for its milky-white broth, seolleongtang is made by boiling ox bones for hours. Often served simply with chopped scallions, noodles, and sliced beef, diners add salt and pepper to taste. It’s especially soothing on a cold day, typically accompanied by kkakdugi (radish kimchi).

24. Tteokguk (떡국)

Traditionally eaten on Lunar New Year to symbolize gaining another year of age, tteokguk consists of thinly sliced rice cakes in a savory meat broth, topped with egg strips and dried seaweed. Though symbolic for the holiday, many people now enjoy it year-round.

25. Doenjang Jjigae (된장찌개)

One of Korea’s favorite home-style stews, made with doenjang (fermented soybean paste), tofu, mushrooms, and green peppers. It has an assertive pungency that might surprise newcomers, but it’s a deeply comforting dish served regularly in Korean households.

26. Galbi (갈비)

“Galbi” literally means “ribs.” Typically beef short ribs marinated in soy sauce, garlic, sugar, and grilled over an open flame, this dish is a superstar of Korean barbecue. Variations include galbitang (rib soup) and galbijjim (braised short ribs), but grilled galbi rules supreme.

27. Chuncheon Dakgalbi (춘천 닭갈비)

Originating in Chuncheon, this budget-friendly dish grills chunks of chicken marinated in chili paste with sweet potatoes, cabbage, and rice cakes on a large hot plate. Diners often wear aprons to guard against splattering sauce—part of the fun, fiery spectacle.

28. Bossam (보쌈)

Steamed pork belly, sliced and served with lettuce, perilla leaves, or kimchi for wrapping. The trick is to smear a bit of ssamjang (chili-soybean paste mix) or saeujeot (briny pickled shrimp) on top. The resulting bite is a savory, juicy mouthful of quintessential Korean flavors.

29. Agujjim (아구찜)

Also known as agwijjim, this dish braises anglerfish with bean sprouts, dropwort, and chili-infused sauce. The meaty, white anglerfish flesh earns its nickname as “the beef of the sea,” while the leafy vegetables absorb the chili sauce for a deeply flavorful punch.

30. Japchae (잡채)

Cellophane noodles stir-fried with vegetables (often carrots, spinach, mushrooms, onions), soy sauce, and sometimes pork. It’s slightly sweet, a bit savory, and frequently appears at celebrations, potlucks, and feasts as a popular side dish.

31. Dubu Kimchi (두부김치)

A trio of tofu, stir-fried kimchi, and pork. Blanched tofu might be bland alone, but paired with spicy-sour kimchi and meaty flavors, it becomes an irresistible companion to a glass of soju.

32. Hobakjuk (호박죽)

This sweet, golden porridge blends peeled pumpkin with glutinous rice flour. Thick and creamy, hobakjuk is served as an appetizer or as a healthy comfort dish—especially soothing for those who need easy-to-digest meals.

33. Gyeranjjim (계란찜)

A simple but essential side, made by beating eggs with water or broth and steaming them into a soft, spongy custard. Sometimes diced vegetables are added on top. Gyeranjjim is a welcome relief from spicy mains.

34. Naengmyeon (냉면)

These cold buckwheat noodles can be served in a chilled, tangy meat or kimchi broth (mul naengmyeon) or in a spicy chili paste sauce (bibim naengmyeon). Refreshing in the summer, it’s also a favorite palate cleanser after a heavy barbecue meal.

35. Dotorimuk (도토리묵)

A chilled acorn jelly with a subtle bitterness, dotorimuk is often served with a drizzle of soy sauce and chopped scallions. It also appears in salads (muk muchim) or as dotorimukbap (served with rice). Though mild, when seasoned properly it’s addictive.

36. Mudfish Soup (추어탕)

Known as chueotang, this thick stew is made from mashed freshwater mudfish. Loaded with vegetables like bean sprouts, radish greens, and sweet potato stems, it has a rustic texture and warming spice, appealing to those craving a hearty meal.

37. Bulgogi (불고기)

Bulgogi (literally “fire meat”) is thinly sliced marinated beef with a sweet and savory flavor profile. A star of Korean cuisine for centuries, it can be stir-fried or grilled, often with onions and mushrooms, and sometimes reimagined in fusion dishes like bulgogi burgers.

38. Ppeongtwigi (뻥튀기)

An iconic street snack made from puffed rice or grains. The popping sound (“ppeong”) gives it its name. Vendors often sell huge discs of ppeongtwigi curbside, offering a simple, low-calorie treat that’s surprisingly addictive.

39. Nakji Bokkeum (낙지볶음)

Stir-fried octopus in a sauce of chili paste, chili powder, peppers, and more peppers. The heat level can be intense, but the chewy octopus in a thick, sweet-spicy sauce has earned this dish a loyal fan base willing to brave the burn for that flavor.

From comfort stews like kimchi-jjigae to communal barbecue feasts with galbi and samgyeopsal, Korean cuisine exemplifies a delightful balance of hearty tradition and innovative spirit. Whether you’re exploring these dishes in Seoul’s streets, a suburban Korean restaurant, or at home, these 39 must-try foods will guide you through the depth and warmth of Korea’s gastronomic soul. Enjoy discovering which fiery stew or sweet treat becomes your new favorite—and remember, there’s always more kimchi to try.