Korean Food
Korean food beyond the menu — what to eat, how Koreans eat it, where to find it, and the culture behind the food.
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Hanwoo is expensive, but there is more to the experience than premium beef. Here’s how Koreans choose cuts, grill it, eat it, and finish the meal.
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Dagumbari is one of Korea’s premium sashimi choices, but the real experience is the whole table: seafood, sauces, ssam, and a clear fish soup at the end.
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Jeju pork is more than black pork BBQ. Here are the gogi-guksu, dombe-gogi and pork-fat-grilled gosari I remember from local meals on the island.
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What is ssam, and how do Koreans actually eat it? Here’s how I build different wraps for samgyeopsal, bossam, dakgalbi, raw fish, and more.
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How I eat dwaeji-galbi in Korea: saeng-galbi with salt first, charcoal grilling, small ssam, somaek, and mul-naengmyeon to finish.
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Sannakji is famous for still moving on the plate, but Koreans usually don’t treat it like a food challenge. Here’s how we actually eat it, what it tastes like, and what I personally prefer if taste matters more than the experience.
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What is jokbal, and how do Koreans eat it? A Korean explains regular jokbal, spicy buljokbal, ssam, saeujeot, makguksu, and how to order it in Korea.
