If there's anything that I took away from my time working abroad in South Korea (besides a fondness for K-Pop and moderate hiking), it was an obsessive love for their cuisine and booze. While I've noticed that the Northeast Asian country’s fare tends to be quite expensive everywhere else, within Hangeuk (the Koreans’ name for their homeland) it is practically dirt-cheap, readily available from the plethora of restaurants (and also copious convenience stores in the case of alcohol) permeating every city and town, and comes with so many extra side dishes and drinking rituals that you wouldn’t even know where to begin.

Colloquially known as “service,” the Korean dining custom of banchan comes with a wide spread of plates for every main dish that is ordered by the customer and (since Korean food is usually made to share) this how a starter and two principals between friends can become an explosion of plates across two tables. If you’ve never had a chance to try the reputably-piquant grub but are feeling adventurous enough for a taste, here are my top ten Korean dishes and drinks to try for every dietary restriction and/or food preference, even for picky-eaters out there who are still willing to try something new.

Known for typically being sweet and/or spicy (top selling chip flavor in the country is chili pepper and honey together), there are a variety of dishes to sample in Korean cuisine for every palette, so go ahead and try them. Then wash it all down with some ice-cold maekju (Korean for beer) among friends. You might just fall in love with one!

A table laden with banchan. — A table laden with *banchan.*

Beware some of this dishes are HOT but oh so scrumptious...

1. Kimchi

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No*

Vegetarian/Pescatarian: Yes*

Spiciness meter: 3 peppers of out 5

Sugar level: 0 teaspoons of out 5

I would be quite remiss if I didn’t immediately mention this national dish which can be found with nearly each meal of the day and is readily served at all restaurants like potato chips, accompanying every table d’hôte, snack or even drink, depending on the establishment.

Perhaps you’ve heard of kimchi (a household food staple consisting mainly of cabbage, peppers and fish sauce) but were reluctant to try such a unique recipe for fear of its exoticness. Kimchi does require an open mind and strong taste buds but any Korean, gyopo or waegukin in the Land of Morning Calm would tell you that it’s the first thing to try if you really want to get to know Korean cuisine. Even I was hesitant to take a bite at first (given how much I’d been conditioned to loathe boiled cabbage by one university roommate) but I was pleasantly surprised to the point where it’s now one of the dishes I miss the most whenever I have a craving. I’d suggest trying it grilled for the first time (like alongside Korean BBQ, yum) as it helps take out of some of the initial spices and helps soften the hard crunch of the cabbage, allowing the palette to notice the richness of the delicacy which takes a day or two to ferment (it’s a lot tastier than it sounds). Think of it like spicy pickled cabbage. If sour, spicy or seafood-based culinary aren’t to your taste then perhaps this is one dish that you should give a pass but, for those who are willing, this definitely one on the list that can’t afford to be missed. Even my European boyfriend who’d first hated it eventually came around! Though that did take about two years. Anyway…

2. Pajeon

Gluten-free: No

Non-dairy: Yes

Vegan-friendly: No

Vegetarian/Pescatarian: Yes*

Spiciness meter: 0-2 peppers of out 5

Sugar level: 0 teaspoons of out 5

In Hangul (the official Korena language), pajeon roughly translates into “green onion pancakes,” which are basically the main ingredients and the perfect way to explain this succulent dish. Best eaten when served piping hot and fresh from the pan, these round discs of flour and vegetables are the perfect winter meal to fight off that Korean chill.

They’re also perfect as a pre-game repast since it’s customary in Korean to drink while sharing an evening meal out with friends, particularly if the night is going to end in a bar, disco, or noraebang (private karaoke rooms for groups of at least five-to-eight people with full service staff). There several different types of pajeon from the original (dongae pajeon) to kimchi pajeon (made with the fore-mentioned comestible) and various others, all to be eaten cut up into slices with chopsticks, if necessary, and then dipped into cho-gochujang, a sweet, slightly tangy sauce.

For ex-pats like me who often long for the savoury pancake, here’s an easy recipe I found a while ago that has worked for me, though diners beware that this version, like most, contains eggs.

If you don't suffer from any food allergies I'd firmly suggest trying haemul pajeon, a seafood variety usually made with calamari, octopus, shrimp and/or crab. Your taste buds will thank you!

3. Kimbap

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: Yes

Vegetarian/Pescatarian: Yes

Spiciness meter: 0-1 peppers of out 5

Sugar level: 0-1 teaspoons of out 5

Often called Korean sushi (a misnomer as it is mainly similar only in composition), kimbap is rice rolled with veggies-and-or-meat into a seaweed wrap but, unlike the rawness of the Japanese version, the ingredients are often cooked, marinated or pickled to enhance their flavor. Also the rice tends to only be seasoned with sesame oil and salt, as opposed to sushi rice which is mixed with rice vinegar and sugar.

