South Korea

• KTX: The Korea Train Express is South Korea's high-speed rail system. It connects major cities across the country with trains that can reach speeds of up to 305 km/h (approximately 190 mph). The KTX offers a fast, efficient, and comfortable way to travel, making it a popular choice for both commuters and tourists.

Birdy Korea Travel Tip: For our fellow TripBirdys, always expect long lines to buy KTX tickets. To avoid any delays to your travels, arrive at least 2 hours before your desired departure time, or even the day before for ticket purchasing. If you don’t, even the standing passes (yes, standing in exitways for hours) may be sold out! Note that online or app purchases through the official KORAIL service are restricted to Korean locals with a Korean Social Security Number or Foreign Residence Number, along with a local Korean phone number required for authentication. While there may be options to use third-party booking platforms, they are highly not recommended due to their error-prone nature, which could force you to buy tickets at the booth anyways, leading to all sorts of headaches.

• T-money Card: The T-money card is a rechargeable smart card used for transportation payments in South Korea. It's highly convenient and widely accepted on buses, subways, taxis, and even for some retail purchases at convenience stores and vending machines. The card helps streamline the payment process, making it quick and easy to use public transportation without the need for cash or paper tickets.

Birdy Korea Travel Tip: The T-Money card literally works everywhere in South Korea, including Jeju Island. The T-money card is similar to a debit card with a maximum balance limit of 50,000 KRW (approximately $40 USD). It can only be reloaded with Korean cash, not with a credit card. The price of a T-money card depends on where you purchase it, typically costing ₩3,000 in convenience stores and ₩4,000 at Incheon Airport. T-money cards are available for purchase at the following locations,

※ Convenience stores (like 7-Eleven, CU, and GS25)

※ Incheon International Airport

※ AREX (Airport Railroad Express) stations

※ Card vending machines at subway stations

• WOWPASS: The WOWPASS is a prepaid travel card designed for tourists visiting South Korea. It allows you to pay like a local using foreign currency or Korean won, making it convenient for travelers. It's a great way to avoid carrying cash and to enjoy a hassle-free experience in Korea. However, please keep in mind that WOWPASS does have an expiration date if you plan on using it for multiple years. Here are some key features:

1. Cashless Payments: Accepted almost everywhere in Korea, including public transportation, convenience stores, and restaurants.

2. T-money Integration: Functions as a T-money card for buses, subways, and taxis.

3. Foreign Currency Top-Up: You can top up the card using 15 different foreign currencies, avoiding high exchange rates and fees from currency exchange center.

4. Rewards and Cashback: Offers discounts and cashback at various Korean brands.

5. Easy Balance Management: Check your balance and transaction history through the WOWPASS app.

Birdy Korea Travel Tip: It’s a definite upgrade from a traditional T-money card, but if you have credit cards with waived foreign transaction fees, the exchange rates on your credit card might be much better. Please check with your credit card provider about the exchange rates. The WOWPASS card costs 5,000 KRW (approximately $4 USD). If you reserve it online or through the WOWPASS app before your arrival, you can get it for 4,000 KRW. However, it’s still 1,000 KRW more expensive than the T-Money card.

• Transferring:

  1. When you are getting off a bus or subway or transferring to another mode of public transportation, you will need to tap your transportation card on the sensor to get a transfer discount or complete your travel.

  2. If you fail to scan your card, you may be charged for an additional fare.

  3. The number of transfers (subway-bus, bus-bus) you can do using a general transportation card is limited to four times a day. (The total number of times you can use public transportation is limited to five times a day.)

Birdy Korea Travel Tip:

※ Applies to : Transfers between subway and Seoul Bus, Gyeonggi Bus, or Incheon Bus

※ The time limit for transfers is 30 minutes after getting off. (1 hour between 9:00 pm and 7:00 am the following day)

※ You can use a single journey ticket for subway only.

※ The transfer discount will not apply if you transfer to the same-numbered bus.

• Seoul Metro Map: Even Korean natives cannot remember all the metro lines and stations. However, Seoul Metro Subway rides remain the best and most convenient way to travel around the city. Don’t try to memorize the map; it's here for reference, but each station will have visible maps on the station walls.

Birdy Korea Travel Tip: The easiest way to navigate the metro is by downloading the Korean native mapping platforms Naver Map or KakaoMap.

※ Note that Google or Apple Maps are virtually useless in South Korea.

• K-ETA (Korea Electronic Travel Authorization): is an electronic visa system introduced by South Korea to streamline the entry process for travelers from visa-exempt countries. Here are some key points about K-ETA:

1. Purpose: K-ETA allows travelers from eligible countries to enter South Korea without a visa for short stays (up to 90 days) for tourism or business purposes.

2. Application Process: You need to apply for K-ETA at least 72 hours before your departure. The application can be done online through the K-ETA website or mobile app.

3. Eligibility: Citizens from countries like the United States, Canada, Australia, and many others are eligible to apply for K-ETA.

4. Approval: Once approved, K-ETA is valid for two years, allowing multiple entries into South Korea during that period.

5. Exemptions: Certain countries may be temporarily exempt from needing K-ETA due to special agreements or situations. For example, U.S. citizens were exempt from needing K-ETA from April 1, 2023, to December 31, 2024. The latest update from K-ETA in December 2024 states that the exemption period has been extended by one more year until December 31, 2025 (KST).

6. Benefits: With K-ETA, travelers can enjoy a smoother entry process and avoid the need to fill out arrival cards upon entry.

Birdy Korea Travel Tip: K-ETA regulations can change at any time for unpredictable reasons, so for the latest and greatest status updates, visit https://www.k-eta.go.kr/ to double-check.

• COVID-19 & PCR Test Requirements: Currently, the Republic of Korea has NO COVID-19 testing, proof of vaccination, or quarantine requirements for entry to Korea. Although COVID-19 testing is not required for entry into Korea, a non-comprehensive list of some COVID-19 testing facilities in Korea can be found on the US Embassy website should travelers seek or require testing for travel to other countries.

Birdy Korea Travel Tip: Although COVID-19 testings are no longer required, you should always double check the Korea Disease Control & Prevention Agency  directly for updates.

• Gyeongbokgung Palace (경복궁): is a historic royal palace located in Seoul, South Korea. It's a must-visit destination to explore Korea's rich history and cultural heritage.

Here are the key points:

1. Founded: Built in 1395 during the Joseon dynasty.

2. Historical Significance: Served as the main palace and residence of the Joseon kings.

3. Restoration: Destroyed during the Japanese occupation, but restoration efforts have been ongoing since the 1990s.

4. Main Attractions: Includes Geunjeongjeon Hall (throne hall), Gyeonghoeru Pavilion (royal banquet hall), and beautiful gardens.

5. Visiting Hours: Open daily except Tuesdays, with varying hours throughout the year.

6. Admission Fees: 3,000 KRW (approximately $2 USD).

7. Special Events: Hosts the Changing of the Guard Ceremony twice daily.

8. Museums: Houses the National Palace Museum of Korea and the National Folk Museum of Korea.

Birdy Korea Travel Tip: There are numerous merchants nearby where visitors can rent Hanbok (traditional Korean attire) for a fee. Touring Gyeongbokgung Palace in traditional Hanbok, especially the King & Queen Hanbok, offers a truly rewarding experience, making you feel like you are back in the Joseon Dynasty. Plus, there are no admission fees if you enter the palace wearing Hanbok.

• Bulgogi (불고기): is a popular Korean dish made from thinly sliced marinated beef, typically sirloin or ribeye, that is grilled or stir-fried. The marinade usually consists of soy sauce, sugar, sesame oil, garlic, and other ingredients, which give the meat a sweet and savory flavor. Bulgogi is often served with rice, lettuce wraps, and a variety of side dishes. It's a versatile dish that can be enjoyed in many different ways, making it a beloved staple in Korean cuisine.

1. Serve with Rice: Pair bulgogi with a bowl of steamed white rice to balance the flavors and make it a complete meal.

2. Lettuce Wraps: Use fresh lettuce leaves to wrap the bulgogi, adding a piece of garlic and a dab of ssamjang (Korean dipping sauce) for an extra burst of flavor.

3. Banchan (반찬): Enjoy bulgogi with a variety of side dishes like kimchi, pickled radish, and seasoned vegetables to enhance the meal.

