Bizarre Korean Food That Might Freak You Out
I bet every country have their unique local delicacies (or snacks) that foreigners will look at it with an eyebrow raised or take a look and makes a funny face showing their disgust. Like Durian or Asam Laksa in Malaysia, Frog Sashimi in Japan, South Korea also has some “bizarre food” that you might not even want to know about.
Beondegi is usually eaten as a snack in Korea, which literally mean Pulpa in Korean. Beondegi are seasoned silkworm pupae, and will be steamed or boiled for serving. You can find this snack at street vendors, restaurants and drinking places. They are also available in cans in some grocery stores and convenience stores. Before serving, they must be boiled in water. I personally hates the smell and trust me, you can “spot” its smell from far away.
Boshintang , or sometimes known as Gaejangguk is a Korean soup dish that includes dog meat as its primary ingredient. The meat is boiled with vegetables and spices such as green onion, Doenjang, Gochujang etc. It is seasoned before eating. This dish is one of the most common Korean foods made from dog meat, and it has a long history in the Korean culture. However in recent years, it has been criticized by people both in and outside of Korea on the issue of consuming dog meat.
P/S: People who tried dog meat said that it tastes like chicken.
Sundae, a Korean dish made by boiling or steaming cow or pig’s intestines stuffed with various ingredients. It is sometimes known as blood sausage and believed to have been eaten since long ago. The most common type of sundae is made of pig’s intestines stuffed with cellophane noodles and usually eaten with tteokbokki sauce. It’s a popular street food in North and South Korea. In Seoul, there is a neighborhood called Sundae Town in Sillim-dong, with many restaurants that specialize in sundae.
Dakbal or chicken feet is found on the lists of most bizarre or unusual foods, as it is not usually consumed. However, in Korea and other Asian countries, it’s considered as a delicacy. Koreans usually eats Dakbal in pochangmacha along with soju.
It can be served boneless or with bones. Some restaurants also offer the choice of cooking it over the table or have it ready to eat. Doesn’t matter if you chose to cook it over the table or have it readily cooked, this dish is always very spicy and not for the faint-hearted. Dakbal are served in a very spicy sauce that gives you a slightly sweet taste. In some restaurants, rice is served with the dish.
P/S: The boyfriend said chicken feet looks scary to be eaten.