Top 10 Korean Dishes You Must Try

Let’s talk Korean food. Cozy, spicy, savory, soul-hugging Korean food. Whether you’re a longtime fan or brand new to the flavors, this is your sign to dive in. These are the Top 10 Korean Dishes You Must Try—the ones that keep you thinking about them long after the last bite.

From steamy bowls of soup that hit like a warm blanket to grilled meats that basically sizzle with flavor, this list is a roundup of Korea’s greatest hits. We’re talking flavor-packed classics, comforting broths, and street food favorites that have stood the test of time.

Why these ten? Because they’re iconic. They’re comforting. And honestly, because they’re just ridiculously good. This list of the Top 10 Korean Dishes You Must Try is your starting point if you’ve ever said, “I want to get into Korean food, but where do I even begin?”

And the best part? You don’t need a plane ticket to enjoy these.  Let’s get into it.

These are the Top 10 Korean Dishes You Must Try, and trust me—you’ll want to try every single one.

1. Galbi Korean BBQ Short Ribs

My family used to run a Korean BBQ restaurant. My dad raised his own pigs and grew his own organic vegetables to use in the restaurant, and business was booming. This was back before the internet, yet word spread so far that people traveled from as far as Busan and even Jeju Island just to eat there. But after my parents divorced, the restaurant didn’t survive. Still, during those few years, we did really well. Looking back, our family was kind of a group of foodies—before that word was even a thing in Korea. In the 90s, that wasn’t so common. Whenever my parents had time off, we’d go on little road trips just to eat somewhere delicious. And our all-time favorite dish? Galbi.

TAP HERE FOR BEEF GALBI RECIPE

Since we ran a BBQ place ourselves, I think part of my dad’s motivation was to check out the competition—see how others were doing it. Whether it was pork, beef, or chicken, we loved all kinds of galbi. But if I had to pick one, beef galbi is the crown jewel. (As for pork galbi, we never tried other places—we had a regular spot in our neighborhood we were loyal to.) Our go-to destination for galbi was a city called Pocheon, especially for its famous idong galbi (marinated metling-in-your-mouth short ribs). Maybe it was because it was nearby, but honestly, Pocheon’s galbi is among the best in Korea. So why am I telling you all this? Because I want you to trust me when I say—I know galbi. Not just because I’m Korean or grew up eating it. This is personal. It’s professional. If you’re new to Korean food, or already obsessed, galbi is a non-negotiable must. And my galbi recipe? It just might be the best one you’ll find online.

2. Gilgeori Toast Korean Street Toast

In my early twenties, I was working as an apprentice cartoonist, commuting every day from Mapo to Gangnam. The neighborhood I lived in—Mapo—was quiet. Not a commercial area, just rows of homes and alleys. But once I stepped off the bus in Poi-dong, Gangnam, surrounded by tall buildings and people in suits, I’d immediately catch that familiar smell: margarine melting on a hot griddle from a blue one-ton truck. We called it “street toast.” Because it was toast, sold on the street. Simple as that. Before places like Isaac Toast spread out as a franchise, this is how we got our breakfast. Just during morning rush hour, from blue one-ton trucks parked here and there. Behind them, a busy ajumma or ajeossi would be flipping toast after toast for office workers in a hurry. When you ordered, they’d start by grab a brick size margarine and melt right on the flat top. Then came two slices of plain white sandwich bread. No ham, no cheese, no options back then. Just “one toast, please.” That was all it took.

TAP HERE FOR KOREAN STREET TOAST RECIPE

Sitting up on the truck, the lady would grab a handful of pre-shredded cabbage, carrots, and onions to a plastic cup, crack in one egg, add a pinch of salt, and stir it up quickly with a pair of chopsticks. That mix was poured beside the bread, turning into a kind of veggie-omelet. She’d flip it once, then place it right onto the toasted bread, drizzle on a heavy swirl of ketchup, sprinkle just a bit of sugar, top it with the second slice, and fold it neatly in half. Into a paper cup it went, and I’d hand over a 1,000 won bill. On freezing winter mornings, that hot, steamy toast was an absolute bliss. It made the tired commute feel like life wasn’t so bad after all. These days, I use butter instead of margarine—because now we all know how bad margarine is for you—but I still sprinkle on a little sugar. I know, for some of you, sugar on a savory toast might sound totally weird. But to Koreans, it’s essential. Korea doesn’t really have a “traditional breakfast” culture. But if you want to taste what a Korean morning feels like—whether it’s a rushed weekday morning or a slow, cozy weekend morning—please, try making street toast at home.

