Korean cuisine is renowned for its bold flavors, appetizing colors, and diverse array of ingredients.  I personally love the variety of side dishes I get with each Korean meal, from kimchi to bean sprouts.  Here are a few of my favorites on the menu, things that you should try on your next journey to a Korean restaurant.

Tteokbokki

In the streets of South Korea, this beloved snack is commonly served for late-night party-goers and foodies.  It is known for its fiery, red sauce and chewy rice cakes that are a blend of sweet, savory, and spicy that can be highly addicting.  Tteokbokki traces its roots back to the Joseon Dynasty (1392–1910) in Korea, where it was initially known as “yeom-jeon” or “stir-fried rice cake.” Originally a royal court dish, tteokbokki has evolved over the centuries, transitioning from an exclusive delicacy to a beloved street food on the streets of Seoul.

Bulgogi

Bulgogi is translated to “fire meat”.  This is a Korean dish marked by thinly sliced beef or pork that is grilled to perfection.  This famous dish is featured in various fusion dishes, such as bulgogi fries (available at Korean fried chicken joints), and there is even bulgogi pizza, a Korean-American fusion dish that has taken the world by storm.  At the heart of bulgogi lies its marinade: a harmonious blend of savory, sweet, and umami flavors.  The key ingredients typically include sugar or honey, soy sauce, sesame oil, garlic, and pepper.  Elements such as grated pear, onion, and ginger may also be incorporated to enhance the depth of flavor and tenderize the meat.

Pork belly wrap

As part of the Korean barbecue experience, lettuce wraps are commonly provided to help reduce the greasiness from the various proteins on the grill.  The lettuce adds a refreshing crispness and subtle sweetness that balances the richness of the pork belly.  The flavorful soybean-based sauce, garlic, and kimchi adds extra flavor and texture to each bite.  They are enjoyed best as a communal dish to bring family and friends around the table.  This is a distinct part of Korean culture and on my last visit to Soeul, I enjoyed a lot of Korean barbecue wrapped in crispy lettuce.

Spicy Beef Soup

This Korean soup, known as “yukgaejang”, is another culinary tradition dating from the early Josean Dynasty when it was made in granite or stone bowls.  It is a hearty soup with spicy, savory flavors that goes well with barbecue or as a main dish on cold days.  The original preparation includes shredded beef, vegetables and tofu in an open flame.  The bowls are heated to scorching temperature and intensify the flavors within allowing the ingredients to harmonize.  The spices in the soup come from gochujang or gochugaru which contain fermented chilli peppers, miso paste and garlic.  In the winter, this is also my favourite meal to warm up to.