Korean food — kimchi, bibimbap, bulgogi, samgyeopsal. Fermentation tradition. World fame via K-Pop. Spicy + healthy.
Kimchi
Kimchi — Korean identity. UNESCO kimjang culture. 200+ kimchi types (cabbage, radish, cucumber, mustard). Kimchi jjigae, kimchi fried rice, kimchi pancake. Daily side dish.
Bulgogi & Samgyeopsal
Bulgogi — marinated beef grilled. Samgyeopsal — Korean BBQ, grilled at table, wrapped in lettuce. Galbi, galbi jjim. Social aspect of Korean food.
Bibimbap
Bibimbap — Jeonju specialty. Rice with vegetables (spinach, soy sprouts, fern), meat, egg, gochujang mixed. Dolsot bibimbap — hot stone bowl.
Soups and Stews
Soup daily — seaweed (birthday), doenjang jjigae, kimchi jjigae, budae jjigae, soondubu jjigae. Gomtang — beef bone broth simmered long. Tteokguk (New Year).
Noodles
Naengmyeon (Pyongyang or Hamhung style), jajangmyeon (Koreanized Chinese), jjamppong, kalguksu, janchi guksu, bibim guksu. Korean ramyeon — Shin Ramyun world #1.
Rice Cakes and Desserts
Tteok — traditional rice cakes. Songpyeon (Chuseok), injeolmi, baekseolgi, garaetteok. Bingsu — Korean shaved ice. Hotteok, bungeoppang.
Alcohol and Tea
Soju — national drink, 1000 won per bottle. Makgeolli — traditional rice wine. Beer — Cass, Hite. Ginseng tea, yuja, ginger. Sikhye (traditional sweet drink).