Food Guide
TASTEYOURKOREA: Embark on a Korean Culinary Journey
Mark
October 11, 2024
TASTEYOURKOREA Campaign: Embark on a Korean Culinary Journey
Shuttle is pleased to announce an exciting Korean Food promotion brought to you by the Korea Tourism Organization titled, TASTE YOUR KOREA. This is an opportunity for Shuttle customers nationwide to explore the wide variety of foods that have made Korean cuisine popular worldwide. With a successful code redemption, all users can receive a 4,000 won discount when ordering traditional Korean dishes.
Korean food is much more than just a meal—it’s an experience steeped in tradition, culture, and flavors that have been perfected over centuries. Through this promotion, we’re inviting you to not only enjoy a discount but to embark on a culinary journey across Korea. From hearty stews to sizzling barbecued meats, there’s something for everyone to savor.
To redeem the discount, simply enter the promo code TASTEYOURKOREA at checkout when you order any of the following dishes. Let’s take a closer look at some signature Korean dishes featured in the K-Local Food Trip 33 campaign.
Jjajangmyeon (짜장면) is a popular Korean-Chinese dish consisting of wheat noodles topped with a thick, savory black bean sauce made from chunjang (fermented black soybean paste), diced pork, and vegetables. It originated in the early 1900s in Incheon’s Chinatown, introduced by Chinese immigrants. Over time, the dish was adapted to suit Korean palates, becoming a staple comfort food. Though it shares its roots with Chinese cuisine, jjajangmyeon has evolved into a distinctly Korean dish, beloved for its rich, umami flavor.
A cultural tradition associated with jjajangmyeon is "Black Day", observed on April 14th each year. On this day, single individuals in Korea who did not receive gifts on Valentine's Day or White Day often gather to commiserate and enjoy jjajangmyeon together. While it can be consumed any time, this day holds particular significance for jjajangmyeon, symbolizing solidarity among singles in a lighthearted and humorous way. The dish is also commonly eaten during celebrations or casual family meals, making it a versatile and beloved part of Korean dining culture.
Galbi is made from thinly filleted meat wrapped around a large rib, and Suwon in Gyeonggi-do is the most famous region for it in Korea. Suwon-style galbi, also known as “jumbo” (Wanggalbi), is marinated with salt and seasonings, giving it a tender texture. It's also noticeably larger than galbi from other regions.
Suwon’s Wanggalbi dates back to 1945, and today, there are nearly 30 restaurants serving this iconic dish. Galbi is popular not only in Suwon but across Korea, especially for celebratory meals during occasions like Chuseok (Korean Harvest Festival) and Seollal (Lunar New Year).
Budae Jjigae (부대찌개) or "Army Stew," is a beloved Korean dish with roots in the aftermath of the Korean War (1950-1953). During the war and the subsequent period of poverty, food was scarce in Korea. However, surplus ingredients from U.S. military bases, such as Spam, hot dogs, canned beans, and processed cheese, became available. Koreans creatively combined these ingredients with traditional Korean flavors like gochujang (spicy red chili paste) and kimchi to create a hearty, filling stew. Budae Jjigae is a perfect symbol of Korea’s resilience and ability to adapt, blending foreign ingredients with local cuisine to create something distinctly Korean.
Today, Budae Jjigae is enjoyed year-round but is particularly popular during colder months, like fall and winter, when hearty, warming stews are in demand. It’s often shared among friends and family in casual settings, and its nostalgic, comforting flavors make it a go-to comfort food.
Dakgalbi (닭갈비) is a popular Korean dish that originated in Chuncheon during the 1960s as a more affordable alternative to pricier grilled meat options like beef. It consists of spicy, marinated chicken stir-fried with a mix of vegetables, rice cakes (tteok), and sweet potatoes, all cooked together on a large, sizzling skillet at the table. The key seasoning is gochujang (Korean red chili paste), which gives the dish its signature heat and bold flavor. Traditionally a hearty and communal meal, Dakgalbi is enjoyed by friends and families, often paired with makgeolli, a traditional Korean rice wine.
Dakgalbi is delicious year-round, but to fully savor the flavors of the vegetables used in the dish, the best time to enjoy it is between late winter and spring when the vegetables add a deep sweetness. Chuncheon in Gangwon State is the birthplace of Dakgalbi, and its famous Myeongdong Dakgalbi Street is lined with restaurants specializing in this dish, attracting visitors from all over Korea and beyond.
