Kimchi is Korea’s representative healthy side dish and is made by fermenting salted cabbage, radish, fermented fish sauce and various vegetables in a red chili pepper sauce. The types of kimchi vary by region, season, and even the making process. The representative varieties include baechu kimchi (kimchi), kkakdugi (diced radish kimchi) and yeolmu kimchi (young summer radish kimchi). Baekkimchi (white kimchi), a variety made without red chili pepper sauce, is popular among people who dislike spicy foods. Kimchi contains an abundance of vitamins and minerals, helping to strengthen one's immunity to bacteria and cancer.

Gochujang (Korean chili paste) is a traditional fermented condiment with a combination of sugary, salty and spicy tastes. It is made by fermenting a mixture of rice powder, Korean chili pepper powder, malt oil, fermented soybean powder, and salt. Gochujang contains an abundance of nutrients and the spicy taste that comes from capsaicin stimulates one's appetite and improves digestion.

Gim (laver), a must-buy item among tourists, is made from dried seaweed that contains a variety of vitamins and minerals. Five pieces of gim contain the same amount of protein as one egg, and the amount of vitamin A in one piece is equivalent to the amount found in two eggs. In particular, Korean gim has received much enthusiasm from international food connoisseurs for its unparalleled quality, making for a luxurious souvenir.

Insam (Korean ginseng) is a root with a bitter taste and strong flavor that is named after its shape that resembles a human body. There are three types of insam: susam (fresh ginseng), which is unprocessed and picked right out of the field; baeksam, which is dried insam; and hongsam (red ginseng), which is steamed and then dried. Insam has long been used to boost one's health, with the effect varying by type, harvest time, and preparation method. The health benefits, including an immunity boost, help in fighting cancer, and a speedy recovery from fatigue, all come from the saponin and ginsenoside within insam.

Ramyeon, Korean instant noodles, is one of the most popular foods in Korea. The low cost and easy cooking method have made ramyeon a popular souvenir even among tourists. While the most common ramyeon is spicy, there is a plethora of flavors available, from non-spicy broths including udon flavor to stir-fried noodles, including spaghetti or black bean sauce flavoring.

A meal kit provides everything necessary for even beginners to make a meal. From hotteok (sugar-filled griddle cake) and tteokbokki (spicy rice cakes) to naengmyeon (cold buckwheat noodles), there are plenty of Korean food meal kits to try.

The most representative traditional snacks in Korea are tteok (rice cakes) and hangwa (traditional Korean sweets). Depending on the ingredients and methods, there are over 200 ways to make tteok. Hangwa is made from flour mixed with honey or sugar, which is deep-fried to make snacks such as yugwa (deep-fried sweet rice cake) and yakgwa (traditional honey cookie). They can be eaten as everyday snacks, but are usually served on special occasions such as weddings, birthdays, and Seollal (Korean New Year’s Day) and Chuseok (Korean Thanksgiving Day) holiday.

Fruit vinegar is produced by fermented fruits, and has a sweet and sour flavor. It is known for its health benefits, such as improving one's skin tone, and effectiveness in relieving fatigue and constipation. The most common method to consume fruit vinegar is by mixing it with water. A 3:1 ratio of water to fruit vinegar is the general rule of thumb; the ratio can vary depending on personal preference in taste. A variety of fruit vinegar flavors are available such as pomegranate, blueberry, bokbunja (Korean black raspberry) and more. The vinegar can also be used to make fruit soju.

Much like beer in Germany, wine in France, and vodka in Russia, makgeolli and soju are the representative alcoholic beverages of Korea. Makgeolli is made from fermenting rice or wheat and has a smooth, milky color. It has a low alcohol content of 6-13% with a nutty and sweet flavor. Soju, a distilled alcohol with an alcohol content of about 20%, is popular in part due to its relatively low price. Recently, fruit-flavored soju has been gaining popularity for its sweet taste and less harsh smell.

Traditional Korean teas have various flavors and effects. Representative Korean traditional teas include nokcha (green tea), yujacha (citrus tea), maesilcha (green plum tea), mogwacha (Chinese quince tea), omijacha (five-flavor berry tea), and saenggangcha (ginger tea), as well as sikhye (sweet rice drink) and sujeonggwa (cinnamon punch). Nokcha is made from tea leaves that have a bitter and refreshing taste. While green tea is traditionally enjoyed by steeping dried and roasted green tea leaves in hot water; these days green tea is available in powder form as well as in teabags. Yujacha, maesilcha, mogwacha, omijacha, and saenggangcha are made from fruits sliced and preserved in sugar or honey. Sikhye is a sweet drink made with rice that aids with digestion. Sujeonggwa tastes sweet with a kick of spice; it contains ginger and cinnamon boiled in sugar water, which is chilled and served cold.