If a Korean restaurant menu feels unfamiliar, start with kimchi, bulgogi, bibimbap and doenjang-jjigae. Knowing their ingredients and flavors makes it easier to choose a meal and manage the heat.
Four dishes to know
- Kimchi: A fermented side dish made with vegetables such as napa cabbage or radish. For a version without red chili powder, look for baek-kimchi, or white kimchi.
- Bulgogi: Thinly sliced beef marinated with soy sauce, sugar and garlic, then grilled or stir-fried. It tastes sweet and savory; bulgogi jeongol is a hot-pot version with broth.
- Bibimbap: Rice topped with seasoned vegetables, meat and egg, then mixed together. Add gochujang a little at a time rather than using all the sauce at once.
- Doenjang-jjigae: A fermented soybean paste stew, usually with tofu and vegetables. Depending on the restaurant, it may also contain seafood or meat.
Ordering and checking ingredients
To request less heat, say “deol maepge hae juseyo” (please make it less spicy). For more side dishes, say “banchan deo juseyo,” but ask which refills are free before ordering extras.
For vegetarian or halal requirements, or food allergies, check more than visible meat. Ask about fermented seafood in kimchi, soup stock, sauces and preparation. Removing meat from bibimbap does not establish that it meets every dietary requirement.
Try one dish and seasoning at a time. For a simple meal at home, use thinly sliced bulgogi beef with a prepared marinade, or make a bibimbap-style bowl with rice, vegetables and egg.
Read the full guide to Korean dishes and dining tips →
Sources: WeBring Korean Food Basics guide
Last verified: 2026-10-29