4. Accompaniments: Bulgogi can be enjoyed with Korean-style soups or stews to create a more elaborate dining experience.

5. Sizzling Hot: If possible, cook and eat bulgogi on a sizzling hot plate or grill to enhance its aromatic and mouth-watering appeal.

Birdy Korea Travel Tip: Pairing Bulgogi with rice can never go wrong, but local food experts enjoy Bulgogi with Naengmyeon (냉면). Naengmyeon is a traditional Korean cold noodle dish served in a tangy, chilled broth, often garnished with slices of beef, pickled radish, cucumber, and a hard-boiled egg. It's popular in summer for its refreshing and savory flavors, but it never goes wrong with Bulgogi. Some locals call it the taste of the heavens. Try this pairing during your trip in Korea.

• Naengmyeon (냉면): is a traditional Korean cold noodle dish, typically enjoyed during the hot summer months. The dish consists of long, thin noodles made from buckwheat, sweet potatoes, or arrowroot, served in a tangy, chilled broth made from beef, chicken, or dongchimi (동치미, radish water kimchi). Naengmyeon is often garnished with slices of beef, pickled radish, cucumber, and a hard-boiled egg. The refreshing and savory flavors of naengmyeon make it a popular choice to cool down and enjoy a light, satisfying meal.

1. Mix Well: Before eating, mix the noodles and broth thoroughly to ensure the flavors are well.

2. Add Garnishes: Customize your bowl with extra garnishes like sliced Korean pear, more pickled radish, or extra slices of beef.

3. Mustard & Vinegar: Add spicy mustard sauce and vinegar to taste for an extra kick of flavor.

4. Eat Chilled: Enjoy the dish cold to fully appreciate its refreshing qualities.

5. Bibim-naengmyeon (비빔냉면): For a different experience, try bibim-naengmyeon, which is served with a spicy dressing instead of broth.

Birdy Korea Travel Tip: When enjoying naengmyeon, try adding a bit of crushed ice to the broth. This trick not only keeps the dish extra cold and refreshing but also enhances the overall texture. The crunchy ice bits create a delightful contrast to the chewy noodles, making each bite a uniquely enjoyable experience.

• Tteokbokki (떡볶이): is a popular Korean street food made from chewy rice cakes (떡, tteok) cooked in a spicy, savory sauce. The sauce is typically made from gochujang (고추장, Korean chili paste), sugar, soy sauce, and garlic. Often, fish cakes and boiled eggs are added to enhance the flavor. With its bold, spicy taste and satisfying texture, tteokbokki is a favorite snack enjoyed by people of all ages in Korea and around the world.

1. Preparation: The rice cakes and fish cakes (어묵, eomuk) are stir-fried in the spicy sauce until they are well-coated and cooked through.

2. Flavor: It has a rich, savory, and spicy flavor with a hint of sweetness.

3. Texture: The rice cakes are chewy, and the fish cakes add a tender bite.

4. Gungjung-tteokbokki: A royal court version made with soy sauce instead of gochujang, often including ingredients like beef, pine nuts, and sesame oil.

5. Seafood Tteokbokki: Made with various seafood such as shrimp, squid, and mussels.

6. Cheese Tteokbokki: Topped with melted cheese for an extra creamy, savory twist.

7. Curry Tteokbokki: A version with a mild curry flavor, offering a unique taste experience.

Birdy Korea Travel Tip: If you enjoy spicy flavors, you might want to try a brand called Yeopddeok (엽떡). They are known for their extremely spicy version of tteokbokki, made with chewy rice cakes, fish cakes, and a fiery red sauce. It's a favorite among spicy food lovers and often comes with optional add-ins like cheese, sausages, and boiled eggs to balance the heat. If you enjoy a good spicy challenge, Yeopddeok is definitely worth a try.

• Tteokgalbi (떡갈비): is a beloved Korean dish made from minced beef and pork, which are marinated and shaped into patties before being grilled to perfection. The dish is known for its savory and slightly sweet flavor, achieved through a combination of soy sauce, sugar, garlic, and other seasonings. The name "tteokgalbi" literally means "rice cake ribs," as the patties are often shaped to resemble ribs and have a texture similar to chewy rice cakes. Tteokgalbi is typically enjoyed as part of a Korean barbecue meal and is often served with a variety of side dishes, making it a delightful and satisfying experience.

1. Grilling: Ensure the tteokgalbi patties are grilled over medium-high heat until they are nicely caramelized on the outside and cooked through inside.

2. Dipping Sauce: Serve with a side of ssamjang (쌈장, spicy soybean paste) or a simple mixture of soy sauce, sesame oil, and minced garlic for added flavor.

3. Wrap in Lettuce: Take a piece of grilled tteokgalbi, add some garlic, sliced chili, and ssamjang, then wrap it in a lettuce leaf for a flavorful bite.

4. Soju (소주) Pairing: Enjoy the dish with traditional Korean spirit for a complete and authentic dining experience.

Birdy Korea Travel Tip: A local tip for enjoying tteokgalbi is to pair it with regional kimchi, which varies by province in Korea. For example, Jeolla-do (전라도) kimchi tends to be spicier and richer in flavor due to the addition of fresh seafood like oysters or salted shrimp. The combination of the savory, slightly sweet Tteokgalbi with the tangy, savory regional kimchi creates a harmonious balance of flavors that locals appreciate. To elevate the experience, enjoy your meal at a traditional Korean barbecue restaurant where the Tteokgalbi is grilled over a charcoal fire, adding a smoky depth to the dish. This pairing offers an authentic taste of Korean culinary heritage.

• Makgeolli (막걸리): is a traditional Korean alcoholic beverage made from fermented rice. It is slightly sweet, milky, and has a creamy texture with an alcohol content typically ranging from 6% to 8%. Makgeolli is known for its unique flavor profile, which combines the natural sweetness of rice with a slight tanginess from fermentation. It's often enjoyed in social settings, paired with various Korean dishes, and is cherished for its cultural significance and historical roots.

1. Shake Gently: Before pouring, gently shake or stir the bottle to mix the settled rice sediments with the liquid.

2. Serve Chilled: Makgeolli is best enjoyed cold, so refrigerate it before serving.

3. Traditional Cups: Pour the drink into small, traditional Korean bowls or cups for an authentic experience.

4. Korean Food Paring: Enjoy Makgeolli with savory Korean dishes like Jeon (Korean-style pancakes) or Kimchi (김치) (fermented vegetables).

5. Social Drinking: Makgeolli is often shared in a communal setting, so pour drinks for others and enjoy the camaraderie.

Birdy Korea Travel Tip: Unique local tip for enjoying makgeolli is to explore traditional Korean villages (Hanok Ma-eul, 한옥마을). These picturesque villages often have charming makgeolli taverns where you can sip on the traditional drink while soaking in the beautiful, historical surroundings. One popular destination is the Bukchon Hanok Village (북촌 한옥마을) in Seoul, where you can find quaint spots serving fresh makgeolli along with delicious Korean snacks. The ambiance of the hanok houses, combined with the authentic flavors of makgeolli, provides a truly immersive cultural experience. Enjoy the blend of history, culture, and taste!

• Galbitang (갈비탕): is a traditional Korean soup made from beef short ribs, simmered for hours to create a rich, flavorful broth. The soup typically includes ingredients like radish, garlic, green onions, and glass noodles. Galbitang is known for its comforting and hearty taste, making it a popular dish, especially during colder months. It is often enjoyed for its nourishing qualities and is considered a great meal to regain energy and warmth.

1. Serve Hot: Enjoy Galbitang while it's steaming hot for the best experience.

2. Add Rice: It is common to add a bowl of rice directly into the soup or eat it on the side.

3. Season to Taste: Adjust the seasoning with salt and pepper provided at the table to suit your preference.

4. Dip in Sauce: Create a dipping sauce with soy sauce and sliced green chili to enhance the flavor of the beef.

5. Pair with Kimchi: Enjoy with kimchi and other traditional Korean side dishes (banchan, 반찬) for a well-rounded meal.

Birdy Korea Travel Tip: Unique local tip for enjoying galbitang in Korea is to visit a traditional Hanu-ma-eul (한우마을, Korean beef village in Majangdong located in Seongdong-gu, Seoul), known for serving the highest quality beef dishes. These specialized restaurants take great pride in their Galbitang, offering rich, flavorful broth made from premium Korean beef short ribs. Pair your meal with freshly made kimchi and other side dishes for an authentic and hearty experience. The atmosphere in these villages adds to the charm, providing a perfect setting to savor this nourishing Korean soup. Enjoy your culinary adventure!

