South Korea

Kimchi

Salted napa cabbage fermented with chilli, garlic and fish sauce, served at every meal.

Bibimbap

Rice under arranged vegetables, beef and egg, stirred hard with gochujang before eating.

Bulgogi

Thin beef marinated in soy, pear and sesame, grilled fast over a domed plate.

Samgyeopsal

Thick pork belly grilled at the table and wrapped in lettuce with garlic and ssamjang.

Galbi

Short ribs scored, marinated and charcoal-grilled, cut with scissors as they cook.

Tteokbokki

Chewy rice cylinders simmered in sweet-hot gochujang sauce, sold from street carts.

Japchae

Sweet potato glass noodles tossed with sesame oil, beef and julienned vegetables.

Samgyetang

Whole young chicken stuffed with rice and ginseng, boiled to counter summer heat.

Naengmyeon

Buckwheat noodles in icy broth with vinegar and mustard, cut with scissors at the table.

Sundubu jjigae

Uncurdled soft tofu stew arriving still boiling, with an egg cracked in.

Kimchi jjigae

Sour aged kimchi stewed with pork and tofu — what old kimchi is saved for.

Haemul pajeon

Spring onion and seafood pancake, crisp at the edges, eaten on rainy days with makgeolli.

Gimbap

Seaweed rolls of sesame rice with egg, pickled radish and spinach, packed for picnics.

Dakgalbi

Chicken stir-fried on a hot plate with cabbage, rice cake and chilli paste.

Jjajangmyeon

Wheat noodles under black bean sauce with pork and onion, ordered for delivery.

Banchan

The free side dishes that cover the table and are refilled without asking.

Hotteok

Griddled winter pancake with molten brown sugar, cinnamon and crushed nuts inside.

Bingsu

Shaved milk ice heaped with red bean, fruit and condensed milk, shared with long spoons.

Makgeolli

Cloudy unfiltered rice brew, lightly fizzy and sweet, poured from a kettle into bowls.

Soju

Clear neutral spirit drunk in shots at green-bottle price, never poured for yourself.