Every country has its own unique “delicacies,” and Korea is no exception. While some of the country’s foods are downright shocking (both in look and flavor), others are rather tasty and just foreign notions. Some people love it, while others despise it, but one thing is certain: they all stand out. Korean food is well-known, but these dishes take it to a new level. Below are the weird Korean foods.
This is one of the weird Korean foods that you can purchase from street sellers or served with beverages in select restaurants. It’s an excellent place to start if you’ve never eaten a popular street food before. After seasoning, the seller boils or steams the silkworm larvae. The seller serves the Beondaegi in a paper cup on the street or in a bowl at restaurants and have a soft and crispy texture. If you’ve been itching to try the home version of these delightfully bizarre foods, we’ve got some exciting news for you! Beondaegi is also available in sealed cans, allowing you to enjoy the enjoyment whenever you choose. If you’re a fitness fan, they are high in protein, so grab one after your next workout!.
Jokbal, or boiling pigs’ feet, is one of the weird Korean foods. It is prepared with leeks, soy sauce, ginger, sugar, and rice wine. On a big dish, the feet are deboned, sliced into pieces, and presented. To begin, take a piece of lettuce. Wrap a slice of jokbal in lettuce next. Finally, top with your favorite sauces, vegetables, and other tasty extras, and you’re ready to go! Jokbal is believed to be excellent for your skin and for preventing hangovers, which is convenient given that it’s frequently served with alcoholic beverages. While it may appear to be one of the strangest foods you have ever seen, it is one of the most-tame dishes. If you like Korean barbecue, you’ll probably enjoy this dish.
Let’s not forget about our tiny fine-feathered buddies while we’re on the subject of feet! Dakbal is an exception to the rule that some of the items on this menu may not look like the animal you’re eating. You won’t be able to miss them; they’re chicken feet! The seller seasons the feet of chicken with sesame and red pepper paste (spicy sauce) and fried. Being that it is a spicy food, have a pitcher of water or another beverage close. If you enjoy spicy dishes, Korea is recognized for it; therefore there are many hot dishes to try!
To help you remember this term, dak-bal stands for chicken foot, respectively. Next time you’re in Korea or near a Korean restaurant, keep an eye out for these words on signs.
Hongeo-hoe is another weird Korean foods. It is a popular Korean delicacy. This is more of a task than a meal. The skate is a unique raw fish since it does not urinate and instead transfers uric acid via its skin. As a result, when you ferment the skate, it smells like ammonia, which is quite unpleasant! When you consume this meal, you will need to hold your nose. Take a bite of kimchi and a bite of cooked pork and shove it all into your mouth at once. The smell is far worse than the taste, which isn’t to say that either is very nice.
Sundae, a weird Korean foods, may make some people uneasy at first, but it is not to be missed. It is a combination of haggis and black pudding. It’s also really tasty and a fantastically cheap snack. This food contains blood, rice, veggies, noodles, and pig or cow intestines. After that, the mixture is cooked and served cut up and ready to eat. Even though it’s eaten in many places throughout the world, It must have been the blood that turns some people off. Dip your sundae into a dish of salt or other spice before eating it. It also goes great with a cool lager.
Live octopus is frequently regarded as a must-try on any trip to the peninsula, having been made famous in a horrific scene of Oldboy, one of the most renowned Korean films. Chopped and seasoned octopus tentacles are served, still writhing with a choice of dipping sauces. If you can peel them off the plate and into your mouth, you’re in for a unique taste sensation. Just remember to chew since the octopus sometimes utilize its strong suction cups to grip onto the diner’s throat, strangling them to death on approximately six occasions every year.
Koreans typically eat a hot bowl of haejangguk (literally, “hangover soup”) to treat their hangovers after a night out on the town. The most uncommon variation is Seonjihaejangguk, which has congealed ox blood as its main component. Blood that has virtually dried floats in spongy pieces above a hot soup.
Gejang is a kind of jeotgal (salted fermented seafood) created by marinating fresh baby crab in ganjang (soy sauce) or a chili paste (pepper powder-based sauce) before eating them raw. A salty soy sauce brine was traditionally used to preserve the fresh crab for a prolonged length of time. Even though contemporary conveniences have rendered this preservation technique obsolete, the meal remains popular for its flavor, with an entire street dedicated to it in Seoul’s Sinsa-dong area.
It is commonly held in Korea that no part of a pig should go to waste, even its skin. It’s no wonder, therefore, that dwaejikkeobjil is available at many of South Korea’s barbecue restaurants. The caramelized pigskin, which is usually grilled, has a rubbery texture, but its rich, nutty tastes make it a delicious drinking Korean snack. Its collagen content make the skin smoother and suppler as an extra benefit.
To begin with, in cheonggukjangjjigae, there are no genuine dead bodies! The name comes from the aroma of the main component in this meal, cheonggukjang (once again, Korea!). Cheonggukjang is a sour soybean paste that lends a beefy flavor to this meal. When you add this paste to the soup, the aroma explodes, and everything starts to stink. In Germany, some Korean students were preparing this meal, and the neighbors noticed a peculiar odor. They phoned the cops, thinking there was a corpse inside (that’s how awful it is). The odor also lingers for a long time, which isn’t helpful.
Gaebul is one of the weird Korean foods. The gaebul, a type of marine worm with a phallic look that has given it the moniker “penis fish,” is one of the most bizarre. Live gaebul is often chopped into tiny pieces and served uncooked, still writhing. The tastes of gaebul are comparable to those of clams when served with sesame oil.
Does fugu sound like a familiar dish? It is a popular food among in Japan. This Japanese delicacy produced from a poisonous blowfish meat that can kill if not prepared properly. It’s incredibly costly, and serving it necessitates a license and years of training. Fortunately, Korea has had her fair share of toxic fishes, and is less concerned about fish with very toxic neurotoxins. It’s much more commonly available, and there aren’t the same limitations as in Japan. The most typical way to prepare these blowfish is in bokjili.
This substantial soup has a lot of blowfish flesh, veggies, herbs, and spices. Bokjili is a low-cost fish dish that is popular in coastal areas. It’s also a lot less expensive than fugu. The flavor isn’t particularly powerful, but the flesh is cloud-like in texture, almost fluffy. If you don’t mind taking a chance, give it a go.
If you’re looking for a new dish to pair with a soju-infused night out on the town, gopchang is a good option. You will seat at a round table with a grill in the center and be offered a plate of seasoned grilled intestines that are ready to be cooked. If you failed to exercise that day, don’t worry: the chewiness of gopchang will give your jaw muscles a good workout! Onions, garlic, green onions, mushrooms, spicy peppers, and different sauces are common Gopchang partners.