This is why kimbap (bap meaning rice) isn't eaten with any sauce, let alone soy sauce, so don't make your Korean waiter cringe by asking for some like I've seen some waegukin do. There are a boatload of varieties to choose from starting with the most common version weon-jo kimbap (made with pickled radish, cucumber and ham/crab), or kimchi kimbap (vegetarian-friendly), cham-chi kimbap (made with tuna), soe-gogi kimbap (made with marinated beef), dongkkaseu kimbap (made with pork dipped in honey mustard, drool), sam-gak kimbap (shaped like a triangle with the seawrap containing a filling of meat or vegetables) or the only truly vegan-friendly option, chung-mu kimbap (made only with rice to accompany spicier dishes).

Some are even more interesting such as gye-ran kimbap (made with egg wrapped on the outside), chi-jeu kimbap (made with cheese) and nu-deu kimbap (where there's rice wrapped on the outside). There's a kimbap for nearly every taste and it's one of the more delectable canapés, making for a great snack.

4. Bulgogi

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No

Vegetarian/Pescatarian: No

Spiciness meter: 0 peppers of out 5

Sugar level: 3 teaspoons of out 5

Arguably one of the most well-known Korean dishes, bulgogi (translation: fire meat) has been around for thousands of years and can be made with chicken, pork but, unless specified, it's usually made with beef.

The tenderness of the grilled or pan-fried meat and its sauce are the key draws here, with the latter being made from a sweet, tangy blend of soy sauce, brown sugar, Asian pear/red apple, ginger and ground black pepper, and then mixed into vegetables. All these ingredients lend the dish a slightly nutty undertone as well that is best accompanied by Korean-style rice.

Hey, there's a reason that McDonald’s Korea put the bulgogi burger and the double bulgogi burger onto its main menu just after the Big Mac. This one is definitely the one to write home about for those who have more of a sweet-tooth and are fiending for juicy cutlets!

5. Makgeolli

Gluten-free: No

Non-dairy: No

Vegan-friendly: Yes

Vegetarian/Pescatarian: Yes

Spiciness meter: 0 peppers of out 5

Sugar level: 4 teaspoons of out 5

The first drink I'd like to talk about on this the rice liquor known as makgeolli (pronounced: mah-kohl-ee), which was referred to as “farmer liquor” since it was a popular brew commonly drunk by agriculture workers as part of a mid-morning snack or with lunch. I can see why as the fizzy beverage is filled with carbohydrates from all the rice inside (waistline alert). It’s also made from a starter called nuruk (made from a dough of grain, yeast and water), which then helps jumpstart the fermentation process when mixed with short-grain rice, more yeast and sugar.

Unfortunately, I wouldn't recommend this beverage to celiacs as it's hard to tell what kinds of grain and yeast are put into each batch of nuruk, nor is this for the lactose-intolerant as the nuruk is also made with lactic acid bacteria (there's plenty more options coming your way in just a moment though!). I've been told home-brewed makgeolli is the best but I've only ever had store-brand, which has worked for me just fine as apparently it tends to be milkier and sweeter. Though dangerously delicious (like an alcoholic watery milkshake), this beverage is better consumed in colder months as its syrupiness can be a bit more cloying in the much hotter, humid summer months, especially when some days hit over 30C on the Korean peninsula. You've been warned!

6. Tteokbokki

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No

Vegetarian/Pescatarian: Yes*

Spiciness meter: 4 peppers of out 5

Sugar level: 1 teaspoons of out 5

Nearly as famous as kimchi, tteokbokki is another spicy dish not for the weak-tongued. Its ingredients include dried anchovies, eggs, eomuk (fish cakes made of pureed fish pieces shaped into cakes and way more appetizing than they sound), hot pepper flakes, hot pepper paste, dried kelp and cylindrical-shaped rice cakes.

The noodles have a slightly rubbery texture like pasta al dente, but are pleasing to the mouth while the alluring taste of the fish marinated in the sauce is enhanced by the spiciness. Those who find kimchi too spicy might do well to stay away from this dish, though the added sugar does lend the dish a slightly sweet aftertaste.

7. Kimchi-jjigae

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No*

Vegetarian/Pescatarian: Yes

Spiciness meter: 5 peppers of out 5

Sugar level: 0 teaspoons of out 5

Probably the spiciest item on this list is this version of jjigae (Korean for “tasty stew”) but that's probably because it's almost always served with at a nearly boiling temperature! It's definitely best to let this dish cool down a bit if you can hold off your hunger before you taste it, lest the concoction sear off your tongue like lava. For my fellow stew lovers out there here’s another recipe but like I said, watch out for your taste buds.

Still, when it cools it's wonderfully delicious and, since I love spicy food, this recipe is great for me. For those don't fancy peppery things of any kind, there are more varieties of jjigae to be tried, like doengjang-jjigae (more savoury and made with seafood, meat, mushrooms and vegetables), or the just slightly spicier version of this exact soup called sundubu-jjigae. Both are quite hearty but if you're looking for a mix of savory and spicy and are feeling keen enough, the latter is the way to go.

