EKSEAT KOREAN STYLEQUICK MENU↘

KOREAN FOOD · BEYOND THE RECIPE

ENJOY KOREAN FOOD,THE KOREAN WAY.

Today's trends, timeless traditions, and the real ways people cook, share, and eat across Korea.

Dakgalbi being mixed with metal spatulas on a round iron pan
01

CHOP. FOLD. SIZZLE.
THEN SAVE THE PAN FOR RICE.

OUR POINT OF VIEW

KOREAN FOOD.
AS KOREA EATS IT.

  • Follow the sizzle—from the first turn on the grill to the last spoonful of fried rice.
  • Build the bite the Korean way: wrap it, dip it, mix it, and pass it around.
  • Meet what Korea is eating now, alongside table traditions loved for generations.
  • Bring the experience home with practical ingredients, swaps, tools, and shortcuts.
  • Coming to Korea? Discover special dishes worth seeking out—and the best way to enjoy every bite.

START HERE

22 KOREAN
FOOD EXPERIENCES.

Choose the moment that catches your eye. Each guide follows the heat, the eating order, the best bite, and the Korean-style finish.

Dakgalbi cooking on a round tabletop iron pan01

TABLE-SIDE COOKING

Dakgalbi: Spicy Iron-Pan Chicken

A complete guide to the iron-pan experience—what goes in first, how to wrap it, and why Koreans never waste the sauce.

EXPLORE THE KOREAN WAY →
Soy-marinated LA galbi grilling beside a Korean lettuce wrap02

GRILL & WRAP

LA Galbi: Soy-Marinated Short Ribs

How cross-cut soy-marinated short ribs are grilled, cut, and balanced with perilla, rice, garlic, and ssamjang.

EXPLORE THE KOREAN WAY →
Beef and vegetables being cooked in a steaming divided shabu-shabu pot03

BROTH · DIP · FINISH

Sogogi Shabu-Shabu: Korean Beef Hot Pot

Swish marbled beef and vegetables, follow with noodles, then turn the seasoned broth into porridge.

EXPLORE THE KOREAN WAY →
Bibim guksu, mul naengmyeon, and kongguksu on a Korean table04

THE NOODLE TABLE

Guksu & Naengmyeon: Seasonal Korean Noodles

Bibim-guksu, icy naengmyeon, creamy kongguksu, and warm janchi-guksu—choose the bowl for the day.

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Premium Korean beef cuts being turned and cut over a charcoal table grill05

GRILL · CUT · SHARE

Sogogi Gui: Korean Beef Grill

Sirloin, tenderloin, chuck flap, and brisket cook at different speeds—grill only what you are ready to eat.

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Yukhoe and salmon served with pear, seaweed, roe, and egg yolk06

RAW · CRISP · BUILD

Yukhoe & Yeoneo: Raw Beef and Salmon

Seasoned raw beef, rich salmon, pear, seaweed, and roe come together in a customizable Korean-style bite.

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Spicy baby octopus and pork belly being mixed on a round iron pan07

IRON-PAN HEAT

Jjukkumi Bokkeum: Spicy Stir-Fried Baby Octopus

Fold baby octopus through fiery sauce, add pork belly for jjuksam, then soften the heat with perilla and mayo.

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Spicy marinated duck and plain duck slices cooking together on an iron pan08

DUCK · TWO WAYS

Ori Jumulleok & Rose Gui: Spicy and Grilled Duck

Compare spicy hand-massaged duck with simply grilled slices, then wrap both with chives, garlic, and ssamjang.

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Korean beef intestines being grilled with chives, potato, and onion09

CRISP · DIP · FINISH

Gopchang Gui: Grilled Beef Intestines

Let the beef intestines render until golden, cut them at the table, and save the savory fat for fried rice.

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Salt-grilled and sauce-glazed eel cooking on a Korean table grill10

BRUSH · GRILL · WRAP

Jangeo Gui: Korean Grilled Eel

Taste clean salt-grilled eel beside lacquered spicy-sweet eel, then build a leaf wrap with ginger and sauce.