• Samgyeopsal (삼겹살): is a popular Korean dish consisting of thick fatty slices of pork belly, typically grilled at the Korean BBQ table. The name "samgyeopsal" translates to "three-layered flesh" in reference to the three visible layers of meat and fat. This dish is often enjoyed with a variety of accompaniments, including garlic, sliced green chili peppers, and lettuce leaves for wrapping. Samgyeopsal is cherished for its rich, savory flavor and the interactive, communal dining experience it provides.

1. Grill at the BBQ Table: Grill the pork belly slices at the Korean BBQ table until they are crispy and slightly charred.

2. Wrap in Lettuce: Place a piece of grilled pork belly in a lettuce leaf or perilla leaf.

3. Toppings: Add garlic, green chili peppers, and a dab of ssamjang (쌈장, spicy dipping sauce) to the lettus wrap.

4. Soju (소주) Pairing: Enjoy the dish with traditional Korean spirit for a complete and authentic dining experience.

Birdy Korea Travel Tip: For an authentic Samgyeopsal experience, visit a local Korean barbecue restaurant known for its high-quality pork. Look for places that offer Jeju black pork (흑돼지, huhk-dway-jee), a specialty from Jeju Island known for its superior flavor and tenderness. Many locals believe that grilling Jeju black pork over charcoal enhances its taste, making it a must-try delicacy for pork lovers.

• Jjajangmyeon (짜장면): is a beloved Korean-Chinese dish consisting of noodles served in a savory black bean sauce (춘장, chunjang). This hearty dish often includes diced pork or beef, onions, zucchini, and sometimes potatoes, all stir-fried together in the rich, dark sauce. Jjajangmyeon is known for its deep, umami flavor and the delightful combination of chewy noodles and chunky sauce. It's a comfort food staple in Korea, enjoyed by people of all ages.

1. Mix Well: Before eating, thoroughly mix the noodles with the black bean sauce to ensure even coating and flavor distribution.

2. Pickled Radish: Enjoy with slices of pickled radish (단무지, danmuji) for a refreshing contrast to the rich sauce.

3. Pair with Kimchi: Complement the dish with some spicy kimchi for an added layer of flavor.

4. Enjoy Warm: Jjajangmyeon is best enjoyed hot, so dig in while it's still warm.

Birdy Korea Travel Tip: For an authentic Jjajangmyeon experience, visit a local Korean-Chinese restaurant that makes their chunjang (춘장, black bean sauce) from scratch. These restaurants often have a distinct and superior flavor compared to commercially prepared sauces. Additionally, many locals like to add a dash of gochugaru (고추가루, red chili flakes) to their Jjajangmyeon, which enhances the dish's overall taste by adding a special kick.

• Hotteok (호떡): is a popular Korean street food that consists of a sweet, chewy pancake filled with a mixture of brown sugar, honey, chopped nuts, and cinnamon. The dough is typically made from wheat flour, water, milk, sugar, and yeast, which is then filled and pressed flat on a hot griddle until golden brown and crispy on the outside. When cooked, the sugar filling melts into a delicious syrup, making each bite a delightful combination of crispy and gooey textures.

1. Freshly Made: Enjoy hotteok while it's still warm and fresh off the griddle for the best experience.

2. Bite Carefully: Take small bites to avoid spilling the hot syrup inside.

3. Sikhye (식혜) Paring: Pair hotteok with a traditional Korean drink like sikhye (식혜, sweet rice punch) for a complementary taste.

Birdy Korea Travel Tip: For an authentic hotteok experience, visit a local street market or food stall in Korea, especially during the colder months when hotteok is a popular winter treat. Some vendors offer unique variations of hotteok, such as those filled with cheese or savory ingredients. Additionally, try to find stalls that make hotteok with a crispy outer layer for an extra satisfying crunch. Be extra cautious when taking the first few bites of hotteok, as the hot syrup inside can cause severe burns and blisters on your mouth. Enjoy this delicious sweet treat safely and savor the delightful combination of crispy and gooey textures!

• Bibimbap (비빔밥): is a classic and popular Korean dish that translates to "mixed rice." It consists of a bowl of warm white rice topped with an assortment of vegetables, sliced meat (usually beef), a fried egg, and gochujang (고추장, Korean chili paste). The ingredients are arranged aesthetically, and the dish is mixed together just before eating to blend the flavors and textures. Bibimbap is enjoyed for its balance of flavors, nutritious ingredients, and the fun of mixing everything together. It's a delicious and healthy meal that represents the essence of Korean cuisine.

1. Mix Thoroughly: Before eating, use a spoon or chopsticks to mix all the ingredients together thoroughly. The goal is to blend the flavors and textures.

2. Add More Gochujang: If you prefer a spicier dish, add more gochujang to taste.

3. Enjoy with Banchan: Bibimbap is often enjoyed with a variety of side dishes Banchan (반찬) like kimchi, pickled radish, and seasoned seaweed.

4. Take Your Time: Savor each bite, appreciating the harmony of flavors and the freshness of the ingredients.

Birdy Korea Travel Tip: Locals say that to make bibimbap even more delicious, adding more sesame oil is the key, the more, the better! While sesame oil may not be a common ingredient in many foreign cuisines, in Korea, it's treated like liquid gold. It enhances the flavors of Korean dishes to another level, yet it's a very cost-effective ingredient.

• Kimchi (김치): is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, seasoned with a variety of spices and ingredients such as red chili pepper flakes, garlic, ginger, and fish sauce. The fermentation process gives kimchi its characteristic tangy, spicy, and savory taste, making it a staple in Korean cuisine. Kimchi is not only enjoyed as a side dish but also used as an ingredient in various Korean recipes, such as kimchi jjigae (찌개, stew) and kimchi fried rice. Its probiotic benefits contribute to digestive health, adding to its popularity and cultural significance.

1. Side Dish aka. Banchan (반찬): Serve kimchi alongside rice and other Korean dishes to add a burst of flavor and spice.

2. Stews and Soups: Use kimchi as a key ingredient in dishes like kimchi jjigae (김치찌개, kimchi stew) for a rich and hearty meal.

3. Stir-Fries: Add kimchi to stir-fries for an extra layer of flavor and a hint of spiciness.

4. Baechu Kimchi (배추김치): The most common type of kimchi made with napa cabbage, seasoned with a spicy and savory paste.

5. Kkakdugi (깍두기): Cubed radish kimchi that is crunchy and slightly sweeter than baechu kimchi.

6. Oi Sobagi (오이소박이): Cucumber kimchi stuffed with a spicy filling, offering a refreshing and crisp taste.

7. Dongchimi (동치미): A non-spicy, watery radish kimchi that is mild and refreshing, often enjoyed as a palate cleanser.

8. Yeolmu Kimchi (열무김치): Young radish kimchi that is light and fresh, perfect for summer.

Birdy Korea Travel Tip: Every family has its own distinct recipe for making kimchi, and these recipes are often considered the hidden jewels of the family. The secrets of these unique recipes are carefully guarded and passed down from one generation to the next, preserving the family's culinary heritage and traditions. This generational transfer ensures that each family's kimchi maintains its unique flavor and character, making it a cherished part of their cultural identity. Additionally, the liquid of kimchi is often referred to as "liquid gold" due to its numerous health benefits, including its potential to fight against cancer. Rich in probiotics, vitamins, and antioxidants, kimchi juice contributes to overall wellness and is highly valued for its medicinal properties.

• Janchi-guksu (잔치국수): also known as "banquet noodles," is a traditional Korean dish made from thin wheat noodles served in a light, flavorful broth typically made from anchovy or beef stock. The dish is garnished with various toppings such as julienned eggs, seaweed, green onions, and sesame seeds. Janchi-guksu is often enjoyed during special occasions and celebrations, symbolizing long life and happiness.

1. Serve Hot: Enjoy Janchi-guksu while it is steaming hot to fully appreciate the delicate flavors of the broth.

2. Add Toppings: Customize your bowl with toppings like sliced kimchi, zucchini, or shredded chicken for added taste and texture.

3. Season to Taste: Adjust the seasoning with a bit of soy sauce, sesame oil, and red pepper flakes to suit your preference.

