This is the must-try menus in Korea. I begin by clarifying that criteria for must-try menus are just my subjectivity. Also, a menu is defined as a set meal. I do not judge only by kimchi. Since Koreans understand kimchi as a side dish eaten with a meal, So I did not include a must-try kimchi menu.
1. Samgypsal (삼겹살 Korea BBQ)
Samgyeopsal is Korean soul food. It serves as a meal, but it is also a popular menu among office workers. It's Korean BBQ, but it's called samgyeopsal because the fat and meat of the pork ribs are stacked in three layers. Recently, Samgyeopsal with the skin is called ogyeopsal. Samgyeopsal is a very popular food in Korea, and it is sold in a variety of forms depending on how it is grilled. For example, preference may vary depending on differentiated methods such as stone plate, direct fire, briquette fire, pot lid, smoked, half-smoked, and on pan. In particular, when eating Samgyeopsal , it is characterized by wrapping it in lettuce like Vietnamese spring rolls, and eating steamed rice suitable for lettuce, a peace of Samgyeopsal , ssamjang, red pepper, green onion, and garlic.
2. Jajangmyeon (짜장면)
Jajangmyeon is a Korean food in the form of Chinese food that was newly created when ethnic Chinese from Taiwan came to Korea in the past. It's because the Chinese made it, but it's a food that doesn't exist in China. It is a dish in which vegetables and meat are stir-fried in a unique Chinese sauce Chunjang, adding a fire taste, and served with black bean sauce on flour noodles. This food was treated as a very special food when Korea was not living well in the past, and it was also treated as a food eaten at graduation ceremonies and standing ceremonies.
3. Champon (짬뽕)
Champon is also a food introduced by overseas Chinese. Since August 15, 1945, when Korea gained independence from Japan, it is a Korean-style spicy food made from Chinese Chomamyun, which is not originally spicy. Champon is a dish made by using the same noodles as Jajangmyeon and adding Korean red pepper powder to the broth. Champon contains vegetables such as onions and seafood, and recently, it is made with pork or beef. Recently, various types of Champon have been introduced in Korea to the extent that a Champon boom has occurred. Koreans love Champon so much that there is a ranking of famous Champon restaurants by region.
4. Naengmyeon (냉면)
Naengmyeon means cold noodles in Korean. It is a dish made by putting buckwheat noodles in broth and putting beef garnish on top. It is common to eat soup very cold, and it is a summer food for Koreans to cool off in the summer. That doesn't mean you can't enjoy food in winter. For naengmyeon, there are naengmyeon with soup and bibim naengmyeon with spicy sauce without soup.
5. Beef BBQ
If samgyeopsal is a popular food in Korea, Beef BBQ is a very expensive dish. Beef BBQ is the same food as Samgyeopsal, but instead of pork, various parts of beef are grilled. In Korea, the price of beef is three times higher than that of pork. In particular, the highest grade sirloin of traditional Korean beef Hanwoo is sold at a price of over 50,000 won per serving (200g).
6. Soybean Paste Stew (된장찌개, Doenjangjige)
Soybean paste stew 된장찌 is a traditional soybean paste made with meju made by boiling soy beans, making soy sauce with fermented soybeans, and making soy sauce. It tastes similar to Japanese miso, but while Japanese miso is sweet and mild, Korean soybean paste has a strong and strong flavor. Soybean paste stew is a dish made by putting soybean paste in a pot and adding various vegetables to it. It is the soul food of Koreans, and it is common to eat various side dishes and steamed rice together with soybean paste stew.
7. Kimchi Stew (김치찌개 kimchi jjigae)
Kimchi culture of Koreans is listed in UNESCO. Kimchi is a storable food that can be soaked and eaten immediately, but stored in the ground during the winter and eaten until the following summer. As time passes, kimchi is fermented, and the fermented kimchi becomes sour enough to smell sour. Koreans cut sour kimchi and boil soup, which is kimchi jjigae. Kimchi stew has a taste similar to Thai tom yum goong. Tom yum goong is a sour taste of lemongrass, but kimchi stew is a fermented sour taste of kimchi. When making kimchi stew, the taste of the kimchi influences the taste of the stew, and it is eaten with kimchi, pork, ham, and tuna. Along with soybean paste stew, it is the best Korean soul food.
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