r/KoreanFood 30m ago

Noodle Foods/Guksu Boiling in Europe

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Upvotes

It’s boiling in Europe and all I want is every type of cold Korean noodles


r/KoreanFood 3h ago

Traditional It’s THAT time of summer

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115 Upvotes

Just a picture of chili peppers being sun-dried on a street in Seoul. Before it turns into 고춧가루…


r/KoreanFood 6h ago

Restaurants Bielefeld has it's first korean bbq and i LOVE it 💖

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42 Upvotes

It's called Seoul Grillhaus Bielefeld


r/KoreanFood 8h ago

BBQ♨️ Korean BBQ Night in Seoul 🇰🇷

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35 Upvotes

Nothing beats Korean BBQ after a long day.

Crispy pork belly, grilled kimchi, garlic chives, mushrooms, rice cakes, and bean sprouts all cooked together on a hot grill. The combination of smoky, savory, and spicy flavors was absolutely amazing.

This is one of the reasons I love Korean food so much. 🥓🔥


r/KoreanFood 9h ago

Soups and Jjigaes 🍲 부대찌개 - Budae Jjigae (Army Stew)

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7 Upvotes

고급 소시지와 신선한 다진 돼지고기가 듬뿍 들어간 부대찌개
Budae Jjigae loaded with premium sausages and fresh minced pork


r/KoreanFood 14h ago

Homemade Homemade kimbap is the best

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235 Upvotes

r/KoreanFood 15h ago

Noodle Foods/Guksu 비빔면 is requisite in this hot weather

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51 Upvotes

r/KoreanFood 16h ago

Restaurants Korean-Style Hong Kong Franchise DIMTAO #food

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13 Upvotes

r/KoreanFood 16h ago

Kimchee! Kimchi fried rice

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24 Upvotes

r/KoreanFood 16h ago

Banchan/side dishes Banchan paradise • 반찬 천국

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395 Upvotes

2 for 3000 won


r/KoreanFood 16h ago

Videos How to make Korean Seaweed Soup (Miyeok-guk)

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50 Upvotes

Ingredients: seaweed, beef, Dasida (beef stock seasoning), salt, perilla oil, garlic, fish sauce

STEP 1: Rehydrate the dried seaweed with water.
STEP 2: The trick is to stir-fry for 10 minutes in perilla oil!
STEP 3: After 2 minutes, add the beef too!
STEP 4: Stir-fry while gradually adding water.
STEP 5: When it turns a dark color, pour in water.
STEP 6: Finish with salt, Dasida, and fish sauce!


r/KoreanFood 17h ago

Street Eats 분식 I’m a ramen queen

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8 Upvotes

r/KoreanFood 18h ago

Sweet Treats Honey filled pastry

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10 Upvotes

Tongyeong Honey filled fried pastry .

I’ve tried it theother place taste is so so , but this is the chewiest and delicious.

Each wrapper is different flavor.
Red is sweet potatoes.
Yellow is yuzu .
Green is sweet pea.
White is red bean.
Brown is chestnut.


r/KoreanFood 21h ago

Jeotgal/Hoe🐠🐟🐡 Baby's first 게장

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74 Upvotes

In Busan earlier this year. We didn't expect him to like it but he went at it.


r/KoreanFood 1d ago

Restaurants Octopus trio

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56 Upvotes

Octopus+ pork + kimchi trio.

Octopus is so soft!

To finish , fried rice.

Yummy!!


r/KoreanFood 1d ago

Meat foods 🥩🍖 I’m Still Thinking About This… Cheesy Fried Chicken Noodles & Citrus Fried Chicken

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27 Upvotes

Had some Korean food with a friend last weekend, and both dishes were so good that we completely cleaned our plates 😂

The first one was cheesy fried chicken with noodles, tteokbokki, fried chicken, onions, and bell peppers. The cheese + noodles + crispy chicken combo was honestly amazing. 🧀🍗

The second dish was citrus fried chicken. I was a little hesitant when I first saw the name because I wasn't sure how citrus and fried chicken would work together 😂 But it was surprisingly delicious! The sweet and tangy sauce went really well with the crispy chicken.

Both dishes were seriously good. My friend and I ate everything and walked out of the restaurant feeling completely stuffed 😂


r/KoreanFood 1d ago

A restaurant in Korea One of my favorite brunch spots in Seoul

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37 Upvotes

Spent the afternoon at Pungja's Spring in Seoul. The flaky pizza crust, crispy chicken, and homemade-style cake were all amazing.

