Korean Food Guide for Beginners: What to Eat and How

Korean BBQ (고기구이) is perhaps the most famous Korean dining experience. Meat—typically pork belly (samgyeopsal) or marinated beef (bulgogi)—is grilled at your table. Wrap the meat in lettuce leaves with garlic, ssamjang (spicy paste), and rice. The experience is social, hands-on, and absolutely delicious. Bibimbap (비빔밥) is Korea's iconic rice dish. A bowl of warm rice is topped with seasoned vegetables, meat, a fried egg, and gochujang (red pepper paste). Mix everything together vigorously before eating. The Jeonju-style bibimbap, served in a hot stone bowl, is particularly famous. Kimchi (김치) accompanies every Korean meal. This fermented vegetable dish—most commonly made with napa cabbage—is spicy, tangy, and packed with probiotics. There are hundreds of varieties, and you'll encounter it at breakfast, lunch, and dinner. Korean Fried Chicken (치킨) has become a phenomenon. The double-frying technique creates an incredibly crispy coating. Try it yangnyeom (sweet and spicy) or with a dusting of cheese powder. Best enjoyed with cold beer—Koreans call this combination 'chimaek.'

Tteokbokki (떡볶이) is chewy rice cakes in a sweet-spicy red sauce. Found at street stalls throughout Korea, it's the ultimate comfort food. Add fish cakes, boiled eggs, or cheese for extra indulgence. Hotteok (호떡) is a sweet pancake filled with brown sugar, honey, and nuts. In winter, vendors are everywhere, serving these crispy-outside, gooey-inside treats straight from the griddle. Gimbap (김밥) is Korea's version of sushi rolls, but the flavors are distinctly Korean. Rice and various fillings are wrapped in seaweed. Mayak gimbap—tiny, addictive rolls served with mustard sauce—is a must-try at traditional markets. Odeng/Eomuk (어묵) is fish cake served on skewers in hot broth. On cold days, nothing beats standing at a street stall, sipping the warm, savory broth and enjoying the simple pleasure of fish cake.

Koreans use metal chopsticks and spoons. The spoon is for rice and soup; chopsticks are for side dishes and meat. Never stick chopsticks upright in rice—this resembles funeral rituals. Wait for the eldest person to start eating. In Korea, respecting elders is paramount, and this extends to the dinner table. Once the eldest person picks up their chopsticks, you may begin. Don't pour your own drink. In Korean drinking culture, you pour for others, and they pour for you. When receiving a drink from someone older, hold your glass with both hands as a sign of respect. Banchan (side dishes) are communal and free refills are standard. These small dishes—kimchi, pickled vegetables, seasoned bean sprouts—accompany every meal. If you run out, just ask for more (반찬 더 주세요). Splitting the bill is uncommon. Usually, one person pays for the meal, and someone else might pay for the next round of drinks or the café afterward. Fighting over the bill is common and considered polite!