Korean food: 10  dishes we can’t live without

The fact that there are over 100 kimchi varieties shows Korean pride in their food.

South Korea has a well-developed hangover culture, including pre- and post-drinking cocktails, as well as a variety of spicy and steaming stews and soups.

Hangover stew 

Since the Silla Dynasty (2,000 years ago), Koreans have embraced kimchi as a spicy side dish. Salting and storing fermented cabbage in red chilli pepper, garlic, ginger, and scallion makes it.

Korean kimchi

Clams, egg, and soft tofu in spicy broth? This stew is a classic example of unexpected flavor combinations tasting great.

Soft Tofu Stew

Samgyeopsal, Korean for pork belly, is a mainstay at Korean BBQ restaurants.


Koreans use Chinese noodles to make a fatter, sweeter variant that is only vaguely similar. (Consider New Yorkers' pizza innovations.)


Chimaek—“chicken, maekju (beer)”—is an institution, not a dish. Fried chicken and beer make a great match.


Canned tuna, eggs, and cheese add flavor to ramyeon, but anyone can boil water and put in the spice packet.

Instant noodles

Kimchi can be used in a variety of derivative meals, which are a separate category.

Kimchi Stew

After the Korean War, this stew of sausages, Spam, American cheese, instant noodles, tteok, and vegetables was made.

Army stew

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