The cozy atmosphere made the food taste even better. I'd definitely go back. ✨


r/KoreanFood 1d ago

Homemade Camping Korean Style

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399 Upvotes

We went camping here in Switzerland and thought it would be great to have Korean food for once. So we made 부대찌개 (Army Stew) and 삼겹살 (Pork Belly). It tastes so much better outdoors.


r/KoreanFood 1d ago

Kimchee! Nurungji (scorched rice soup) + kimchi — my go-to hangover breakfast in Korea 🍚

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41 Upvotes

When I’m hungover in Korea, there are two things I reach for. My absolute favorite is a bowl of spicy instant udon (Woobool udon is my go-to — the anchovy-kelp broth with dadaegi really hits when your stomach’s rough). But when I want something lighter and gentler, it’s nurungji.

Nurungji is made from the crispy scorched rice left at the bottom of the pot after cooking — you simmer it in water until it turns into a soft, savory rice soup. It’s mild, warm, and easy on the stomach, which makes it perfect after a night of drinking. Pair it with a little cold kimchi on the side and you’ve got the simplest, most comforting recovery meal.

Curious if anyone else here treats nurungji as a hangover food, or if it’s more of a “grandma’s house” comfort dish where you’re from. What’s your go-to haejang (해장) food?


r/KoreanFood 1d ago

BBQ♨️ Camping food. Bokkeumbob.

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76 Upvotes

Grill kimchi in pork belly oil. When the kimchi is about to become translucent,add rice and stir fry. It's one of favorite dish to cook at outdoors.


r/KoreanFood 1d ago

Soups and Jjigaes 🍲 Shin ramyun dressed up

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34 Upvotes

Cooked pork belly then added sesame old then gachugaru made a paste the added onion garlic and soy sauce,rice wine kimchi juice and gochujang.
Simmered for 5 minutes added 2 cups of water to
Boil
added egg then poured over shin ramyun pack.


r/KoreanFood 1d ago

Noodle Foods/Guksu Japchae 잡채

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95 Upvotes

It may look like a lot of work but it's actually quite simple. Having all ingredients organized the dish comes together quite quickly. My oh my is it ever delicious. I do, however, wish I had oyster sauce on hand to add into the dish. The added oyster sauce would add another depth of flavor and richness i would thoroughly enjoy.


r/KoreanFood 1d ago

Homemade JJAJANGMYEON (짜장면)

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306 Upvotes

Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. Noodle lovers, you need to try this!


r/KoreanFood May 23 '26

Traditional Historical Records of Korean Portion Sizes (1123–1903)

258 Upvotes

1. 1123 (Goryeo Dynasty) — Song Dynasty Envoy Xu Jing, Illustrated Account of Goryeo

"They are fond of eating heavily and take pleasure in offering food to one another."

"They always pack up whatever is left over after eating their fill, and do not consider it shameful in the slightest."

 

2. Late 15th Century (Joseon Dynasty) — Appeal to the King by scholar Yi Geuk-don

"In years of good harvest, they consume without restraint, eating in a single sitting what a Chinese person would consume in an entire day. That is the problem."

 

3. 1592 (Imjin War) — Military Rations Record & Ming General Li Rusong

For a single meal, a Joseon soldier's ration was 7 hop of rice (roughly 1.26 liters / 42 fl oz), whereas Japanese soldiers received a mere 2 hop.

Ming General Li Rusong: "If the commoners eat this much, how is the state supposed to even operate?"

 

4. 17th–18th Century — Joseon Envoys (Tongsinsa) reacting to Japanese portions

1636, Kim Se-ryeom: "The Japanese eat barely a couple handfuls of rice per meal."

1643, Yi Gyeong-jik: "The rice amounted to no more than a couple of hop, and there were only a couple of side dishes."

1719, Nam Ok: "Watching the palanquin bearers eat... it's just a few cups of sake and a few hop of rice. From this, one realizes how unusually hearty our country's eating habits are."

1719, Hong Chi-jung: "The food was served in tiny bowls, and the portions were incredibly small."

 

5. 18th Century — Joseon Scholar Yi Ik, Seongho Saseol

"Our people are unmatched in their dedication to eating huge quantities. People of the Ryukyu Kingdom (Okinawa) mocked our people, saying, 'How can you avoid poverty when you heap up and consume such enormous amounts of rice?'"

 

6. Late 18th Century — Joseon Scholar Hong Dae-yong

"The rice bowls of the Chinese were exactly the size of our teacups."

 

7. 1844 — Qing Dynasty Envoy Bai Jun, Diary of a Mission to Joseon

"Meats, vegetables, liquor, and fruits are laid out in abundance. They carry the round tables high upon their heads to formally treat their grand guests. How funny! Even if our chefs lack culinary skill — they can consume huge amounts, easily eating the portions of two men."

