Korea – Gopchang Gui (곱창구이)

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Gui is known to be the GRILL ITEM. Gopchang-GUI (곱창구이) is the "grilled intestines" could be small intestine and large intestine. The word Gui is derived from the other word, gupda (굽다), which means "To grill". Relevantly, the history of Korean cuisine starts from the Three kingdom period and ends with the Joseon period followed by the Modern era.

Korea – Jajangmyeon (자장면)

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This is Korean noodles with black beans sauce. This dish is from the MYEON category of Korean cuisine. Noodles are very popular in South Korea and people used to love noodles in soups, curries, salads, etc. This dish has origin from Chinese cuisine but has an impact on Korean cuisine and now it is cooked in Korea with different variations. Gonghwachun (공화춘; 共和春) was the Chinese restaurants in 1900's. They introduced the dish of noodles with red beans sauce to Korea.

North/ South Korea – Daechang-jeonya (대창저냐)

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This dish is known to be as KOREAN FRITTERS. Fritters are something that is fried in shallow oil and are patty in shape, flattened, and crispy. Jeolla province is the Province of Southern Korea. In this Province, the cuisine has retained the ancient traditional cuisine and many dishes from the GORYEO REGION. There are many varieties of JEON.

Korea – Dolsot Bibimbap

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It is a rice dish in which different ingredients are added and served with eggs. It is also known by names like MIXED RICE. This dish is the type of Korean cuisine category: BAP. Cooked rice in any form is named BAP in Korea. The origin of this dish, Bibimbap is unknown. But this is a very old traditional dish. Both bap and Bachan are Korean categories of national cuisine. There are some areas in which leftover rice is mixed with leftover curries and vegetables to make bibimbap. Dolsot is the cookware used in Korean Kitchen to cook bibimbap and other bap dishes.

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.

Korean – Samgyetang

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Samgyetang is also known by many other names, Ginseng Chicken Soup is one of the names of this dish. Korean Ginseng is a small plant, with Chicken served as whole chicken in the soup. This dish is no included in the soups category, but in the class of TANG/GUK. This is the custom of Korean Lunar calendar, during which this dish is served. This dish is known as the dish to maintain the stamina in summer.

Korean – Gopchang

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In Korean cuisine, Gui is known to be Grilled items of food. Gopchang is a dish of Korean Cuisine, belongs to the GUI category in which grilled items are listed. It is server with hot-pot, barbecue or sundae(sausage), etc.

Korean – Jeon

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Jeon is a kind of fritters used as a snack and in brunch. It is very common go-to food of Korean Cuisine. It is served as appetizer, anju or banchan. Banchan is named for the side dishes served with the main Korean meal. Anju is a Korean term used to call that snacks, served with alcohol. And Buchimgae is the Korean Pancake, used to cooked mainly with vegetables and smoked eggs.

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.

North Korea – Gujeolpan (Platter of Nine Delicacies)

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This dish is not actually one dish, it is a platter of nine different traditional dishes of Korea. They have many different colorful dishes from vegetarian to non-vegetarian dishes. The word ''GUJEOLPAN'' means 9 section plate or you can say plate. This is a very old delicacy of Korean cuisine which is old as about the 14th century associated which the Korean Dynastic kingdom.