"Is all Korean food tongue-burning spicy? The answer is 'No'!"
The Secret to Korean Spicy Taste (Sweet & Savory Spicy)
Korean spiciness is not painful like Western hot sauce. It is a 'delicious spiciness' that cleanly blends sweetness and the savory depth of garlic with a gochujang base.
Global Spicy Level Index (Spicy Level Index)
Easily gauge the level of spiciness using flavors familiar to foreigners.
- Level 1 (Not spicy): Bulgogi, Japchae (soy sauce base)
- Level 2 (Mildly spicy): Bibimbap (adjustable), Tteokbokki (Mild version)
- Level 3 (Average Korean): Kimchi-jjigae, Shin Ramyun (Shin Ramyun)
- Level 4 (Challenging spice): Buldak-bokkeum-myeon (Buldak Noodles)
Spiciness Relief Cheat Key (The Extinguishers)
When it gets too spicy while eating, instead of water, try having milk or Coolpis (milk beverage), or accompany it with Gyeran-jjim (Steamed Egg) or mayonnaise, and the spicy components (capsaicin) will be washed away quickly.