The unwritten rules of sacred Korean food pairings

There’s an art to enjoying the sweet, spicy, savoury and fermented flavours of Korean cuisine. Here’s a cheat sheet to the iconic ingredient pairings that Koreans always obey.

Korean cuisine is famous for its unique flavour profiles, mixing earthy layers of spicy, sweet, fermented and savoury. Its most popular export, Korean barbecue, is a perfect example of how these essences work together. While many diners around the world know that it involves making a ssam (spicy meat, picked vegetables and rice bundled inside a cool, crispy lettuce leaf) this familiar pairing is just one of countless unspoken rules when it comes to eating Korean food.

When you’re in South Korea, exploring its street food stands, noodle shops and food markets, you’ll likely notice that there’s an art to the way Koreans pair their sweet, spicy, savoury and fermented flavours at each meal. Though seemingly subtle, these time-tested combinations are often considered sacred and impossible to break.

Here’s a cheat sheet for how to best enjoy some of Korea’s most iconic dishes. Ask for them and impress your new Korean friends.