Pibimbap (Rice with Vegetables) :

Pibimbap, a favorite around the country, is made by adding seasonal vegetables that have been seasoned and stir-fried to rice and red pepper sauce. Tolsot(stone spot) Pibimbap is served sizzling hot in a stone pot that keeps the rice and vegetables warm all the way you are eating.

 

Sometimes called nobiani-kui, which is second only to kimch'i in familiarity among foreigners. When the meat is seasoned and broiled ahead of time, it is called nobi-ani kui, but when all the meat is broiled at the table, it is pulgogi. The most tasty pulgogi is broiled quickly over a very hot charcoal fire on a specially designed griddle which collects the juice at the bottom.

 

Chicken stuffed with glutinous rice, ginseng and dried jujubes, steamed and served hot.

 

It is made by slow cooking seasoned beef ribs, vegetables and water tohether for a long time, making the beef extremely tender. Pork kalbi-tchim can be also made using the same recipe, but adding a little ginger to cover the strong pork smell.

 

It's clear stew, you put meat, verified vegetables & noodles while it's boiling. It's very popular between Korean if you prefer something clear.

 

Rice, thin strips of cucumber, pickled radish, strips of beef and eggs and vegetables rolled in laver seaweed.

 

Sliced homemade noodles boiled in beef or chicken stock.

 

Rice cake sticks stir-fried with beef an vegetables in a peppery sauce.

 

Soy bean paste is a main ingredients of this stew, along with various vegetables.