So you’ve climbed some Korean mountain peaks—but are you truly enjoying the full mountain experience? This guide dives into the world of Korean mountain cuisine, perfect for refueling after your next hike! The first half of this article highlights ten general mountain foods and drinks, while the second explores five region-specific specialties—famous not just for their flavor, but also for being locally sourced. In addition, in this article you’ll also find tips for navigating countryside menus, uncovering dishes that go by different names in different areas, plus key Korean terms to help you decode them.

Finally, an article I can point to as justification for photographing all my meals.

Five Korean Words to Help You Read Mountain Restaurant Menus

When hiking in Korea, it’s common to wrap up your trek with a hearty meal at a mountain-side restaurant. But reading the menus—often written only in Korean—can be tricky. Here are five key terms that will help you decode them:

1. (#)인이상 – “(#) People or More”
This appears after a dish name and indicates the minimum number of servings required to place an order.

• Example: 2인이상 means you must order at least two servings—no single portions allowed.

2. (#)인기준 – “Set for (#) People”
Less common than “인이상”, this phrase tells you the set meal is portioned and priced for a specific number of people. You can’t order a smaller or larger portion.

• Example: 4인기준 often appears on traditional set menus (see 정식 below) that are only served for groups of four

3. 정식 – Set Meal with Side Dishes
This word is added to the end of a dish name and means you’ll receive a full spread of side dishes along with the main item.

• Example: 산채불고기정식 20,000
  • A set meal featuring sanchae (mountain vegetables) and bulgogi as the main dish.
  • The price is per person.

4. 밥상  – Deluxe Table Spread
Also used at the end of dish names, 밥상 is similar to 정식 but typically refers to an even larger or more elaborate spread. It’s less common, but often more impressive.

5. 백반 – Home-Style Set Meal
A simpler set menu that includes rice, soup, a meat dish, and several side dishes. It’s a great value and common at local restaurants.

• Think of it as the Korean equivalent of a “meat-and-three” combo plate.

General Korean Mountain Delicacies

The following eight foods and one drink are ordered in this article based partly on how uniquely they represent mountain cuisine and partly on how delicious I personally find them. Take pajeon (Korean pancakes, 파전), for example—a classic post-hike meal. I’ve enjoyed this dish countless times after hiking, but it’s also widely available across the country, from Seoul to Busan. In contrast, something like deodeokgui [더덕구이] is much harder to find in urban areas like Seoul, yet fairly common in the countryside. It also happens to be my personal favorite, which is why it’s right at the top of the list.

1. Deodeokgui [더덕구이] 

This is one of those dishes I could happily eat after every hike—it’s that good. The star ingredient, Bonnet Bellflower Root, doesn’t have a strong flavor on its own, but its crisp texture is incredibly satisfying. The real magic comes from the sauce, which varies from region to region and restaurant to restaurant. The result is a deeply flavorful dish with a subtly sweet and spicy kick.

You can order it as a standalone dish, usually for around 20,000 won, or enjoy it as part of a 정식 (set meal), where it’s served as the main course alongside an array of side dishes.

2. Spicy Whole Chicken Stew [토종닭 닭볶음]

• Alternative name: 닭도리탕

This is hands down the favorite dish of everyone I’ve introduced to Korean hiking food. It’s hearty, slightly spicy, and deeply satisfying—perfect after a long day on the mountain. Compared to other Korean spicy dishes, it’s relatively mild, making it approachable even for those who aren’t spice fanatics.

The dish features a whole chicken simmered with potatoes, onions, and sometimes dumplings, all soaked in a sweet and spicy sauce. It’s always served with rice, which helps balance the bold flavors and make it even more filling.

Expect to pay around 50,000 to 70,000 won for a serving, which isn’t portioned by size but is meant for sharing. While it’s often described as serving four, in reality, it comfortably feeds two to three hungry hikers when paired with rice.

3. Mountain Vegetable Bibimbab [산채비빔밥]

Sanchae is a combination of the Korean words for “mountain” (산) and “vegetables” (채), and Sanchae Bibimbap is a countryside specialty that elevates the standard bibimbap by incorporating a greater variety—and quantity—of locally harvested mountain vegetables. The assortment of vegetables varies widely depending on the region and season; no two Sanchae Bibimbaps I’ve had were exactly alike. Each one offers a unique combination of greens and roots, often unfamiliar to those used to city dining.

