South Korea
Stir-Fried Blood Sausage
순대볶음
Korean blood sausage (sundae) stir-fried with vegetables, noodles, and a spicy sauce, a popular street food twist on traditional sundae.
eastern-asia
South Korea
Explore 203 foods connected to South Korea, from everyday staples to rare local specialties.
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South Korea Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from South Korea.
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South Korea
Stir-Fried Mushrooms
버섯볶음
Assorted mushrooms (shiitake, oyster, enoki) stir-fried with vegetables in a savory soy-based sauce, a popular banchan and vegetarian dish.
South Korea
Stone Pot Bibimbap
돌솥비빔밥
Bibimbap served in a sizzling hot stone bowl that crisps the rice at the bottom into a golden crust (nurungji) as you eat.
South Korea
Stuffed Cucumber Kimchi
오이소박이
Cucumbers slit and stuffed with a seasoned chili and radish filling, a crisp, refreshing summer kimchi.
South Korea
Sugar Candy
달고나
Melted sugar mixed with baking soda to create a honeycomb toffee, pressed flat and stamped with a shape, a nostalgic street candy.
South Korea
Sweet Filled Pancake
호떡
A yeasted dough pancake filled with brown sugar, cinnamon, and nuts, pan-fried until crispy outside and gooey inside, a winter street food.
South Korea
Sweet Potato Glass Noodles
당면
Korean glass noodles made from sweet potato starch, used in japchae and soups, chewy and translucent when cooked.
South Korea
Sweet Rice Balls
경단
Soft rice dough balls filled with sweet red bean, boiled and coated in colorful powders (black sesame, soybean, coconut, mugwort).
South Korea
Sweet Rice Drink
식혜
A traditional sweet rice beverage made by fermenting cooked rice with malt (yeotgi), served cold with floating rice grains, a dessert drink.
South Korea
Sweet Spicy Chicken
양념치킨
Korean fried chicken coated in a sticky, sweet and spicy gochujang-based sauce, the most popular Korean chicken style.
South Korea
Tea Cookies
다식
Pressed cookies made from ground pine nuts, sesame, soybeans, or rice flour, mixed with honey and stamped with decorative molds.
South Korea
Tofu with Kimchi
두부김치
Stir-fried kimchi with pork served over plain boiled tofu, a classic drinking food (anju) that balances spicy and mild.
South Korea
Tuna Gimbap
참치김밥
Gimbap filled with canned tuna mixed with mayonnaise and mustard, along with the standard vegetables and egg.
South Korea
Vegetable Dumplings
야채만두
Dumplings filled with cabbage, chives, mushrooms, and tofu, without meat, a lighter alternative to traditional mandu.
South Korea
Walnut Cakes
호두과자
Small, walnut-shaped cakes filled with walnut pieces and red bean paste, baked in a special mold, a popular street snack.
North Korea
White Kimchi
백김치
A non-spicy kimchi made without gochugaru, with napa cabbage, radish, pear, jujube, and pine nuts in a clear, refreshing brine.
South Korea
White Snow Rice Cake
백설기
A pure white, steamed rice cake made from finely ground non-glutinous rice, the most basic and fundamental Korean tteok.
North Korea
Winter Water Kimchi
동치미
Whole radishes fermented in a clear, white brine with garlic, ginger, and pear, producing an effervescent, clean-tasting kimchi.
South Korea
Wrapping Sauce
쌈장
A blended condiment of doenjang and gochujang with sesame oil, garlic, and onion, used as a dip for Korean BBQ lettuce wraps (ssam).
South Korea
Yaksik
약식
Yaksik, glutinous rice steamed with jujube, chestnut, honey and sesame oil into a dark sweet block, is a named Korean ceremonial dish.
South Korea
Young Radish Greens Kimchi
열무김치
Young radish tops fermented with a light chili seasoning, a refreshing summer kimchi with a light, grassy flavor.
South Korea
Yugwa
유과
Yugwa is a Korean confection made from fermented glutinous-rice dough, fried until airy, then coated with syrup and puffed rice.
South Korea
Zucchini Pancake
호박전
Zucchini slices coated in flour and egg, pan-fried until golden, a delicate and light jeon variety.