Unique Foods Loved by Koreans From a foreign perspective, there may be foods that make people wonder, "How can they eat that?" or think, "I've never heard of such food before." These are dishes that are particularly enjoyed by Koreans but may not be as popular among foreigners. Let's take a look at some of these unique Korean dishes:
Unique Korean dishes
Perilla Leaves (깻잎): Widely grown in Korea, perilla leaves are harvested mainly during summer and autumn. They are often found in home gardens alongside lettuce, chili peppers, and corn, and are popular crops. With their vibrant green color and small serrated edges, perilla leaves have a distinct herbaceous aroma that may not appeal to foreigners. However, perilla leaves are nutritious, containing vitamins such as A, C, E, B6, as well as minerals like iron, calcium, magnesium, potassium, and zinc. In Korea, they are commonly used for wrapping and enjoyed in various dishes, including ssam (wraps) or added to fried rice.
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| Perilla Leaves |
Soy-Marinated Crabs (간장게장): Live crabs are marinated in a sauce made of soy sauce, garlic, ginger, sugar, and other seasonings. After several hours or days of marination, the sauce infuses into the crab meat, creating a rich and savory dish. For foreigners encountering it for the first time, the idea of eating raw crab and the unfamiliarity with the soy sauce, garlic, and ginger-based marinade can create some hesitation or reluctance.
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| Soy-Marinated Crabs |
Korean Melon (참외): Often referred to as "Korean melon" by foreigners, this fruit has a small, round shape and a light yellow color when fully ripe. It emits a sweet aroma and has a juicy texture. Korean melons are considered one of the representative summer fruits, along with watermelon and grapes. While Koreans appreciate their sweetness and fragrance, foreigners may not be familiar with them. Korean melons consist mostly of water, making them a hydrating fruit. They are also a good source of vitamins A and C. In Korea, it is common for people to enjoy Korean melons when they visit the country, similar to how one would try papaya in Southeast Asia or flat peaches in Europe.
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| Korean Melon |
Soybean Sprouts (콩나물): Soybean sprouts are a widely available and affordable ingredient in Korean markets. They are used in numerous dishes and are an essential part of Korean cuisine. Whether in soups, stir-fries, or various side dishes, soybean sprouts play a versatile role. The sprouts have a crunchy texture and a mild, nutty flavor. Soybean sprouts are not only a good source of dietary fiber but also contain vitamins C and K, folate, potassium, magnesium, and iron.
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| Soybean Sprouts |
Golbaengi (골뱅이): Golbaengi is a type of sea snail with a spiral-shaped shell. It has a firm and chewy texture with a slightly sweet and tangy taste. In Korean cuisine, golbaengi is commonly used in dishes such as stir-fries, salads, and noodle dishes. Nutritionally, golbaengi is low in fat and a good source of essential minerals such as zinc and selenium. It is rich in omega-3 fatty acids, which are beneficial for heart health. To enhance the flavor and texture, golbaengi can be boiled, grilled, or stir-fried, and it is often enjoyed with spicy sauces like gochujang.
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| Golbaengi |
Please note that the above text provides a general description of these foods and their perception among foreigners. Individual preferences may vary, and some foreigners may enjoy these dishes while others may not.
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