Whenever we think of Korean cuisine, we often think about popular favourites like Korean BBQ, Korean Fried Chicken or Army Stew. But in the streets of Korea you’ll find way more diversity in their food offerings – some of them may be tasty, but there will always be something you’re skeptical about. Here are some of Korea’s more ‘adventurous’ dishes that we don’t get here (we’ve excluded items like chicken feet, blood sausage, innards, and the like that Singaporeans are used to already).
Gaebul: penis worm
Looking a lot like something that should be hidden inside underpants instead of displayed on a dinner plate, these wriggling phalluses are (not surprisingly) known as “penis fish” – a marine spoon worm. Cut into bite-sized pieces which continue to wriggle on the plate, it’s usually eaten raw, served with a savoury or spicy dip. With a chewy quality and salty-sweet flavour, people actually eat gaebul for taste, not just as an aphrodisiac. You can also eat a skewered penis fish grilled with salt, pepper, and sesame oil.
Beondegi: silkworm pupae
First, you have to get past the image of them looking a lot like legless cockroaches, and then you’ll have to get used to the texture which is (unsurprisingly) crunchy on the outside and gooey like mashed potato inside. Packed with protein, these savoury snacks often come boiled or steamed by street vendors, and have a fishy, nutty flavour. In addition to a candied version (with sugar), you can also find canned versions of beondegi!
Sannakji: live octopus
Sannakji is a live octopus dish – basically a fresh, young octopus cut up into bite-size pieces and served while it’s still moving. The flavour is mild, so it’s traditionally served with sesame oil (and chili for heat). The slimy and chewy texture means you’ll have to chew and chew and chew – those suction cups aren’t going down without a fight! – to avoid an embarrassing death. Some Koreans actually eat it whole by wrapping it around chopsticks and popping it in their mouths!
Bokjili: poisonous blowfish
The more famous cousin of bokjili is the Japanese fugu (pufferfish), which is highly neurotoxic, and it’s expensive because only certified Japanese chefs can sell them. In Korea, rules are more relaxed so it’s more widely available and it’s much cheaper (although that may not be a good thing). Bokjili is served as a hearty soup – the broth contains the fish, vegetables, red pepper, and herbs. It’s said that the flesh of the fish is light and fluffy.
Boshintang: dog stew
Luckily, the practice of eating dogs is largely a thing of the past in Korea, as most South Koreans don’t eat dog meat, only a minority do. Dogs were historically regarded as edible farm animals, and as of last year, about 1 million dogs were still raised for food. Consumers of boshintang – which is prepared in a broth along with gochujang (chilli paste) and doenjang (soybean paste) – claim it’s good for virility. Thanks to current activism locally and internationally, South Koreans say the dog meat industry will fall.