Hanwoo (한우) is a premium breed of Korean cattle, prized for its high-quality beef and rich marbling. Historically, Hanwoo was primarily used for farming and labor until the mid-20th century when Korea began shifting its focus to raising the cattle for meat consumption. Hanwoo beef is renowned for its tender texture and deep flavor, making it one of the most expensive and sought-after meats in Korea. Its origins date back over 5,000 years, and it holds a significant cultural position as a symbol of Korean tradition and agricultural heritage. The government has implemented strict regulations and quality control measures to maintain Hanwoo's high standards.
It is especially common to enjoy Hanwoo during Korean holidays and special occasions, such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), when families gather to share high-quality meals. Hanwoo is also often served at celebrations like weddings or milestone anniversaries, symbolizing prosperity and respect for guests. Its role in Korean cuisine represents a deep cultural appreciation for premium, locally sourced ingredients.
Sundubu, also known as Sundubu Jjigae (순두부찌개), is a traditional Korean soft tofu stew known for its rich, spicy broth. The dish features uncurdled tofu, which has a silky texture, cooked with ingredients like seafood, pork, vegetables, and often topped with a raw egg that cooks in the heat of the stew. The base of the broth is typically made from anchovy stock and seasoned with gochujang (Korean red chili paste) or gochugaru (chili flakes), giving the dish its signature heat.
Chodang Dubu Village in Gangneung, Gangwon State, has long been famous for its bean curd. A classical scholar discovered the excellent taste of water from a well on his estate, used it to make soybean soup, and combined it with bittern from East Sea seawater to produce bean curd. The superior quality of this bean curd soon became widely known, and the villagers adopted the same method. In addition to the classic Sundubu jjigae, desserts made with soft bean curd, like soft serve ice cream, gelato, and sweet rice cakes, have gained huge popularity, especially among young people in Korea.
Kalguksu (칼국수) is a traditional Korean noodle soup made with hand-cut wheat flour noodles, served in a light broth typically flavored with chicken or seafood. The name "Kalguksu" literally means "knife noodles" (with "kal" meaning knife in Korean), referring to the way the noodles are hand-cut. It's especially comforting on rainy or chilly days when you’re craving a warm, hearty soup. Daejeon, a major transportation hub in South Korea, is home to many excellent spots to enjoy this classic dish.
Kalguksu is more than just a comforting meal; it carries cultural significance as a dish associated with communal gatherings and celebrations. It was often prepared during family get-togethers, market days, and special occasions. Today, Kalguksu remains a beloved staple in Korean cuisine, enjoyed year-round for its simplicity and heartwarming qualities, making it a favorite comfort food for many Koreans.
Pork Gukbap (돼지국밥) is a traditional Korean dish that originated in the southern regions of Korea, particularly in Busan. It consists of a hearty broth made from boiled pork bones, tender slices of pork, and rice, all served in a single bowl. The dish is thought to have gained popularity during the Korean War in the 1950s when food was scarce, and pork became an affordable and accessible source of protein for the local population. Over time, it evolved into a staple comfort food in the region, known for its rich flavor and simplicity.
Pork Gukbap is often enjoyed during the colder months as a warm, nutritious meal, but in regions like Busan, it’s a year-round favorite. Its broad appeal, simple preparation, and easily accessible ingredients have made it a beloved staple. Over time, dwaeji gukbap has come to be seen in Korea as both “Korean fast food” and comforting “soul food.”
Korean Fried Chicken (치킨) is a beloved dish that has become an iconic part of Korean cuisine. Introduced during the 1960s and 1970s, it was inspired by American-style fried chicken but quickly evolved into something uniquely Korean. What sets Korean fried chicken apart is its double-frying technique, which creates an extra-crispy exterior while keeping the meat juicy inside. It's often coated in a variety of flavorful sauces, ranging from sweet and spicy gochujang-based sauces to soy-garlic glazes. Fried chicken is widely available in specialty fried chicken restaurants, bars, and street vendors across Korea.
Fried chicken is especially popular during social gatherings and celebrations. One of the most common times to enjoy 치킨 is during sporting events, especially when watching Korean baseball or soccer. It's also a favorite food to share during casual get-togethers with friends and family, often paired with beer in a combination known as 치맥 (chimaek)—a blend of the words chikin and maekju (beer). It’s also enjoyed during festive times like the holiday season or year-end celebrations, making it a comfort food with both social and cultural significance.
