5 Delicious Korean Dishes You Must Try

Anyone who has ever tried Korean food is unlikely to forget it in a hurry. There's just something about the country's bold, assertive flavours that takes a permanent hold in your psyche and turn you into an annoying food evangelist. A food item has to create the following reactions in order to become my favourite dish: eyes shut in culinary ecstasy; I can't swallow it fast enough so that I can tell everyone how amazing it is; and a fervent resolve to eat nothing else for the rest of my life. With this in mind, leftovers are an abstract concept when it comes to these five dishes:

Bulgogi

Also known as pulgogi, this is one of the most famous grilled items Korea has introduced to the world. If you prefer pork, remember to order “dwaeji bulgogi”. Generally, beef sirloin or a similar prime cut, for example top round, is thinly sliced before it is cooked. You can have it at an outdoor barbecue, but I usually have mine in the cozy confines of my favourite Korean restaurant.

Wherever you eat it though, there is no mistaking the distinctive flavour imparted to the meat by the marinade. For the best flavour, you should marinate the meat for a minimum of four hours. Not only does it flavour the meat thoroughly, the marinade also helps to tenderize the meat for melt in the mouth juiciness. The sauce contains black pepper, soya sauce, sesame oil, sugar, onions, garlic, wine and ginger, but every chef will jealously guard the ratios used.

If you think the smell of the marinated meat is heavenly, prepare to be blown away when you finally taste the cooked results. Malaysians are no doubt familiar with the bean paste (doenjang) that accompanies it, but you can also wrap it in a lettuce leaf with kimchi, rice, shredded vegetables, or whatever garnish you have on hand.

Gimbap/kimbap

This is very similar to a nori roll you would find in Japanese cuisine, but make no mistake, gimbap, or seaweed-wrapped rice, is one of Korea's most highly consumed food item. As in Japan, cooked rice is layered over a square of dried laver seaweed, topped with thinly sliced, highly flavoured items before being rolled up, sliced into bite-sized pieces and sprinkled with sesame seeds. The flavourful toppings to which I referred include ham, sausage or even kimchi.

You'd find gimbap on practically every street corner in Korea, as well as in convenience stores, but it is not as common here. Still, you will be well rewarded for the effort expended in looking for it.

Kong Namul

You would have seen this dish when dining at a Korean restaurant, but probably didn't know its name. This is what the Koreans call bean sprouts that have been boiled and seasoned. Granted, it's served as a side dish, but I would be happy just eating dish after dish of those delectable little morsels. I can't believe how easy they are to prepare either – boil soybean sprouts in a covered pan till they're cooked, then drain and season them with sesame oil, soya sauce, sesame seeds, garlic and red pepper powder!

Jeon

Also spelled chon or jun, “jeon” is a generic Korean term for “pancake”. In general, the pancake involves a flour batter containing meat, chicken, seafood or vegetables. This mixture is pan-fried, sliced and served with a salty or spicy dip. Like kong namul, jeon is usually a side dish or appetizer, and is a good tummy-filler if you're dining alone. 

Jeon (or jijim, jijimgae, or buchimgae) is known more for its savory side, although dessert versions exist as well. There are so many varieties of pancake in Korea that there are even specific terms for the type served in royal Korean court cuisine! It is also an important feature in ancestor worship ceremonies and formal occasions. 

Since “jeon” is the generic name, different pancakes take their names from the main ingredients used in the batter. For instance, the most common jeon, and my personal favourite, pajeon, contains green onions. Its name literally means “green onion pancake”. Similarly, saengseonjeon refers to pancakes made with fish. On the other hand, the other local favorite is named haemul jeon, which indicates it contains not only fish, but shrimp, octopus and shellfish as well.

Samgye-tang

Nothing warms the bones on a cold night better than a hot bowl of chicken soup with ginseng, which is what this dish is. What's so special about it if it's just ginseng chicken soup? For one thing, only spring chickens are used, and the body cavity is stuffed with young ginseng shoots, glutinous rice and jujubes before being boiled in clear stock.

In addition to being very nourishing, it is also touted to confer stamina Koreans need to withstand the heat of summer. Some might think the soup tastes slightly plain, but this is what makes it the perfect introduction to Korean food – individual servings mean you can season it to your taste. Also, unlike most chicken soups, the meat that remains on the bone remains tasty and flavourful.

So, there you have it – my five favourite Korean dishes. Let me know if a Korean dish makes you feel the same way!