| Bap (steamed rice) |

 Boiled rice is the staple of Korean cuisine. Most people use  sticky rice, which sometimes has beans, chestnuts, sorghum,  red beans, barley or other cereals added for flavor and  nutrition.

| Guk (soup) |

 A traditional soup served with rice. Varying ingredients  include: vegetables, meat, fish, shellfish, seaweed, and beef  bones.

| Jjigae (stew) |

 Jjigae is similar to guk but is thicker and heartier. The most  famous jjigae is made from fermented soy bean paste.  Jjigae is usually spicy and served piping hot in a heated  stone bowl.

| Jjim and Jorim (simmered meat or fish) |

 Jjim and Jorim are similar dishes which are prepared with  vegetables and soaked in soy bean sauce, then slowly  boiled together over low heat.

| Namul (vegetables or wild greens) |

 Namul is made from slightly boiled or fried vegetables  and wild greens mixed with salt, soy sauce, sesame  salt, sesame oil, garlic, onions, and other spices.

| Jeon (pan-fried dished) |

 Jeon is a kind of pancake made from mushrooms,  pumpkin, slices of dried fish, oysters, unripened red  peppers, meat or other ingredients which are mixed salt  and black pepper, dipped in flour and egg and then fried  in oil.

| Kimchi |

 Kimchi is made of vegetables with varied seasonings.  It is most commonly made with napa cabbage and  other vegetables such as radish, green onion, chive,  and cucumber. Kimchi is the most common banchan,  or side dish, in Korean cuisine.

| Bulgogi |

 Bulgogi is a Korean dish that usually consists of  marinated barbecued beef, although chicken or pork  may also be used.

| Bibimbap |

 The word literally means "mixed rice." Bibimbap is  served as a bowl of warm white rice topped with  namul and gochujang (chili pepper paste). A raw or  fried egg and sliced meat (usually beef) are common  additions.

| Ddukgalbi |

 Ddukgalbi is made by shaping a mixture of beef and  pork into a rectangular appearance then grilled on  charcoal. The reason pork and beef are mixed is that  beef alone is too dry, so pork is added to make it more  fatty.

| Jokbal |

 The hair is removed from pigs' feet. Leeks, garlic,  ginger, rice wine and water are brought to a boil. The  pigs' feet are added, brought back to a boil and then  simmered until tender.

| Gamjatang |

 Gamjatang is a spicy Korean soup made with pork  spine, vegetables, green onions, hot peppers and  ground wild sesame seeds. It is a matter of contention  whether the name of the soup comes from the word  for potato or not, because the soup is frequently  served without potatoes.

| Tteokbokki |

 Tteokbokki is a popular Korean snack food which is  commonly purchased from street vendors. Originally  it was called tteok jjim, and was a broiled dish of sliced  rice cake, meat, eggs, and seasoning.

| Gamjatang |

 Kalguksu is a Korean noodle dish consisting of  handmade, knife-cut wheat flour noodles served in a  large bowl with broth and other ingredients.

| Makgeolli |

 Makgeolli is a traditional alcoholic beverage native to  Korea. It is made from rice which gives it a milky,
 off-white color, and sweetness. It is made by fermenting  a mixture of boiled rice and water, and is about 6.5?%  alcohol by volume.