Clean slates: How 6 Korean stars bounced back from scandal
At the peak of her icy-glam allure from It's Okay to Not Be Okay , Seo Yea-ji was shaping to be an up-and-coming Korean star. Then came 2021. Allegations surfaced that she had manipulated then-boyfriend Kim Jung-hyun into acting cold toward his female co-star. Add in accusations about her résumé embellishments and abusive behaviour, and suddenly the industry turned cold at the former future screen queen.
Seo Yea-ji pulled the oldest trick in the K-celeb playbook: vanish, regroup, reappear with cheekbones sharper than public memory. She returned in Eve (2022), a revenge-driven makjang drama that leaned into her femme-fatale brand. While ratings were mixed, her presence was undeniable. Her redemption? Still a work in progress, but as anyone in K-dramaland knows, even a half-likeable anti-heroine gets a second act. 3. Lee Byung-hun
He's one of the biggest Korean stars, but you don't get to be Korea's A-list royalty without some tarnish on the crown. In 2014, Lee Byung-hun was embroiled in a blackmail scandal involving two younger women who threatened to leak a video of him making lewd jokes. Cue moral outrage, press conferences and awkward public apologies to his wife, actress Lee Min-jung.
But here's the thing: Lee Byung Hun is an actor's actor. He weathered the scandal with a mixture of contrition and sheer onscreen dominance. A year later, he was back, starring in Inside Men (2015), Master (2016) and Hollywood blockbusters. His saving grace? A long résumé of brilliant performances, a loyal fanbase and a national tendency to forgive men with gravitas and box office receipts. Now he's back on the global stage with Squid Game , whose third season is airing in June. 4. Song Hye-kyo
Yes, the K-drama queen hasn't always had a squeaky-clean reputation.
Long before The Glory (2022) turned her into the unofficial face of elegant vengeance, Song Hye-kyo faced a quieter scandal: a tax evasion incident in 2014. While she claimed the unpaid taxes were due to an accountant's error, the damage was rapid, especially for an actress known for her pristine image and clean-cut rom-com leads.
Rather than launch into defence mode, Song Hye-kyo paid her dues, issued a sincere public apology and took a step back. She came back smarter, picking roles that aged with her: more introspective, less bubblegum. Revenge saga The Glory didn't just reignite her allure, it rebranded her entirely and solidified her as one of the most enduring Korean stars in history. Proof that in Korea, a scandal can be a footnote if your next act is pitch-perfect.
Don't miss: The rise of the antihero: 10 K-drama characters who played by their own rules 5. T.O.P (Choi Seung-hyun)
As BigBang's chicest member and the reigning king of aloof cool, T.O.P had it all, until a 2017 marijuana scandal (still illegal in Korea) and a highly publicised overdose during his military service nearly derailed his career. The public's response was swift and cold; this was no minor misstep.
After years of low-profile living, art collecting and cryptic Instagram posts, T.O.P slowly returned, rejoining BigBang for their 2022 single 'Still Life'. The moody, mature ballad served as a comeback and a quiet reintroduction. He's since stepped away from the group, refocusing on his passions in art and space (he was even slated for a lunar mission via Elon Musk's SpaceX project, although that has yet to materialise). He also played a scene-stealing rapper in the second season of Squid Game (2024). 6. G-Dragon
G-Dragon is one of the biggest Korean stars in music. After a drug scandal in 2011, G-Dragon's reputation saw a dip in public favour, especially given Korea's strict drug laws. But his case was relatively minor, a one-time incident in Japan, reportedly from an offer he 'didn't know' was laced.
His comeback? Immaculately styled. GD continued to dominate both music and fashion, re-cementing his icon status with a solo album, global campaigns for Chanel and museum-level fashion credibility. He's proof that, in Korea, scandal can be forgiven, especially if you're the kind of celebrity who's more cultural institution than idol.