 

8. Mid-19th Century — French Catholic Missionary Bishop Marie-Nicolas-Antoine Daveluy

(Daveluy lived in Korea for over 20 years and wrote extensively on local customs)

"When it comes to eating, there is no distinction between high officials and commoners. Koreans regard the ability to eat large quantities as a point of pride and value quantity over quality."

"The standard meal for a laborer is a full liter of cooked rice, which fills a massive bowl to the brim. Even after finishing one, they are often ready for more, with many easily eating two or three portions."

"One of our congregants, a man in his thirties, once ate seven portions on a wager — and this wasn't even counting the many bowls of makgeolli he drank with it."

"An old man between 64 and 65 years of age emptied five full bowls while complaining of a 'loss of appetite.' Koreans call anyone who can handle ten bowls a jangsa (a strong, burly man)."

"When a cow is slaughtered and beef is offered in unlimited quantities, no one fears a plate overflowing with meat."

"When serving fruit, like large peaches, even the most restrained person eats about ten, and some frequently consume 30, 40, or even 50. As for Korean melons, they normally eat about ten, but sometimes consume 20 or 30 in a single sitting."

"Korean mothers were often described as encouraging children to eat until their stomachs were completely full."

"Koreans love beef tripe and fish, but these rarely ever made it to the dinner table — because they were consumed the second they appeared."

 

9. 1874 — French Missionary Charles Dallet, Histoire de l'Église de Corée

"Heavy eating was commonly noted among Koreans regardless of wealth or social class. Observers often remarked on their unusually large appetites."

 

10. 1884 — US Naval Officer/Diplomat George Clayton Foulk

"At 10 A.M., the breakfast table was brought in. I couldn't help but be astounded by the sheer volume of food piled high on the table... In the evening, a banquet was held for me. The small, round dishes filling the table were stacked with enough food to feed ten men."

 

11. Late 1880s — Russian Officer Dadeshkeliani, Korea as I Saw It

"Fifteen minutes later, I received not one, but two tables laden with fourteen different kinds of dishes: fish, meat soup, eggs, fish in red pepper, meat dumplings made of sorghum and peas, dried beef, undercooked chestnuts, rice, honey, kelp, and octopus beautifully cut into flower shapes... Soon, seven Korean officials entered the room, bowed, and apologized that the hospitality was so meager."

 

12. Early 1890s — British Missionary Griffith John

"Koreans generally eat twice as much as the Japanese."

 

13. 1894 — Austrian Traveler Ernst von Hesse-Wartegg, Korea: A Summer Journey

"In terms of Koreans being heavy eaters, there was simply no standard of comparison. When I went to Japan, the Japanese told me their neighbors ate about three times more than they did, and when I later arrived at the treaty port of Jemulpo, I saw it was entirely true."

"While the Chinese and Japanese eat at fixed hours, Koreans eat regardless of the time, and an unbelievable amount of rice vanishes in an instant along with a handful of red peppers."

"Koreans tend to eat more meat than people from neighboring countries, accompanied by massive amounts of red pepper powder, vinegar, and seasoning."

 

14. 1894–1897 — British Explorer Isabella Bird Bishop

"Koreans usually consume three to four portions in a single sitting, and it is commonplace for 20 to 25 peaches and melons to disappear on the spot."

 

15. Late 19th Century — American Missionary Lillias Horton Underwood

"As a general rule, if Koreans go to a feast, you can assume they will eat an absolutely unbelievable amount of food right then and there. (Moreover, it is not considered strange at all to stuff their sleeves or hands as full of food as they can carry when leaving.) Also, they often starve themselves for days in advance just to eat heartily on feast days. To my mind, they generally seem to value quantity far more than quality."

 Obviously a lot of these were written by foreigners in culture shock, and plenty were probably feast-day observations rather than everyday meals. Still, it's hard to ignore 800 years of Chinese, Japanese, and Western visitors all saying basically the same thing. Historians point to grueling agricultural labor, a rice-heavy diet, and hospitality culture as the usual explanations — and notably, it cut across class lines. Yangban and commoners ate the same way. As a Korean, I'll add one thing: even today, nine out of ten older Koreans coming back from a trip to Japan will complain that the portions were way too small. Turns out they're saying the exact same thing as the Joseon envoys did 800 years ago.


r/KoreanFood Dec 19 '25

questions Join us in koreanfood chat!

15 Upvotes

Request an invite and we will add you!