8. Bibimbap.

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No*

Vegetarian/Pescatarian: Yes

Spiciness meter: 0-1 peppers of out 5

Sugar level: 1-2 teaspoons of out 5

Roughly translating into “rice mixed with meat and assorted vegetables,” bibimbap these can be found with a variety of ingredients from the vegan-friendly to the meat-loving. More authentic bibimbap begins with raw beef and egg yolk and a dash of sugar served into a sizzling hot stone bowl in a style known as dolsot bibimbap, but it's not uncommon to make it with cooked additives in a large, brass or stainless steel bowl (sometimes even glass) referred to as yangpun bibimbap. With the former most of the vegetables are cooked raw by the heat of the stone bowl along with the egg and meat if there is any, allowing for a savoury, crunchy mix in every delectable bite. The latter is more often shared by a group as one bowl with multiple spoons among friends, as is the Korean way!

Bibimbap is certainly one of the better known Korean dishes so I'll continue to the best and last...

9. Korean BBQ!!!

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: No

Vegetarian/Pescatarian: Yes*

Spiciness meter: 0-2 peppers of out 5

Sugar level: 0 teaspoons of out 5

Yes, all the exclamation points were very much necessary! This is culinary plate is the cream of the crop, which usually makes it the most expensive item on the menu yet it's definitely worth it since the cost is meant to be split among your crew as sharing is caring, ya dig?

Plus this dining experience comes with the most service to balance it out, so the more you order, the more free tapas you get including various sauces and dressings.

The name says it all, BBQ done Korean-style on circular sheet of hot metal where the rim is a built-in dip tray where one can broil veggies or marinate seafood or thinly-sliced meat and the like in a sumptuous, homemade broth. Throw some kimchi on there and get to grilling!

**Just in case you weren’t convinced by the splendor of the first picture.**

Admittedly, while anything can be cooked on the hot plate (restaurants usually have a loonngg list of chowder to pick from such as cucumber salad, fresh prawns, juicy yet oh so thin beef cuts, etc) I wouldn't call this dish vegan-friendly as perhaps the cost of having the grill set-up might not merit the price tag (starting around $20€ plus per side dish). Then again the grilled veggies are definitely one of my favorite parts and broiled-and-then-fried bean sprouts with a side of crispy, roasted garlic cloves are to die for… (as is the crispy pork).

Whatever your tastes are, this is one that should be high on your list and so is the next and last necessity on this list.

10. Soju

Gluten-free: Yes

Non-dairy: Yes

Vegan-friendly: Yes

Vegetarian/Pescatarian: Yes

Spiciness meter: 0 peppers of out 5

Sugar level: 0-5 teaspoons of out 5

I imagine this is undoubtedly the most well-known Korean export (besides Samsung, LG, Hyundai and Kia), but for those of you who haven't had a proper introduction, soju is a clear rice wine that's smoother than vodka, can taste like a soft drink, and packs a whopping 16.8-53% alcohol per 750 mL bottle!

Seriously, the minimum I've ever seen was 12% and that's because it was tropical fizzy pop. The popular beverage starts at 2€/bottle in-country and, since South Korea has no open-container laws against public drinking, nine times out of ten if you step out onto any block after the streetlights come on, you're bound to see tell-tale green bottles flashing around.

Though quite easy on the palate (besides the more plain original there's literally dozens of fruit flavors), this is not meant to necessarily drunk like a beer though the containers are about the same size and I've repeatedly been guilty of this. Drink at your own risk because you'd be surprised how fast it can creep up on you.

Oh, the soju stories I could tell if I wasn't afraid of losing my mother's respect.

Shots of the liquor are better to share among friends while playing any of the various social drinking games that Koreans are famous for. Really, look them up and then bottoms up, or as they say in Korea, gumbae!

Honorable mentions:

Here are some more dishes I'd be remiss not to mention since they are not exactly everyday food but are worth noting.

Korean fried chicken, I'm serious, they might only make it better in the south of the US but the sauces of the Korean version are fire! And not all spicy.

Hotteok, a very popular nutty, sweet bun often served as street food in colder months.

Nakji bokkeum, spicy fried octopus that is quite orally-pleasing.

Shikhye, a sweet rice punch made from malted barley that's kind of like an alcoholic lemonade but is also great for digestion.

Naengmyeon, a dish of cold noodles and vegetables in an icy broth to help ward off the summer heat.

Korean cuisine is well-known for being spicy, sweet or hot (of all three at the same time in the case of tteokbokki) but whatever your tastes there's certainly a dish you can sink your teeth into.

Joh-eun sig-yog, everyone!

May you get lost in the wonder,

M

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