Korean cuisine is now among the most loved cuisines in the world. Indeed, the Korean Wave has contributed to its sudden surge in popularity, but it is its soulful recipes, permeated with colourful presentation, flavourful ingredients, and unique preparation techniques, that have made it a mainstay in our books.
In an ordinary Korean meal, various elements constitute its fingerprint: rice, soups and stews, meats (especially if they are grilled), seafood, banchan, and some notable condiments. While some of them may not be in every meal, many of them are commonly present. Whether you are looking at a regional or national dish or meal, these essential aspects define what Korean cuisine is at its very core.
A fact worth savouring as you go through this list is that many ingredients used in Korean cuisine are influenced by the surrounding environment. This explains why dairy is often excluded from the traditional Korean diet and why some areas, such as Busan—a large port city—are famed for their rich seafood culture.
Rice
Rice is the heartbeat of Korean cuisine and forms the foundation of most Korean meals. It is the main carbohydrate, being accompanied by all sorts of side dishes, helping to tie the flavours together. In Korean, rice is known as bap, which also means “meal”. While Koreans primarily consume short-grain white rice, modern or health-conscious restaurants may also offer alternatives such as brown rice or mixed-grain rice. Short-grain white rice is plump, chewy, sticky and also subtly sweet, emphasised through steaming.
- Bibimbap: A Korean rice dish featuring white rice topped with an assortment of vegetables, egg and sliced meat, to be thoroughly mixed before eating.
- Juk: A versatile Korean porridge that can be served plain or with various ingredients, including chicken, beef, vegetables and others. It is commonly eaten as comfort food.
- Gimbap: Also known as a Korean seaweed rice roll similar to sushi. It is filled with rice, vegetables, pickled radish and meat, like crabstick, ham and tuna.
Rice has only a handful of other substitutes, being noodles, tteok (rice cakes) and occasionally potatoes.
Soups and Stews
Soups and stews play a sizable role in Korean cuisine, though this may not always be immediately apparent. They are the silent cornerstones of homestyle meals, supporting Korean families through the harshest winters (kimchi jjigae) and food scarcity following the Korean War (budae jjigae).
- Kimchi Jjigae: Better known as kimchi stew, this is an appetising crowd favourite characterised by spicy and tangy flavours. It is traditionally cooked with fatty pork alongside scallions, onions and tofu, among others.
- Budae Jjigae: The Korean army stew is a fusion one-pot dish that commonly includes processed food such as ham, sausage and spam, as well as kimchi, noodles, beans and even cheese.
- Samgyetang: Restorative and soothing, the traditional Korean samgyetang involves stuffing a small whole chicken with rice, ginseng, garlic and jujube before simmering until tender.
These dishes provide an efficient way to deliver vital nutrition and could be easily adjusted based on available ingredients.
Grilled Meats
You can’t mention Korean cuisine without thinking about the mouthwatering sizzle of Korean barbecue. Particularly grilled beef, pork and chicken, the art of grilling holds significant cultural and culinary importance in Korea, whether in a traditional home setting or a proper BBQ restaurant. This cooking method has evolved over thousands of years and has become a symbol of celebration and communal dining. Gui (grilled meat) defines the interactive experience of Korean barbecue today, where people gather to grill their own portions (and those of others) using high-quality meats. Some top choices are:
- Samgyeopsal: The crown jewel of Korean barbecue, samgyeopsal (pork belly), is a rich and fatty cut of pork typically served and grilled plain.
- Galbi: Galbi is marinated beef short ribs, especially popular during festive occasions like the Korean New Year. It has a sweet and savoury flavour, and is often seen speckled with sesame seeds.
- Bulgogi: This Korean barbecue dish is a hit with both Koreans and non-Koreans alike for its tender juiciness. It is characteristically thinly sliced and cooks incredibly fast on the grill.
Most Korean barbecue restaurants use gas or charcoal grills fixed centrally in the dining table, while homes often use portable stoves.