3. Sundubu Jjigae Silken Tofu Soup

In Korea, you can’t really rank kimchi Jjigae and doenjang Jjigae—those two are forever swapping places at the top. But outside of Korea? The favorite Jjigae(Korean stew) among foreigners caught me off guard. It wasn’t doenjang Jjigae—that one tends to be for people who are already pretty deep into Korean food. And kimchi jjigae, surprisingly it’s hit or miss for a lot of people. The number one stew for non-Koreans was sundubu jjigae—Korean spicy silken tofu soup. And honestly, I was kind of surprised when I found out about this. Growing up, sundubu jjigae was what you ate when you were tired of the usual lineup: kimchi jjigae, doenjang jjigae, and budae jjigae. It wasn’t exactly a “craving” food for me. If anything, the red chili oil floating on top made it seem a little heavy and greasy.

TAP HERE FOR SUNDUBU JJIGAE RECIPE

In Korea, there really weren’t any restaurants that specialized in sundubu jjigae back then. At least not that I can recall. You could find it on the menu at tofu specialty restaurants—places that made fresh tofu daily—but not a restaurant dedicated solely to sundubu jjigae. That concept actually started in the U.S. like BCD Tofu House in LA. It became such a big hit that it turned into a legit tourist stop for Korean visitors in LA. And eventually, that success circled back and opened branches in Korea. That’s how much sundubu jjigae resonated outside its home country. After I moved to the U.S., so many people kept asking me for a good sundubu jjigae recipe that I finally started making it myself. And to my surprise, it was very simple and easy to make. And really, really good. So good it became one of our regular go-to meals at home now. If this dish became the most beloved Korean jjigae among non-Koreans, there must be a reason. Right?

4. Naengmyeon (Cold Buckwheat Noodles)

As far back as I can remember, naengmyeon was something you went out to eat in Korea—not something you made at home. Especially mul-naengmyeon (the cold, broth-based version). The broth alone is a labor of love. It takes time, care, and a lot of prep—definitely not something you’d casually whip up in your kitchen. And then there’s the noodles. Maybe it’s just me, but growing up on freshly made naengmyeon noodles—hand-pressed from dough that was made within couple of days, pressed fresh to order and plunged straight into boiling water to order—it set a standard that felt impossible to recreate at home. But as Korean food gained popularity around the world, I started getting tons of requests for a naengmyeon recipe. So I rolled up my sleeves and got to work.

TAP HERE FOR NAENGMYEON RECIPE

Let me say this though—I still don’t make naengmyeon at home often. These days, you can pick up pre-made broth from Korean grocery stores and honestly, it tastes just as good than what you’d get at an average Korean restaurant in the U.S. And that’s no surprise—most Korean restaurants here use that same store-bought broth. 😅 Because the truth is, making a delicious naengmyeon broth is not easy. Unless you rely on shortcuts like Dasia (Korea’s best selling seasoning, I love it!)- or overly sweetened vinegar-sugar mixes, it’s just not something you can master in one day. But I wanted to share a proper and authentic recipe. That’s why my naengmyeon recipe starts with dongchimi—a type of clean, water radish kimchi that’s essential in many regional versions of mul-naengmyeon.

TAP HERE FOR DONGCHIMI RECIPE

There are many styles of naengmyeon across Korea, and some don’t use dongchimi at all. But the version that’s most well known (and loved) abroad is the one where dongchimi brine forms the icy, tangy base of the broth. You can absolutely use store-bought dongchimi, but it won’t have the same bright, refreshing kick as homemade. So yes—before I could share a proper naengmyeon recipe, I had to create a quick and easy dongchimi recipe first. And if you can get your hands on the ingredients, I highly recommend making it yourself.

