As someone who’s spent over two decades navigating the culinary landscapes of both Canada and the United States, while also holding a deep connection to my Korean heritage, I’ve witnessed firsthand the incredible rise in popularity of Korean food globally. It warms my heart to see bulgogi, bibimbap, and Korean BBQ joints popping up everywhere. But if you think that's all there is to Korean cuisine, you're only scratching the surface!
Living in Korea for periods, and having grown up with Korean food both at home and in Korean communities abroad, I’ve learned that the real treasures, the dishes that truly make Koreans' eyes light up, are often the ones less known to the international crowd. These are the comfort foods, the late-night cravings, the "bap-doduk" (밥도둑 - rice thieves) that you might not find on the typical "Top 10 Korean Dishes for Tourists" list.
So, step away from the grill for a moment, put down the bibimbap spoon (just for a second!), and let me introduce you to some hidden gems that locals absolutely adore. Trust me, trying these will elevate your Korean food experience to a whole new level.
Beyond the Usual Suspects: Local Korean Favorites
When I ask my friends and relatives in Korea what they really feel like eating, the answer is rarely just "BBQ." It's often something more specific, something with soul, something that hits differently depending on the weather or the mood. Here are some of those cherished dishes that deserve way more international recognition.
간장게장 (Ganjang Gejang – Soy-Marinated Raw Crab)
Okay, let's start with one that might sound intimidating: raw crab. But before you recoil, hear me out. Ganjang Gejang is a delicacy made by marinating fresh, raw crabs in a savory soy sauce-based brine, often with aromatics like ginger, garlic, and chili. The result is something truly unique. The crab meat isn't tough or rubbery as you might imagine raw seafood to be; instead, it becomes incredibly soft, almost custardy, with a rich, umami-packed flavor that is subtly sweet from the fresh crab.
This dish earned its nickname "밥도둑" (bap-doduk), meaning "rice thief," for a reason. The intensely flavorful marinade and the succulent crab meat are so addictive that you'll find yourself piling spoonful after spoonful of rice onto your plate just to soak up the goodness. It's often served cold, and you typically suck the meat and roe directly from the shell or mix it with rice and a bit of the marinade. My first time trying it was hesitant, but after that first bite, I understood the obsession. It's a luxurious taste of the sea, elevated by fermentation and marinade. Finding a good Ganjang Gejang spot is a mark of a true Korean food connoisseur.
감자탕 (Gamjatang – Spicy Pork Backbone Stew)
If Ganjang Gejang is the luxurious thief, Gamjatang is the ultimate cozy, comforting hug in a bowl – or rather, a large pot meant for sharing. This hearty stew features succulent pieces of pork backbone simmered for hours in a rich, spicy broth with potatoes, perilla leaves (깻잎 - kkaennip), green onions, and ground perilla seeds (들깨가루 - deulkkaegar).
Gamjatang is a go-to meal for many Koreans, especially on a chilly evening or, famously, as a 해장국 (haejangguk), a hangover cure. The deep flavor comes from the pork bones and the aromatic blend of spices and vegetables. Eating it is an experience: you pick apart the tender meat from the bones, scoop up the soft potatoes, and slurp the warming, slightly nutty, and spicy broth. Like many Korean stews, it's best enjoyed communally, dipping side dishes into the rich soup and sharing stories. It's the kind of dish that sticks to your ribs and warms you from the inside out – perfect comfort food.
낙지볶음 (Nakji Bokkeum – Spicy Stir-Fried Octopus)
Get ready for a dish that brings both heat and a delightful chewiness: Nakji Bokkeum. This dish features small octopus (낙지 - nakji) stir-fried quickly with vegetables like onions, cabbage, and carrots in a fiery gochujang (고추장 - Korean chili paste) based sauce.
