Food is certainly one of the main attractions when we explore a new country. In many parts of Asia, it can be considered part of a country’s cultural identity. Traditional Korean food is characterised by its bold flavours and vibrant presentation, reflecting the country’s rich culinary heritage. Central to Korean cuisine is the concept of balance, often achieved through a variety of side dishes known as banchan, which accompany the main meal. Staples such as rice, vegetables, and meats are commonly found in dishes like bibimbap—a mixed rice bowl topped with assorted vegetables, meat, and gochujang (chilli paste)—and bulgogi, marinated beef grilled to perfection. Fermented foods, notably kimchi, play a crucial role in the diet, offering both flavour and health benefits. Emphasis on seasonal ingredients and communal dining further enriches the experience of enjoying Korean food, making it both nourishing and socially engaging. Typically this is called Hanjeongsik which is a full-course meal in Korean cuisine. There are usually several main dishes with many banchan (side dishes), which is why the table is commonly full.

Another typical Korean meal is Korean barbecue which the cut and quality of meat is the star of the show. Hanwoo (Korean beef) and Jeju Black Pork are considered the premium cuts but you may also find common cuts in everyday Korean BBQ restaurants.

We had amazing experiences with naengmyoen especially with the warm and humid weather during our travel. For this dish, the one from Cheong-Onchae stood out. The soup was clear but full of flavour. The beef tartare was fresh and soft. Teamed with fresh crunch vegetables, it was a delight for a warm day.

Another world-famous Korean food is Korean fried chicken, commonly known as K-FC, not to be confused with the other American giant chain. Korean fried chicken in our opinion is better in many ways. For example it is crunchier and crispier, less salty and the meat texture is better. There are simply too many fried chicken restaurants across South Korea. We sampled one from a common chain and another from a local restaurant. They were both mouth-wateringly masisseoyo.

Korea is also known for their seafood which you often find restaurants above a wet market selling fresh seafood. From the snack point of view, the options are endless. From savoury to sweet. From something fancy to something you grab on the go. You will find something which surprises you.

With increasing western influences, Koreans have mastered the art of baking breads, making soft spongy fresh cream cakes and have a distinctive style of coffees. Based on our personal experience, the croissant and chestnut bread in Cafe Onion (long queue!) stood out. The croissant was flaky but not too crumbly. The chestnut bread has a really crispy exterior and soft interior (imagine down pillow) with chestnut paste which did not overpower the taste of the bread.

The classics are made well but modern-style coffee in South Korea is slightly different than what you may find in the western world. The Korean styles tend to involve cream and is sweeter. It is certainly worth a try but personally, I prefer the classics. However, on the tea side, ssanghwa-cha is my favourite. It is a traditional Korean tea brewed with ginger, jujube and other Asian herbs.

There was much to explore, taste and experience in South Korea. We merely scraped the surface. I guess we found more reasons to go back in the future. The photos do not show any justice to the food but it was certainly an amazing memory to cherish.