KOREATRAVEL LIST

Nationwide

Restaurants, dishes, and how to eat like a local.

A bowl of Jeonju bibimbap served at Hangukjip — vegetables, beef and yellow mung-bean jelly over rice in a stone bowl, with six side dishes

NationwideTraditional Food

Four Jeonju Bibimbap Houses and a Bean-Sprout Soup: Three in One Lane, One 4.7 km Out

A stone bowl of Jeonju bibimbap at Hankook Jib, topped with seasoned vegetables, beef and yellow mung-bean jelly, served with six side dishes.

NationwideTraditional Food

How to Find Regional Food in Korea

A Korean temple-cuisine spread: a woven tray of seasoned namul greens ringed by bowls of vegetable side dishes.

NationwideTraditional Food

A Guide to Banchan — The Name Records How It Was Made, Not Whether You Ordered It

Janchi-guksu in a steel bowl: fine white noodles in a clear broth topped with shredded egg garnish, laver flakes, spring onion and red chilli.

NationwideTraditional Food

A Guide to Korean Noodles — What They Are Pulled From, and How They Arrive

The shopfront of Imun Seolnongtang, a red-brick corner building under a white sign reading 里門 설농탕.

NationwideTraditional Food

How to Read Korean Soup Names: Guk, Tang, Jjigae and Jeongol

A single serving of dwaeji-gukbap — pork and rice soup topped with garlic chives — ringed by small dishes of cabbage kimchi, cubed radish kimchi, green chilli with garlic, and seasoning paste.

NationwideTraditional Food

A First-Timer's Guide to Choosing Korean Food

NationwideStreet Food

A Guide to Korean Street Food — What It Is and How It Is Counted

NationwideTraditional Food

Eight Century Shops — and the reason the register wrote down for each

NationwideDietary Info

A Practical Guide to Halal Food in Korea

NationwideDietary Info

Vegetarian and Vegan Food in Korea: What to Ask Before Ordering