Nakji Bokkeum is known for its intense spice level and the addictive, slightly chewy texture of the octopus. It's often served sizzling hot and is commonly eaten by mixing it with rice (비빔밥 style) or, my personal favorite, with chewy wheat noodles called jjoImyeon (쫄면). The combination of the spicy sauce, tender-chewy octopus, crisp vegetables, and resilient noodles is simply fantastic. Be warned: the spice can creep up on you! But if you love spicy food and seafood, this is an absolute must-try underrated Korean dish.
육회비빔밥 (Yukhoe Bibimbap – Raw Beef Mixed Rice)
Another dish involving raw ingredients, Yukhoe Bibimbap is a variation of the classic Bibimbap that features seasoned raw beef (육회 - yukhoe) as the star ingredient. Think of it as the Korean answer to steak tartare, but served over rice with other Bibimbap components like various sautéed vegetables (나물 - namul), often slices of Korean pear (배 - bae) for sweetness and texture, and topped with a raw egg yolk.
The raw beef is typically seasoned with soy sauce, garlic, sesame oil, and sometimes a touch of sugar. The result is a surprisingly refreshing and incredibly flavorful dish. The creamy egg yolk, the crispness of the pear, the tender seasoned beef, the savory vegetables, and the warm rice all come together when mixed with a dollop of gochujang. It's a textural and flavorful adventure that is both rich and clean-tasting simultaneously. Traditional markets, like Gwangjang Market in Seoul, are famous places to try authentic Yukhoe, and getting it in a Bibimbap makes for a complete, satisfying meal. This is definitely a hidden gem for adventurous eaters seeking authentic flavors.
닭한마리 (Dak Hanmari – "One Whole Chicken" Soup)
Simplicity often yields the most profound comfort, and 닭한마리 (Dak Hanmari) is a perfect example. Translating literally to "one whole chicken," this dish is exactly that: a whole chicken gently simmered in a clear, clean broth with simple ingredients like garlic, potatoes, and rice cakes (떡볶이 - tteokbokki).
Served in a large pot at your table, the soup is brought to a simmer, and the server usually helps cut the chicken into manageable pieces. The beauty of Dak Hanmari lies in its simplicity and the fresh flavors. It's not overly seasoned, allowing the natural taste of the chicken and the clean broth to shine. You eat the tender chicken pieces by dipping them in a special sauce made with soy sauce, vinegar, chili flakes, and mustard – customizable to your taste. Towards the end, kalguksu (knife-cut noodles) or other noodles are added to the leftover broth, creating a delicious second course. Dak Hanmari is incredibly soothing, healthy, and perfect for a simple, satisfying meal with friends or family. It's the ultimate comforting Korean food that often gets overlooked amidst the spicier, more complex dishes.
코다리조림 (Braised Semi-Dried Pollack)
코다리조림 (Kodari Jorim) is a dish that exemplifies Korean home cooking and the magic of braising. 코다리 (kodari) refers to pollack that has been semi-dried, giving it a unique, slightly chewy texture compared to fresh fish. This fish is then braised in a flavorful, often spicy and slightly sweet, soy sauce-based sauce with radishes (무우 - moo) and other vegetables like green onions and chili peppers.
The semi-drying process concentrates the fish's flavor and gives it a satisfying bite. The braising liquid is absorbed by the fish and radish, creating a dish that is deeply savory and comforting. It's the kind of dish you'd expect to find on a traditional Korean dinner table or at a local 백반집 (baekbanjip), a restaurant specializing in home-style set meals. Kodari Jorim offers a wonderful balance of textures and flavors – tender fish, soft, flavorful radish, and a rich, spoon-worthy sauce. It's a true taste of authentic Korean home-style cooking that many visitors miss out on.
청국장 (Cheonggukjang – Fermented Soybean Stew)
Alright, full disclosure: Cheonggukjang comes with a significant olfactory warning. This stew, made with rapidly fermented soybeans, has a very strong, pungent smell that some describe as similar to old cheese or even natto. It's potent, no doubt about it. However, if you can brave the aroma, you will be rewarded with a deeply flavorful, incredibly savory, and healthy stew.