Jjimdak (찜닭) is a popular Korean dish that originated in Andong in the late 20th century. The name "Jjimdak" translates to "braised chicken," with "jjim" referring to braising and "dak" meaning chicken. Known for its hearty mix of chicken, vegetables, glass noodles, and a savory soy-based sauce, the dish delivers a rich flavor profile. The sauce, often enhanced with garlic, ginger, and a touch of sweetness, balances sweet, salty, and mildly spicy elements.
Jjimdak is commonly enjoyed at family gatherings and during celebrations due to its large portions and sharable nature. It’s also a popular comfort food, especially during colder months, making it a favored dish in the fall and winter. This braised chicken dish is often ordered when celebrating personal milestones, dining with friends, or simply craving a hearty meal. Its rich flavor and satisfying ingredients have made it a beloved dish across Korea.
Bibimbap (비빔밥) is one of Korea’s most iconic dishes, consisting of rice topped with a variety of vegetables, meats, and a fried egg, all mixed together with gochujang (Korean chili paste). The name "bibimbap" literally translates to "mixed rice" (비빔, "bibim" meaning mixing, and 밥, "bap" meaning rice). The history and origins of Bibimbap are not known. Some say that it originated from a dish served in the royal palace, which made its way to the common folk, while others argue that it originated from food left over from ancestral rites mixed together.
Bibimbap can be enjoyed anytime, in any season. However, vegetables used in bibimbap are at their best in spring and fall.
Tteokgalbi (떡갈비) is a traditional Korean dish consisting of grilled minced beef or pork patties. Its name is derived from two Korean words: "떡 (tteok)," meaning rice cake, and "갈비 (galbi)," meaning rib. Despite the name, there is no actual rice cake in the dish; the "tteok" refers to the patties' texture, which is soft and chewy like a rice cake. The minced meat, often mixed with garlic, onions, and sweet soy sauce, is shaped into patties and grilled, giving it a juicy and flavorful profile.
The exact origins of Tteokgalbi (grilled galbi patties), a dish considered high-end in Korean cuisine, are not well-documented, but it is often believed to have ties to the royal court. Today, Damyang in Jeollanam-do is famous for its bamboo and Tteokgalbi, with many restaurants across the town specializing in this savory dish.
Yukjeon (육전) is a traditional Korean dish consisting of thin slices of beef or pork that are lightly battered in flour and egg before being pan-fried to golden perfection. The name "Yukjeon" literally translates to "meat pancake" (육 meaning "meat" and 전 meaning "pancake") and it is a common element in jeon dishes, which are typically savory pancakes made with various ingredients like seafood, vegetables, or meat. Yukjeon has its roots in Korean royal court cuisine, where it was served during important feasts and celebrations, highlighting its rich flavors and delicate preparation.
Yukjeon is especially popular during traditional Korean holidays, such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), where it is made as part of a larger spread of festive dishes. It is often prepared alongside other types of jeon to symbolize abundance and is enjoyed by families gathering to celebrate. Its crisp texture and savory flavor make it a beloved dish that is both easy to prepare and rich in cultural significance, connecting families to Korea’s culinary heritage during these important holidays.
Black Pork (흑돼지, Heukdwaeji) is a specialty of Jeju Island, located off the southern coast of Korea. Known for its distinctive flavor and tender texture, Heukdwaeji is prized for its rich, savory taste, often described as more robust than standard pork due to the unique diet and breeding of the pigs. Jeju's black pigs, a native breed, have been raised on the island for centuries, and their meat has become an iconic part of the island's culinary heritage. Black pork is typically grilled over charcoal, allowing its natural flavors to shine through.
Historically, black pork was consumed on special occasions and during Korean holidays such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), when families gathered to share meals. Today, it’s popular year-round, especially in Jeju's famous BBQ restaurants, where both locals and tourists enjoy it. Due to its cultural significance and connection to Jeju Island, Heukdwaeji has become a must-try delicacy for visitors seeking an authentic Korean food experience.
These dishes represent the incredible variety of flavors and ingredients that Korean cuisine has to offer. Whether you’re a long-time fan of Korean food or new to these flavors, there’s something here for everyone.
To claim your 4,000 won discount for Korean food, navigate to My Account/Promotions and enter the promotion code TASTEYOURKOREA. This code is available for a limited time only, so order now on Shuttle and let the Korean culinary education begin!
*This offer is limited to 2,500 redemptions and will end earlier if we run out of discount codes.
Find out more about the <K-Local Food Trip 33> here.
Campaign Sponsored By Korea Tourism Organization
제작지원: 한국관광공사
