Not only is Japan famous for its sashimi, but South Korea also boasts many unique and exotic dishes made from fresh ingredients like meat and seafood.
Korean Dishes That Will Give Diners Goosebumps
Although these “live food” dishes from the Land of the Morning Calm are beautifully presented and meticulously prepared, they still send shivers down the spines of international diners. However, locals and those who enjoy raw food find these specialties delicious, with distinct flavors that cannot be mistaken for any other “delicacies.”
1. Yuk-hoe
(Image: Tasteatlas).
Made from various types of raw meat, yuk-hoe is one of the most famous dishes in Korean cuisine. This fresh specialty is primarily prepared with beef, and sometimes horse meat is used.
To ensure the dish is tender and flavorful, chefs typically choose the sirloin and slice it thinly, removing fat and marinating it with seasonings like salt, sugar, sesame oil, pepper, and garlic. Diners can enjoy the raw meat served with pear, raw egg yolk, pine nuts… or mixed into bibimbap.
2. San-nakji
This famous street food in South Korea is beloved by locals, but san-nakji (or live octopus) often makes international diners wary due to its “live eating” experience.
(Image: Atlasobcura)
However, live octopus is also considered one of the most dangerous delicacies in the world because the suction cups on its tentacles can cling tightly to the throat, causing choking. To ensure safety and enhance flavor, chefs clean and cut the tentacles into smaller pieces, sprinkling them with sesame oil and roasted sesame seeds.
This dish is served fresh, with the tentacles still wriggling, providing diners with the unique experience of having their food “squirm” in their mouths. Those who are accustomed to it can appreciate the sweet, crunchy texture of this fresh ingredient. However, diners should chew thoroughly before swallowing to fully enjoy the flavors and ensure safety.
3. Hwareo-hoe
(Image: Snapwire).
This dish is made from fresh fish that has been cleaned, filleted, and sliced thinly for immediate consumption. The raw fish is often wrapped in lettuce or perilla leaves and served with dipping sauces made from gochujang (Korean chili paste), such as cho-gochujang (vinegar mixed chili paste) or ssamjang (a mixture of chili paste and soybean paste).
4. Gejang
(Image: Arrivalguides)
This dish features live crabs that are cleaned and soaked in spicy sauce (known as yangnyeom gejang) or soy sauce, but the version soaked in soy sauce (called ganjang gejang) is the most popular among Koreans.
Despite its unappealing appearance, this live crab dish is quite expensive, ranging from 35,000 to 50,000 won per serving (approximately 700,000 to 1,000,000 VND).
5. Mulhoe
(Image: Littlegreenfield).
Though it may resemble a spicy seafood soup, mulhoe is made from fresh ingredients like squid, octopus, and fish. This dish originates from the southeastern coast of South Korea and was created by local fishermen to utilize readily available food without elaborate preparation.
Each serving of mulhoe includes various types of fresh seafood that are cleaned and chopped, mixed with vegetables, seaweed, and cabbage, and then tossed with a sauce made from chili and soy sauce. Notably, this dish should be eaten cold to fully appreciate its distinctive flavor.
