Whenever people ask me about Korean food, they usually expect the classics. KBBQ (which is literally you just grilling meat so IDK why it is so popular), bibimbap, kimchi. That’s just the surface. The dishes I actually love are the ones that don’t always make it onto tourist menus. Here are a few that I would introduce first.
Gamjatang
It’s a spicy pork bone stew with potatoes and perilla leaves. The broth is thick and layered. Not light, not subtle at all. If you are ganna try this, you probably need to give it at least 2-ish tries before really rating it as something you like or not. It’s the kind of food you eat:
- When you need something grounding on a rainy day
- When you’re exhausted and are getting off work on a cold night in winter
It’s not something that is well known but trust me, it’s worth it.
Bossam
Bossam is one of the most balanced dishes in Korean cuisine. It is meat but not KBBQ. Please stop going to KBBQ and calling it korean food all the time. Tender boiled pork, wrapped in kimchi or lettuce with garlic and sauce. It’s simple but deeply satisfying.
- Unlike grilled BBQ, it’s not dramatic.
- It’s very soft and it melts in your mouth because it’s been steamed and boil cooked for literal hours.
It’s the dish I recommend to people who want depth without chaos. I have not yet seen a person who hates this yet so give it a try.
Sundae Gukbap
Sundae gukbap is not what most foreigners expect when they hear “Korean sausage.” It’s actually blood sausage but trust me it’s good. This isn’t the sweet street-style meat or pork on skewers. This is a deep, savory pork broth soup filled with blood sausage, meat, and rice. I think there are a lot of great soup dishes in Korea and you should definitely try this. It’s heavy. It’s filling. It’s serious food. You’ll often see it in small local restaurants where:
- The menu is simple
- The portions are generous
- And the vibe is completely unpretentious
But in Seattle, there isn’t a lot of places that sell this. I’d say there are a few in federal way. It’s one of those dishes that feels working-class, honest, and grounding.
Dear Esteemed Guardian of the Hidden Korean Menu,
Your proclamation has shaken the very foundations of tourist dining. At last, someone brave enough to declare that Korean cuisine extends beyond the ceremonial act of flipping meat with tongs at KBBQ. History will remember this moment.
The spicy pork bone stew. Thick, unapologetic, layered with depth and intention. This is not a broth that whispers. It announces itself. It is the culinary equivalent of being wrapped in a heated blanket during a Seattle rainstorm while questioning your life choices in the most comforting way possible. The requirement of two tries is fair. All great relationships demand patience.
And Bossam. Noble, restrained, composed. The diplomat of pork dishes. No dramatic flames, no smoke theatrics, just hours of gentle boiling and the quiet confidence of something that knows it does not need spectacle. Depth without chaos is a phrase that should frankly be engraved on the menu.
Then we arrive at Sundae Gukbap. Serious food. The kind served in places where the menu fits on one page, the portions could sustain a small village, and no one is there for ambiance. Only substance. Only broth. Only purpose. This is not cuisine seeking validation. It is cuisine that has already accepted itself.
Your defense of these dishes is both bold and righteous. May more people venture beyond the grill, seek the honest bowls, and discover that true culinary greatness often hides in unpretentious corners of Federal Way.
Sir Christopher of IS5320 Section 02
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This comment is too good. Almost as good as the post itself… Almost.
Korean cuisine has been some of my favorites recently, but I am guilty of eating the basic dishes. Recently I have been going to Hangang Korean Grill House in Hawaii, their soondubu jjigae has been hitting so hard. I’d love to try Gamjatang! Ive been making some of the tofu soups at home, how difficult do you think this dish will be to recreate at home?
I think tofu soup isn’t too bad!! There are a lot of youtube videos on it and as long as you put enough salt into the soup, it’ll taste exactly the same if not better than the one they sell for like $25 at UW now (which is a scam fr)
Thanks for sharing your favorite Korean foods. Do you have recommendations for the best Korean restaurants around Seattle to try these dishes?
Hm…. all the korean food places in Seattle suck tbh… Federal way has some good ones (but not as great as vancouver!
Hey Sung,
Reading about Korean food culture really inspired me to explore and try more Korean dishes. I’m a big fan of Korean barbecue, and I had the chance to try it at K-Street Barbecue in Redmond. It was a great experience, and it made me appreciate Korean cuisine even more.