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2. Hwe / hoe (Korea) Korean raw fish culture doesn't come with wasabi and whispering chefs. Instead, it comes with gochujang, soju and a side of loud conversation. Hwe or hoe refers to a broad category of raw dishes, usually thin-sliced white fish, such as halibut, flounder or rockfish, served with dipping sauces and wrapped in lettuce or perilla leaves. Historically, raw fish consumption was linked to Korea's coastal provinces, with records tracing its practice back to the Joseon dynasty. Unlike Japanese sashimi, it is often eaten in large, social settings. It is rowdy and ritualistic; think sashimi's wilder cousin, best chased with a shot. It also comes in the raw-meat variety. 3. Gohu ikan (Indonesia) In the eastern Indonesian province of North Maluku, gohu ikan is a refreshing raw tuna dish that deserves global attention. Made with cubed fresh tuna marinated in calamansi or lime juice, bird's eye chilli, shallots and hot coconut oil, it resembles ceviche at first glance. However, aromatic oil gives it a deeper, richer finish. Gohu ikan is often considered the Indonesian counterpart to kinilaw, though its origins are tied to the indigenous Ternate people. Even in equatorial climates, raw dishes thrive when acidity and spice do the heavy lifting. 4. Umai (Malaysia) For the Melanau people of Sarawak, umai is more than a dish. Instead, it's a tradition that dates back generations, born from fisherfolk preparing their lunch on boats using only what was fresh and available. Raw fish is sliced thin and mixed with onions, chillies and calamansi juice, often served with sago pearls or plain rice. Umai is unique not just for its Bornean roots, but for its balance of texture and heat. Once an everyday meal for workers, it's now gaining recognition in Malaysian food circles as a regional heritage food worthy of preservation. 5. Let thoke (Myanmar) Technically a salad, let thoke, which means 'hand-mixed', can involve a wide variety of ingredients, but in coastal communities, raw fish or shrimp versions exist and are eaten with lime, peanuts, fried garlic, fermented tea leaves and a riot of textures. Though less globally documented than its Southeast Asian cousins, raw seafood salad in Myanmar is deeply rooted in both regional diversity and Buddhist culinary practices, with an emphasis on freshness and balance. It's a dish that feels like a family secret: passed down, eaten fast and rarely interpreted. 6. Ika sashimi (Japan) While sushi often gets the spotlight, ika (squid) sashimi is one of Japan's most elemental expressions of raw seafood. Sweet, translucent and slightly chewy, raw squid is served either sliced into ribbons or stuffed into the mantle and sliced into coins. In Hakodate, Hokkaido (one of Japan's squid capitals), ika is sometimes served odorigui style, where it's still twitching from residual nerve activity. But don't let the drama overshadow the centuries of reverence: raw squid has been recorded in Edo-period dining, valued for its delicacy and seasonality. It's not about novelty but more about honouring the ocean in its purest form. See more: 7 of the most expensive and exclusive types of sashimi on the market 7. Pla ra-based dishes (Thailand) Pla ra, Thailand's intensely fermented freshwater fish paste, isn't eaten raw on its own. However, it forms the backbone of several Isaan dishes where raw fish and meats appear in bold, bracing forms. One example: koi pla, a spicy raw fish salad mixed with lime, chilli, shallots, roasted rice powder and often a spoonful of pla ra for deep funk. It's popular in northeastern Thailand and Laos but has been the subject of public health debates due to parasitic risks. Still, the tradition persists, grounded in cultural identity and the instinct to flavour fearlessly. It's a dish that reminds you that food is often political before it's pretty. 8. Narezushi (Japan) Before modern sushi evolved into artful nigiri and chirashi bowls, there was narezushi. This is the OG of fermented raw fish. Made by packing fish (often freshwater varieties like carp) in salt and cooked rice for months to ferment, it dates back over a thousand years. The result is pungent, soft, intensely sour and completely unlike today's sushi. Narezushi, still made in select parts of Japan like Shiga Prefecture, was originally developed as a preservation technique in a pre-refrigeration era. Today, it's more historical artefact than lunch order—but its legacy lives in every sushi roll. 9. Lao lap / koi (Laos) Often overshadowed by its Thai sibling larb, the Laotian dish koi is traditionally made with raw freshwater fish or beef, marinated with fish sauce, lime, chilli, galangal and toasted rice powder. It's bold and herbal, and despite the occasional overlap with Thai larb, the Laotian version is often raw and more aggressively seasoned. Foundational to Lao identity, the dish is best eaten fresh, by hand and without apologies. 10. San-nakji (Korea) For the adventurous palate, Korea offers san-nakji, a dish that's as famous for its immediate, startling freshness as its flavour. Tiny, live octopus (nakji) is quickly chopped into bite-sized pieces and served immediately, often with just a drizzle of sesame oil and a sprinkle of sesame seeds. The pieces are still twitching and suction cups are active, providing a unique, almost alarming tactile experience as they cling to the palate. While controversial for its perceived 'liveliness', san-nakji is a testament to the Korean emphasis on extreme freshness and distinct textures. It's not just food; it's an exhilarating culinary dare.
