How to Eat Korean Food: A Masterclass in Not Looking Like a Tourist
Hello! This is Sunny from K-Music Note.
A culinary tour of Korea sounds exciting, doesn't it? But have you ever bravely walked into an authentic local restaurant, only to freeze when a dozen side dishes and condiments land on your table?
The main dish arrives, but you hesitate, unsure if you're supposed to mix something in or just eat it as is. You end up awkwardly glancing at the Korean locals at the next table. Trust me, I get it.
Knowing how to properly enjoy a dish is the best way to experience not just the flavor, but the culture behind it. Today, I'm going to give you the know-how to transform you from a hesitant tourist into a confident foodie. You’ll no longer have to ask, "How do I eat this?"
Level 1: Busan Dwaeji-gukbap - The Art of 'Build-Your-Own' Soup
When your Dwaeji-gukbap (pork and rice soup) first arrives, the milky broth might taste a bit plain. The magic lies in using the condiments on your table to create your own perfect flavor.
How to Eat It Like a Local:
- Taste the Broth: Always take a sip of the pure, unseasoned broth first to appreciate its natural flavor.
- Season with Salted Shrimp: This is the key. Instead of salt, use the saeu-jeot (salted fermented shrimp) to season the soup. It adds a savory depth (umami) that salt just can't match. Add half a spoonful at a time.
- Add Paste & Chives: If you want some heat, stir in the dadaegi (spicy paste). Then, add a generous amount of buchu (garlic chives) for aroma and a fresh, crunchy texture.
- Add Rice: Finally, add your rice to the soup and enjoy.
[Your Dwaeji-gukbap Customization Cheat Sheet]
| Condiment | Role | Sunny's Tip |
|---|---|---|
| Saeu-jeot (Salted Shrimp) | Salty + Savory (Umami!) | The secret ingredient for a deep, rich flavor! |
| Dadaegi (Spicy Paste) | Spicy | Optional if you can't handle the heat. |
| Buchu (Chives) | Aroma + Texture | Add them while the soup is hot to release their aroma. |
| Somyeon (Noodles) | Fullness | Try them before adding your rice. |
Level 2: Jeju Black Pork - Mastering the 'Meljeot'
When you order thick-cut Jeju black pork BBQ, it will arrive with a small pot of a dark, reddish sauce. This is 'Meljeot,' a potent fermented anchovy sauce. How you use this is the key to unlocking the true Jeju experience.
How to Eat It Like a Local:
- Boil the Sauce: Place the pot of meljeot right in the middle of the grill and let it come to a bubbling boil. You do not eat it cold!
- Add Garlic & Chili: Add the sliced garlic and chopped chili peppers to the boiling sauce to infuse it with more flavor.
- Dip and Enjoy: Take a piece of perfectly grilled pork and dip it deep into the boiling meljeot. The salty, savory punch of the sauce cuts through the richness of the pork beautifully.
[My Rookie Mistake] I have an embarrassing memory of my first trip to Jeju. I dipped my pork into the cold meljeot and thought, "Why is this famous?" Thankfully, a man at the next table kindly told me, "Son, you've got to boil it!" and I had my mind blown. Don't be like me!
Level 3: Gangwon-do Mak-guksu - Finding Your Golden Ratio
'Mak-guksu' might translate to "noodles served carelessly," but there's a local method to eating these buckwheat noodles that makes them even more delicious.
How to Eat It Like a Local:
- Taste the Noodles: If they come pre-seasoned, take a moment to savor the taste and aroma of the noodles themselves.
- Add Your Seasonings: Add sugar, vinegar, and mustard to your liking. A good starting point is one spoonful of sugar, a swirl of vinegar, and a dab of mustard.
- Enjoy It Two Ways: Start by eating it as a 'bibim' (mixed) noodle dish. Once you're about halfway through, pour in the cold broth that was served on the side and enjoy it as a 'mul' (watery) noodle soup.
TL;DR: 3-Line Summary
- To properly enjoy Korean regional food, it's essential to make active use of the condiments on the table.
- Season Dwaeji-gukbap with salted shrimp, and always boil the 'meljeot' on the grill before dipping your Jeju pork.
- Knowing how to eat these dishes is more than just about taste; it’s a way to respect and more deeply experience Korean food culture.
Frequently Asked Questions (FAQ)
Q1: Do I have to use only chopsticks in Korean restaurants?
A1: No. Korea has a unique culture of using both a spoon (for soup and rice) and chopsticks (for side dishes). For soupy dishes like gukbap, feel free to eat comfortably with a spoon.
Q2: Do I have to pay for banchan (side dish) refills?
A2: In most Korean restaurants, the basic side dishes (banchan) can be refilled for free. Don't hesitate to ask, "I banchan jom deo juseyo" (Please give me more of this side dish). This is part of Korea's culture of 'Jeong' (a deep-seated feeling of affection and generosity).
Q3: Is there special etiquette for drinking alcohol?
A3: When drinking with elders, it's polite to turn your head slightly away from them as you sip. It's also important to refill others' glasses when they are empty. Typically, you pour with two hands, or hold the bottle with one hand while supporting your pouring arm's elbow with the other.