Food & Drink

Korean BBQ (고기구이) is not just a meal — it is a social ritual that perfectly embodies Korea's community culture. Sitting together at the table, grilling meat on the built-in grill, wrapping it in sesame leaves, drinking Soju, and talking loudly — this is Korea in its purest form.

The Types of Meat

• Samgyeopsal (삼겹살): Pork belly — the most popular BBQ meat. Thickly cut, unseasoned, grilled crispy. ₩12,000–15,000/person.
• Galbi (갈비): Marinated beef ribs — sweet, juicy, tender. The flagship dish. ₩18,000–30,000/person.
• Hanwoo (한우): Korea's premium beef, comparable to Japanese Wagyu. Wonderfully marbled, buttery soft. ₩30,000–80,000/person.
• Moksal (목살): Pork neck — juicy and flavorful, an affordable alternative to Samgyeopsal.
• Dak-galbi (닭갈비): Spicy chicken with vegetables and rice cakes, grilled at the table. Chuncheon's specialty. ₩10,000–12,000.

The Side Dishes (Banchan)

Every Korean BBQ comes with free side dishes (Banchan) — so many that the table is full: Kimchi (of course), pickled radish, bean sprouts, spinach, tofu, fish cake, Ssamjang (seasoning paste), raw garlic, green chili peppers, sesame leaves (Kkaennip), and lettuce for wrapping. All refillable, at no extra charge.

How to Eat Properly

1. Place a lettuce or sesame leaf on your flat hand
2. Put grilled meat on top
3. Add rice, garlic, chili pepper, and Ssamjang paste
4. Fold into a package and eat in one bite (do not bite off!)
5. Drink Soju. Repeat.

Kimchi (김치) is not just a food — it is Korea's national identity in a bowl. Fermented napa cabbage with chili, garlic, ginger, fish sauce, and often radish — spicy, sour, complex, and so deeply rooted in the culture that it is a UNESCO Intangible Cultural Heritage (Kimjang — the communal Kimchi-making in November).

There are over 200 varieties of Kimchi: Kkakdugi (radish Kimchi), Oi-sobagi (cucumber Kimchi), Mul-kimchi (watery Kimchi), Baek-kimchi (white Kimchi without chili), and dozens of regional specialties. Kimchi is on the table at every meal — breakfast, lunch, dinner. No Korean meal is complete without Kimchi.

At the Museum Kimchikan in Seoul (Insadong), you can experience the history of Kimchi and make some yourself. And in November, when all of Korea does Kimjang (the big Kimchi-making event for winter), you can participate in temples, community centers, and even hotels.

Korea has one of the most diverse cuisines in Asia. These dishes you must try:

Main Dishes

• Bibimbap (비빔밥): "Mixed rice" — rice, vegetables, meat, egg, and Gochujang paste, which you mix together. The Jeonju variant is the queen. In a hot stone bowl (Dolsot): extra crispy. ₩8,000–12,000.
• Tteokbokki (떡볶이): Rice cakes in spicy Gochujang sauce — Korea's most popular street snack. Addictive. ₩3,000–5,000.
• Japchae (잡채): Glass noodles with vegetables and beef, sweet-savory seasoned with sesame oil and soy sauce. Festive food.
• Jjajangmyeon (짜장면): Black bean noodles — Korean-Chinese comfort food that Koreans eat on "Black Day" (April 14, Anti-Valentine's Day for singles). ₩6,000–8,000.
• Sundubu-jjigae (순두부찌개): Spicy silken tofu stew, often with seafood or pork. Crack a raw egg into it and stir. ₩8,000–10,000.

Street Food

• Hotteok (호떡): Sweet filled pancakes — sugar, cinnamon, and nuts in a warm dough flatbread. ₩1,500–2,000.
• Gimbap (김밥): Korean rice rolls with vegetables, egg, and meat/sausage. ₩3,000–4,000.
• Eomuk/Odeng (어묵): Fish cakes on skewers in hot broth. ₩1,000 per skewer.
• Tornado Potato: Spiral-cut potato on a skewer, fried and seasoned. ₩3,000.
• Gyeran-ppang (계란빵): Egg Bread — a warm bun with a whole egg inside. ₩2,000.

Beverages

• Soju (소주): Korea's national spirit (16–20%). Green bottle, small glasses. → Chap. Drinking Culture
• Makgeolli (막걸리): Milky rice wine, slightly sparkling. Perfect with Pajeon (pancakes).
• Korean Fried Chicken & Beer (Chimaek, 치맥): Not a drink, but a ritual: double-fried chicken + beer. Korea's biggest culinary export.
• Sikhye (식혜): Sweet rice punch, non-alcoholic. Traditional dessert drink after meals or in the Jjimjilbang.