Kimchi (UNESCO 2013)
NATIONAL Korean condiment-dish: Chinese cabbage (baechu) or fermented radish with gochugaru (red pepper powder), fermented fish paste, garlic, ginger, sugar. 200+ varieties by family/region. Served at EVERY meal (breakfast included). UNESCO intangible heritage 2013 (« kimjang », annual collective preparation). Rich in probiotics, lacto-fermentation.
Wikipedia ↗Bibimbap (mixed rice)
Rice bowl + sautéed vegetables (carrots, spinach, ferns, courgettes, shitake mushrooms) + minced beef + raw or fried egg + gochujang sauce (fermented chili). MIXED in bowl at eating moment. Dolsot bibimbap version = served in burning stone bowl that crisps rice at bottom. Jeonju origin, Joseon royal cuisine.
Wikipedia ↗Bulgogi and galbi (Korean BBQ)
Bulgogi (« fire meat »): minced beef marinated in soy sauce + sugar + sesame + pear + garlic, grilled on plate. Galbi: marinated beef ribs, table-grilled (everyone grills themselves). Samgyeopsal: thick-sliced pork belly grilled. Served with ssamjang (spicy paste), lettuce leaves, raw garlic — WRAP and devour.
Wikipedia ↗Bibim naengmyeon and kalguksu
Naengmyeon: chilled buckwheat noodles in broth (« mul ») or spicy sauce (« bibim »), pear slices and egg — summer specialty. Kalguksu: thick handmade noodles, beef or chicken broth, anchovies — winter specialty. Jajangmyeon: noodles in black bean paste sauce (Chinese origin reinvented 1905 in Incheon).
Wikipedia ↗Tteokbokki, kimbap, mandu (street food)
Tteokbokki: cylindrical rice cakes in spicy red gochujang sauce, #1 street food dish, sold everywhere in pojangmacha. Kimbap: « Korean sushi », rice and nori roll with vegetables/egg/spinach (NO raw fish). Mandu: steamed or fried dumplings, filled meat-vegetables-kimchi. Hotteok: sweet pancake with muscovado syrup (winter).
Wikipedia ↗Soju, makgeolli and coffee
Soju: national distilled alcohol from rice/barley/sweet potato (16-25°, fluid), Korea's #1 social drink — glass always filled by neighbour, two hands, drunk in one shot. Iconic green bottle. Makgeolli: creamy non-distilled raw rice alcohol (6-8°), more traditional, served in bowl. Coffee: Korea 4th country by per capita consumption after Finland/Norway/Sweden. Designer cafés everywhere.
Wikipedia ↗Banchan and bibim
Banchan: ~10 free small sides served at EVERY meal (kimchi, marinated vegetables, omelette, daikon salad, sautéed greens, anchovies, etc.). Unique Korean concept — table sharing and generosity. Refillable for free. Bibim = « to mix »: culinary philosophy (bibimbap, bibim naengmyeon — everything mixed at last moment).
Wikipedia ↗