Korean barbecue
Grilled at the table, best at a restaurant that specializes in one or two cuts done exceptionally well.
Dishes worth seeking out
Hanjeongsik
A formal spread of small dishes, the closest Korean equivalent to a tasting menu, built around balance instead of a single centerpiece.
Samgyetang
A whole young chicken, stuffed with rice and ginseng, slow simmered for hours. Restorative in the way only a long cooked broth can be.
Hoe, Korean sashimi
Raw fish prepared in the Korean style, lighter and cleaner than its Japanese counterpart.
Gejang, marinated crab
Raw crab cured in soy or chili sauce, deeply savory and something of an acquired taste worth acquiring.
Tteokbokki
Spicy rice cakes, best paired with fried snacks and a proper appetite.
Pajeon and makgeolli
A savory scallion pancake, paired with the milky, lightly sparkling rice wine it was made for.
Seolleongtang and galbitang
Two classic Korean broths, ox bone and beef short rib respectively, both slow cooked and quietly elegant.
Dessert and cafe culture
Korean bread runs sweet, closer to dessert than a breakfast staple, and worth trying with that expectation in mind. Bingsu, shaved ice piled with seasonal toppings, is the country's defining dessert. And Korea's cafe culture rewards attention: a well chosen cafe, ideally one with its own pastry program, is rarely a wrong turn.