The world is becoming increasingly interested in Korean food and its ingredients. The attention goes beyond the typical examples, such as kimchi and fermented sauces; peculiar food ingredients that are widely consumed in Korea are now entering the world's functional food markets. This trend was supported by scientific research, and this review seeks to combine and summarize the findings of the past 10 years. The results are organized into four groups depending on whether the ingredient strengthens the immune system, has antidiabetic effects, has chemopreventive effects, or has an antioxidative effects. We would also like to point out that this review only covers the topic of Korean traditional plants and herbs. After the summary of research findings, we discuss challenges and opportunities, exploring the direction of future research and the potential of Korean traditional food ingredients in food industry and markets.