South Korea signature dishes

28 regional dishes covered across South Korea, each with the canonical version and where to eat it, city by city.

Bibim dangmyeonMain course · BusanGukje Market's bench-food classic: slippery glass noodles tossed warm with soy, sesame and vegetables, eaten elbow to elbow at the alley stalls.BibimbapMain course · SeoulBibimbap is Seoul's most definitive dish: steamed rice topped with seasoned vegetables, a raw or fried egg, and gochujang paste, mixed at the table.Bindaetteok (Mung Bean Pancake)Dessert · SeoulBindaetteok are thick savoury pancakes made from ground mung beans, pan-fried until crisp on the outside.Busan eomukMain course · BusanFish cake the Busan way: ground white fish pressed and fried into skewers, croquettes and bakery trays, eaten with a paper cup of hot broth.Doenjang Jjigae (Fermented Soybean Stew)Main course · SeoulDoenjang jjigae is a fermented soybean paste stew with tofu, zucchini, mushrooms, and optional shellfish.Dongnae pajeonMain course · BusanThe aristocrat of Korean pancakes: whole spring onions bound in rice-and-wheat batter with seafood, griddled crisp outside and left custardy within.Dwaeji gukbapMain course · BusanGalbi (Grilled Short Ribs)Main course · SeoulGalbi is marinated beef short ribs grilled over charcoal.Gimbap (Seaweed Rice Rolls)Main course · SeoulGimbap is Korean seaweed rice rolls filled with vegetables, egg, and cured meats, sliced into rounds.Gomjangeo guiMain course · BusanGrilled hagfish over charcoal, the wriggling market grill of Jagalchi and Haeundae, doused in gochujang and eaten with soju as the coals spit.Hotteok (Sweet Stuffed Korean Pancake)Dessert · SeoulYeast-leavened pancakes pan-fried in oil and stuffed with a molten filling of brown sugar, cinnamon, and crushed peanuts.JajangmyeonMain course · SeoulThick chewy wheat noodles topped with glossy dark sauce of fermented black bean paste, pork, onion, zucchini and potato.Kimchi (Baechu)Main course · SeoulNapa cabbage salted, slathered in red chilli paste with garlic, ginger, fish sauce and salted shrimp, then fermented to a brightly sour-spicy crunch.Korean fried chicken (Yangnyeom chikin)Main course · SeoulChicken double-fried to glassy thin crackle, tossed in a sweet-spicy red sauce of gochujang, garlic, sugar and rice syrup.Mandu (Korean Dumplings)Snack · SeoulHand-folded Korean dumplings filled with pork, kimchi, tofu, and Korean chive, then steamed, boiled, or pan-fried (gun-mandu).MilmyeonMain course · BusanNaengmyeon (Cold Noodles)Main course · SeoulNaengmyeon are cold noodles served in ice-cold bone broth (mul) or in a spicy vinegar sauce (bibim).PatbingsuMain course · SeoulMountain of finely shaved milk-ice topped with sweet red bean paste, chewy mochi cubes, condensed milk and seasonal fruit.SamgyeopsalMain course · SeoulSamgyeopsal is thick-cut pork belly grilled at the table over charcoal or gas, wrapped in perilla leaf with garlic, ssamjang and doenjang paste.Samgyetang (Ginseng Chicken Soup)Soup · SeoulSeolleongtang (Ox Bone Soup)Soup · SeoulSeolleongtang is a milky-white broth made by boiling ox bones for 17-24 hours.Soondubu jjigaeMain course · SeoulSsiat hotteokMain course · BusanSundae (Korean blood sausage)Main course · SeoulPig intestine stuffed with pig blood, sweet potato glass noodles, glutinous rice and bean sprouts.TteokbokkiMain course · SeoulTteokbokki are chewy rice cake tubes cooked in a gochujang-based sauce: sweet, spicy and sticky.HHoe, Busan styleMain course · BusanKorean raw fish eaten the port way: thick-cut slices from live tanks, wrapped in perilla with garlic and ssamjang, finished with spicy maeuntang stew.WWandangMain course · BusanYYubu jeongolMain course · Busan