Keroria

Hangover stew (해장국)

Given Korea’s dedicated drinking culture, it’s not surprising that Korea’s hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups. 

Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning. 

Chungjinok has been making haejang-guk since 1937, so they must be doing something right. 24 Jongno 1-ga, Seoul (청진옥, 서울특별시종로1가 24 ); +82 2 735 1690

Kimchi (김치)

Dating to the Shilla Dynasty (approximately 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. 

Feeling adventurous? Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants. Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup.   

For a selection of handmade kimchi, try online kimchi sellers Real Kimchi.   

Soft Tofu Stew

Soft tofu, clams and an egg in spicy broth? This popular stew is a classic example of unexpected flavor combinations yielding delightful sensations. 

The soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and serves as a relief from the overall spiciness.

Proper sundubu-jjigae comes in a traditional earthenware pot designed to retain heat. The egg is cracked into the stew after serving, and cooks inside the bowl.

Jaesun Sikdang has the Korean blogosphere buzzing with appreciation for its ambitious menu: four types of sundubu jjigae, all for less than ₩6,000. 182-3 Nonhyun 1-dong, Gangnam-gu (제순식당, 서울특별시 강남구 논현1동 182-3); +82 2 514 3864

Samgyeopsal (삼겹살)

The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for “one more serving, please!” 

Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil. 

Bulzip Samgyeopsal in Hongdae serves delicious pork barbecue 24 hours a day. Seokyo-dong, Mapo-gu, Seoul (벌집 삼겹살, 서울특별시 마포구 서교동); +82 2 323 3384; www.bulzip.co.kr

Jjajangmyeon  (짜장면)

Although originally a Chinese dish, Koreans have taken the noodles and created a thicker, yummier version that holds only a vague resemblance to its Chinese predecessor. (Think of New Yorkers and the wonders they’ve done with pizza.)

It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial.

Yangjagang, 660-15 Sinsa-dong, Gangnam-gu (양자강, 서울특별시 강남구 신사동 660-15); +82 2 543 2233

Chimaek (치맥)

Chimaek, short for “chicken, maekju (beer)” is actually not a dish, but an institution. This glorious pairing features two surprisingly mundane foods: fried chicken and beer.

Neither half, chicken nor beer, is particularly remarkable on its own. But their popularity as a joint entity demonstrates a glorious combination devoured by millions of Koreans every weekend.


The Frypan in Sinchon takes chimaek very seriously: 2-2 Changcheon-dong, Seodaemun-gu, Seoul (더 후라이팬, 서울특별시 서대문구 창천동 2-2번지); +82 2 393 7707

Instant noodles (라면)

Anyone can follow the directions on the back of the ramyeon package to boil water and sprinkle in the spice packet, but connoisseurs will add extras like canned tuna, eggs, and cheese for enhanced flavor.

Need some pointers on how it’s done? Try Ilgongyuk Lamyun in Hongdae, named for the time of day when ramyeon supposedly tastes the best: 106 for 10:06 pm. Their upgraded ramyeon dishes are replete with everything from bean sprouts and tofu to mussels and sea mustard. And as if that isn’t enough, all meals come with a complimentary supply of eggs, glutinous rice, and toast.


2/F Prugio Sang-ga, 486 Seokyo-dong, Mapo-gu, Seoul (일공육 라면, 서울특별시 마포구 서교동 486번지 푸르지오 상가 2층); +82 3142 1241

Soy sauce crab (간장게장)


Ganjang gejang, or crab marinated in soy sauce, can be so addictive that it’s often affectionately called “rice thief,” the joke being that you keep eating more rice just so that you can have more gejang since it’s just that good.

Slightly tangy, tantalizingly bitter, pungent and cold, the taste may come as a shock for first-timers. But among Koreans, gejang has been carving out a niche for itself as more of a centerpiece than a sideshow to other seafoods.


Pro Ganjang Gejang in Sinsa-dong is over a quarter of a century old. 27-1 Jamwon-dong, Seocho-gu, Seoul (프로간장계장, 서울특별시 서초구 잠원동 27-1); +82 2 543 4126

Tteokbokki (떡볶이)

This iconic red-orange street food is so popular there’s an entire town in Seoul just devoted to the steamed and sliced rice cakes (tteok), cooked with fish cakes (oden) and scallions in a sweet and spicy sauce made of chili paste.  

Chefs have been known to put all sorts of things inside the sauce, from the black soybean paste to plain old ketchup. Call us masochists, but one thing is certain: the more pepper, the better.

Sindang-dong Tteokbokki Town, Sindang 1-dong, Jung-gu, Seoul (신당동 떡볶이타운, 서울특별시 중구 신당1동)

Gopchang (곱창)

Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled.  

Grilled, gopchang is yet another important aspect of Korean barbecue culture. Chewy without being rubbery, it’s a bit more festive than samgyeopsal, although it’s still a staunchly earthy food.

And as most office workers in Korea can tell you, it’s divine with soju.

For something even more out of the ordinary, try gopchang with wine at Seolhalmeoni Gopchang. 227 Hyoje-dong, Jongno-gu, Seoul(설할머니 곱창, 서울특별시 종로구 효제동 227); +82 10 9486 1229

Samgyetang (삼계탕)

Continuing along the masochistic strain, Koreans have a saying that goes, “fight heat with heat.” What that means is Koreans love to eat boiling hot dishes on the hottest summer days.

The most representative of these is samgyetang, a thick, glutinous soup with a whole stuffed chicken floating in its boiling depths.

The cooking process tones down the ginseng’s signature bitterness and leaves an oddly appealing, aromatic flavor in its stead -- a flavor that permeates an entire bird boiled down to a juicy softness.

Head over to the popular Tosokchon Samgyetang near Gyeongbok Palace for some healthy boiled bird--keep in mind, however, that with great fame come long lines. 85-1 Chebu-dong, Jongno-gu, Seoul(토속촌 삼계탕, 서울특별시 종로구 제부동 85-1); +82 2 737 7444

Bibimbap (비빔밥)

This Korean lunch-in-a-bowl mixes together a simple salad of rice, mixed vegetables, rice, beef, and egg, with sesame oil and a dollop of chili paste for seasoning. Although Korean kings from yesteryear would probably be shocked at how the royal dish has become so ingrained into the palate of the masses, we love how cheaply and quickly we can devour our favorite lunch.

Bibimbap restaurant Gogung in Myeongdong has a tempting menu of beautifully arranged bibimbap. 12-14 Chungmu-ro 2-ga, Jung-gu (고궁, 서울특별시 중구 충무로2가 12-14); +82 2 776 3211

Gimbap (김밥)

The process of making gimbap resembles the Italian glasswork technique of millefiori, and indeed, the finished gimbap often looks too pretty too eat.

Sautéed vegetables, ground beef, sweet pickled radish, and rice, rolled and tightly wrapped in a sheet of laver seaweed (gim), and then sliced into bite-sized circles.

Kkoturi Gimbap has gimbap so good that even the ends (which are usually regarded as largely useless, like the crusts on a sandwich) are treasured by their patrons. At least, that’s their claim. #101 Koggiri Sangga, 615-1 Sinsa-dong, Gangnam-gu, Seoul (꼬투리 김밥, 서울특별시 강남구 신사동 615-1 코끼리상가 101호); +82 2 515 1259