Challenging Korean Food That Might Surprise You

Renowned worldwide for its strong tastes, rich history, and colorful ingredients, Korean food offers - beyond kimchi, samgyeopsal and bulgogi - some truly peculiar delicacies that might shock—or intrigue—foreign visitors. Here are a few of the weirdest Korean foods that challenge even the most adventurous eaters.

Disclaimer! This article contains quite strong visual descriptions of the food.

1. Sannakji (Live Octopus)

Sannakji is maybe the most known Korean unusual dish. It's made from a small octopus that’s cut into pieces while still alive and served immediately. The pieces continue to squirm on the plate, and diners must chew carefully to avoid a choking hazard from the suction cups.

2. Beondegi (Silkworm Pupae)

A well-liked street food snack, beondegi is made of boiled or steamed silkworm pupae. The smell is often described as strong and earthy, while the taste is considered nutty or woody. It's rich in protein and was historically eaten during times of food scarcity.

3. Hongeo (Fermented Skate)

Hongeo is a fermented fish dish known for its overpowering ammonia-like smell, often compared to a public restroom. It’s usually eaten with kimchi and pork belly to mask the pungency. Only the brave—or the accustomed—can finish a plate without tearing up.

Challenging K-Food

4. Gaebul (Penis Fish)

Despite its nickname, gaebul is not a fish but a type of marine worm with a peculiar shape. Served raw and wriggling, it has a crunchy texture and a slightly salty taste. It’s considered an aphrodisiac and is often dipped in sesame oil or gochujang (chili paste) to make it easier to eat.

5. Saengkan (Fresh Raw Liver)

Korean people eat raw cow liver served sliced into thin, glossy pieces, very fresh. It has a smooth, slightly chewy texture and a clean, metallic taste. Often accompanied by sesame oil with salt or garlic, this dish is prized for its freshness and is believed to boost stamina. While off-putting to some due to its raw nature and appearance, it remains a delicacy in certain traditional Korean dining settings.

6. Cheonggukjang (Fermented Soybean Paste Soup)

This strong-smelling soup is made from fermented soybeans and often likened to the smell of old socks or blue cheese. Despite the odor, it’s a comfort food for many Koreans and is praised for its health benefits, especially gut health. If you can ignore the smell, you will find yourself falling in love with its taste.

While these dishes may seem strange to some, they are a testament to Korea’s culinary traditions and its ability to use every part of what nature offers. For some, it’s a cultural adventure; for others, it's a test of courage! What have you tried so far and how was your experience?