Now, if you’ve made it this far you might be wondering, “So wait… are you telling me to make naengmyeon at home or not?”

And honestly? That’s a fair question. But if you love to cook, and especially if you love Korean food, this is one recipe worth trying at least once. After all, there aren’t many noodle dishes in the world served ice-cold with floating shards of ice—and somehow still soul-satisfyingly good.

5. Korean Chicken Noodle Soup Dak Kalguksu

Every country seems to have its own version of chicken noodle soup. This one is Korea’s. Or more specifically—mine, with a little upgrade.

Chicken noodle soup has a way of warming not just your body, but your spirit. That’s probably why it’s the food we crave when we’re sick, or when we feel lonely. When I’m sick—or when Jacob’s sick and I’m making it for him—I just simmer chicken in broth and keep it soft texture and simple. But when I’m feeling down and blue, I take a little extra care for myself by pan-fry the chicken until it’s golden and crispy and place it gently on top.

TAP HERE FOR KOREAN CHICKEN NOODLE SOUP DAK KALGUKSU RECIPE

It looks beautiful, and more importantly, it feels like something made especially for me—with care, with thought. And that, sometimes, is enough to lift my mood. So if your soul is in need of a bowl of chicken noodle soup, try this recipe. Silky, warm broth. Noodles that glide down effortlessly. Crispy, golden chicken on top. Remember—someone out there loves you. I love you.

6. Korean Spicy Vegetable Soup Chaegaejang (Vegan Yukgaejang)

If you’re familiar with Korean cuisine, you probably know Yukgaejang. It’s not one of the most internationally recognized Korean dishes, but those who know it, know it well. And this vegetable version is one of my most cherished recipes I created. Traditional Yukgaejang is made with beef, and honestly, it’s hard to mess it up. But making a version without beef—just with vegetables—that’s a different story. I personally prefer this one. It’s lighter, easier on the stomach, and feels wholesome and nourishing. Still, for those curious, I’ll link my original beef Yukgaejang recipe (TAP HERE) as well. You can also make that one with chicken instead of beef, if you’d like.

TAP HERE FOR KOREAN SPICY VEGETABLE SOUP CHAEGAEJANG RECIPE

Personally, I love adding glass noodles and egg to Yukgaejang, but I left out the egg in this version to keep it fully plant-based. If you’re curious about how to add the eggs into the soup, you’ll find it in my original Yukgaejang recipe (TAP HERE).

A hot, spicy, deeply savory broth, a warm bowl of freshly cooked rice, and some kimchi—there’s really nothing else you need. If you haven’t tried Yukgaejang before, this might be your moment. You just might fall in love with the depth of Korean soup culture.

7. Korean Spicy Pork Bulgogi Jeyukbokkeum

Growing up, we ate spicy pork bulgogi way more often than the beef bulgogi. I always preferred pork to beef—and just like I was a jjamppong kid rather than a jjajangmyeon one, I was firmly on team spicy pork bulgogi rather than the sweet soy-based beef bulgogi. And that’s why I thought this spicy pork is perfect for the Top 10 Korean Dishes You Must Try list.

TAP HERE FOR KOREAN SPICY PORK BULGOGI RECIPE

There are so many variations of spicy pork bulgogi out there, but I always come back to this classic recipe. Pair it with a bowl of freshly cooked rice, crisp lettuce leaves, a little ssamjang, and slices of garlic and chili, and you’ve got the perfect meal. If you’ve been sticking to sweet soy-based marinades like galbi or beef bulgogi, I highly recommend giving this spicy pork a try. It’s bold, punchy, and a true taste of Korea’s love for heat. 🔥

8. Korean Spicy Chicken Stew Dakbokkeumtang

Talking about Korean spicy food, I have to introduce this iconic Korean chicken stew—Dakbokkeumtang. To be honest, I wasn’t a big chicken fan growing up. As I mentioned before, I’ve always been on team pork. Unless it was fried, I wasn’t really interested in chicken when I was young. 😅 But there were two exceptions: Dakbokkeumtang and Samgyetang. (And later, in my early twenties, I added Dakgalbi to the list.) Dakbokkeumtang isn’t one of those dishes you fall in love with after one or two bites. Near the end of the meal—when there’s just a little sauce left, your bowl of rice is nearly finished, and your lips are tingling from the spice—that’s when it hits you: this dish is amazing!