Typically, the vegetables are mixed into the bibimbap already, accompanied by an assortment of side dishes. However, Sanchae Bibimbap is also often served as a 정식 (jeongsik) set, where you receive a generous spread of individually plated mountain vegetables. You’re encouraged to assemble your own dish from these small plates, allowing for a customizable experience.

Another popular way this dish is served is as 솥돌밥 (sot-dol-bap), or hot stone pot rice. When you order it this way, the rice comes sizzling in a stone bowl. The first thing you should do is scoop out the rice into your main bowl, then pour in the provided hot water. Let it sit while you eat—this creates a light, toasty rice soup called nurungji, which is typically enjoyed at the end of the meal.

A similar but more specific variation is Gondeure Sotbap (곤드레 솥밥), which features a single type of mountain herb—gondeure—rather than the wide variety found in Sanchae Bibimbap. It’s a simpler, but still deeply satisfying version of this mountain-inspired meal.

• Gondeure (Korean thistle) Pot Stone Rice [곤드레솥돌밥]

4. The Full Spreads – 정식 & 밥상

The quality of mountain sets can vary wildly—but when they’re good, they’re really good. Some regions are especially known for doing them well. For example, Gayasan [가야산] National Park is renowned for its ‘밥상 (bapsang)’-style meals, which typically come with a beautifully arranged spread, like the one pictured below. I’ve noticed that when a restaurant uses the word bapsang, the presentation and variety tend to be more elaborate and thoughtfully prepared.

Out of all the Korean hiking dishes I’ve had, this one is the most unpredictable—so I strongly recommend checking photos or reviews before ordering. In contrast, the other three dishes I mentioned—Deodeokgui (grilled deodeok root), Spicy Whole Chicken Stew, and Sanchae Bibimbap—tend to be very consistent across locations. While there may be small regional differences, you can usually order them with confidence, knowing you’ll get something hearty and satisfying.

The most impressive post-hike meal I’ve ever had was at the “향토산채본가식당” in Gayasan. It was so good I went back a second time.

향토산채본가식당/ Local Wild Vegetables Bonga Restaurant

1230-42 Chiin-ri Gaya-myeon Hapcheon-gun Gyeongsangnam-do https://naver.me/xVBotZFk

On the other hand, I’ve been disappointed by just as many set meals as I’ve enjoyed—mainly because some places skimp on the side dishes. Since you usually have to order at least two servings, you’re looking at spending 30,000 to 40,000 won for two people. At that price point, a lackluster spread feels especially frustrating. The variety and quality of the banchan (side dishes) are what make these meals shine, so when they’re limited it really takes away from the experience.

5. Dongdongju [동동주]

While makgeolli has grown in popularity across Korean cities, its roots—and its heart—are in the countryside. Nearly every region has its own local twist on this traditional rice wine, but one rural specialty you won’t want to miss is Dongdongju. Dongdongju is similar to makgeolli in that it’s made from fermented rice using a nearly identical process. The key difference lies in the filtration. Dongdongju is less finely strained, leaving visible rice particles in the drink and a bit of sediment that settles at the bottom of the glass. This gives it a cloudier look and a chunkier, less smooth texture compared to standard makgeolli. It’s usually a bit more expensive and, and when sold by the bottle is only sold in the larger makgeolli bottles.

Can I actually taste the difference? Honestly—maybe? yes? not sure. But if you already enjoy makgeolli and see Dongdongju on the menu, I’d say go for it.

6. Acorn Jelly [도토리묵]

Acorn Jelly is a must-try dish, and it’s definitely vegetarian-friendly! While acorn jelly itself has a mild, earthy flavor—almost reminiscent of tree bark—it’s never served plain and really shines when paired with a slightly spicy sauce and fresh vegetables. It’s served either as part of a set meal or as a standalone main dish. Expect to pay 15,000 – 20,000 won for a serving. DON’T SKIP TRYING THIS DISH – It’s one of the weird ones you just have to try at least once. I have eaten it often while hiking, so I genuinely enjoy it, but I know often people skip it because it’s too weird sounding.

7. Various Mushroom Soups: Pine Mushroom [송이] & Shingled Hedgehog Mushroom [능이]

Before we dive into the wonderfully weird world of Korean mushroom dishes, we need to talk about the two luxury mushrooms you’ll most likely encounter.

