South Korea

A Korean dish of steamed short-grain rice topped with individually seasoned vegetable namul, julienned beef, a fried or raw egg, and gochujang, assembled in a bowl and mixed together by the diner at the table.

A Korean dessert of ultra-finely shaved ice mounded in a large bowl and topped with sweetened red bean paste, chewy rice cakes, and condensed milk, served immediately while the ice retains its snow-like texture.

A Korean dish of paper-thin beef slices marinated in a soy-pear-sesame sauce and cooked over high heat — on a charcoal grill, tabletop grill, or in a pan — until lightly caramelized at the edges.

Aged fermented soybean paste used as a fundamental Korean condiment and cooking base.

A Korean everyday stew built on a base of aged fermented soybean paste (doenjang) dissolved into anchovy-kelp broth, simmered with tofu, zucchini, and aromatics in a clay pot until deeply savory.

A celebratory Korean braised short rib dish characterized by slow-cooking beef short ribs in a sweetened soy-based sauce until fork-tender, traditionally containing chestnuts and jujubes.

Gamjatang is a Korean spicy pork neck‑bone and potato stew simmered in a rich, red‑chili broth, finished with fresh perilla leaves.

A Korean dish of raw blue crab cured in a seasoned soy sauce‑based marinade, prized for its intense umami flavor.

A thick Korean scallion pancake made with a wheat-flour and egg batter loaded with assorted seafood such as squid and shrimp, pan-fried in oil until golden and crispy.

A Korean pan-fried yeasted-dough pancake stuffed with a molten filling of brown sugar, cinnamon, and chopped nuts.

A Korean dish of chewy sweet-potato glass noodles tossed with separately stir-fried vegetables and beef and seasoned with soy sauce, sugar and sesame oil.

A Korean-Chinese noodle dish of thick, chewy fresh wheat noodles topped with a glossy sauce of chunjang (Korean fermented black soybean paste) stir-fried with diced pork and onion.

A Korean fermented vegetable condiment, most canonically made from napa cabbage salted to draw moisture, then coated in a spiced paste of gochugaru, garlic, ginger, and fermented seafood, and left to lacto-ferment.

A robust Korean stew of well-fermented, sour kimchi simmered with pork belly, soft tofu, and gochugaru in the kimchi's own brine until the fat emulsifies into a fiery, umami-laden broth.

A milky, lightly sparkling, unfiltered Korean rice wine fermented with nuruk starter.

A Korean dish of long, elastic buckwheat or starch noodles served either in an ice-cold beef-and-radish-brine broth (mul) or tossed in a spicy gochujang dressing (bibim), topped with sliced beef, cucumber, pear, and half a hard-boiled egg.

A Korean savoury pancake of whole scallions bound in a light wheat-and-egg batter and pan-fried until the edges are crisp and the centre tender.

Thick-cut pork belly seasoned only with salt and pepper, grilled table-side over charcoal or gas, and eaten wrapped in fresh lettuce or perilla leaves with various condiments.

Samgyetang is a Korean whole young chicken stuffed with glutinous rice and ginseng, simmered in a clear broth and served piping hot as a restorative main dish.

A Korean soup of ox bones and brisket simmered for many hours into a milky-white, mild broth, served with rice and seasoned to taste at the table.

Soju is a clear, neutral-flavored distilled spirit traditionally produced from fermented grain or sweet potato, enjoyed chilled as a social drink in Korea.

A Korean stew of silky silken tofu in a spicy, savory red pepper broth, typically containing seafood or pork and finished with a raw egg cracked into the bowl before serving.

Steamed White Rice is a staple food of East Asia consisting of short‑ or medium‑grain rice cooked by steaming to produce fluffy, cohesive grains.

A bubbling, spicy Korean stew of uncurdled soft tofu in a chili-laced broth, finished with seafood or pork and an egg cracked in at the table.

The broad Korean category of rice cakes made from steamed or pounded glutinous or non-glutinous rice (flour), shaped into layered, filled, pounded or molded forms for daily snacking and especially for celebrations and rites of passage.

Cylindrical garaetteok rice cakes simmered in a bold gochujang-and-anchovy broth until the sauce reduces into a glossy, fiery-sweet glaze that coats each chewy piece.