4. Mix Well: Stir the noodles and toppings thoroughly to ensure an even distribution of flavors in every bite.

Birdy Korea Travel Tip: For an authentic Janchi-guksu experience, visit a local Korean market or traditional food street. Many of these places have small, family-owned eateries that serve delicious, homemade Janchi-guksu. These spots often have a cozy, welcoming atmosphere where you can savor the dish in a truly local setting. Don't forget to explore the market for other unique Korean treats and ingredients!

• Sundubu Jjigae (순두부 찌개): is a traditional Korean spicy soft tofu stew made with uncurdled tofu, vegetables, sometimes meat (such as pork or seafood), and seasoned with gochujang (red chili paste) or gochugaru (고추가루, red chili flakes). The stew is known for its rich, flavorful broth and the silky texture of the tofu, which absorbs the delicious flavors. Sundubu-jjigae is often served bubbling hot in a stone pot, providing a comforting and hearty meal that's perfect for cold weather.

1. Bubbling Hot: Enjoy the stew while it's still bubbling hot in the stone pot for the best experience.

2. Break the Egg: If an egg is added on top, gently break and mix it into the stew for added richness.

3. Pair with Rice: Spoon some of the stew over a bowl of steamed white rice to balance the flavors and heat.

4. Enjoy with Banchan (반찬): Complement the stew with traditional Korean side dishes (banchan) like kimchi, pickled radish, and seasoned vegetables.

5. Adjust Spiciness: If you prefer less spice, you can ask for a milder version. Remember, Korea’s mild version can still be spicy for foreigners.

Birdy Korea Travel Tip: It's becoming increasingly common to see foreigners adding banchan to their Sundubu Jjigae as if they were toppings on a Western dish. While this may seem like a creative twist, it's important to remember that banchan are meant to be enjoyed separately and not mixed into the soup. Mixing banchan into Sundubu Jjigae can significantly alter the intended flavor profile, making the stew taste quite unusual and not as originally crafted.

• Japchae (잡채): is a classic Korean dish made from sweet potato starch noodles (dangmyeon, 당면) stir-fried with a variety of vegetables, and often beef or pork. The noodles are known for their chewy texture, and the dish is flavored with a savory-sweet sauce made from soy sauce, sugar, and sesame oil. Japchae is a popular dish for special occasions and holidays, but it's also enjoyed as an everyday meal. The vibrant mix of vegetables, such as carrots, spinach, mushrooms, and bell peppers, adds both color and nutrition to the dish.

1. Serve Warm or Cold: Japchae can be enjoyed warm or at room temperature, making it versatile for any meal.

2. Pair with Rice: Serve it over a bed of steamed rice for a more filling meal.

3. Garnish: Sprinkle with sesame seeds and finely chopped green onions for added flavor and texture.

Birdy Korea Travel Tip: In Korea, it's common to add a touch of finely chopped pine nuts or a sprinkle of egg garnish (jidan, 지단) to enhance the flavor and presentation of japchae. This small addition can elevate the dish, making it even more special for festive occasions.

• Soondae (순대): is a type of blood sausage that's a popular street food in Korea. Soondae is typically made from pig's intestines stuffed with a mixture of Dangmyeon (당면, sweet potato noodles), barley, vegetables, and pig's blood. Variations might include adding glutinous rice or other ingredients.

1. Taste and Texture: The flavor is savory and slightly earthy, with a chewy texture from the noodles and a rich taste from the blood.

2. Serving Style: It's commonly served sliced, with a side of salt, pepper, and chili flakes for dipping. It may also come with a side of liver, lung, and other offal.

3. Soondae Soup (순댓국): A hearty soup made with slices of Soondae and other ingredients like parts of pig meat with mix of vegetables.

4. Soondae Stir-Fry (순대볶음, sundae bokkeum): Stir-fried oondae with vegetables and spicy sauce.

Birdy Korea Travel Tip: Soondae is a beloved dish in Korean cuisine, offering a unique and flavorful experience for those willing to try it. If you've ever traveled to England and seen Black Pudding on the menu, it's similar in that both use pig blood as an ingredient. However, Black Pudding contains a higher ratio of pig blood, while Korea's Soondae includes more sweet potato noodles. The best way to try your first Soondae is with Tteokbokki (떡볶이), a popular Korean dish made from spicy rice cakes. Learn more about it in the next section below.

• Makchang (막창, 1st image) & Gopchang (곱창, 2nd image): are popular Korean dishes made from the intestines of beef or pork, known for their unique flavors and textures. Makchang specifically refers to grilled pork large intestines, which are typically marinated and cooked over a charcoal grill, giving them a smoky and savory taste. On the other hand, Gopchang refers to smaller intestines, which can be from beef or pork, and are known for their chewy texture and rich flavor. Both dishes are often served with dipping sauces and accompanied by vegetables and side dishes, offering a delightful and interactive dining experience.

1. Grilling: Grill the intestines over a charcoal fire until they are crispy and caramelized. This enhances their smoky and savory flavors.

2. Dipping Sauces: Enjoy the grilled intestines with a variety of dipping sauces such as ssamjang (쌈장, spicy soybean paste) and sesame oil with salt and pepper.

3. Wrap in Lettuce: Take a piece of grilled intestine, add some garlic, sliced chili, and ssamjang, then wrap it in a lettuce leaf for a flavorful bite.

4. Soju (소주) Pairing: Enjoy the dish with traditional Korean spirit for a complete and authentic dining experience.

Birdy Korea Travel Tip: While it's more common to pair Makchang or Gopchang with Soju, a fantastic alternative is Makgeolli (막걸리). This traditional Korean rice wine, known for its slightly sweet and tangy flavor, pairs exceptionally well with the rich, savory flavors of Makchang and Gopchang. The effervescence and mild acidity of Makgeolli complement the grilled intestines perfectly, making for a delightful and unique culinary experience. Additionally, the creamy texture of Makgeolli can help balance the intense flavors of the dish, providing a refreshing contrast that enhances your overall dining enjoyment.

• Bokjili (복지리): is a Korean dish made from blowfish (aka. pufferfish) soup. The blowfish is carefully prepared to remove its toxic parts, and then it's cooked in a flavorful broth with ingredients like vegetables, tofu, and sometimes noodles. The soup is known for its rich taste and unique texture, and it's often enjoyed for its supposed health benefits, including aiding digestion and boosting the immune system.

1. Serving: Bokjili is usually served hot in a communal pot. It's often enjoyed in a group setting where everyone can share from the same pot.

2. Eating: Use a spoon to enjoy the broth and chopsticks to pick up the solid ingredients. Be sure to savor the unique texture and flavor of the blowfish.

3. Accompaniments: Bokjili is often served with a variety of banchan (반찬, side dishes) like kimchi, pickled radish, and other fermented vegetables to enhance the meal.

4. Caution: Ensure that the blowfish has been prepared by a certified chef, as improper preparation can be dangerous due to the fish's toxins.

5. Boosts Immune System: The ingredients in the soup such as blowfish, vegetables, and spices, can help strengthen the immune system.

6. Aids Digestion: The warm, savory broth can aid digestion and is gentle on the stomach.

Birdy Korea Travel Tip: Restaurants that specialize in blowfish are likely to serve blowfish hoe (회), which is raw blowfish sliced thinly. Always ask whether the neurotoxins have been completely removed. Some places might try to retain a hint of the toxin to preserve the unique flavor of the blowfish hoe. It's better to be safe than sorry, so it's worthwhile to confirm this with the restaurant.

• Gamja Ongsimi (감자 옹심이): is a traditional Korean dish made from grated potatoes that are formed into small, chewy dumplings. These dumplings are then cooked in a savory broth, often accompanied by vegetables like zucchini, carrots, and mushrooms. The dish is known for its comforting and hearty qualities, making it a popular choice during colder months. The texture of the potato dumplings is delightfully chewy, and the broth is typically seasoned with soy sauce, garlic, and sesame oil, creating a rich and flavorful experience.

1. Serve Hot: Enjoy it piping hot to fully appreciate the comforting warmth of the broth.

2. Pair with Kimchi: Serve alongside a side of kimchi to add a spicy and tangy contrast to the savory broth.

3. Garnish: Top with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.

4. Accompany with Rice: Pair with a bowl of steamed rice to make the meal more filling.

Birdy Korea Travel Tip: In some regions of Korea, it's common to add a touch of perilla oil (deulgireum, 들기름) to the broth just before serving. This adds a unique nutty flavor that enhances the overall taste of the dish, making it even more special and aromatic.