TAP HERE FOR KOREAN SPICY CHICKEN STEW DAKBOKKEUMTANG RECIPE

Fluffy potatoes , sweet carrots, deep Korean spicy-sweet-red-pepper sauce, and tender chicken that have soaked up all the flavor. Add some freshly steamed rice and a bit of tangy kimchi, and it’s pure heaven.

9. Korean Army Stew Budae Jjigae

The 10 Korean Dishes I Love the Most wouldn’t be complete without this one.

To be really honest with you, now that I’m older, I don’t really reach for Budae Jjigae anymore. It’s not exactly a health food, after all. And maybe that’s why I want to recommend it even more—to those of you who are still young. Eat it now, and eat it often, while your body can bounce back! I didn’t eat enough Budae Jjigae, and I regret it deeply. 😭 Even now, I sometimes think about it. A bubbling pot of spicy Budae Jjigae, a shot of soju on the side. But now that I’m in my forties, I choose to imagine it rather than eat it—for the sake of my health.

TAP HERE FOR KOREAN ARMY STEW BUDAE JJIGAE RECIPE

So to all the young ones out there: eat it while you can, while your body can take it and recover like nothing happened. Youth isn’t forever. And just as your youth isn’t something you earned, my aging isn’t some punishment I deserve. ~Theodore Roethke inspired

10. Korean Pork Neck Bone Soup Gamjatang

The 10 Korean Dishes I Love the Most include many memories, but this one holds something extra.

I still remember the shock of tasting Gamjatang for the first time. It was during a late lunch at my parents’ restaurant, before dinner service began, with the staff gathered around a big pot. A towering mound of pork neck bones, potatoes, kkaetnip(wild sesame leaves), and the rich scent of toasted wild sesame seed powder. The broth was bubbling away when it was placed on the table. I didn’t know where to begin. My dad, sitting next to me, simply said, “Eat.”

He picked up a pork bone, place on his plate. Blew on it gently, and began pulling the meat off from the bone. I followed his lead. I’d always been a chopsticks prodigy, so before long I was faster than him—scraping meat from between bones, even the marrow. My dad watched quietly, then pulled a potato from the pot, mashed it into his plate, and mixed it with meat and broth before gesturing for me to try it. I copied him exactly. And the moment I tasted it, I frowned at my mom and said, “Umma, why didn’t you ever make this before? This is amazing! Why didn’t you cook this sooner?!”

TAP HERE FOR KOREAN PORK NECK BOEN SOUP GAMJATANG RECIPE

If you don’t want to hear that kind of complaint from your own kids one day, make them Gamjatang now. And when you’ve finished the soup and the broth has thickened down to the last bit, don’t forget to fry some rice in the pot. That’s when you’ll truly understand the depth of Korean flavor. Without a doubt, this dish earns its place on The 10 Korean Dishes I Love the Most list.

There You Have It, The 10 Korean Dishes I Love the Most!

These are the 10 Korean Dishes I Love the Most—not because they’re flashy or trendy, but because they’ve been with me through all seasons of life. They’ve comforted me in loneliness, celebrated with me in joy, and reminded me where I come from.

I hope you try one—or all—of them. But more than that, I hope they remind you of your own stories, your own loved ones, your own roots. Food is never just food. It’s memory. It’s love and it’s identity. And these dishes? They’re mine.

Now tell me—what’s your favorite Korean dish? And how many of the 10 Korean Dishes I Love the Most have you tried?