As of 2024, the going rate for 1kg of A-grade Neung-i beoseot (능이버섯 / Shingled Hedgehog Mushroom) ranged from 170,000 to 200,000 won. Slightly more affordable is the Song-i beoseot (송이버섯 / Pine Mushroom), priced between 120,000 and 150,000 won per kilo. Can you find them cheaper? Absolutely—I’ve seen lower prices at the Danyang Market. They’re not drugs, I promise, but the price tags might have you wondering.

As the name suggests, Pine Mushrooms grow in pine forests, but both types are foraged in the wild—not cultivated on mushroom farms. If you’ve noticed signs warning against collecting wildlife, especially mushrooms, this is why. These prized fungi are typically harvested by locals with special permission, and unauthorized picking is prohibited. That scarcity—and the hands-on harvesting process—helps explain the high price tag, especially in rural areas where they’re sourced.

There are three main variations of mushroom stews served in Korea, each with its own unique twist. The fancy version typically features one of the two luxury mushrooms—Shingled Hedgehog Mushroom or Pine Mushroom—along with a medley of other mushrooms and vegetables. Sometimes, it includes chicken, but that’s less common. If you’re after a sharable-sized stew, expect to pay between 65,000 and 85,000 won.

The second version, pictured in the middle, is a more casual, sharable stew that skips the luxury mushrooms, but still offers a combination of various mushrooms and ingredients. Finally, there’s the rarely seen single-serving mushroom soup, which doesn’t usually feature the fancy mushrooms but offers a simpler, more straightforward taste.

8. Kimchi and Tofu [두부김치]

The Kimchi + Tofu combo is fairly simple and self-explanatory, but it’s more commonly found in the countryside. While you might come across it at some late-night drinking spots in Seoul, certain rural areas really focus on serving it. That said, I wouldn’t say it’s significantly better in the countryside—what stands out most is how clean and light it feels. It’s especially refreshing on a hot day when you’re craving something that isn’t heavy or greasy.

And yes, it’s vegetarian-friendly—assuming you’re okay with kimchi. I’m not entirely sure how the vegetarian community views kimchi, but if you can enjoy that, you’ll have no problem with this dish.

9. Marsh Snail Soup [올갱이해장국]

This one is vaguely a regional dish as it’s decently popular in Suanbo, near Woraksan National Park. However, I have also seen it in a number of other locations around Daejeon. It’s low on this list because while it is mountain food, it’s not a must try. I’ve had this meal once. It was fine. They only offer it as a single serving dish for 10-15,000 won.

10. All The Varieties of Korean Pancakes [전] and Local Makgeolli [막걸리]

Jeon, the Korean pancake, is a classic dish that you’ve likely enjoyed in Seoul or any other city alongside a bottle of makgeolli. While it’s not exclusive to the countryside, it’s undoubtedly a beloved post-hike snack in rural areas. I won’t say it’s necessarily better or worse in the mountains, but it’s worth trying with local makgeolli varieties that can only be found in the countryside. The combination of crispy, savory pancakes and the unique flavors of local rice wine makes for an unforgettable meal after a long day of hiking.

And on the note of local Makgoellies, before diving into the regional Korean mountain delicacies I want to take a moment to appreciate the most unique countryside makgeollies I got to try.

The first one might not belong on the list because it’s from Udong island off of Jeju Island, but I did have it after hiking Mt. Hallasan, South Koreas tallest mountain, and it’s makgeolli made from peanuts! Another fun one, was the Apple Makgeolli from Cheongsong near Juwangsan National Park, an area famous for everything apple. There are two pink makgeollies, one from Jirisan National Park, and the other made from Omija berries which are famous in Mungyeong near Danyang, the small city that sits at the base of Sobaeksan National Park. I cover Omija berries in more details below in the regional food category. Perhaps the most unique is the makgollie made from ginseng which had pieces of the root ground up in the drink, which we had that while exploring the Goryeosan Mountain Azalea Festival on Ganghwa-do Island.

Regional Korean Mountain Delicacies

1. Juwangsan National Parks’s Whole Chicken Stew With Rice, Plain [토종닭백숙]

• Alternative name: 닭백숙

Much like the Spicy Chicken Stew (토종닭 닭볶음) mentioned earlier, this hearty chicken—or occasionally duck—stew is a satisfying, protein-packed meal perfect after a long day on the trail. It’s reminiscent of Samgyetang (삼계탕), a mild and nourishing chicken soup known for its clean, comforting flavor. This dish typically comes in two styles: served as a soup or with the meat and broth presented separately, as pictured below. Especially beloved in Juwangsan National Park, it goes by a few different names, but keep an eye out for the term “백숙.” That word signals the clean version of the stew that locals love. his dish is typically served with a side of rice, making it a complete and filling meal. However, if you’re after bold, punchy flavors, this might not be your top pick—its charm lies in its subtlety and clean taste. The dish usually costs between 60,000 – 70,000 won and serves about three people.

