Food in South Korea: A Complete Guide to Dishes, Meats, Fish, Side Dishes, and Translation Tips

South Korea is a culinary paradise, blending centuries-old traditions with modernity. For foreign travelers, discovering Korean gastronomy is an experience as thrilling as it is disorienting.
This comprehensive guide helps you understand the different types of dishes, meats, side dishes, and gives you the best tips to navigate even if the menu is only in Korean.

Traditional Korean Dishes

Bibimbap (비빔밥)
A bowl of rice topped with sautéed vegetables (carrots, zucchini, spinach, mushrooms, soybean sprouts), marinated beef, a fried egg, and gochujang (fermented chili paste). Each ingredient is arranged separately over the rice, then everything is mixed together before eating. The dish is appreciated for its variety of textures and flavors, and is often served at room temperature.

Samgyeopsal (삼겹살)
Thick slices of pork belly grilled without marinade, often directly at the table. It's eaten wrapped in a lettuce or perilla leaf, with ssamjang (spicy soybean chili paste), kimchi, and sometimes rice. This is a convivial dish, symbolizing sharing and sociability in Korea.

Kimchi jjigae (김치찌개)
A spicy stew made with well-fermented kimchi, pork (or sometimes tuna), tofu, onions, and scallions. The dish is simmered in a broth often enriched with fermented soybean paste (doenjang) or gochujang. It's eaten piping hot, served with rice and assorted side dishes (banchan).

Bulgogi (불고기)
Thin slices of beef marinated in a sweet-salty mixture (soy sauce, sugar, garlic, sesame, grated pear or apple), then grilled or stir-fried. The meat is tender and soaked in marinade, often eaten with rice or wrapped in lettuce.

Tteokbokki (떡볶이)
Cylindrical rice cakes cooked in a spicy gochujang-based sauce, sometimes served with fish cake (eomuk), hard-boiled egg, and vegetables. This popular street food is loved for its chewy texture and spicy sauce.

Jjajangmyeon (짜장면)
Thick noodles topped with a black sauce made from fermented soybean paste (chunjang), minced pork, potatoes, zucchini, and onions. A Chinese-origin dish that's very popular in Korea.

Naengmyeon (냉면)
Thin buckwheat noodles served cold in an icy, vinegary and slightly sweet broth, garnished with cucumber, Asian pear, cold beef, and boiled egg. Refreshing, this dish is mostly eaten in summer.

Essential Side Dishes (Banchan 반찬)

Kimchi (김치)
Fermented Chinese cabbage (or radish) with chili, garlic, ginger, and sometimes salted seafood. There are hundreds of varieties of kimchi, but the most common remains baechu-kimchi (Chinese cabbage).

Kongnamul (콩나물)
Soybean sprouts seasoned with sesame oil, garlic, scallions, and soy sauce. This banchan is crunchy, light, and very common at Korean tables.

Gyeran-jjim (계란찜)
Beaten eggs steamed in a bowl, sometimes with salted shrimp, broth, or vegetables. The result is a fluffy, tender texture, similar to a savory custard.

Jangajji (장아찌)
Vegetables (radish, onion, chili) pickled in a soy sauce, vinegar, and sugar base. These pickles bring crunch and a sweet-sour taste, perfect to accompany rich dishes.

Gamja-jorim (감자조림)
Potatoes cut into chunks, simmered in a lightly sweetened soy sauce until they become tender and shiny.

Namul (나물)
Refers to any vegetable preparation (fern, spinach, bellflower root, etc.) blanched then seasoned (sesame oil, garlic, soy sauce). Each namul has its own texture and flavor.

Fish and Seafood

Gwangeo (광어)
Raw halibut, served in thin slices like Japanese sashimi (hoe 회). Its taste is delicate and its texture slightly firm and elastic.

Ojing-eo (오징어)
Squid, often grilled or stir-fried in a spicy sauce (ojingeo-bokkeum). Also available dried as a snack.

Nakji (낙지)
Octopus, sometimes served stir-fried with spices (nakji-bokkeum), sometimes served live (sannakji), cut into still-moving pieces. The stir-fried version is spicy, with vegetables and chili sauce.

