Korean cuisine is bold, deeply savoury and intensely communal — a table covered in a main dish, a bowl of rice, and an ever-changing array of small side dishes called banchan, all shared. It's a cuisine of fermentation and fire: the funky depth of kimchi and chilli pastes on one hand, the theatre of barbecue grilled at your own table on the other. This guide covers the flavour base, how a Korean meal works, what to order, and the etiquette. More in our cuisine guides.
The flavour base: fermentation & fire
Korean food gets its unmistakable character from a few powerhouse ingredients. Gochujang (fermented chilli paste) and gochugaru (chilli flakes) bring sweet-savoury heat; doenjang (fermented soybean paste) and soy bring deep umami; and garlic, ginger and toasted sesame run through almost everything. Above all, Korean cuisine is a master of fermentation — most famously kimchi, the spiced fermented vegetables served at virtually every meal. The result is food that's punchy, layered and satisfying.
Korean barbecue, decoded
Korean BBQ (gogi-gui) is one of dining's great interactive experiences: you grill marinated or plain meat — bulgogi (sweet marinated beef), galbi (short ribs), samgyeopsal (pork belly) — right at your table. The ritual: grill the meat, then build a lettuce-leaf wrap (ssam) with a piece of meat, a smear of ssamjang sauce, garlic, and rice, and eat it in one bite. It's social, hands-on and endlessly moreish. If you're new, the staff will often help with the grilling.
Dishes worth knowing
| Dish | What it is |
|---|---|
| Bibimbap | A bowl of rice topped with seasoned vegetables, meat and a fried egg, mixed with gochujang — often served sizzling in a hot stone bowl (dolsot) |
| Bulgogi / Galbi | Sweet-savoury marinated grilled beef / marinated short ribs |
| Kimchi jjigae / Doenjang jjigae | Hearty, bubbling stews of kimchi or soybean paste, shared from the pot |
| Tteokbokki | Chewy rice cakes in a sweet-spicy gochujang sauce — a beloved street snack |
| Japchae | Glass noodles stir-fried with vegetables and sesame |
| Korean fried chicken | Ultra-crisp, double-fried chicken in soy-garlic or sweet-spicy glaze |
Drinks: soju, beer & makgeolli
Korean dining has a lively drinking culture. Soju — a clean, neutral spirit — is the national drink, often shared in rounds; beer (maekju) is everywhere, and the combination of the two (somaek) is popular. Makgeolli, a cloudy, lightly sparkling rice wine, is a traditional favourite that pairs beautifully with savoury pancakes (jeon). There's etiquette to the drinking, too — pour for others, not yourself, and receive a drink from an elder with two hands. Please drink responsibly.
Etiquette & how to order
- Share everything. Order a main or barbecue plus rice; the banchan are communal. A Korean table is built for groups — see our group dining tips.
- Use two hands when giving or receiving something (especially a drink) from someone older — a key courtesy.
- Pour for others, not yourself, and let an elder or host begin.
- Metal chopsticks and a spoon are standard; use the spoon for rice and soup, chopsticks for sides.
- Don't worry about banchan running low — just ask for refills; they're complimentary.
- Tipping is not customary in Korea; see tipping around the world.
Frequently asked questions
What is banchan?
How does Korean barbecue work?
Is Korean food very spicy?
What should I order at a Korean restaurant?
Mustafa Bilgic writes Arsenal Rest's world cuisine guides on what to order and how to dine well. Fact-checked against established culinary and public sources. Last reviewed 2026-06-13.
- Established references on Korean regional cooking, fermentation and dining customs.
- Classic culinary literature on the cuisine of Korea.
- Arsenal Rest editorial guidance.