11 Korean dishes besides BBQ you need to try

By April 25, 2017Local Life

TL;DR – Seoul good!

The Korean craze has caught on big time here in Singapore and so has K-food. There’s actually so much more to Korean cuisine than just BBQ and here are some of our faovurite dishes we think you should also try!

1. Haemul Pajeon (Seafood Scallion Pancakes)

Haemul Pajeon is a Korean savoury pancake made with scallions with a crunchy exterior filled with a perfect harmony of seafood like squid, scallops, prawns and/or meat and kimchi. Traditionally, Haemul Pajeon is paired with makgeolli (Korean rice wine) and it is the perfect dish on a cold, rainy day.

Get it at:  Seorae // Plaza Singapura #02-01, 68 Orchard Road, Singapore 238839

2. Kimbap (Korean Sushi)

Kimbap is the Korean version of the sushi roll, in Korean the word ‘kim’ means seaweed and ‘bap’ means rice. The only two differences between the Japanese sushi and the Korean one are the fillings and the flavour of the rice. Rice vinegar is added in Japanese sushi rice while the rice in kimbap may be eaten plain or seasoned with a combination of sesame oil, sesame seeds, rice vinegar, sugar and salt. Kimbap consists of a colourful combination of sushi rice, spinach, ham, ground beef, a few some pickled vegetables rolled up tight and wrapped in a sheet of seaweed (kim), which resembles an Italian glasswork technique of millefiori.

Get it at: seoulroll // Plaza Singapura #B2-27/28 & Raffles City #B1-58

3. Saengseon hweh (Korean sashimi)

The Korean variation of sashimi (raw fish) is also known as Saengseon hweh. There are subtle differences between the Korean and Japanese version, fresh skate fish, flounder and octopus are more commonly used instead of tuna and salmon. The slices of sashimi are also notably thicker and the typical Korean way is to dip the raw fish into chojang (spicy-sweet red chili pepper sauce) or ssamjang (spicy-sweet Korean barbecue sauce) paired with an accompaniment of fresh vegetables, or to wrap the fish inside a piece of crisp lettuce and Korean perilla leaf. Unlike the Japanese sashimi, Hweh is eaten alongside a plethora of side dishes to balance out the textures and flavours.

Try: Live octopus at SoJap Neun Eobu // 58 Tg Pagar Rd, Singapore 088479

4. Jjinmandu (Korean Steamed Dumplings)

Jjinmandu is the Korean version of a steamed dumpling and appearance-wise it closely resembles the Pelmeni which is also a dumpling more commonly served in Russia. The Jjinmandu is typically stuffed with a good mixture of meats, seafood and vegetables. Like the Chinese dumpling (jiao-zi), there are also many ways mandu can be prepared and served – pan-fried (gun mandu), boiled (mul mandu), fried (yaki mandu), steamed (jjinmandu) or in soup (mandu-guk). It is absolutely delicious to be eaten on its own as a meal, snack or as an appetiser.

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Get it at: Guksu // #02-385, 3 Temasek Blvd, 384-385 Suntec City, Singapore 038983

5. Yukhoe (Seasoned Raw Beef)

Yukhoe is similar to beef tatak, beef carpaccio or a steak tartare. This is usually made using the most tender parts of (raw) beef and mixed together with a combination of sugar, salt, soy sauce, minced garlic, scallions, sesame seeds, sesame oil, black pepper and finely sliced Korean pear (bae). Like the steak tartare, a raw egg yolk is usually added on top or served on the side.

Get it at: SEOUL Restaurant // #03-02 Regent Hotel No.1 Cuscaden Road, Singapore 249715

6. Bossam (Korean Pork Lettuce Wrap)


This dish Bossam is served on a dish with heavenly slices of steamed pork belly, a stack of fresh lettuce leaves, some perilla leaves, kimchi, and a bowl of ssamjang (spicy-sweet Korean barbecue sauce), doenjang (soybean paste), or saeujeot (salted and fermented shrimp). The best way to eat Bossam is to wrap the tender pork belly in a crisp lettuce leaf, with some perilla leaves, kimchi and dipped into the sauces.

Get it at: Insadong Korea Town, Resorts World Sentosa, 26 Sentosa Gateway, Singapore 098269

7. Budae Jjigae (Army Stew)

The Budae Jjigae or better known as Army Stew is a Korean fusion stew that incorporates US-style processed food like sausages, canned baked beans, sliced cheese, spam, kimchi, mushrooms, tofu, minced beef, tteokbokki (Korean rice cakes) and ramyeon noodles (Korean ramen noodles). The idea behind this stew came from the fact that there was a severe scarcity in food after Korean War and the people wanted to make use of the surplus of processed food left from the US military bases to create hearty meals that would keep them warm.

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Get it at: Todamgol // 31 Tanjong Pagar Rd, #01-01, Singapore 088454

8. Seolleongtang (Ox-Bone Soup)

This light, milky but robust-flavoured broth known as Seolleongtang is essentially made from ox bones, brisket or other parts that have been simmered on a low heat for several hours. It is usually served unsalted and it is accompanied with a bowl of rice on the side with a plate of somyeon (thin wheat flour noodles) and condiments like pepper, salt, scallions and chilli paste for you to season to your liking.

Get it at: Auntie Kim // 265 Upper Thomson Road Singapore 574392

9. Mul Naengmyeon (Chilled Korean Buckwheat Noodles)

Mul Naengmyeon is a cold noodle dish that originated from Pyongyang, North Korea and it is a clear, tangy beef broth paired with chewy noodles made from buckwheat and potato starch, topped with slices of some refreshing Korean pear, pickled raddish, cucumber and a boiled egg. This dish is usually served in a large stainless-steel bowl with chunks of ice still visibly floating in the broth and a small side of spicy mustard and vinegar. It is highly refreshing on a warm day and will definitely give your taste-buds a chillingly good kick!

Get it at: Bornga // The Star Vista, #02-24, 1 Vista Exchange Green, The Star Vista, Singapore 138617

10. Jjajangmyeon (Korean Black Bean Sauce Noodles)

Jjajangmyeon is a noodle dish that was adapted from the Chinese cuisine, the noodles are mixed with a salty, black bean paste, diced meat (pork, chicken or beef), and vegetables. Initially, this dish was introduced in Korea by the Chinese merchants, but over the years the flavour gradually changed to suit the Korean palate.

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Get it at: Tae Woo // 6 Eu Tong Sen Street, #03-84 Clarke Quay Central, Singapore 059817

11. Japchae (Fried Sweet Potato Noodle)

Japchae is a chewy, stir fried sweet potato noodle dish that is mixed with an assortment of cucumbers, onions, carrots, meat (pork, chicken or beef) and mushrooms. It is typically fried in sesame oil, garnished with fresh green scallions and toasted sesame seeds. Koreans usually eat it as a side dish or served on a bed of steaming hot white rice.

Get it at: Seorae // Plaza Singapura #02-01, 68 Orchard Road, Singapore 238839


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Mel Tan

Author Mel Tan

Food & Travel Writer. I eat, dream & breathe food. Passionate about the South East Asian Cuisine & Culture.

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