Godeungeo (고등어)
Mackerel, usually grilled or braised in spicy soy sauce with radish (godeungeo-jorim). Its fatty and flavorful flesh is highly appreciated.

Saengseon-gui (생선구이)
Grilled fish (bream, sardine, mackerel…), simply salted and cooked over flame or in a pan.

Haemul-pajeon (해물파전)
Thick scallion and seafood pancake (shrimp, squid…), crispy on the outside and soft inside. Often enjoyed with soy-vinegar dipping sauce.

Popular Meats (Pork, Chicken)

Jokbal (족발)
Pork trotters slowly simmered in fragrant soy sauce (ginger, garlic, cinnamon, star anise…), until tender and gelatinous. Sliced and eaten wrapped with greens and kimchi.

Bossam (보쌈)
Pork belly boiled in aromatic broth (ginger, garlic, soybean paste), sliced and served with fermented kimchi. Eaten wrapped in lettuce or cabbage leaves.

Dakgalbi (닭갈비)
Chicken cut into chunks, marinated in spicy sauce, then stir-fried with vegetables (cabbage, sweet potato, onion) and sometimes melted cheese.

Yangnyeom chikin (양념치킨)
Fried chicken coated in a sweet-spicy gochujang-based sauce. A Korean street food favorite, especially for delivery.

Dakdoritang (닭도리탕)
Chicken stew simmered with potatoes, carrots, onions, and gochujang. The sauce is thick, spicy, and slightly sweet.

Major Holiday Foods

🧧 Seollal (Lunar New Year)
Tteokguk (떡국)
Soup with thin rice cake slices in a clear broth (often beef), garnished with egg, scallions, and sometimes dumplings. Eating this symbolizes entering a new year and gaining one year in age.

Jeon (전)
Fried pancakes of vegetables, seafood, or meat, dipped in flour and egg batter then pan-fried. Examples: dongtae jeon (fish), hobak jeon (zucchini), yukjeon (beef).

Japchae (잡채)
Sweet potato glass noodles stir-fried with vegetables (carrot, spinach, mushroom), sliced beef, and sweet-savory seasoning (soy sauce, sugar, sesame). Served during special occasions.

🌾 Chuseok (Harvest Festival)
Songpyeon (송편)
Half-moon shaped rice cakes filled with sweet red bean paste, sesame seeds, or chestnuts. Steamed on pine needles for a subtle aroma. Their shape symbolizes growth and prosperity.

Galbijjim (갈비찜)
Beef short ribs slowly braised in sweet soy sauce with vegetables and sometimes chestnuts. The meat becomes very tender and flavorful.

Jesa
A ritual table honoring ancestors, composed of fruits, meats, fish, rice cakes, rice wine, and various traditional dishes—each item holding symbolic meaning.

These dishes and sides form the foundation of Korean gastronomy—rich in color, texture, and symbolism—and are central to moments of sharing and family celebration.

Korean Barbecue: History and Functioning

Korean barbecue, called gogi-gui (고기구이), is a core culinary tradition in South Korea. Its origins go back more than 2,000 years to the Goguryeo kingdom (37 BCE – 668 CE), where grilled meat skewers called maekjeok were already prepared.

Originally reserved for special occasions, the practice spread and evolved, especially during the Joseon dynasty (1392–1910).

Today, Korean barbecue is an interactive, convivial experience: each table is equipped with a grill (charcoal, gas, or electric), guests cook their own meat, and the meal is accompanied by many small dishes (banchan) and sauces.

Do People Still Eat Dog in South Korea?

The consumption of dog meat in South Korea now belongs to the past. In January 2024, the South Korean Parliament unanimously passed a law banning the breeding, sale, and slaughter of dogs for food. This ban will take full effect in 2027, after a three-year transition period for breeders and restaurant owners to shift to other businesses.

This marks the end of an old practice, once common especially among older generations and during hot seasons, when dog soup (bosintang) was believed to restore energy.

But South Korean society has evolved profoundly: today, the vast majority consider dogs as pets, not food. Nearly 90% of the population no longer consumes dog meat.

The law enforces strict penalties: up to three years in prison and fines of €20,000. South Korea thus turns a page in its culinary history, aligning with global trends of animal protection and seeing dogs as family members.