• Ganjang Gejang (간장게장): is a traditional Korean dish made from fresh crabs that are marinated in a soy sauce-based brine. This method of preparation preserves the crabs' natural sweetness while infusing them with a rich, savory flavor from the soy sauce, garlic, ginger, and other seasonings. The crabs are typically left to marinate for several days, resulting in a deeply flavorful and slightly salty delicacy that is highly prized in Korean cuisine. Often referred to as "rice thief," Ganjang Gejang is so deliciously addictive that it pairs perfectly with a bowl of steamed white rice, making it hard to stop eating.

1. Scoop out Meat: Use a spoon to scoop out the marinated crab meat from the shell. The meat is tender and infused with the flavorful marinade.

2. Mix with Rice: Combine the crab meat with a bowl of steamed white rice. The rice helps to balance the rich, savory taste of the crab.

3. Savory Roe: If the crab has roe, savor it by sucking it out directly from the shell. The roe is considered a delicacy and adds a unique texture to the dish.

4. Drizzle Sauce: Don't forget to drizzle some of the soy sauce marinade over your rice or other dishes for an extra burst of flavor.

Birdy Korea Travel Tip: A local tip for enjoying Ganjang Gejang is to make a flavorful rice mix using the leftover soy sauce marinade. After you've finished eating the crab meat, take some steamed white rice and mix it directly into the crab shell, absorbing all the rich and savory flavors of the marinade. Add a little sesame oil, chopped green onions, and Gim (김, roasted seaweed) for extra flavor and texture. This creates a delicious and satisfying rice dish that Koreans love, ensuring that no part of the delectable marinade goes to waste.

• Yukhoe (육회): is a traditional Korean dish made from raw meat, typically beef, that is seasoned and served with various garnishes. The word "Yukhoe" literally means "raw meat" in Korean. Yukhoe is usually made from lean cuts of beef, such as tenderloin or sirloin, which are cut into thin strips or minced. The beef is seasoned with ingredients like soy sauce, sesame oil, garlic, sugar, and sesame seeds. Common garnishes include Korean ultra-sweet pear, raw egg yolk, and pine nuts.

1. Preparation: The beef is partially frozen to make it easier to cut and ensure it stays cold. It is then seasoned with the sauce and mixed thoroughly.

2. Serving: Yukhoe is often served as a side dish or appetizer.

3. Historical Roots: Yukhoe has been enjoyed in Korea for centuries and is similar to Western steak tartare or Levantine kibbeh nayeh.

4. Modern Popularity: While it's less common in everyday meals today, Yukhoe remains a popular dish in Korean restaurants and is often enjoyed during special occasions or as a delicacy.

5. Freshness: Since Yukhoe is made with raw meat, it's crucial to use the freshest, highest quality beef available. The beef should be consumed on the same day it's prepared.

Birdy Korea Travel Tip: If you have never tried Western steak tartare, Yukhoe may sound risky, and partially this could be true depending on where you consume it. Make sure to visit Yukhoe specialty restaurants rather than trying it at a random restaurant that has it on the menu. Also, check if local Koreans at neighboring tables are consuming it. Since Yukhoe is considered an expensive delicacy, Koreans are meticulous about the dish quality, which can be a good indication that it’s safe to consume. When you try authentic Yukhoe, you'll be surprised by how sweet and juicy the dish is. You can also pair it with Makgeolli (막걸리, Korean rice wine) or Sikhye (식혜, a traditional Korean dessert drink made from fermented rice and sugar).

• Dakbal (닭발): is Korean chicken feet which is a popular dish known for its spicy and chewy texture. Dakbal is made from chicken feet, which are cleaned, boiled, and then stir-fried in a spicy sauce made from gochujang (고추장, Korean red pepper paste), soy sauce, garlic, ginger, sugar, and sesame oil. Some variations include additional spices and seasonings to enhance the flavor. The dish has a chewy texture with a rich, spicy flavor, making it a favorite among those who enjoy spicy food.

Here are some tips on how to enjoy Dakbal:

1. Using Chopsticks: Chicken feet are usually eaten with chopsticks. Pick up a piece and take small bites to enjoy the flavor and texture.

2. Sucking the Meat: As you eat, suck the meat and skin off the bones. The bones are not meant to be eaten, so be sure to discard them.

3. Accompaniments: Dakbal is often enjoyed with side dishes like kimchi, pickled radish, and alcohol. It pairs well with soju or beer, making it a popular choice for late-night snacking.

Birdy Korea Travel Tip: Not many foreigners know this, but there are two types of Dakbal. Bone-in and boneless, similar to chicken wings. Some Korean locals also feel uncomfortable eating chicken feet with bones, so the boneless option is available as an alternative. It’s typically a bit more expensive than the bone-in version, but the flavor and texture are unforgettable, making it a popular choice even among those who are initially hesitant. Dakbal is a unique and flavorful dish that offers a different dining experience. If you're a fan of spicy food and adventurous eating, it's definitely worth trying!

• Jokbal (족발): is a beloved Korean dish consisting of pig’s feet braised in a savory mixture of soy sauce, garlic, ginger, and spices, resulting in tender, flavorful meat with a slightly gelatinous texture from the collagen-rich skin. This dish is often enjoyed as a late-night meal or shared at gatherings, served alongside vibrant sides like kimchi and pickled radish. The rich and slightly sweet flavor of jokbal pairs beautifully with its accompaniments, making it a comforting and satisfying dish.

1. Wrap in Lettuce: Take a slice of jokbal and wrap it in lettuce or perilla leaves with garlic, Ssamjang (쌈장, spicy dipping sauce), and kimchi for a perfect bite.

2. Dip in Sauces: Enhance the flavor by dipping it into Saeujeot (새우젓, salty fermented mini shrimp) or Ssamjang (쌈장, spicy dipping sauce).

3. Pair with Side Dishes: Balance the richness of jokbal by eating it with Musaengchae(무생채, spicy radish kimchi).

4. Enjoy with Soju: Jokbal is a popular pairing with Soju (소주), Korea’s iconic alcoholic beverage, creating a classic combination for social occasions.

Birdy Korea Travel Tip: In some areas of Korea, jokbal is served cold as Chilled Jokbal (냉채족발, Naeng-chae Jok-bal) with a tangy mustard sauce. This variation brings a refreshing and slightly spicy twist to the traditional dish, offering a completely new way to savor it during warmer seasons.

• Chueotang (추어탕): also known as loach soup, is a traditional Korean soup made with pond loach called mikkuraji (미꾸라지, a freshwater fish). The soup is known for its hearty and rich flavor, achieved by boiling the loach until tender and then seasoning it with gochujang (고추장, chili paste), doenjang (된장, soybean paste), grated ginger, and ground black pepper. Common vegetable additions include bean sprouts, Asian royal fern, scallions, napa cabbages, and mustard greens.

1. Served Hot: Chueotang is served hot, accompanied by a bowl of steamed rice. You can either eat the soup separately or mix the rice into the soup for a heartier meal.

2. Savor: Take your time to savor the rich flavors and tender loach in each bite.

3. Rich in Protein: Chueotang provides essential amino acids for muscle repair and growth.

4. High in Omega-3 Fatty Acids: Supports cardiovascular health and reduces inflammation.

5. Vitamins and Minerals: Contains iron, calcium, and vitamin B12, which boost the immune system and promote healthy bones.

6. Digestive Health: Aids digestion and metabolism, thanks to the inclusion of various vegetables.

7. Skin Health: Vitamins and minerals in the soup contribute to glowing skin.

8. Energy Boost: The nutrients in the loach and vegetables provide sustained energy.

Birdy Korea Travel Tip: Chueotang is particularly popular in the city of Namwon (남원), where the loach is typically ground before being added to the soup. In Seoul, the soup is often prepared with the whole fish. Praised for its health benefits, chueotang is best enjoyed from July to November when loach is in season. This nutritious soup pairs exceptionally well with chueotwigim (추어튀김), which is loach coated in batter and deep-fried, a popular and delicious way to savor loach.

