2026

Gyeran-bap, egg rice, is the five-minute comfort food nearly every Korean grew up eating: hot rice, a fried egg, a pat of butter, a splash of soy sauce and

Gimbap is Korea’s favorite picnic food: seaweed rolled around seasoned rice and colorful strips of egg, vegetables and ham, then sliced into bite-size roun

Mayak gyeran are soft-boiled eggs soaked overnight in a garlicky soy marinade with chilies and scallions. The yolks turn jammy and deeply savory, and the n

Kimchi-jeon is the crispy, tangy pancake Koreans crave on rainy days. Chopped sour kimchi is folded into a thin batter and pan-fried until the edges turn l

Haemul pajeon is a big, golden pancake packed with whole scallions, shrimp and squid. It is a classic shared dish, cut into squares at the table and dunked

Dubu-jorim is one of the most common banchan in Korean homes: slices of tofu pan-fried until golden, then simmered in a spicy, garlicky soy glaze. It is si

Andong jjimdak is a giant platter of chicken braised in a glossy, sweet-savory soy sauce with vegetables, dried chilies and slippery noodles. It is the pri

Myeolchi-bokkeum is a crunchy, sweet-and-salty side dish made from tiny dried anchovies glazed in a sticky sauce. It is a lunchbox staple across Korea and

Dakgalbi is a sizzling stir-fry of chicken thighs marinated in a spicy red sauce and cooked with cabbage, perilla leaves and scallions. In its hometown of

Tteokbokki is Korea’s most beloved street snack: chewy rice cakes simmered in a fiery, sweet red sauce. Regular rice cakes are pure starch, so this keto ve