Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick. The meat is first cooked and cut into narrow slices. Then, it is basted with a spicy BBQ-flavoured sauce.
Cinnamon-Ginger Tea (Sujeong Gwa, 수정과), traditionally garnished with dried persimmons and pine nuts, is a delightful sweet treat served at special occasions throughout Korea.
Galbitang (also spelled as kalbi tang) is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, daikon, onions, and other ingredients.
Gochujang is a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
Dak galbi is a popular Korean dish generally made by stir-frying marinated diced chicken in a chilli pepper paste based sauce, and sliced cabbage, sweet potato, spring onions, onions, ggaennip, and rice cake together on a hot plate.
Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, spring onions, and optionally brown sugar.
Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat.
Gamjajeon is a variety of jeon, or Korean style pancake, made by pan-frying finely grated potato on a frying pan with any type of vegetable oil until golden brown.
Nakji bokkeum ( 낙지볶음) is a popular dish in Korea. A sweet and spicy octopus stir fry dish, it is a classic Korean favourite, often served with buckwheat noodles or rice. Octopus is a low-calorie food so it is believed to be good for stamina. In Korea, nakji bokkeum is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness.
Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, spring onion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).