Originated from U.S. Military Influence
Sausage Jjigae

Sausage Jjigae with Rice Cakes, Ramyeon, Bean Curd, and Assorted Hams

Flavorful Sausage Jjigae Enhanced with Abundant Water Parsley

Harmonious Blend of Chewy Ramyeon and Spam

Hearty, Warm Sausage Jjigae, Perfect for Chilly Winter

Sausage Jjigae is a Korean dish created using ingredients such as ham, sausages, bacon, American-style canned beans, Kimchi, and red chili paste. The first establishment known for selling Sausage Jjigae is “Odeng Sikdang” in Uijeongbu-si, Gyeonggi-do. Odeng Sikdang, which operates many directly managed stores now, originally started as a street food and liquor stall. Uijeongbu-si was an area where the U.S. military base was stationed from 1951 to 1954. Nearby soldiers brought imported ingredients like ham, sausages, and canned goods, inspiring the owner to create a side dish, leading to the birth of Sausage Jjigae. This dish is known in two primary styles: Uijeongbu Sausage jjigae and Songtan Sausage Jjigae from Pyeongtaek-si, Gyeonggi-do. Both Uijeongbu and Pyeongtaek had U.S. military bases, which led to the creation of distinctive and unique flavors for Sausage Jjigae in each region. Uijeongbu-style boasts a clean taste using clear broth, while Songtan-style incorporates ox bone broth, tomato sauce, and baked beans, offering a richer flavor profile. Recently, Sausage Jjigae has gained popularity among Americans, with one individual on social media X referring to it as “The soul food that Americans seek.” This dish was ranked 9th in CNN Travel's “Korean Food: 39 Dishes We Can’t Live Without.”

Irresistible Carb Pulling Flavors atop Steamed White Rice
Soy Sauce Marinated Crab

Soy Sauce Marinated Crabs Brimming with Roe

The Perfect Harmony of Soy Sauce Marinated Crab and Steamed Rice

A Bite-size of Marinated Crab atop Seaweed

Crafting the Ultimate Delicacy by Mixing Rice with Marinated Crab from its Shell

Soy Sauce Marinated Crab involves marinating fresh crabs in a blend of soy sauce, onions, garlic, chili, and various seasonings, creating a delectable side dish that pairs remarkably well with rice. Fondly termed “Bap-Doduk (Rice Thief),” it describes how quickly the subtly sweet rice vanishes when enjoyed with these savory Soy Sauce Marinated Crab. Koreans often enhance the experience by wrapping the crab meat in laver or seaweed, while some prefer mixing the crab intestine and sesame oil into the rice for added flavor.

Soy Sauce Marinated Crab, crafted from aged raw crabs and their intestines, topped a survey conducted by Cosmojin Travel Agency in 2016, labeling it as the “Most Challenging Korean Dish” among 782 foreign tourists visiting Korea. However, it has since transformed into an exotic and delectable Korean delicacy widely appreciated by many. Particularly adored by the Japanese, Soy Sauce Marinated Crab frequently appear in TV programs, prompting tourists planning a trip to Korea to include visits to renowned restaurants specializing in this dish. Notably, esteemed Japanese filmmaker Koreeda Hirokazu attracted attention by sharing a photo of himself relishing Soy Sauce Marinated Crabs during his visit to Korea. While this dish commands higher prices in foreign markets like Japan, it remains relatively affordable in Korea, earning its status as a must-try for visitors to the country.

The Milk of the Sea, Full of Nutrients
Oyster Dishes

Impeccably Prepared Oysters

Elevating Flavor with Red Chili Paste, Garlic, and Chili Pepper Infusions on Oysters

Fresh Oysters with a Hint of Lemon Juice

Grilled Oysters Wrapped in Foil

Exquisite Grilled Oysters Offering a Delicate Taste

Oysters, acclaimed for their abundance of essential amino acids and calcium, have earned the nickname “Milk of the Sea” owing to their worldwide reputation as a beloved seafood delicacy. In Korea, their peak freshness is typically experienced from late October onward. Oysters can be enjoyed raw as is, grilled, or steamed. Whether served with red chili paste, sliced garlic, chili pepper, or a spritz of lemon juice, carefully prepared fresh oysters reveal their genuine and delightful savory sweetness. Grilled Oysters wrapped in foil boast a chewier texture compared to other Oyster Dishes and offer the fun of cracking open the shell to enjoy.

In many foreign countries, Oysters are considered a premium ingredient, reaching tens of thousands of KRW for just a few pieces. However, Korea's favorable climate and extensive Oyster farming allow them to be more readily available at reasonable prices. Alberto, an Italian entertainer, expressed surprise on the Korean TV show at the affordability of Oysters in Korea. Their freshness and affordability in Korea enable them to star in an array of delightful dishes, including Oyster and Rice Soup, Pan-Fried Battered Oyster, Salted Oysters, Raw Oyster Salad, Oyster Rice, Kimchi Cabbage Wraps with Pork and Oysters, and Spicy Seafood Noodle Soup with Oysters.