Bibimbap, bulgogi, gochujang? What to order at a Korean restaurant

A harmonious blend of rice, assorted vegetables, spicy gochujang paste, choice cuts of marinated meat or tofu, and a fried egg on top: Bibimbap has become a favourite among Korean food enthusiasts worldwide.

It's also the signature dish of Yoon Seok Choi, head chef and owner of Yorisa, a restaurant specializing in authentic Korean cuisine in the German city of Hamburg.

It's only one of thousands of Korean restaurants that have flourished in Western cities in recent years, captivating a broader demographic and transcending age groups.

For those only beginning to explore Korean restaurants, bibimbap is a solid choice when ordering from an unfamiliar menu at a Korean restaurant. It distinguishes itself with robust flavours often heightened by fermented staples such as kimchi, a spicy and tangy vegetable dish crucial to every Korean meal. But Korean cuisine is about so much more.

It's all about family, sharing and kimchi

"Korean cuisine is marked by its bold use of fiery red chillies and ubiquitous presence of rice and kimchi," notes food blogger Stefan Leistner.

For cook book author and food blogger Jina Jung, Korean cuisine is "first and foremost a family cuisine and a cuisine of sharing. On a Korean table, in addition to the soup, meat or fish, there are always several small side dishes that are shared."

Inspired by the recipes of her childhood in Seoul and the impressions of her travels through Korea's regions before she moved to France, she offers traditional and modern recipes in her cookbook "Korean Home Cooking."

"You eat to indulge yourself, yes, but also to heal yourself. Every ingredient, every soup is said to have a medicinal effect," she says.

A traditional Korean meal comprises bap (cooked rice), guk (soup), and an array of banchan (side dishes), each meticulously chosen for its nutritional benefits and preparation techniques.

Among these, kimchi reigns supreme, celebrated not just as a side dish but also as a fundamental ingredient in many Korean recipes.

"The traditional daily meal in Korea was not a quick bite or some dish to fill the stomach," chef Ae Jin Huys says. What is served is a carefully considered selection of dishes based on their nutritional value and preparation techniques, she says.

Ae, who is of South Korean roots, runs a restaurant in Ghent, Belgium, named Mokja! (Korean for "Let's eat!").

Baechu kimchi made from Chinese cabbage is widespread

Kimchi, commonly known as baechu kimchi globally, begins with Chinese cabbage soaked in salted water and seasoned with garlic, ginger, radish, red chilli flakes and often anchovy extract or shrimp paste.

This mixture undergoes lactic acid fermentation in a sealed container, developing its distinctive flavour and aroma.

Beyond baechu kimchi, Korea boasts a myriad of regional variations influenced by climate and season. Each family has its unique recipe, contributing to a cultural phenomenon called kimjang, where communities gather to ferment large quantities of vegetables over a few days.

Recognized as a UNESCO intangible cultural heritage since 2013, kimjang embodies Korea's culinary tradition and communal spirit.

"Our soul food is bibimbap and Korean fried chicken. In Korea, you always have rice and some banchan in the fridge," says chef Yoon Seok Choi and enthuses: "The special thing about bibimbap is that I put rice in the bowl, banchan from mum on top, some sesame oil and gochuchang and the meal is ready. Everything that comes from mum is the best food."

He doesn't put any raw food in the bowl, the vegetables are blanched or otherwise processed. Choi believes it is important that each component is well-flavoured and can be eaten on its own.

A tip: If you don't want the bibimbap to be too spicy, you can ask for the chilli paste to be served separately! Then you can dose it to taste.

Bulgogi can be addictive

Bulgogi, also known as Korean barbecue, is more substantial and gets its name from the way it's cooked over an open fire.

Beef or pork is marinated in a blend of soy sauce, sesame oil, garlic and other seasonings. Typically, it's served at Korean restaurants where diners cut the grilled meat into thin strips at the table using scissors. This can be done on gas or charcoal grills integrated into the dining tables.

At home, Bulgogi is commonly cooked in a wok or iron pan. The meal is traditionally enjoyed by wrapping the meat in lettuce leaves and dipping it into ssamjang, a spicy chilli-soybean sauce made from doenjang and gochujang.

It's often accompanied by kimchi and various banchan (side dishes), making it a great choice when you spot it on the menu.