What are the dishes that can only be experienced locally in Korea?
Korea is a country rich in traditional fermented foods and region-specific dishes.
Some of these are only truly appreciated when eaten in Korea, due to their ingredients, cooking methods, and cultural context.
Here, we introduce dishes that offer foreign visitors a uniquely local and unforgettable culinary experience.
Sannakji: The Living Taste of the Sea
One of the most shocking yet intriguing dishes for foreigners is sannakji, or live octopus.
Served still moving on the plate, it wiggles as you pick it up with chopsticks and continues to move in your mouth.
This experience is something you can only have in Korea, especially at seafood markets in Seoul or Busan.
Hongeohoe: The Pinnacle of Fermentation
Hongeohoe, or fermented skate, is a dish with a notoriously strong ammonia smell.
While even Koreans are divided on this delicacy, it is especially popular in the Jeolla province.
Its intense, pungent aroma and flavor are unlike anything else in the world, making it a must-try for adventurous eaters visiting Korea.
Sundae Gukbap: A Deep Broth with Rich Intestines
While blood sausage (sundae) exists in other cultures,
Korean-style sundae gukbap is a unique dish made with hearty broth and filled with sliced sundae, organs, and meat.
Each city—like Seoul, Daegu, and Jeonju—has its own interpretation,
making it a regional food tour experience in itself.
Gopchang Gui: Grilled Intestines Turned Gourmet
Foreigners often marvel at gopchang gui, grilled beef or pork intestines,
with reactions like "This tastes better than steak!"
The smoky aroma and chewy texture create a luxurious taste,
especially at popular locations like Sillim-dong in Seoul or Daegu’s traditional markets.
Cheonggukjang: A Powerful Smell, a Healthful Meal
Cheonggukjang, a fermented soybean stew, is often described by foreigners as a “smell bomb.”
However, in Korea, it's widely regarded as a superfood for digestion and immunity.
Trying it while in Korea provides insight into Korean health traditions and fermented food culture.
Korean-Style Grilled Eel: Bold Flavor Explosion
Different from Japanese-style unagi,
Korean grilled eel is marinated in a spicy, sweet gochujang-based sauce
and cooked over an open flame, giving it a smoky, punchy flavor profile.
Southern regions like Jeollanam-do and Gyeongsangnam-do are known for their premium eel dishes.
Holiday Foods with Locals: Songpyeon, Jeon, Japchae
During Korean holidays like Chuseok and Seollal, foreigners can join local families
to make traditional foods like songpyeon (rice cakes), jeon (pan-fried dishes), and japchae (glass noodles).
These cooking experiences offer a hands-on cultural immersion, going beyond just tasting.
| Sannakji | Seoul, Busan seafood markets | Shock, curiosity, thrill |
| Hongeohoe | Jeolla Province | Strong, fermented, divisive |
| Gopchang Gui | Sillim (Seoul), Daegu | Rich, addictive, exotic |
Summary: Culinary Adventures You Can Only Have in Korea
These foods are not just meals—they’re immersive cultural experiences.
With unfamiliar smells, textures, and cooking styles, they offer foreign visitors
a once-in-a-lifetime gastronomic journey that can’t be replicated elsewhere.