2. Woraksan National Park’s (Town of Suanbo) Pheasant Dishes [꿩] 

The town of Suanbo, which I’ve highlighted in my guide to Woraksan National Park as the best place to stay while exploring the park, is famous for its pheasant dishes. Strolling through the town, you’ll encounter dozens of pheasant statues and specialty restaurants dedicated to this unique local fare. Suanbo is an exceptional foodie destination, offering a wide array of dining options. It’s one of my favorite small mountain towns, and I’ve had the pleasure of staying there several times, giving me the chance to sample a variety of pheasant dishes.

I do find it a bit ironic that, after leaving Korea, I ended up in South Dakota—the pheasant capital of the United States!

What I love about Suanbo’s pheasant dishes is the wide variety of styles available, catering to both solo travelers and larger groups. The most unique offering is definitely Pheasant Shabu Shabu—if I’m with a group and want to try something different, this is my go-to choice. While dishes like Pheasant Gomtang (a hearty soup) and Pheasant dumplings are good, pheasant doesn’t have a strong flavor, so the Shabu Shabu is as much about the experience as the taste itself.

• Pheasant Shabu Shabu [꿩샤부샤부]
• Pheasant Dumplings [꿩만두]
• Pheasant Mountain Vegetable Bibimbab [꿩산채비빕밥]
• Pheasant Oxtail Soup [꿩곰탕]

A sample menu from a pheasant speciality restaurant in Suanbo. As you can see they offer a wide variety pheasant [꿩] dishes, as well as a number of the chicken stew and mushroom dishes, that I have also covered in this article.

3. Deogyusan National Park’s Rainbow Trout Sashimi [무리개 송어회] 

Although it may look like salmon at first glance, the beautifully sliced fish pictured below is actually Rainbow Trout Sashimi. Like Juwangsan’s Plain Whole Chicken Stew, it’s known for its clean, subtle flavor rather than bold seasoning. The sashimi is often served as part of a set menu, which includes a spicy stew (매운탕) made from the leftover parts of the trout—a delicious contrast to the mild raw fish. Expect to pay around 65,000 to 80,000 won for a set that feeds about three people, though a strong post-hike appetite might change that. I once shared it with just one friend, and we devoured the whole thing. While this dish can be found in parts of Gangwon-do (just west of Seoul), it’s most popular around Deogyusan National Park near Muju. I absolutely love it, though it hasn’t always been a hit with the foreign visitors I’ve introduced it to. Still, if you’re a seafood lover, this should be high on your must-try list.

A great restaurant to try this dish is 구천동맛집 / Gucheondong Restaurant. I cover this restaurant and area in greater detail in my Deogyusan National Park Guide.

4. Sobaeksan National Park’s (City of Danyang) Garlic Sundae [마늘순대]

Sundae [순대] is a bit intimidating to try for the first time because it looks like mysterious sausage of unknown origin. In the small mountain city of Danyang which sits at the base of Sobaeksan National Park, garlic [마늘] has become its most famous local food. It has made itself into everything from snacks to Sundae. In the Danyang Night Market there are numerous places to try Garlic Sundae both as just a sausage [마늘순대] or as in a soup [마늘순대국밥]. They also have the option to try additional sausages and meats called 모듬순대 – I greatly enjoy this version as well, but requires a bit more open mind.

My favorite restaurants in Danyang for this dishes are 단양토종마늘순대 and 충청도순대. But they both have bad reviews by the Koreans, but I give them a positive rating.

5. Mungyeong’s Omija [오미자]

Omija is a striking red berry with a complex, slightly bitter flavor that’s cultivated in Mungyeong, not far from Danyang and Sobaeksan National Park. It’s a regional specialty that finds its way into a variety of drinks. The most popular forms include Omija Makgeolli—two local brands are featured below—Omija wine, and a concentrated syrup that can be enjoyed as juice, soda, or tea.

In Danyang, you’ll find Omija products sold at the bustling Danyang Night Market, including at stalls like the one pictured below. The concentrate and alcoholic versions are popular choices, while Omija soda and tea are also widely available in cozy mountain cafés throughout the region.

Happy Post-Hike Eating!

-Aurora