I would say Miyeokguk is one of the most unique and unfamiliar dishes for global tourists. I've been told that there is only a few countries in the world where people regularly eat sea mustard (seaweed) as a main ingredient. 

This traditional soup is made by simmering seaweed with beef, seasoned gently with a bit of soy sauce and fish sauce. The flavor profile is incredibly savory, comforting, and deeply flavorful. 

As a special tip for anyone currently traveling in Korea: If you visit a Buddhist temple, such as Doseonsa Temple, they often serve Miyeokguk as art of a free communal meal for visitors. 

While Miyeokguk is primarily a home-cooked dish, there are a handful of specialty restaurants across Korea that sell it commercially. I'll make sure to leave a few restaurant recommendations for your reference!

Jinmichae Muchim (Spicy Stir-Fried Dried Squid)

Next up is Jinmichae Muchim, a highly popular side dish made of shredded semi-dried squid coated in a sweet and spicy gochujang-based sauce. It hits the perfect flavor balanceㅡsweet, spicy and packed with that deep, addictive umami flavor you only get from chewing on high-quality dried seafood.

Because it is incredibly simple to make and takes almost no time at all, it's a staple in Korean homes. If you are traveling in Korea, you can easily find fresh made batches of this at traditional market side-dish stalls (banchan-gagae) as well as in major supermarkets. There are also hundreds of easy-to-follow recipes available on YouTube if you want to try making it yourself. 

An insider tip for travelers: it makes an amazing bar snack that pairs beautifully with a cold beer. Grabbing a mall container of Jinmichae from a local or supermarket to pair with drinks back at your accommodation is a fantastic, authentic way to experience local Korean nightlife culture. 

Even better, it's try using it as a Gimbap filling! While eating gimbap is an absolute game changer of a combination, it could actually be hard to find a restaurant that serves it on their regular menu. 

If you can't find a spot that makes it fresh, don't worryㅡI highly recommend simply purchasing a roll of regular gimbap and a container of Jibmichae Muchim separately. Taking a bite of the spicy squid followed immediately by a piece of regular gimbap gives you that exact same legendary flavor combination without any of the mess. It's the ultimate hassle-free foodie hack!

Gosari Namul (Seasoned Bracken Fern)

International travelers might find Gosari a bit intimidating at first, as raw bracken fern actually contain natural toxins and is considered inedible in many parts of the world. 

However Korea has a brilliant, age-old method for preparing it safely. The fern is first dried thoroughly in the  sun, and then boiled extensively to completely eliminate any trace of toxins. Once the harmful compounds are safely removed, the Gosari is blanched and seasoned with a simple yet flavorful combination of toasted sesame oil, soy sauce and perilla powder (deulkkae-garu) to create the classic side dish.