Bulpan

Grilled or steamed Korean dumplings, stuffed with meat or vegetables. A thin dough wrapper containing a savory filling. Best enjoyed dipped in a vinegary soy sauce.

A crispy Korean pancake made with a variety of thinly sliced vegetables. Texture that is both crispy and soft. To be eaten in pieces, dipped in the accompanying sauce.

Traditional pancake with scallions and seafood. Rich in filling with a crispy batter. A convivial dish to share, often accompanied by makgeolli (rice wine).

Spicy red pancake made from fermented kimchi. Spicy and tangy flavor characteristic of cooked kimchi. Crispy texture on the edges.

Fried shrimp coated in a light and crispy batter. Golden and savory. Usually served with a dipping sauce.

Stir-fried sweet potato noodles with assorted vegetables and meat, seasoned with soy sauce and sesame oil. Elastic texture and sweet-savory taste.

Cylindrical rice cakes simmered in a spicy (gochujang) or soy sauce. Very soft and chewy texture. A classic of Korean street food.

Plain white tofu slices served with stir-fried kimchi (and often pork). The mild tofu balances the spicy and intense flavor of the cooked kimchi. Eaten by assembling tofu and kimchi.

Blanched squid and fresh vegetable salad seasoned with a spicy and vinegary sauce. Fresh, spicy, and tangy taste. Tender texture of the squid.

Beaten eggs steamed in a clay pot, puffing up like a soufflé. Very light, silky, and airy texture. Mild and comforting taste.

Crispy fried pork pieces served with a thick sweet and sour sauce containing fruits and vegetables. A popular dish in Sino-Korean cuisine.

Korean fried chicken, renowned for its extra-crispy and light breading. Usually double-fried for extra crunch.

Korean fried chicken coated in a sticky, sweet, and spicy red sauce (yangnyeom). Savory and spicy.

Korean fried chicken coated in a sauce made from soy sauce and garlic. Umami, savory, and slightly sweet flavor.

Finely minced raw beef, seasoned with sesame oil, soy sauce, and sweet Korean pear. Often served with a raw egg yolk. Melts in your mouth and delicate taste.

Hot rice bowl served in a scorching stone pot, topped with assorted vegetables, meat, and an egg. The rice crisps at the bottom of the bowl. Mix vigorously with the sauce before eating.

Noodle dish coated in a thick, black sauce made from fermented soybean paste (chunjang), with pork and vegetables. Rich, savory, and slightly sweet flavor.

Very spicy noodle soup with seafood or meat. The red broth is rich and spicy. A popular dish for thrill-seekers.

Thinly sliced meat marinated in a sweet soy sauce and grilled. Tender and savory with a smoky, sweet-and-salty flavor. Usually served with rice.

Stew version of Bulgogi, served bubbling in a clay pot. Contains marinated meat, vegetables, glass noodles, and a sweet and savory broth.

Spicy stew containing silken tofu (very tender) and seafood. Served piping hot, often with an egg cracked into it. Soft texture of the tofu contrasting with the spicy broth.

Traditional stew made with fermented soybean paste (doenjang). Earthy, rich, and savory flavor, comparable to a very robust miso. Contains vegetables, tofu, and meat or seafood.

Spicy and tangy stew made with fermented kimchi and pork. It is a staple dish of Korean cuisine, served very hot. Ideal with white rice.

Pork trotters braised for hours in a soy sauce with spices and aromatics. The meat is sliced, the skin is gelatinous, and the flesh is tender. Often eaten wrapped in lettuce.

Steamed or boiled pork belly, served sliced. The meat is tender and lean. Served with fresh kimchi and vegetables to make ssam (wraps).

Sautéed pepper and minced meat dish, seasoned with chili oil. Served with small steamed white buns to accompany. Spicy flavor and crunchy texture of the vegetables.

Very spicy version (

Steamed skate with a spicy seasoning. Korean skate often has a very particular ammonia flavor due to fermentation, although the cooked version (Jjim) is milder than raw.

Fermented skate sashimi. Known for its very strong ammonia smell and its pungent, nose-tingling taste. A regional specialty for discerning palates.

Spicy skate soup. The characteristic flavor of fermented skate is found in the hot broth. Intense and complex flavor.