Seafood
Seafood is a staple in geographic locations blessed with an abundance of fresh marine life, and Korea is of course not exempt from that as a country with an expansive coastline. Some areas where this experience is particularly pronounced include Busan, Jeju Island, and Incheon, where they have access to a rich array of seafood—many fish, shellfish, squid and octopus have become star ingredients in their most well-known specialties. Seaweed, also known as gim in Korean, is frequently used to supplement meals.
- Haemul Pajeon: Korean pancakes sporting a crispy, golden exterior and a soft, chewy interior, chock full of fresh seafood, such as squid, shrimp and clams, plus green onions.
- Jeonbokjuk: A warm and comforting porridge made with abalone and rice. This dish is known for its delicate taste—great for when you’re feeling under the weather.
- Nakji Bokkeum: Recently popularised but nonetheless iconic, this stir-fried octopus dish was introduced in the 1960s but has already become an all-time favourite.
Some also suggest that seafood is a symbol of wealth in Korea.
Banchan
Banchan are small side dishes served alongside cooked rice in Korean cuisine. If you’re an avid diner of Korean food, you may have noticed how servers place them in the middle of your table just before the main dishes arrive. Typically served in small portions (but conveniently refillable), these dishes act as simple and refreshing palate cleansers, helping to balance the richness or complement the flavours of the proteins on your plate. As such, banchan are not appetisers, and are a unique feature of Korean cuisine.
- Kimchi: Hands down the most celebrated banchan of all, kimchi is a fermented side dish made of napa cabbage or Korean radish. It is desired for its sour, spicy and savoury flavour profile, as well as its health-boosting benefits such as improving digestion and strengthening the immune system.
- Japchae: Stir-fried glass noodles and vegetables, or japchae, is frequently served as a banchan, although in some scenarios it may also be presented as a main dish.
- Kongnamul: Seasoned soy bean sprouts that are nutty, crunchy and refreshing. Kongnamul is made by blanching bean sprouts and tossing them in sesame oil, garlic and soy sauce. Some versions may also include dried anchovies and gochugaru.
Back then, the number of banchan served in the royal courts was a reflection of the meal’s significance or the guest’s status, with more banchan signaling a more opulent occasion.
Seasoning and Condiments
Korean cuisine is renowned for its boldness in flavour, much of which comes from the seasonings and condiments that add depth and nuance to the dishes. Sometimes these are incorporated directly into the dishes, while other times they are served separately, allowing you to mix and experiment with them yourself.
- Gochugaru: Korean cuisine wouldn’t be what it is today without Korean hot pepper flakes. It is the perfect ingredient for making kimchi, imparting its vibrant red colour, smoky undertone and aromatic spiciness.
- Gochujang: Gochujang or red chilli paste is a savoury, sweet and spicy fermented condiment. It is found in many Korean classics like bibimbap and tteokbokki.
- Doenjang: Doenjang, a unique thick brown paste made from fermented soybeans and salt, has been a key ingredient in Korean kitchens for centuries. It is made primarily from soybeans and brine.
Oftentimes, combining these distinct condiments gives rise to entirely new flavours. Ssamjang, a thick and savoury paste, is made from mixing doenjang, gochujang, garlic and sesame oil. It goes well with grilled meat, wrapped in lettuce or perilla leaves.
Have a Taste of These Tantalising Essentials at Hanjip Korean Grill House
A typical table setting for a meal, formally known as bansang, generally consists of cooked rice, soup, chilli paste or soy sauce, stew and kimchi. At Hanjip Korean Grill House, you can explore the foundational flavours of Korean cuisine and indulge in an authentic experience—without the need for an expensive plane ticket. From classic Korean dishes to the indulgence of a complete barbecue spread, it’s really all here waiting for you!
Reserve your table today and unpack the true taste of Korea at Hanjip Korean Grill House.
