10 Bizarre Foods in Korea you Need to Try at Least Once

Korean BBQ is now recognized worldwide for its delicious taste. Koreans love to eat/drink, and most are very adventurous regarding food. However, some of the types of food locals really enjoy might be seen as very bizarre in the west. Below we will go into detail on all the top bizarre foods in Korea so you can decide whether to try them. If you go to an open street market in Korea, you will notice some of the most bizarre foods in Korea. But because they might be bizarre does not mean they are not delicious. Don’t get me wrong, some are flat-out nasty, but all are worth at least a taste. The list is not in any particular order but for those that feel adventurous, make this a checklist when visiting Korea. 

Live Octopus – Sannakji

Sannakji is a “live octopus.” The octopus is relatively small and is sometimes called a “baby octopus.” It raw octopus is cut into small pieces, and these small pieces of the octopus move because the nerves are still active. It is typically dipped in sesame oil or gochujang (Korean chili paste). The suction cups on the arms of the octopus are still active; therefore, you must chew the octopus properly before swallowing. The best place to have Sannakji in Korea is at Noryangjin Fish Market. However, you can find Sannakji in any open seafood market in Korea. The taste is minimal, and most of the flavor comes from the sauce or oil you dip it in. The bizarre factor is that you are eating something moving, which is an exciting experience. Good luck trying to pick it up off the plate! 

Raw Fermented Skate – Hongeo

By far the nastiest Korean food I have ever eaten in Korea. Everything on this list is something I can eat again but eating Hongeo is something I would want to do just once in my life. It is made from skate, which has been fermented. It has a powerful ammonia-like odor and taste. Think about eating in an outdoor toilet stall. Ammonia is what preserves the fish, which is why you don’t need to use salt. It is served sashimi style and is usually eaten by itself. Others like to wrap it in lettuce and kimchi. What you will notice right away is the ammonia which hits your nose like a ton of bricks. Again worth a taste but not something most people will find delicious. However, the few that like it tend to like it a lot. 

Chicken Feet – Dakbal

One of the spiciest Korean foods you will try is Dakbal. Dakbal is chicken feet that have been grilled. It consists of skin and tendons and has no muscle. Dakbal has a very gelatinous texture and is covered in spicy chili sauce. It is a popular dish with Korean soju, and the taste is pretty much like spicy chicken. The main issue is the way it looks. It looks exactly like what you would think chicken feet would look like. Those tired of eating Korean fried chicken should try Dakbal every once in a while if they can handle the heat. 

Silkworm Larvae – Beondegi

Korean street food vendors sell Beondegi all across Korea. It is so popular amongst Koreans that they even sell canned Beondegi in convenience stores and markets in Korea. Beondegi boiled or steamed silkworm pupae. They are about the size of a raisin, and you don’t just buy one. You buy a whole cup full of Beondegi, which you eat with a toothpick. It has a very gritty/nutty taste and is packed with protein. It is recommended to have Beondegi from the street vendor as they are fresher and has that crunchy texture. 

Blood Sausage – Sundae

One of the most popular Korean street foods has to be Sundae. Wherever Tteokbokki is being sold, you can bet they are also selling Sundae. It is a type of blood sausage generally made from the intestines of cows or pigs. These intestines are stuffed with various ingredients, such as minced meat, rice, and vegetables. However, the most popular Sundae in Korea is made by mixing pork blood with cellophane noodles and rice. The texture is dense and chewy and is best with salt or chili powder. It is one of the tastier bizarre foods in Korea. We recommend you try it with Tteokbokki sauce. 

Dog Meat Soup – Bosintang

Bosintang restaurants will not be easy to find in Korea. It is more Korean regional cuisine that can be found outside major cities. It is a soup made with dog meat and vegetables. Many Koreans believe that it will increase a man’s virility. While it was popular in Korea decades ago, it is no longer a common dish Koreans eat. If you ask ten random Koreans on the street, you will be lucky to find 1-2 that have tried Bosintang. That number is lower the younger the person. Eating dog meat is not illegal in Korea; however, many of the restaurants that sell Bosintang have closed. You will need to go outside of Seoul to find one. 

Pig’s Feet – Jokbal 

Koreans like chicken feet, but they also like to eat Pig’s feet. It is the second “feet” to come up on our list of the most bizarre foods in Korea. Pig’s Feet is called Jokbal and is made by cooking pig’s feet in soy sauce, ginger, garlic, and rice wine. Once it is cooked, it is deboned and cut into slices. It is best to eat Jokbal with fermented shrimp sauce called saeujeot. Jokbal is similar to Bossam but more rubbery and greasy. It can be eaten hot or cold. The best place to eat Jokbal is at open street markets in Korea. 

Live Spoon Worms – Gaebul

Yes, it looks like a penis, but it is not. However, Koreans feel that Gaebul helps a man’s performance in bed. Gaebul is a type of spoonworm that lives under the sand on the seafloor. It is sometimes called Penis fish and is harvested along the west coasts of Korea. Gaebul has a very chewy texture and, like live octopus, has little taste. If you have to compare its taste to anything, it tastes like a clam but fishier. It can be eaten raw with sesame oil or gochujang, similar to Sannakji, but mostly grilled. 

Raw Crab – Gejang

The most delicious bizarre Korean food has to be Gejang. Gejang marinates fresh raw crabs (blue crabs) in soy sauce or chili pepper sauce. It tastes great but can be difficult to eat because it requires you to scrape the raw crab meat or bite into the shell. Female crabs are considered the best because they contain a lot of roe and fatty liver. It is best to have it with rice eaten straight out of the shell. It is very savory, and the soy sauce-based brine adds extra flavor. One of the top Michelin Star restaurants in Seoul is famous for its Gejang.

Acorn Jelly – Dotorimuk

No, this is not brown tofu. It is a jelly that is made from acorn starch. It is one of the most bizarre foods in Korea. You would not think it is odd, but no one knows what it is when they see it. Acorns from oak trees are opened, and the nutmeat is grounded into a paste. The pate is then stirred into water, and the acorn’s fiber is separated from the starch. The starch water mixture is collected and drained. The dried starch is then broken down and packaged. This can be mixed with water and boiled to make the puddling-like Dotorimuk. It is a ubiquitous side dish in Korea. The side dish is usually seasoned with soy sauce/chili powder. It is one of the best Korean side dishes out there.