TasteAtlas ranks the world's worst-rated foods

Blood pancakes, jellied eel, fried spiders, and fermented fish entrails curry—would you dare try them? Depending on one's culture and bravery, what may be a nightmare meal for some could be a delicacy or even comfort food for others.

According to the travel guide TasteAtlas, which analyzes ratings from users in their database, these are 30 of the 100 worst-rated foods in the world, topping a recent list. Click through the gallery to get to reveal them.

Korean Potato Salad (Gamjasaelleodeu)

Gamjasaelleodeu is a traditional potato salad originating from South Korea. There are many variations but the salad is usually made with a combination of potatoes, carrots, cucumbers, onions, hard-boiled eggs, Fuji apples, mayonnaise (Kewpie is preferred), salt, and black pepper.

Kalvsylta

Jellied veal, or kalvsylta in Swedish, is a simple meat dish made with minced veal that is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving. 

Son-in-law eggs (Khai luk khoei)

Khai luk khoei, or son-in-law eggs, is a traditional Thai dish made with hard-boiled eggs, sugar, fish sauce, shallots, chili peppers, tamarind pulp, and cilantro. The hard-boiled eggs are fried and then cooled. A sauce of shallot oil, fish sauce, tamarind pulp, water, and sugar is cooked until thick and then poured over the sliced eggs.

Yerushalmi kugel

Yerushalmi kugel is a savory casserole made from thin noodles coated in caramelized sugar, mixed with eggs, olive oil, pepper, and salt, then baked until firm. A staple dish for Shabbat and Jewish holidays, it can be baked in round or rectangular pans.

Lutefisk

Lutefisk is a Scandinavian dish made from dried whitefish that is soaked in lye, giving it a gelatinous texture and, depending on the type of whitefish, a strong, pungent odor. After it's been cooked, the lye-treated fish is served with an array of side dishes.

Oil down

Oil down is the national dish of Grenada, a flavorful one-pot meal consisting of local vegetables, starchy tubers, green bananas, salty meat, and a blend of various seasonings. The ingredients are all combined in a big pot and cooked in coconut milk.

Deviled kidneys

Devilled kidneys, a dish that first appeared in the 18th century, was once a popular Victorian breakfast but is now enjoyed as a light lunch or appetizer. The dish features lamb kidneys fried in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, cayenne pepper, and occasionally a touch of fruit jelly.

Angulas a la cazuela

Angulas a la cazuela is a traditional Spanish dish originating from the Basque Country. The dish is usually made with a combination of rare and expensive angulas (baby eels), garlic, hot pepper flakes, olive oil, and salt.

Tinutuan

Tinutuan is an Indonesian rice porridge that originated in North Sulawesi in the city of Manado, but it's also often associated with Minahasa. It typically includes vegetables like spinach, pumpkin, cassava, and corn, though other options can be used. Due to its liquid consistency, it is served in a bowl, together with salted fish and a spoonful of sambal on top.

Nervetti

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.

Thorramatur

Thorramatur is a traditional Icelandic platter enjoyed predominantly during Þorri, from mid-January to mid-February. It features cured fish and meats, served in bite-sized pieces with rúgbrauð (rye bread) and butter. Common items include fermented shark, smoked lamb, lamb head, and blood sausages.

Ramen burger

The ramen burger, created by ramen blogger Keizo Shimamoto in 2013, features a meat patty between fried ramen noodle buns, typically topped with shoyu sauce, arugula, and scallions. Its popularity earned it a spot on Time Magazine's list of the 17 most influential burgers.

Chapalele

Chapalele is a Chilean bread made with potatoes and flour. It originates from Chiloé Island, where it is traditionally steamed and cooked in curanto – a hole in the ground used for preparing food. It can also be fried, pan-fried, or baked. 

Svið

Svið is a distinctive Icelandic delicacy made from a sheep's head that is singed, halved, and cooked. The head is charred over an open flame to remove the fur before being prepared for consumption. Traditionally, this dish is served with mashed turnips, rhubarb jelly, and mashed potatoes.