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Roasted chicken and knife-cut noodles cooking in a steaming Korean hot pot11

CHICKEN HOT POT

Dakhanmari Kalguksu: Whole-Chicken Noodle Hot Pot

Cut roasted chicken into bubbling broth, dip each piece in mustard-chive sauce, and finish with knife-cut noodles.

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Assorted Korean shellfish bubbling open on a tabletop grill12

OPEN · BUBBLE · DIP

Jogae Gui: Korean Shellfish Grill

Scallops, clams, pen shell, and abalone cook in their own juices—with butter, cheese, or cho-gochujang added at the table.

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Spicy glazed and garlic-salt Korean short ribs cooking over charcoal13

CHARCOAL RIBS

Jjokgalbi Gui: Grilled Small Ribs

Turn bone-in ribs over the flame, brush half with spicy glaze, and compare them with the garlic-salt version.

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Bossam and jokbal being sliced beside spicy makguksu and wrap ingredients14

SLICE · WRAP · TOSS

Bossam, Jokbal & Makguksu: Pork Wraps and Buckwheat Noodles

Wrap tender pork with salted cabbage and radish kimchi, then reset the palate with sharp buckwheat noodles.

EXPLORE THE KOREAN WAY →
Light soy-marinated Korean beef bulgogi stir-fried with onions, carrots, mushrooms, and scallions15

HOME-STYLE · PAN-FRIED

Sogogi Bulgogi: Soy-Marinated Beef

Lightly marinated beef, onions, carrots, mushrooms, and scallions stir-fried in one pan—a Korean home and lunchtime favorite.

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Pork backbone and potatoes bubbling in a steaming Korean gamjatang pot16

BONE-BROTH TABLE

Gamjatang: Pork Backbone and Potato Stew

Lift tender pork from the bone, share potatoes and greens, and add sujebi or fried rice when the pot runs low.

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Spicy Korean seafood jjim being cut and mixed in a large steaming pan17

SEAFOOD · HIGH HEAT

Haemul Jjim: Spicy Braised Seafood

Octopus, crab, mussels, and shrimp are folded through spicy sauce and crisp bean sprouts, then cut for sharing.

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Ingredient-topped Korean pot rice being mixed and served from an iron pot18

MIX · SCOOP · POUR

Sotbap: Korean Pot Rice

Mix the toppings through the rice, scoop it out, then pour hot water over the scorched crust for nutty sungnyung.

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Nigiri, seared beef sushi, and varied small plates on a Korean conveyor belt19

BELT-SIDE DISCOVERY

Hoejeon Chobap: Korean Conveyor-Belt Sushi

Pick nigiri, seared beef, yukhoe gunkan, eel, egg, udon, and tempura as they pass—one small plate at a time.

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Large prawns changing color as they grill over coarse salt and foil20

SALT-PAN SEASON

Daeha Sogeum Gui: Salt-Grilled King Prawns

Large prawns turn from gray to orange over foil and coarse salt; save the heads for a crisp, buttery final bite.

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Knife-cut noodles and Manila clams being lifted from a steaming broth21

NOODLES · CLAMS · KIMCHI

Bajirak Kalguksu: Clam Knife-Cut Noodles

Knife-cut noodles meet briny Manila clams, barley rice, and fresh geotjeori—with regional white-clam and seafood versions to explore.

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Freshwater fish maeuntang bubbling with greens while noodles are added22

RIVER · VALLEY · POT

Minmul Maeuntang: Spicy Freshwater Fish Stew

River and mountain-stream fish simmer with greens, sujebi, and tiny freshwater shrimp before somyeon joins the deep broth.

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THE GUIDES ARE NEXT

22 EXPERIENCES. EACH ONE EXPLAINED FROM HEAT TO FINISH.

Table-side guides, home shortcuts, ingredient swaps, and the restaurant details that make each experience work.