If you ever visit Seoul try Korean food over there. There are some dishes which you should definitely try in Seoul. Check out 10 must-try dishes: Seoul travel guide for food lovers.
Bi Bim Bap
This is one of the Korean dishes to have found the greatest popularity in North American cities. Why because it’s healthy and so versatile. Bibimbap breaks down into ppm which literally means a mixture of different ingredients and fat the word for rice. Traditionally this rice bowl is served with cucumber, radish, mushrooms, seaweed, spinach and bean sprouts among other ingredients. But every cook puts their own spin on it. A protein is then typically added to the top like tofu, chicken, seafood or beef. In Seoul, in keeping with the South Korean preparations, there will almost certainly be sesame seeds and oil added as well. The all-important red pepper paste kocha Chung a fried egg is another common addition making this one hearty meal that delivers both in terms of flavor and texture.
Tteok-Bokki
This particular dish is likely to be a new one for many Western palates in Seoul. However, it’s easily one of the most popular street foods. At a glance, it might look a little like sausages but those are technically cylindrical rice cakes. Just not rice cakes like Western eaters are accustomed to they’re actually closer to Polish kopytka Dumplings. In terms of the preparation style. There are a number of ways to serve the dish but in Seoul, you’ll most commonly find the rice cakes swimming in a spicy-sweet red sauce. In the good company of scallions fish cakes and egg cakes. Just be careful because Seoul Street food vendors like to serve it extra spicy.
Kimbap
Kimbap is often mistaken for sushi and to be fair this dish is working with many of the same elements as the Japanese delicacy. Try to approach it with a fresh palate in an open mind. Because the flavor profile is notably different and thinking of it simply as Korean sushi. As many people do is setting yourself up for disappointment also spell to keep kimbap with a G instead of a K. This dish consists of rice wrapped in seaweed paper team but instead of raw fish. Kimbap is usually filled with cooked meat or strips of omelet along with some vegetables. Another kimbap filling you wouldn’t typically see in sushi includes whelp cheese, ham, and canned tuna. Kimbap is inherently cheap a quick and easy meal for people on the go or to be served at picnics.
Chicken (Korean Fried Chicken)
The southern United States might be the first place that comes to mind when you think of fried chicken done to perfection. We’d like to submit Korean fried chicken for your consideration because it is ever fingered looking good. What makes Korean fried chicken also referred to simply as chicken spelled c-h-i Kim is its divinely crispy breading. Which is a result of it being double fried? The breading is notably lighter than Western fried chicken. You can get Korean chicken search plain like in the United States. It’s also very popular to have it covered in a sweet and spicy sauce after it comes out of the fryer. A preparation style is known as yang and yes the term Korean fried chicken does abbreviate to KFC. Which is pretty funny in its own right for the classic pairing of Korean fried chicken and beer ask for.
Bulgogi
Bulgogi is one of Korea’s greatest gifts to foodies around the world. The dish is straightforward thinly sliced strips of beef that are marinated and then quickly grilled or pan-fried. Though the former preparation method is far more common as for the marinade. It usually consists of soy sauce, garlic, sesame oil, ginger, and scallions. As with most popular dishes in Seoul each vendor or restaurant is going to give it their own unique spin. It’s commonly served with a side of lettuce in which to wrap the meat or rice.
Hotteok
Hotteok we’re focusing primarily unsavory dishes today but Seoul is not without its sweet treats. It is a dough-based dessert that feels like a cross between pancakes and doughnuts. They are typically served with various sweet additions like cinnamon, sugar, nuts and other popular spreads or sauces. Though these add-ons are sometimes treated as toppings more often than not. Hotteok is filled making for a delightfully satisfying contrast between soft filling and crispy exterior. They are usually cooked on a griddle but they can also be fried resulting in a puffier finished product. This is the sort of dish that we recommend trying from a few different sources while exploring Seoul. As there is a lot of variety including some with savory fillings.
Gogigui (Korean BBQ)
Technically this is more of a preparation style and culinary experience than a dish per se. Gogigui which we discussed earlier is actually the most popular type of meat to be included in a Korean barbecue experience. It is of Seoul’s culinary landscape we couldn’t bring ourselves to leave it off the list. The experience is a DIY one diners sit around a tabletop grill and are provided with a variety of meats and vegetables. As well as a number of pickled cooked and fresh sides. Collectively referred to as bunch on rice and kimchi are almost always served in addition to Gogigui. The meat options offered usually include pork, chicken and beef, short ribs. The whole experience is just a whole lot of delicious fun.
Japchae
Japchae noodles aren’t typically thought of as light fare but Chung-Yong isn’t your typical wheat-based noodle also known as glass noodles or cellophane noodles. Thong young noodles are super thin and translucent requiring very little time to cook. They’re made from sweet potato starch. Once they’re cooked they’re simply dressed with sesame oil and soy sauce and tossed with a variety of stir-fried vegetables. That’s magnificently chewy chopped J culturally. It’s a mainstay at big gatherings like weddings, birthdays and other such holiday meals though it can. Often is eaten on its own as a snack or light meal. It also frequently features in the punch on or side dishes of Korean barbecue.
Samgye-Tang
They say that chicken soup is good for Seoul but few in Asians hit the spot or warm you up quite as effectively as some get on Korean ginseng chicken soup. Though it might go against your natural inclination and despite being a warm dish some get a tongue. Traditionally served and consumed on the hottest days of the year in keeping with the principle of al Chi. This basically means to combat the heat with heat but don’t worry you can get it year-round due to its popularity. In terms of preparing a whole young chicken is cleaned and then stuffed with garlic ginseng rice and jujube ax. A type of red date and then simmered for hours simple but delectable.
Budae-Jjigae
If you’re traveling on a budget in Seoul and looking for a hearty meal that will fill you up for a whole day look no further than Budae jjigae. Budae jjigae which translates to army stew is exactly the sort of dish. That you want to serve to anyone in need of sustenance like the locals living around army bases. After the Korean War who developed the recipe using surplus army base supplies. What started as a stir-fried dish born of necessity has since evolved into a hugely popular stew. That can be jam-packed with a wide variety of ingredients. These include but are not limited to Korean sausage spam, tofu, pork instant ramen noodles, macaroni, rice, cakes. Like those used in Tteok-Bokki processed cheese, scallions garlic, chili, peppers, mushrooms and more.
