Explore Korean Food: Traditional & Popular Korean Dishes to Try

If you're exploring Korean cuisine for the first time, a few iconic dishes offer the perfect introduction. One of the most beloved is bibimbap—a vibrant rice bowl topped with seasonal vegetables, sliced beef, a fried egg, and a dollop of gochujang (Korean chilli paste). It’s a complete meal in a bowl, and mixing it all together brings out a harmony of flavours and textures.
Another classic is samgyeopsal, or grilled pork belly. Often enjoyed at Korean barbecue restaurants, the experience is hands-on—you grill the meat yourself, then wrap it in lettuce with garlic, dipping sauce, and rice. It’s both social and satisfying.
Street food is a major part of Korean culinary culture. You’ll find tteokbokki, chewy rice cakes in a spicy-sweet sauce, being cooked in large skillets at market stalls. Hotteok (sweet pancakes filled with sugar and nuts) make a warm, sticky treat, while skewered fish cakes called odeng are especially popular during colder months.

To truly understand Korean cuisine, one must look to the past. Traditional Korean food is shaped by centuries of seasonal living, Buddhist influence, and royal customs. Meals weren’t just made to satisfy hunger—they were crafted to reflect respect for ingredients and harmony in life.
One standout is hanjeongsik, a traditional full-course meal. Presented with meticulous care, it includes rice, soup, grilled or braised proteins, and a wide array of banchan. It’s an elegant, well-rounded expression of Korean hospitality and culinary precision.
Another traditional favourite is doenjang jjigae, a soybean paste stew that’s rich in flavour and nutrition. Served bubbling hot, it’s common in everyday homes and pairs perfectly with a simple bowl of rice. Jeon, or savoury pancakes made with green onion, kimchi, or seafood, are enjoyed during holidays and family gatherings.
Temple cuisine offers another window into tradition. Rooted in Buddhist philosophy, it’s entirely plant-based and avoids garlic and onions. Ingredients are seasonal, locally sourced, and often wild—like mountain greens or roots. Despite its simplicity, the depth of flavour in temple meals is surprisingly complex and refined.

Korean cuisine is deeply tied to the rhythm of the seasons. Spring brings fresh greens like minari and naengi, used in soups and salads. In summer, cooling dishes like naengmyeon (cold buckwheat noodles) are refreshing staples. Autumn features sweet potatoes, chestnuts, and earthy stews. Winter is the season for hearty fare like kimchi jjigae, barbecue, and rice-based dishes.
Regionality is also key. In Jeonju, you’ll find one of the most celebrated versions of bibimbap, rich with variety and colour. Jeju Island is known for its black pork and seafood stews like haemul ttukbaegi, while Andong serves jjimdak, a soy-braised chicken dish with vegetables and glass noodles.
Markets are the best way to explore local flavours. Visit Gwangjang Market in Seoul for crispy mung bean pancakes and handmade noodles. In Busan’s Jagalchi Fish Market, sample freshly grilled shellfish or enjoy steaming bowls of spicy seafood soup just steps from the ocean.

Meals in Korea are deeply communal. You’ll rarely find people eating alone, and many dishes are designed to be shared. Korean BBQ is a prime example, where friends or families gather around a tabletop grill, cook their meats, and toast with glasses of soju.
Expect a table full of banchan, which are small side dishes that accompany nearly every meal. These are usually refilled at no cost and include everything from pickled radish to seasoned spinach.
Dining etiquette is important. Use both hands when pouring drinks for someone older. Don’t stick chopsticks upright in rice, as it resembles a funeral rite. And always wait for the eldest at the table to begin eating before you do.
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No culinary experience in Korea is complete without sampling the local drinks. Soju, a clear, slightly sweet spirit, is the most common alcoholic beverage and pairs especially well with barbecue. Makgeolli, a traditional rice wine that’s milky and slightly fizzy, is often enjoyed with savoury pancakes on rainy days.
For something non-alcoholic, try Korea’s wide range of teas. Many are made from roasted grains, dried fruits, or medicinal herbs, and are both flavourful and soothing.
Food-Focused Experiences with Firebird Tours
When you travel with Firebird Tours, we help you experience more than just the famous sights—we introduce you to the real Korea, one bite at a time. Our custom tours include opportunities to visit traditional markets, attend hands-on cooking classes, dine in hanok houses, and discover the stories behind every dish.
Whether it’s your first taste of spicy tteokbokki or a serene temple meal in the mountains, Korean cuisine is a journey in itself. With Firebird, that journey is always authentic, delicious, and unforgettable.