South Korea is known for its intense study culture, night-time workouts, and coffee addiction. But among all the stereotypes, one stands out as absolutely true—Korean Raw Food is a national favorite.
From raw beef and fresh seafood to uncooked liver and even raw bone marrow, Koreans have embraced raw cuisine in ways that shock many outsiders. The famous scene from Oldboy, where Choi Min-sik devours a live octopus, was just a glimpse into Korea’s raw food culture. If you thought it was exaggerated for cinematic effect, think again.
With the rise of Korean food mukbangs , more and more people have been exposed to Korea’s extreme raw food culture. But the biggest question remains: If they eat so much raw meat and seafood, why don’t they get parasites? 
A Map of Korea’s Raw Cuisine
Raw Meat Delicacies
In Korea, eating raw beef (Yukhoe) is as common as eating sushi in Japan. Originating from the royal court cuisine of the Joseon Dynasty , this dish consists of finely sliced beef mixed with sesame oil, garlic, and pear strips. Topped with a raw egg yolk, it’s enjoyed as a snack with soju or served over rice as Yukhoe Bibimbap.
Beyond raw beef, Koreans also eat raw organ meats like beef liver and omasum (tripe). Often found in BBQ restaurants, these meats are briefly marinated in sesame oil and salt before being served fresh. Even IU (Wikipedia), Korea’s beloved singer, has publicly expressed her love for raw liver and omasum on TV shows.
Raw Seafood: A Love Affair with Freshness
Given South Korea’s extensive coastline, it’s no surprise that raw seafood is a major part of the cuisine. While Japanese sashimi is well-known worldwide, Korean raw seafood takes things a step further with dishes like:
Live Octopus (Sannakji) – Freshly chopped octopus served while still wriggling. Koreans believe eating it live enhances its sweetness and texture.
Soy Sauce Marinated Crabs (Ganjang Gejang) – Also known as the “Rice Thief” because it’s so delicious, these crabs are soaked in soy sauce for days until they become soft and flavorful.
Fermented Skate (Hongeo) – A fish known for its pungent ammonia smell, similar to stinky tofu. Often paired with pork belly and kimchi, it’s an acquired taste.
Sea Intestine (Gaebul) – A pink, worm-like sea creature eaten raw with sesame oil and salt. It became globally famous after being featured in My Love from the Star.
Raw Vegetables and Fermented Foods
Korea’s raw food culture isn’t just about meat and seafood. Koreans also consume an abundance of raw vegetables, especially in Korean BBQ , where grilled meat is wrapped in fresh perilla leaves and lettuce.
Additionally, many of Korea’s iconic dishes—like kimchi (Wikipedia) and fermented soybean pastes—are technically raw, thanks to their fermentation process.
Is Eating Raw Food Safe? The Parasite Myth
The Risk of Parasites in Raw Meat
One of the biggest concerns about raw food is parasites. Raw beef, for example, may carry Taenia saginata , a tapeworm that can cause weight loss, abdominal pain, and digestive issues.
Freshwater fish and crabs may also contain liver flukes or lung flukes, which can cause serious infections if not properly handled. Some people believe that soju , chili paste, or vinegar can kill these parasites, but in reality, they only act as seasonings.
Why Don’t Koreans Get Infected?
So, how do Koreans eat so much raw food without widespread parasitic infections? The answer lies in food safety regulations and modern sanitation practices:
- Strict Hygiene Standards – Korean beef designated for raw consumption undergoes rigorous inspection and must be Hanwoo (Wikipedia) grade.
- Cold Chain Logistics – Raw seafood is stored at ultra-low temperatures to prevent parasite development.
- Public Health Policies – In the 1960s, Korea implemented the Parasite Control Act, banning human feces as fertilizer and conducting nationwide deworming campaigns. By the 1990s, parasite infections had drastically declined.
Does Raw Food Cause Stomach Cancer?
South Korea has one of the highest stomach cancer (Wikipedia) rates in the world, ranking third globally after Mongolia and Japan. Many people assume that Korea’s love for raw food is to blame, but scientific research suggests otherwise.
The Real Causes of High Stomach Cancer Rates
Studies indicate that high salt intake, smoking, drinking, and Helicobacter pylori infections are the primary risk factors for gastric cancer. Traditional Korean foods, such as kimchi and soy sauce-marinated dishes, are often high in sodium, which can damage the stomach lining over time.
In fact, research shows that salt-preserved foods pose a greater risk than raw food consumption.
The Good News? Korea’s Survival Rates Are High
While stomach cancer is prevalent, Korea also has one of the world’s highest survival rates, thanks to advanced medical screenings and early detection programs.
Final Thoughts: Should You Try Korean Raw Food?
Korea’s raw food culture is deeply rooted in tradition and culinary craftsmanship. While some dishes may seem extreme, they represent centuries of refined taste and technique.
If you’re concerned about food safety, it’s best to stick to reputable restaurants that follow proper hygiene standards. But if you’re an adventurous eater, trying Korea’s raw delicacies could be an unforgettable experience!
Would you dare to eat raw liver, live octopus, or fermented skate? Let us know in the comments!
