North/South Korea – Tangpyeong-chae

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Tangpyeong-chae is also known as Mung beans salad or Jelly mung beans. This is a very tasty salad served as BANCHAN, in Korean cuisine. This dish is also a part of the Korean Royal Court Cuisine. The history of this dish is written in the book, Dongguksesigi. This book was written in 1849, and explaining the Tangpyeong policy that means policy for "harmony" and "meditation".

Korea – Tteok Guk ( Korean Rice Cake Soup )

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This is the traditional Korean dish of the New Year's celebration. This is a sliced rice cake dish with soups and stew in it. Tteok means Rice cakes and Guk is used to classify soups and stew dishes. This dish is considered a GOOD LUCK DISH. In the book, DONGGUKSESIGI, that explains the Korean traditions, their food, customs, and many more, the tradition of eating tteokguk at Korean's New year is written. It is a book from the 19th Century. In another book, The Customs of Joseon, white tteok is used in making the dinner for the new year.

Korea – Soft Tofu Stew

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Soft tofu stew as the name indicates stew having soft tofu as the main ingredient in this dish. This dish is also known by the other name SUNDUBU-JJIGAE. Sundubu is the word for extra soft curdle tofu and Jjigae is the Korean stew category. This is a very delicious stew in Korean cuisine and, it is also known as Spicy tofu stew because Gochujang and chili powder are added to this stew. The origin of soft tofu stew was recorded first time at Joseon Dynasty.

Korea – Beef Bulgogi

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Bulgogi is a Korean grilled beef dish. It is marinated beef that is cooked by grilling and barbecue. The smoky flavored beef is very delicious and tasty. Bulgogi is a dish that originated from the Guguryo Era. Dongguksesi is a Korean history book in which the name BULGOGI was recorded. This dish is from the GUI part of Korean cuisine

Korea – Kimchi

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Kimchi is a traditional Korean dish that is served as Bachan. It is a dish of traditional Korean Pickle. It is formed by fermenting vegetables, meat into salt and rice vinegar. This fermentation is known as LACTIC ACID FERMENTATION. Kimchi has sour, salty, spicy, Pungent, and tangy. There is also a story about the origin of kimchi.

Korean – Sundubu-jjigae

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This is a Korean Soup that can be made up from Scratch. The spicy Korean Tofu soup is very popular in Korea. Sundubu-jjigae or Soondubu Jjigae are two names of the same dish, tofu stew. The main component besides seafood is TOFU. There are varieties of JJIAGE, stew dishes of Korean cuisine.

Korean – Gomguk

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In Korean cuisine, Guk and Tang is the category of soup and stew. This dish GOMGUK is included in the category of Guk. It is also known in simple English as, Beef Bone soup. GUK can be prepared of different types.

Korean – Hotteok / Korean Sweet Pancakes

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Hotteok is a very popular Korean pancake with stuffing inside the cakes. Stuffing can be chocolate, peanuts, cinnamon, nuts, coconut, brown sugar, honey. There is a difference between normal and Korean pancakes. Hotteok is shallowly sauteed in butter to make it crispy from the outside. So this makes a difference in Korean Hotteok / pancakes. This snack dish is first time introduce in 1927. It was the time of the Chinese when settled in Korea.

Korean – Tteokbokki

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Tteokbokki is Korea's very popular dish which usually consists of small rice cakes in a spicy sauce. This dish is also known by another name that is ''Spicy Stir-fried rice cake''. This dish was first recorded in the 19th century in the book of SIUIJEONSEO. This dish has many varieties according to the best ingredients to be added.

Korea – Bulgogi

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Bulgogi is Korean style grilled and roasted meat dish which is also known as FIRE MEAT. BULGOGI is a Korean word, where BUL means, Fire, and GOGI means, Meat. Gui is a Korean cooking style which is usually said in a sense of Grilled food. So this dish, Bulgogi is a Gui. During the era of GOGURYEO, this dish is called MAEKJEOK. Over the time this dish is said to be as NEOBIANI.