• Agujjim (아구찜): is a popular Korean dish made from braised monkfish, known for its tender and slightly chewy texture. The monkfish is cooked with a spicy and savory sauce made from gochujang (red chili paste), garlic, soy sauce, and other seasonings, often accompanied by vegetables like bean sprouts and water parsley. This dish is particularly beloved for its bold flavors and is often enjoyed with a bowl of steamed rice to balance the spiciness. Agujjim is a must-try for those who appreciate hearty and flavorful Korean cuisine.

1. Serve with Rice: Enjoy Agujjim with a bowl of steamed rice to balance the spicy and savory flavors.

2. Pair with Banchan: Complement the dish with various banchan (반찬, side dishes) like kimchi, pickled radish, and seaweed salad.

3. Top with Garnishes: Add a sprinkle of sesame seeds and chopped green onions for extra flavor and texture.

Birdy Korea Travel Tip: For an authentic local experience, visit Masan Fish Market in the Masan district of Changwon (창원, further Travel Tips under “Popular Places to Visit” sections above), where you can find fresh monkfish and enjoy Agujjim prepared with the freshest ingredients. The market atmosphere adds to the overall dining experience, making it truly memorable.

• Nakji (낙지): is a small-sized octopus that is considered a special delicacy in Korean cuisine, used in various dishes, each offering a unique taste and texture. Nakji is renowned for being a high-stamina food that provides strength to people of all ages and genders. Interestingly, in a unique Korean tradition, live Nakji is even fed to tired or weak cows to help them regain their health.

Here are some popular types of 낙지 dishes:

1. San-nakji (산낙지) or Nakji Tangtangi (낙지 탕탕이): "San" means live, and this popular dish is made from live baby octopus, served as a raw delicacy. The octopus is cut into small pieces and served immediately, with the pieces still moving due to residual nerve activity. It's typically sprinkled with sesame oil and toasted sesame seeds.

2. Nakji Bokkeum (낙지 볶음): This dish involves stir-frying the Nakji with vegetables and spicy Korean seasonings, resulting in a savory and spicy flavor.

3. Nakji Yeonpotang (낙지 연포탕): This dish is a traditional Korean seafood soup known for its refreshing and clear flavor. It's made with Nakji, various vegetables, and seasonings. This dish is especially popular during the summer months.

Birdy Korea Travel Tip: When trying San-nakji or Nakji Tangtangi, make sure to chew several times before swallowing. Don’t be afraid of the residual nerve activity in the dish. I know it’s easier said than done, but if you swallow without chewing properly, the suction cup area of the Nakji may get stuck inside your mouth or even your throat on rare occasions.

• Beondegi (번데기): is a traditional Korean street food made from silkworm pupae. These roasted or boiled silkworm larvae are typically seasoned and served in cups, often enjoyed as a snack or side dish. The word "Beondegi" literally means "pupa" or "chrysalis" in Korean.

1. Taste and Texture: Beondegi has a unique taste and texture. The exterior is slightly crunchy, while the interior is soft and mushy. The flavor is often described as nutty or earthy, but in a delightful way with a distinct aroma.

2. Serving Style: Beondegi is commonly found at street food stalls, festivals, and markets. It's usually served hot in small cups with toothpicks for easy eating.

3. Nutritional Value: Silkworm pupae are high in protein and low in fat, making them a nutritious snack option.

4. Traditional Snack: Beondegi has been a popular snack in Korea for decades, especially during times of scarcity when alternative protein sources were needed.

5. Unique Experience: For many visitors, trying Beondegi is a unique cultural experience that offers a glimpse into traditional Korean cuisine.

Birdy Korea Travel Tip: While Beondegi may not be for everyone, it's considered a low entry-level challenge among the variety of authentic Korean foods. It’s worth trying if you're adventurous and looking to experience something different. Once you break that initial barrier and taste Beondegi, you might fall in love with its flavor and keep searching for it whenever you visit Korean traditional markets or street food places. It’s typically only ₩2,000-3,000, which is about $1-2 USD, so it's definitely worth trying. If it doesn’t suit your taste, you haven’t spent much anyway.

• Gaebul (개불, Urechis Unicinctus): is also known as the fat innkeeper worm or penis fish. A type of spoon worm found in the mudflats of the Pacific Ocean, including Korea, China, and Japan. It has a sausage-shaped body, typically 10-30 cm in length, with a reddish-brown color and small bumps on its surface. The worm lives in U-shaped burrows in the sand and is often used as bait in fishing due to its unique shape and texture. In Korea, it is also consumed as a delicacy, often grilled or used in various dishes.

1. Texture: The flesh is firm and chewy, similar to squid or octopus. When cooked properly, it becomes tender and easy to bite through. Some parts may have a slight crunch, adding to the overall texture experience.

2. Raw Servings: Often served raw as hoe (회, sliced thinly), and paired with dipping sauces like soy sauce or gochujang (Korean chili paste).

3. Grilled: Grilling brings out a smoky flavor and can make the flesh more tender.

4. Steamed: Steaming is another popular method, preserving the natural flavors and tenderness.

5. Stir-Fried: Stir-frying with vegetables and spices adds a delightful mix of flavors and textures.

Birdy Korea Travel Tip: While gaebul might be tempting to just grab and take a bite of the whole thing, the authentic way to enjoy gaebul cuisine is as hoe (회, sliced thinly) or fully cooked with special Korean sauces. Do not simply grab it and eat it like a sausage. Whether raw or cooked, gaebul offers a unique and enjoyable culinary experience for adventurous eaters!

• Cheonggukjang Jjigae (청국장 찌개): is a traditional Korean stew made with fermented soybean paste called Cheonggukjang (청국장). This dish is known for its distinctive strong smell and rich, savory flavor. For those familiar with the popular soybean paste soup, Doenjang jjigae (된장 찌개), think of Cheonggukjang jjigae as its bolder counterpart. Its stronger pungent smell and flavor can be intimidating, even for some locals, but it's a hearty meal that's worth trying if you're up for an adventurous culinary experience.

1. Ingredients: The stew typically includes Cheonggukjang (fermented soybean paste), tofu, vegetables like napa cabbage and Korean radish, garlic, and sometimes meat or seafood.

2. Taste and Texture: It's characterized by its earthy and pungent aroma, which may be off-putting to some but beloved by others. The texture is usually thick and hearty, with chunks of tofu and vegetables.

3. Health Benefits: Cheonggukjang is rich in protein and probiotics, which can aid digestion and promote gut health.

4. Serving: It's usually served hot with a bowl of steamed rice and various Korean side dishes (banchan, 반찬).

5. Pairing: The robust flavors of Cheonggukjang jjigae pair well with milder banchan to balance the meal.

Birdy Korea Travel Tip: Make sure to wear casual clothes and avoid your expensive or favorite clothing. The smell of Cheonggukjang jjigae is so strong that even washing your clothes a couple of times might not fully remove it. Before the milder Doenjang jjigae became more popular in countries like the USA, when Koreans cooked Cheonggukjang jjigae in apartment buildings or condos, some Americans would call 911, mistaking the smell for a sewage leak. However, with the rise in popularity of Korean cuisine, such funny incidents have become less common. Cheonggukjang jjigae's strong aroma can be intimidating, but once you taste it, you'll likely fall in love with its rich, savory flavor.

• Dakttongjip (닭똥집): is a chicken gizzards, popular Korean dish that’s known for its chewy texture and rich, savory flavor. The gizzards are typically stir-fried or grilled with garlic, onions, and peppers, then seasoned with a mix of soy sauce, sesame oil, and spices to create a dish that’s both hearty and flavorful. It's often enjoyed as Anju (안주, a dish paired with alcoholic drinks) and is widely loved for its satisfying bite and deliciously seasoned coating.

1. Served Hot: Enjoy it fresh off the grill or pan while it’s warm for the best flavor and texture.

2. Pair with Alcohol: Dakttongjip is commonly paired with soju (소주, traditional Korean spirit) or beer, making it a favorite at Korean bars.

3. Dip in Sauces: Enhance the flavor by dipping pieces in Ssamjang (쌈장, spicy soybean paste) or a simple salt-and-pepper mix.

4. Add Garnishes: Squeeze a bit of lemon or sprinkle chopped green onions on top for a bright, zesty touch.

Birdy Korea Travel Tip: In some regions of Korea, dakttongjip is stir-fried with gochujang (red chili paste) for an added spicy kick. Locals often enjoy it wrapped in lettuce leaves with garlic and ssamjang for a delightful and interactive eating experience. This combination adds a refreshing crunch and spicy-sweet balance to the chewy gizzards!

