The Best Food to Eat in Korea
So much more than simply Korean Fried Chicken!
Our three weeks in Korea showed us a side to Korean eating that we never knew existed. My Australian point of view suggested Korean food was simply fried chicken and barbecues but the culinary culture of Korea was dynamic, creative and, above all, individual.
Everywhere we ate we could tell that the chefs and cooks of Korea hold a pride in what they do and make. At a street food stall in Seoul I was constantly told to “eat more” and on numerous occasions I was lovingly told off for not mixing my bibimbap in the right fashion.
Koreans hold a certain pride in their food no matter whether it is served up at a hole-in-the-wall joint, a five-star restaurant or a knockabout street food stall.
Kimchi
From my point of view, kimchi is the national food of Korea. No matter where you are, or what you’re eating, you’ll always be served a few small dishes filled with fermented vegetables like carrots, cucumbers and cabbage.
Kimchi always goes down a treat with meat, particularly at a barbecue, and works well with rice and egg as part of a Bibimbap. You’ll also find delicious kimchi dumplings all across the country.
Street food and night markets
I’ve rabbited on previously about my love and affection for street food markets and Korea really showcases some high end, well stocked street food markets.
The biggest street food market, and the one with the most charismatic chefs and memorable dishes, is Gwangjang Market. Here we gobbled spicy hot fried chicken chased down by lashes of icy cold local lager, sampled handmade kimchi dumplings with knife cut noodle soup, and tasted Korean mung bean pancakes with fermented onion. All a glorious treat for the senses and meals that create lifelong memories.
Baked goods & coffee art
Koreans are very creative when it comes to luxuriously decorated cakes and work-of-art coffees.
The French are known for their classic baguettes and sourdoughs but Asia is often overlooked as being a hub of fine pastries and sweet, seductive breads. Seoul has a trove of glorious cake shops, bakeries and patisseries including the ever popular Wood & Brick, Onion and The Rolling Pin.
Coffee drinkers will rejoice at the amount of wonderful coffee options in Korea. You’ll find creative takes on lattes, the mocha and a range of different espresso drinks. I certainly enjoyed a tiramisu latte and a dark chocolate mocha while we spent some downtime in Korean cafes.
7–11 is cool
Stick with me, the humble 7–11 is a perfect place for a snack, a quick lunch or a casual dinner with someone special.
Forget everything you think you know about 7–11 because in Korea, and other parts of Asia, the convenience store is a perfect place for a cheap and cheery bite to eat.
If you take my advice, during a dinner at your local Korean 7–11 you’ll find yourself chowing down on a microwaved spaghetti bolognese matched with a glass of imported red wine or maybe a reheated Korean Fried Chicken with a can of ice cold beer. It is always a cheap and cheerful eat when you dine out at a 7–11!
Beer served at the right temperature
There is only one temperature that beer should be served at, and that is ice cold baby!
In the beachside city of Busan, along Haeundae Beach, we drank one of the coldest drops we ever did drink. It was the local lager, Cass, served with a frothy top in an ice cold glass. Everything a beer should be.
This might not be an orthodox beer drinker’s style, but it is a very Antipodean style of drinking beer. The glass and the beer was served so cold that a big old beer ice cube formed in the middle of the glass. Refreshing and delishous.
Barbecue is a must
I’m an unapologetic meat eater so a trip, or two, to a Korean barbecue was always on the cards.
We found ourselves gorging on lashings of pork in an exquisite barbecue joint in Busan. On the menu was pork belly with an endless supply of salads, kimchi and sauces on the side. All of this was washed down with a bottle of plum wine.
In true Korean fashion a barbecue chef/ waitress cooked our pork belly for us right at the table.