Koreans swear by Cheonggukjang for its health benefits, particularly for gut health, due to the fermentation. Beyond the smell, the taste is rich, complex, and packed with umami. It's made with the fermented soybean paste (청국장 - cheonggukjang), tofu, vegetables, and often meat or seafood. Served bubbling hot, it’s typically eaten mixed with rice, similar to doenjang jjigae (soybean paste stew), along with various side dishes. It’s an acquired taste, perhaps, but one that is incredibly rewarding for those who appreciate deep, fermented flavors. Trying Cheonggukjang is stepping into a deeper, more traditional layer of Korean cuisine. It's bold, it's unique, and it's cherished by those who know its true worth.
Exploring these lesser-known Korean dishes offers a richer, more authentic glimpse into what Koreans eat and love every day. While BBQ and Bibimbap are fantastic entry points, venturing into the world of Ganjang Gejang, Gamjatang, Nakji Bokkeum, Yukhoe Bibimbap, Dak Hanmari, Kodari Jorim, and Cheonggukjang will provide a deeper understanding and appreciation for the diversity and depth of Korean cuisine. So, next time you're looking for Korean food, ask a local, look for restaurants specializing in these dishes, and be ready for a delicious adventure!
FAQ: Underrated Korean Dishes
Q: Are all these dishes spicy?
A: No, not all of them are spicy. Gamjatang, Nakji Bokkeum, and Kodari Jorim are typically spicy. Ganjang Gejang and Yukhoe Bibimbap are not spicy. Dak Hanmari has a mild broth, and spiciness comes from a dipping sauce you can customize. Cheonggukjang is savory and pungent, but not necessarily spicy unless chili is added.
Q: Is it safe to eat raw crab (Ganjang Gejang) and raw beef (Yukhoe Bibimbap)?
A: Yes, when prepared correctly by reputable establishments that use fresh, high-quality ingredients specifically sourced for raw consumption. These dishes have been part of Korean cuisine for a long time. It's best to try them at restaurants known for these specialties.
Q: Where can I find these dishes?
A: You are more likely to find these dishes at local Korean restaurants that specialize in stews (찌개 - jjigae), soups (탕 - tang), braised dishes (조림 - jorim), or traditional set meals (백반 - baekban). Large traditional markets, like Gwangjang Market in Seoul, are also excellent places to try Yukhoe Bibimbap and other traditional foods.
Q: What is the typical price range for these dishes?
A: Prices vary greatly depending on the dish and the restaurant's location and style. Gamjatang and Dak Hanmari are often served in large portions for sharing and might range from $20-$40+ USD. Individual dishes like Nakji Bokkeum or Kodari Jorim might be in the $10-$20 USD range. Ganjang Gejang can be on the pricier side due to the crab, potentially $30-$50+ USD depending on size and quality.
Q: Can vegetarians or vegans eat these dishes?
A: Unfortunately, most of the dishes listed here are meat or seafood-based. Korean cuisine does have vegetarian options like certain types of Bibimbap (without meat/egg), various vegetable side dishes (나물 - namul), and some tofu stews, but the specific underrated dishes listed above are not vegetarian/vegan friendly.
Q: What should I eat these dishes with?
A: Most of these dishes are traditionally eaten with rice (밥 - bap) and a variety of Korean side dishes (반찬 - banchan), which are usually included. Stews like Gamjatang and Cheonggukjang are mixed with rice. Nakji Bokkeum is often mixed with rice or noodles. Dak Hanmari is typically followed by adding noodles to the broth.
Q: I'm sensitive to smells. Which dish should I be cautious of?
A: Cheonggukjang (Fermented Soybean Stew) is notorious for its very strong, pungent smell. While the taste is loved by many, the aroma can be off-putting to those not used to fermented smells.
Q: Are these dishes difficult to eat for foreigners?
A: Besides potential spice levels, the textures (like raw crab or chewy octopus) and unique flavors (fermented beans, raw beef) might be unfamiliar. However, they are generally eaten with standard utensils (spoons and chopsticks) and are no more difficult to physically eat than common Korean dishes. The challenge is embracing the new flavors and textures!
