Food of South Korea

Rice bowl topped with seasoned vegetables, egg and gochujang.

Thinly sliced marinated beef grilled until caramelized.

Marinated beef short ribs grilled over charcoal.

Thick-cut grilled pork belly wrapped in lettuce with ssamjang and kimchi.

Chewy sweet potato noodles stir-fried with vegetables and beef.

Spicy stir-fried chicken with cabbage, sweet potato and rice cakes.

Spicy stir-fried pork in gochujang sauce.

Noodles in a thick, glossy black bean sauce with pork and vegetables.

Seaweed rice rolls filled with vegetables, egg and ham.

Crisp scallion and seafood pancake with a soy dipping sauce.

Beef short ribs braised until fall-apart tender with chestnuts and radish.

Double-fried chicken in a sticky sweet-spicy glaze.

Fluffy steamed egg in an earthenware pot.

Smooth rice porridge, often pumpkin or abalone.

Egg-and-cabbage street toast with sugar and ketchup.

Chewy rice cakes in spicy red sauce.

Fish cake skewers in hot broth.

Stuffed sausage of glass noodles, vegetables and pork, sliced and dipped in salt.

Sweet filled pancake with brown sugar, cinnamon and nuts.

Warm egg bread baked with a whole egg in the center.

Assorted deep-fried vegetables and seafood.

Spicy stew of sour kimchi, tofu and pork.

Whole young chicken soup stuffed with rice and ginseng.

Savory stew of fermented soybean paste with tofu and vegetables.

Spicy soft-tofu stew with seafood or pork, with an egg cracked in.

Milky ox-bone soup served with rice and scallions.

Gentle seaweed soup with beef, eaten for birthdays.

Cold buckwheat noodles in icy broth, bright with vinegar and mustard.

Spicy fermented napa cabbage and radish.

Seasoned soybean sprout side dish.

Crisp spicy cucumber salad.

Blanched spinach seasoned with sesame oil and garlic.

Acorn jelly salad with soy-sesame dressing.

Sweet yeasted pancake with a brown sugar filling.

Fish-shaped pastry filled with red bean paste.

Korean dumplings filled with pork, tofu and kimchi.

Shaved milk ice with red beans and fruit.

Variety of chewy rice cakes, steamed or pounded.

Honey-ginger cookies deep-fried and soaked in syrup.

Walnut-shaped cakes filled with red bean and walnut.

Sweet red bean porridge with rice-flour dumplings.

Sweet malted rice drink served cold with rice grains floating.

Chilled cinnamon-ginger punch with dried persimmon.

Roasted barley tea served hot or cold with meals.

Citron marmalade steeped in hot water, fragrant and soothing.

Sweet banana-flavored milk in a squat bottle.

Large, crisp, juicy pear eaten fresh or used in marinades.

Sweet autumn fruit, eaten fresh or dried as gotgam.

Red dates used in tea, soups and sweets.

Small yellow chamoe melon with crisp, sweet flesh.

Yuja citron used for tea and marmalade.

Jeju tangerines, sweet and juicy.

Sweet fruits grown through winter greenhouses.