What to Eat During Your MICCAI Trip

MICCAI 2025 will be held in Daejeon, South Korea - a dynamic city at the heart of the country known for science, technology, and yes, incredible food. Whether you're new to Korean cuisine or a longtime fan, Daejeon offers a welcoming culinary experience with something for every palate. Here is a list of popular Korean dishes and a link to 6 dishes representing Daejeon. 

 

Korean BBQ (숯불구이) - Samgyeopsal & Galbi

Grill-your-own pork belly (samgyeopsal) or marinated beef ribs (galbi) on charcoal (or fire grill) right at the table, then wrap them in lettuce with garlic, ssamjang (a savory sauce). A fun, social dining experience not to miss, especially with clear soju (alcoholic drink).

 

Naengmyeon (냉면) – Cold Buckwheat Noodles

A refreshing favorite, naengmyeon is a chilled noodle dish traditionally served in a tangy, icy broth made from beef or dongchimi (radish water kimchi). The noodles—made from buckwheat, arrowroot, or sweet potato starch—are long, chewy, and satisfyingly slippery. It is often topped with sliced beef, half a boiled egg, cucumber, and pickled radish. Naengmyeon can be an awesome dessert after Korean BBQ as well. 

 

Bibimbap (비빔밥) - Rice Mixed with Gochujang

Bibimbap is a colorful rice bowl topped with vegetables, egg, and meat or tofu. Mix it with gochujang (spicy red chili paste) or soy sauce to your liking. The dish can be made vegetarian-friendly and easily customizable. Ask for a mild version if you prefer less spice.

 

Kalguksu (칼국수) – Knife-Cut Noodles

Kalguksu is hand-cut wheat noodles in a light broth, often with vegetables, shellfish, or chicken. Comforting and mild—great for when you want something simple and restorative. 

 

 

Kimchi / Doenjang Jjigae (김치 / 된장 찌개) - Hot boiled soup

Jjigae is a thick, hearty stew. It is one of the most common and beloved parts of Korean home-style meals, typically served bubbling hot in a stone or clay pot and eaten with rice and side dishes (banchan). Kimchi jjigae is a warm stew made with aged kimchi, tofu, and pork (or tuna). Tangy, spicy, and deeply flavorful. Doenjang jjigae is a rich, earthy soybean paste stew made with tofu, vegetables, and sometimes seafood or beef. Less spicy than kimchi stew but full of deep umami flavor, it's one of Korea’s most traditional and beloved traditional foods.