• Hong-eo (홍어): is made from fermented skate, a type of fish related to rays. The process of making Hong-eo involves fermenting the skate in a controlled environment, typically for several weeks. This fermentation process is what gives Hong-eo its characteristic strong, ammonia-like odor, which can be off-putting to many but is a delicacy for some.

1. Fermentation Process: The skate is usually salted and then stored in a cool place to ferment. The process breaks down proteins in the fish, producing ammonia, which gives hong-eo its pungent smell. The fermentation helps to tenderize the flesh, making it easier to eat raw.

2. Regional Specialty: Hong-eo is especially popular in Jeolla (전라) province, particularly in the cities of Mokpo (목포) and Yeonggwang (영광), where it is a traditional delicacy. The region's methods of fermentation and serving styles are well-known, and Hong-eo enthusiasts often seek out these areas to experience the authentic taste.

3. Cultural Significance: Hong-eo has a storied history and is considered a prestigious dish often served at special occasions and feasts. Despite its challenging flavor, it is cherished by those who have acquired a taste for it. The dish reflects Korea's long-standing tradition of fermentation, a technique also used in making kimchi and other preserved foods.

4. Health Benefits: The fermentation process of Hong-eo is believed to provide certain health benefits, such as improved digestion and enhanced nutrient absorption. The high ammonia content, though strong in smell, is said to aid in cleansing the digestive system.

5. Hong-eo Sashimi (홍어회): Thinly sliced and served raw, often with a side of red pepper paste, garlic, and vinegar. It's typically accompanied by boiled pork belly (보쌈, bossam) and aged kimchi (묵은지, mukunji), creating a 3 layer combination known as Hong-eo Samhap (홍어삼합). The different flavors and textures complement each other, with the rich pork and tangy kimchi balancing the strong taste of the Hong-eo.

6. Hong-eo Hoe-muchim (홍어회무침): A spicy salad made with fermented skate mixed with various vegetables and red pepper paste.

7. Hong-eo Jeon (홍어전): Pancakes made with fermented skate, mixed with flour and eggs and then fried.

Birdy Korea Travel Tip: Hong-eo is usually not for most people, even for Korean natives. If you’re considering trying this delicacy, it’s highly recommended to avoid it. Your nose and mouth will be filled with an uncontrollable ammonia-like odor, which will be unpleasant regardless of how many times you try. Eating it raw as sashimi or Jeon does not make any difference. In fact, heating it up can make the ammonia-like odor even worse. Try it at your own risk!

• Banchan (반찬): are small side dishes served along with dishes in Korean cuisine. They come in a variety of flavors, textures, and ingredients, adding diversity and richness to the meal. Banchan are typically served in small portions and meant to be shared among everyone at the table, adding a delightful variety to the dining experience. Some common types of banchan include:

1. Kimchi (김치): Fermented vegetables, usually cabbage or radish, seasoned with chili pepper, garlic, ginger, and other spices.

2. Namul (나물): Seasoned vegetable dishes, often made from spinach, bean sprouts, or other greens.

3. Jeon (전): Korean-style pancakes made from various ingredients like vegetables, meat, or seafood.

4. Jorim (조림): Braised dishes, often made with soy sauce-based sauces and ingredients like tofu, fish, or beef.

5. Bokkeum (볶음): Stir-fried dishes, such as spicy stir-fried squid or stir-fried tofu.

Birdy Korea Travel Tip: Don't be surprised when several side dishes come out with your main dish, it's not a scam. These aren't toppings to add to your main dish or soup. They're meant to be enjoyed separately as side dishes, so don't mistake them for Bibimbap. If you ask politely, you can even request refills. However, some places may limit the number of refills due to increasing inflation.

• Emo & Sajangnim (이모 & 사장님):

1. You’ll probably hear these terms very commonly at restaurants, convenience stores, night markets, and literally anywhere there is an owner, from small to large merchants. Even if they are not the true owner but just a hall manager or manager on duty, Koreans will call them Emo or Sajangnim.

2. Emo's literal translation is "Aunty"; however, female owners are commonly called Emo to show a friendly gesture. On the other hand, male owners are not commonly referred to as Samchon (삼촌): "Uncle", which you might think is the equivalent friendly gesture for male owners. Instead, male owners or male managers on duty are called Sajangnim, which literally means CEO/Owner.

3. Interestingly, you can refer to both female and male owners/managers as Sajangnim if this concept is too hard to grasp.

Birdy Korea Travel Tip: If you want friendlier and better service at a restaurant or any other merchants where you may have to negotiate, call them "Pretty" or "Handsome" Sajangnim. You'll be surprised how friendly they may become. Pretty for female is Ippen (이쁜) and handsome for male is Jalsaenggin (잘생긴). Just add these words in front of Sajangnim: Female: 이쁜-사장님 & Male: 잘생긴-사장님. This method is especially effective for foreigners.

• Noon-chi (눈치): is a Korean concept that refers to the ability to sense or gauge the mood, feelings, and social cues of others. It's often described as a kind of social awareness or emotional intelligence, where one can read between the lines and understand unspoken nuances in social interactions. Having good 눈치 means being perceptive and sensitive to the needs and emotions of those around you. It's a valuable skill in Korean culture, helping people navigate complex social situations with grace and understanding.

Birdy Korea Travel Tip: If you find yourself next to someone having a rough day, quietly stay away and don’t be nosy about their business. However, if it’s someone you know or met during your travels and you want to maintain a good social relationship, simply smile or offer them sweets or refreshing drinks on you. There's a trending slang term called Ggil-Ggi-Bba-Bba (낄끼빠빠), which means "join when you join, leave when you leave." It's an abbreviation of the phrase 낄 때 끼고 빠질 때 빠져라. Essentially, it advises knowing when to join and when not to join a situation, similar to the English expression "read the room." It's often used to tell someone to be aware of social cues and not overstay their welcome in a particular setting.

• Jeong (정): is a deeply ingrained concept in Korean culture, often described as a feeling of attachment, empathy, and affection that builds over time. It's a unique emotional bond that goes beyond simple love or friendship. It's a beautiful and complex emotion that highlights the importance of relationships and community in Korean society. Here are some key aspects of 정:

1. Connection: 정 represents a sense of connection and shared experiences with others, whether they are friends, family, colleagues, or even strangers.

2. Compassion: It involves genuine care and concern for the well-being of others, often leading to acts of kindness and generosity.

3. Nostalgia: 정 can also carry a sense of nostalgia for places, moments, or people from the past.

4. Unspoken Understanding: It's often felt rather than explicitly stated, creating a deep, unspoken understanding between people.

Birdy Korea Travel Tip: Perhaps an easy way to understand Jeong in one aspect is with an example situation. Let’s say you are eating delicious chocolate or candy in public, and a child looks at you with glaring eyes. A typical Korean person would feel Jeong and hand over a piece of chocolate or candy to the child to show positive Jeong, even if you have never met the child before. If for some reason you didn’t, Koreans might say "정없다" (Jeong eopda), which means you don’t have Jeong. Jeong can be tied to multiple situations or objects, but it’s most commonly noticeable with food sharing. This is why the most famous Korean Choco Pie’s brand title is even named after Jeong (情), which is written in Korean-Chinese, but pronounced the same.

• Ip-i simsimhada (입이 심심하다): is a colloquial expression that means "my mouth is bored." It is used when someone feels the urge to snack or eat something not out of hunger, but simply out of habit or for entertainment. It's a way to describe the idle desire to munch on something when there's nothing else to do. Situations to use ip-i simsimhada could be outlined below:

1. Watching TV: When you're watching a movie or a show and feel like having some snacks just to have something to nibble on.

2. Studying: When you're studying or working and suddenly feel like munching on something to keep your mouth occupied.

3. Socializing: During casual conversations with friends or family, you might feel the need to snack on something.

4. Boredom: When you're sitting around with nothing to do, and you start craving a light snack.

5. Breaks: During a break at work or school, you might want to eat something small just to pass the time.

Birdy Korea Travel Tip: When feeling ip-i simsimhada (입이 심심하다), visit a nearby convenience store. Korean convenience stores, like GS25, CU, and 7-Eleven, offer a wide variety of affordable and delicious snacks, such as Kimbap (seaweed rice rolls), Odeng (fish cake skewers), and various flavored chips or sweets. It's a quick and easy way to satisfy your cravings and experience popular local snacks.

