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In my previous roundup, Top 10 Korean Foods You Have To Try, I highlighted the most beloved classics. This time we’re venturing into the realm of the truly bizarre – the 15 most unusual Korean dishes that many foreigners find strange, yet are beloved by locals. If you ever get a chance, give each a whirl – they’re all part of Korea’s rich culinary tapestry.
Why These 15 Most Unusual Dishes Matter
15 Budae Jjigae: Army Base Stew
After the devastation of World War II and the Korean War, Korean families near U.S. military installations faced severe food shortages. Resourceful mothers turned to surplus army provisions – think Spam, canned frankfurters, and even powdered milk – and tossed them into a humble kimchi broth. The result? A hearty, improvisational pot known as Budae Jjigae, or Army Base Stew. Today it can contain anything from eggs and ramen noodles to cheese and sliced hot dogs, and it’s a beloved comfort food across the peninsula.
14 Chicken Feet
Chicken feet might sound like a novelty, but they’re a staple in many East Asian eateries. In Korea they’re typically braised in a sweet‑savory glaze until the skin becomes glossy and the tendons turn tender yet still slightly chewy. The texture can be a surprise for Western palates – it’s sinewy, gelatinous, and undeniably addictive once you get past the initial “I’m eating feet” shock.
13 Ganjang Gejang: Soy‑Marinated Raw Crabs
These tiny crabs are served raw, marinated in a salty‑sweet soy sauce that infuses the meat with a briny, umami punch. Sometimes the shells are left on, offering a crunchy, slightly bitter contrast reminiscent of a hard‑shell candy. You’ll spot them hanging in long chains at fish markets throughout the country – a visual testament to their popularity despite the raw‑food reputation.
12 Haemultang: Live Seafood Soup
The name translates to “live seafood soup,” and it lives up to the hype. Fresh seafood – clams, mussels, shrimp, and sometimes live octopus – arrives at the table uncooked, then plunges into a bubbling broth seasoned with gochujang, garlic, and a medley of herbs (even crown daisies!). The soup is fiery, sweet, and packed with oceanic flavor, turning a potentially intimidating concept into a beloved communal dish.
11 Tarakjuk: Milk Porridge
Western assumptions often label Asian cuisines as dairy‑free, yet Korea boasts a centuries‑old tradition of cooking with milk. Tarakjuk, a silky porridge made from boiled milk and rice, originated in royal courts and was prized for its soothing texture and health‑boosting reputation. It’s a gentle reminder that Korean gastronomy can be both adventurous and comforting.
10 Acorn Jelly: Dotorimuk
Acorns are naturally toxic, but Korean mountain folk discovered a method to leach out the bitterness by soaking, boiling, and grinding them into a fine starch. The resulting jelly is mild, slightly bitter, and wonderfully gelatinous. When tossed with soy‑based sauces, sesame oil, and fresh veggies, it becomes a refreshing, health‑ful side dish that showcases Korea’s resourceful culinary history.
9 Samhap: Fermented Skate
Fermented skate, known as Samhap, carries a reputation for being one of the most odorous foods on the planet. The fish’s uric acid seeps through its skin, and during fermentation it breaks down into an ammonia‑like scent. Some diners even advise breathing in through the mouth and out through the nose to mitigate the smell. Despite the nose‑wrinkling aroma, the flavor is richly umami and beloved by daring eaters.
8 Cheonggukjang: “Dead Body Soup”
Cheonggukjang earns its macabre nickname from its pungent, ammonia‑laden aroma that can send strangers running. The soybeans are only briefly fermented, leaving a strong, earthy scent and a thick, sticky broth dotted with whole beans. Think of it as Korea’s answer to blue‑cheese – an acquired taste that rewards the brave with a deep, savory umami punch.
7 Sundae: Boiled Intestine Sausage
Don’t confuse this with a Western ice‑cream sundae. Korean sundae is a sausage made from pig or cow intestines, stuffed with a mixture of glass noodles, pork blood, and vegetables. Variations include squid‑filled or pollock‑filled versions. Typically steamed or boiled, sundae is a street‑food staple that offers a hearty, slightly chewy bite and a burst of savory flavor.
6 Gopchang: Barbecued Intestines
Gopchang takes the concept of intestines a step further: instead of stuffing them, the small and large intestines are simply grilled over charcoal. The result is a satisfyingly chewy texture, often paired with a sesame‑seed dipping sauce. While it sounds intimidating, the fresh, smoky flavor makes it a favorite among Korean grill enthusiasts.
5 Dak Dong Jib: Chicken Gizzard
Often mistaken for a “chicken rectum,” Dak Dong Jib actually refers to the muscular gizzard that grinds food for birds. In North Korea it’s a popular drinking accompaniment, helping to absorb alcohol thanks to its dense, chewy texture. While it’s more common up north, you can still hunt it down in certain southern eateries if you’re adventurous enough.
4 Beondegi: Silkworm Larvae
Beondegi are steamed or boiled silkworm pupae seasoned with soy sauce and a pinch of chili. They’re a beloved street‑food snack, often enjoyed with a cold beer. The texture is soft yet slightly crunchy, and the flavor is earthy and mildly salty – a perfect example of Korea’s willingness to turn insects into tasty treats.
3 Sannakji: Live Octopus
If you search YouTube, you’ll find countless videos of diners tackling Sannakji – freshly sliced octopus that continues to wiggle on the plate. The tentacles retain their suction power, so you must chew carefully to avoid the risk of them clinging to your throat. The dish is prized for its fresh, briny flavor and the thrill of eating something literally still moving.
2 Bosintang: Dog Meat Stew
Dog meat, while increasingly controversial, remains a traditional protein in certain Korean regions. Bosintang is a hearty stew made from dog meat, boiled with herbs and spices during the hottest days of summer (sam‑bok) to boost stamina. The flavor is often compared to goat, and the dish is typically served in specialized restaurants that source meat from regulated farms.
1 Gaebul: Live Spoon Worms
Gaebul, known as spoon worms, are marine creatures that look like elongated, soft tubes. When served, they’re sliced into bite‑size pieces that continue to wriggle on the plate, much like Sannakji. Despite their alien appearance, they’re prized for a delicate, slightly sweet flavor and a texture that’s softer than raw octopus, making them the ultimate entry for the 15 most unusual Korean dishes list.
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