Korean cuisine continues to conquer the world partly owing to its massive presence in various K-dramas and films, resulting in several Korean groceries and restaurants sprouting in every corner of the metro. We saw some of our favorite series and looked into the dishes they’ve brought, diving deep into their relevance in Korean culture, heritage, and history. It may help you to prepare for your next party with your loved ones.
1.Jokbal, Kofuku, Vikhroli West
Jokbal is a Korean dish of pork knuckles, slowly braised in soy sauce and spices. Preparing and cooking Jokbal is laborious; it is often ordered ready-made from restaurants and is a famous part of Korean home delivery culture (like other countries would order pizza or fried chicken at home). In an episode of My Roommate is a Gumiho, Shin Woo-yeo orders Jokbal for Lee Hye-ri, who was not feeling well, alongside pizza, some tonic, and supplements.
2.Miyeokguk, Heng Bok, Bandra
Locally known as Miyeokguk, seaweed soup is traditionally served on someone’s birthday or eaten after giving birth in Korea. Think of it as the equivalent of Filipinos having noodles on birthday celebrations. An article in Korea.net explained that serving seaweed soup is a custom that originated from the Goryeo dynasty when people observed that whales ate seaweed to recover from giving birth.
3.Gajijeon, Origami Japanese Korean Restaurant – BKC
Gajijeon is a traditional dish originating from South Korea. This type of jeon (pan-fried battered food) is made with eggplants, flour, eggs, salt, and oil. The eggplants are cut into slices, sprinkled with salt, then coated with flour and dipped in beaten eggs. The pieces are then pan-fried in hot oil on both sides until golden brown. Once done, gajijeon is served hot with a dipping sauce.
4.Gamjatang, Seoulmate, Bandra
Gamjatang (pork back-bone stew) originated in Jeolla province in 1899 during the construction of the Gyung-ui railway. The area was known for agriculture and hog-raising, so there was an abundance of pork as opposed to beef—the latter was more valuable since it was more useful in farming.
5.Beef, Seoulmate, Bandra
Korean beef, specifically Hanwoo, is considered the most premium for its flavor, quality, and marbling. The meat undergoes an efficient tracing process that includes hair samples from each cow upon birth for DNA testing at the Korea Institute for Animal Products Quality Evaluation and assigning a record number to each cut of meat sold in the market. The record number to track where the cow is from, who raised it, and whatKalguksu and Bibim Guksu.
6.Guksu, Sun Moon Korean Restaurant, Worli
Like in many Asian countries, Guksu (the Korean word for noodles), which symbolizes longevity, is widely offered in Korea year-round. Among its many versions, two of the most highlighted in Korean dramas are Kalguksu and bim Guksu. A warm, soothing noodle soup, Kalguksu features flat, handmade, hand-cut wheat flour noodles bathing in a flavourful broth with versions that differ from city to city.
7.Mandu, Macita Korean Cuisine, Andheri East
Like Guksu, mandu (dumplings) is another mainstay in Korean culinary culture. Mandu is Korean dumplings. It contains ground pork, tofu, garlic, chives, and ginger. It may be steamed or fried or maybe even added to soups. There are wide varieties of this dish available in the market. Some accounts tell that it is one of the influences of the Yuan Mongolians on the Goryeo dynasty in the 14th century.’ pilot episode.
8.Sundubu Jjigae, Sun Moon Korean Restaurant, Worli
A vital part of today’s vibrant Korean nightlife, jjigae (stew) is a communal dish usually paired with alcoholic beverages like soju and beer. Historical accounts say that the King usually served a jjigae or Guk (soup) during the Joseon Dynasty as part of his royal meals. Over the years, jjigae has evolved into different versions—from the pungent doenjang jjigae (soybean paste stew) to Sundubu jjigae, which highlights soft tofu as the main ingredient.
9.Kimchi, Heng Bok, Bandra
Tangy, crunchy, cool, refreshing, healthy, and virtually an excellent addition to most dishes – this Korean daily staple is an easy and foundational step into the cuisine. Kimchi was made a couple of thousands of years ago to survive bitterly cold winters when vegetables were hard to come by and is now cemented as an essential part of the Korean cultural identity.
