South Korean cuisine embraces a culture of sharing

Food in Korean culture is centred on the concept of sharing

It's easy to lose yourself on a gastronomic adventure in Korea, as its streets are lined up with outlets offering lip-smacking treats. Street food in Korea is budget-friendly and carts are often open until wee hours of the morning; offering busy employees or students a comfort zone to appease their hunger. A steamy cup of eomukguk (fishcake soup) and a bowl of piping hot ddeokbokki (rice cake in spicy sauce) would cost no more than $3.50; a hearty meal indeed.
Confident tourists can indulge in unique treats such as the crunchy-chewy delicacy beondegi (steamed or boiled silkworm pupae - yes, you read that right!) or sit at a pojangmacha, i.e. a makeshift eatery, for a plate of chewy rice cake stewed in spicy sauce and seasoned offal.
Food in Korean culture is centred on the concept of sharing, which is why most restaurants offer big portions, but require a minimum of two or three people per order.
Main courses are always accompanied by banchan, a.k.a. a variety of pickled or steamed side dishes that are a distinct part of the cuisine. These range from different types of kimchi - common ones being napa cabbage and cubed radish - to kongjaban (braised black soybeans) and myeolchi bokkeum (stir-fried anchovies).
While bulgogi (grilled marinated beef) may be a popular dinner option, Koreans love to tuck into good ol' crispy fried chicken that come in varieties like yangnyeom (sweet-spicy) and ganjang (garlic-soy). Korean-style fried chicken is so popular in the country that you can order a fresh batch to your doorstep at any time of the day (think, 3am cravings).
On your visit, do look out for seasonal street snacks such as patbingsu (shaved ice treat) in summer, and hotteok (stuffed pancakes) or goguma (roasted sweet potatoes) during winter. 
farhana@khaleejtimes.com

• Food and Dining