Most Popular Meats

The most popular meats are beef (especially galbi – marinated ribs, and bulgogi – marinated slices), pork belly (samgyeopsal), and spicy chicken (dakgalbi). Cuts are often wrapped in lettuce leaves with rice, kimchi, and ssamjang sauce, following the ssam ritual.

History and Evolution of Kimchi

Kimchi is a cornerstone of Korean cuisine, recognized by UNESCO as Intangible Cultural Heritage.

Its origins date back to the Three Kingdoms period (57 BCE – 668 CE), when it was simply salted vegetables preserved for the harsh winters. Fermentation jars were buried to maintain stable temperatures.

Originally, kimchi was not spicy—chili peppers only arrived in Korea in the 17th century, brought from the Americas.

The addition of chili transformed kimchi, giving it its iconic red color and sharp taste.

The tradition of kimjang (collective preparation of kimchi for winter) remains a major social event in Korea. Today, there are hundreds of varieties of kimchi, made from cabbage, radish, cucumber, etc.

Best Korean Beef Cuts

The ultimate reference in Korea is Hanwoo beef, prized for its marbling, tenderness, and delicate flavor. Hanwoo is often compared to Japanese wagyu or American Black Angus but has unique qualities from local breeding and carefully controlled feed.

Most popular cuts for barbecue include:

• Galbi (beef ribs): marinated in a sweet-savory sauce, grilled and loved for their taste and texture.

• Bulgogi: tender, juicy marinated slices.

• Ribeye, sirloin, chuck: premium cuts often sold in specialist butcher shops like Hwasin in Seoul, where grade 1++ Hanwoo is standard.

Hanwoo is considered a luxury product, often enjoyed during special occasions or at restaurants.

Beef Prices in South Korea (2025)

Beef prices vary by cut and quality, but remain high compared to other meats. For premium Hanwoo (especially for barbecue), prices can go from €35 to €50 per kilo or more for top grades.

In Summary

Korean barbecue: a convivial, interactive experience rooted in millennia of tradition, centered on sharing and a wide variety of meats and sides.
Kimchi: fermented for over 1,500 years, transformed by chili in the 17th century, symbol of Korean culture and communal solidarity.
Best beef: Hanwoo, marbled and flavorful, is the star of premium Korean barbecue.
Beef prices: in 2025, average is around €28 to €50 per kilo depending on cut and quality, Hanwoo being the most expensive.

Exceptional Korean Beef

Unquestionably, it’s Hanwoo (한우), also known as “Korean Brown.” This native breed, raised exclusively in Korea, is renowned for its high-quality meat, balanced marbling (intramuscular fat), tenderness, and delicate flavor—rich yet subtle.

Hanwoo differs from Japanese wagyu with a lower fat content (about 40–50% fat for Hanwoo ribeye vs. 70% for wagyu), allowing for a more authentic beef flavor without being overwhelmed by fat. Experts rank it among the world’s best beefs, often reserved for special occasions, traditional dishes, or prestige gifts.

Hanwoo production is tightly controlled: each animal has full traceability, feed is carefully managed (sometimes beer-enriched), and animal welfare is a priority, especially in renowned regions like Hoengseong. This attention explains its high price and rarity abroad, as nearly all production is consumed domestically.

In short, Hanwoo is the exceptional Korean beef, a symbol of prestige, refinement, and national heritage, celebrated for its unique taste and remarkable tenderness.

What Are the Most Popular Korean Dishes?

Bibimbap, bulgogi, kimchi jjigae, samgyeopsal, tteokbokki.

What’s the Most Expensive Meat?

Local Hanwoo beef is the most prestigious and costly.

Do People Still Eat Dog?

It’s rare and disappearing. No longer representative.

Are All Dishes Spicy?

No. There are mild options like gyeran-jjim (steamed egg).

Which App to Use for Translating Menus?

Microsoft Translator (specialized in Asian languages)
Google Translate (camera mode useful for menus)

Conclusion

Exploring Korean cuisine means diving into a generous and rich culture. Whether you're curious about spicy dishes, seafood, or festive meals, every dining experience is a discovery.
And with a good translation app, no language barrier will stop you.