• Drinking with Elders: In Korea, drinking culture is deeply intertwined with social interactions and respect for elders. When you drink with elders, you should always turn your head away from them and drink with both hands. If there are multiple elders to your left and right, lean back further so that you are not directly facing either one while drinking. Although this might seem challenging at first, the drinking culture with elders has its merits and fosters respect and harmony.

Here are some key aspects:

1. Respect for Elders: When drinking with elders, it's customary to pour their drink first and receive it with both hands as a sign of respect. The eldest person usually initiates the pouring, and younger individuals reciprocate by pouring drinks for others.

2. Hierarchy and Etiquette: Drinking etiquette is influenced by Confucian principles, emphasizing respect for hierarchy. This means that in social settings, the most senior person (by age or position) pours drinks for others. When clinking glasses, the rim of your glass should be positioned slightly lower than that of the elder.

3. Social Bonding: Drinking is a way to bond and build relationships. It's common to share drinks and engage in conversations, which helps to break down barriers and foster camaraderie.

4. Traditional Rituals: Drinking is also part of traditional family rituals and holidays, such as honoring ancestors and celebrating the Lunar New Year. These occasions often involve specific types of alcohol, like traditional soju, which is believed to drive out bad spirits.

5. Moderation and Generosity: It's considered impolite to refuse a drink when offered, as it's seen as rejecting the host's generosity. However, it's also important to drink moderately and ensure everyone's glass is never empty.

Birdy Korea Travel Tip: Whenever elders take the last sip of their drink, as a younger individual, you should offer the next drink by holding the bottle with both hands. If the elder wants more, they will lift their glass, and if they don’t, they’ll either say “no more” or raise their hand as a gesture for enough. There are a lot of tricky rules and guidelines, but once you get the hang of the culture, one benefit is that elders are often required to pay for the drinks and food when they drink with younger individuals. Not a bad drinking culture after all, right?

• Seollal (설날): There are still many misconceptions about Lunar New Year, often mistakenly referred to as Chinese New Year, but it's not exclusive to China. The lunar calendar has been adopted by many East Asian countries for over a thousand years, making Lunar New Year a significant traditional holiday celebrated across various cultures, including South Korea, Vietnam, Taiwan, Malaysia, Singapore, Indonesia, the Philippines, and Mongolia. The date changes each year, typically falling between late January and mid-February. For example, Korean Lunar New Year, known as Seollal (설날), is one of the most important traditional holidays in Korea, celebrated with customs and traditions that emphasize family, respect for ancestors, and the beginning of a new year. Here are some key Traditions of Seollal:

1. Seollal Travel: Many people travel to their hometowns to celebrate Seollal with their extended families. This mass travel period is one of the busiest times of the year in Korea. Remember to read the KTX Train tips under “Train: KTX” section if you plan on traveling during Seollal season.

2. Charye (차례): An ancestral ritual where families pay respect to their ancestors by preparing a table of food offerings. This ceremony is usually held at the family's home, and it includes dishes like rice cakes, fruits, and traditional Korean foods.

3. Feasting: Special foods are prepared and enjoyed during Seollal. Some of the most iconic dishes include Tteokguk (떡국) rice cake soup, which symbolizes growing a year older, and various types of Jeon (전 = Korean pancakes) like Kimchi Jeon and Buchimgae (부침개).

4. Seolbim (설빔): Wearing traditional Korean clothes, called Hanbok, is common during Seollal. People often dress in bright and vibrant colors to symbolize a fresh start.

5. Sebae (세배): A deep traditional bow performed by younger family members to their elders, wishing them good health and fortune in the coming year. In return, elders often give Sebaetdon (세뱃돈 = New Year’s Money) in colorful Korean traditional envelopes.

6. Games and Activities: Families play traditional games like Yutnori (윳놀이 = a 4 stick board game) and enjoy activities such as flying kites, spinning tops, and jumping on seesaws. These games foster family bonding and entertainment.

7. Cleaning and Decorating: Homes are thoroughly cleaned before Seollal to sweep away bad luck and make way for good fortune. People also decorate their homes with traditional ornaments.

Birdy Korea Travel Tip: Seollal can be one of the most brutal holidays for mothers and wives due to the extensive ancestral rituals, food preparation, and cleaning work that can consume the entire day, from early morning to late night. Traditionally, some households with strict elders may not allow males or husbands to help, as the preparation for Seollal was historically considered one of the main duties of female members. However, this is an outdated tradition, and younger generations are starting to move away from it. Nevertheless, there might still be some households that mandate this traditional inequality. If you find yourself in such a situation and happen to be male, step up and wear an apron to help out. It goes a long way in supporting female relatives and family members during Seollal, and your chivalrous actions will be remembered and appreciated.

• Chuseok (추석): Chuseok is known as the Korean Harvest Festival, which has some resemblance to the US’s Thanksgiving but with entirely different cultural celebrations. It is one of the most important traditional holidays in South Korea, along with Seollal (설날). Celebrated on the 15th day of the 8th month of the lunar calendar, it usually falls around September or October. Here are some key Traditions of Chuseok:

1. Chuseok Travel: Similar to Seollal, many people travel to their hometowns to celebrate Chuseok with their extended families. Chuseok and Seollal are the two busiest times of the year to travel in Korea. Remember to read the KTX Train tips under “Train: KTX” section if you plan on traveling during Chuseok season.

2. Charye (차례): An ancestral ritual where families pay respect to their ancestors by preparing a table of food offerings. This ceremony is usually held at the family's home and includes newly harvested rice, fruit, rice cakes, and traditional Korean dishes.

3. Feasting: Traditional foods are an integral part of Chuseok, with dishes like Songpyeon (송편 = Half-moon-shaped rice cakes), jeon (Korean pancakes), and various other specialties. Songpyeon is especially significant and is made with newly harvested rice and filled with ingredients such as sesame seeds, chestnuts, or sweet red bean paste.

4. Family Reunions: Chuseok is a time for family members to come together, similar to Thanksgiving in Western cultures. Many people travel to their hometowns to celebrate with extended family.

5. Gift Giving: Exchanging gifts with family, friends, and colleagues is common during Chuseok. Popular gifts include newly harvested fruits, high-quality meat/seafood, and health-aiding household items.

6. Seongmyo(성묘): Seongmyo is a tradition where families visit the graves of their ancestors to tidy the area and pay their respects, reinforcing the importance of family and ancestral ties.

7. Traditional Games and Activities: Families and communities engage in various traditional games and activities, such as Ganggangsullae (강강수월래, a circle dance), Ssireum (씨름, Korean wrestling), and archery. However, in modern times, these traditions have become less common in public practice and are more often seen in media and entertainment, featuring celebrities or Korean wrestlers.

Birdy Korea Travel Tip: If you have the opportunity to make Songpyeon, give it your best artistic effort. There's a traditional saying in Korea that if you make a beautiful Songpyeon, you'll have a handsome or beautiful spouse, and your child will also turn out to be handsome or beautiful.

• Gosa (고사): 

1. In Korean culture, bowing to a pig's head (real one unlike the image below) is part of a traditional shamanistic ritual called Gosa. This ritual is performed to prevent misfortune and bring good luck. The pig's head is placed on a table along with various dishes and offerings, and participants stick cash into the pig's mouth and ears before bowing to the table. The pig head is then sliced and eaten, symbolizing the sharing of good fortune.

2. Pigs are considered symbols of fertility and prosperity in Korean culture. The Korean-Chinese character for pig, Don (돈), also means "money" in Korean, which further reinforces the association with wealth. This ritual is often performed when starting a new business, moving into a new house, or beginning a new project.

Birdy Korea Travel Tip: Gosa ritual is a very common practice in Korea. The ritual can be performed for various purposes, but it's typically done when starting something new or even when buying a new car or valuables, to wish for a great beginning and continued good fortune. It might seem strange to foreigners to see cash being stuck into a pig's mouth and ears and bowing to the head, but it can be a fun and unique cultural experience if you have the opportunity to participate. Being invited to a Gosa ritual should not be taken lightly, and should be considered an honor. It’s respectful to show appreciation for the invitation and follow through with the ritual.