10.Japchae, Kofuku, Vikhroli West
It is undeniably the national favorite noodle dish of Korea. The glass noodles in Japchae are clear, thin noodles made with sweet potatoes. The noodles are mixed in sesame oil and then stir-fried with meat, mushrooms, and other vegetables. Unlike other soupy noodle dishes in Asia, these flavorful noodles are eaten using spoons and slurped with metal chopsticks.
11.Tteokbokki, Seoulmate, Bandra
It is a popular Korean street snack with sugary and chewy rice and fish cakes. A special sauce preparation of chili paste and soybean paste is tossed into the mix of steamed rice cakes, fish cakes, and scallions. This delectable street dish is a must-try for those who prefer hot and fiery flavors.
12.Bibimbap, Sun Moon Korean Restaurant, Worli
Bibimbap has a reputation for being a wholesome comfort food in a bowl. It is a highly filling and mood-uplifting dish. Diverse ingredients go into creating the Bibimbab, including rice, vegetables, meat, gochujang (hot chili paste), and a fried egg. Its garnishing includes seasoned soy sauce and sesame seeds. In ancient times, Bibimbap enjoyed the status of a royal dish but gradually gained popularity as a staple meal among Korean dishes.
13.Yachaejeon, Chef’s Korean Restaurant, Worli
Jeon or savory pancakes are fritters of seasoned vegetables, meat, or seafood coated in batter and fried to make crispy golden pancakes. These are often served with flavourful dips of soy, Korean chili paste, and vinegar.
14.Gyeran Mari, Sun And Moon, Worli
If you have watched the popular K-drama Boys Over Flowers,’ you might know what Gyeran Mari is. This egg recipe is usually served in tiffins and eaten during lunch in Korea. Gyeran Mari is a fluffy omelet prepared by rolling the omelet several times while preparing it.
15.Bulgogi, Kofuku, Vikhroli West
Korean barbecue. Need anything more to be said? This wildly popular dish,” fire meat,” is made of thinly sliced tender cuts of marinated beef or chicken grilled on a barbecue or griddle. For thousands of years, this dish has been associated with boisterous scenes of camaraderie in almost every drama – the sizzling meat enjoyed in leafy, seasoned wraps between friends.
16.Korean Corn Dog, Shizusan Kurla
Korean corndogs are similar to American ones but still so different! It is a popular street food in Korea and has also gained international popularity. The sausages / hot dogs and, in some variations, Mozzarella cheese are coated in a thick batter similar to a pancake, then either a thin layer of small diced potatoes or breadcrumbs and deep fried until crispy and golden brown. Dusted with a bit of sugar and topped with condiments like mustard and ketchup, it is the perfect sweet and salty combination.
17.Samgyeopsal, Shizusan Shophouse, And Bar, Lower Parel
It is a trendy dish among the working in Korea and can be made without exemplary culinary skills. Thick slices of pork belly are grilled and wrapped in green leafy vegetables like perilla leaves, lettuce, or sesame leaves. It can be eaten with dipping sauces or side dishes such as mushrooms, green onions, kimchi, garlic, and raw onion.
18.Galbi, Origami Japanese Korean Restaurant – BKC
Galbi translates to ribs. They are marinated in soy sauce, garlic, sugar, and Asian pear and grilled on an open flame. It can be a fine dining as well as an easy home-cooked meal. Galbi is traditionally eaten with rice, soybean paste stew, kimchi wrapped in perilla leaves, and dipping sauce. Green chilies and sliced garlic can also be added occasionally.
19.Hoeddok, Shizusan Kurla
These filled Korean pancakes are soft, sweet, and chewy. The filling can be made with walnuts/peanuts, brown sugar, cinnamon, and honey. It is cooked on a grill until the outside is crunchy golden, but the inside is soft with a delicious, irresistible flavor. This street food dish is trendy in winter.
20.Dalgona Candy, Sun Moon Korean Restaurant, Worli
This very popular Korean Candy we have seen in Squid Games is a honeycomb. It is made by caramelizing sugar in a pan until golden brown and then adding a pinch of baking soda to make the texture light and crunchy. Fun shapes can be engraved on these candies, which makes them attractive, especially among children.
