Korea

A Korean rice dish of warm white rice topped with seasoned vegetables, chili paste, and often egg and beef, stirred before eating.

A Korean shaved ice dessert made from frozen milk, topped with sweet ingredients like red beans, fruit, or condensed milk.

A spicy Korean stew made with processed meats, kimchi, instant noodles, and American cheese, rooted in postwar scarcity and later popularized in Uijeongbu.

Thin, marinated beef slices grilled over fire or on a griddle.

Doenjang is a Korean fermented soybean paste made with soybeans and brine.

A Korean rolled dish of cooked rice and fillings wrapped in dried seaweed, sliced for serving.

A fermented Korean condiment made from red chili powder, glutinous rice, fermented soybeans, barley malt, and salt.

A sweet Korean street pancake with a yeasted wheat dough and brown sugar–nut filling, pressed flat on a griddle.

A Korean stir-fried dish now centered on sweet potato starch noodles, mixed with vegetables, meat, mushrooms, soy sauce, and sesame oil.

A fermented vegetable dish from Korea, traditionally made with cabbage or daikon, salted and aged in earthenware vessels.

A Korean stew made with fermented kimchi, pork, tofu, scallions, and seasoned with doenjang or gochujang.

A milky, mildly alcoholic Korean rice wine made with nuruk.

A cold Korean noodle dish of North Korean origin, traditionally handmade from buckwheat or starches like potato or kudzu.

A Korean scallion pancake made from batter and pan-fried, with regional variations and a sweet-savory dipping sauce.

A Korean soup of whole young chicken stuffed with garlic, rice, jujube, mung bean, and ginseng, traditionally eaten in summer for health.

A Seoul-originated Korean ox bone soup made from leg bones, brisket, and other cuts, traditionally simmered for many hours.

A Korean stew built around unpressed, freshly curdled soft tofu, cooked at the table with vegetables, optional seafood or meat, and chili paste or flakes.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

Tteok are Korean rice cakes made from steamed, pounded, or shaped rice flour.

Tteokbokki is a Korean dish of small, cylindrical rice cakes simmered in sauce.

Yakiniku is Japanese grilled meat, typically bite-size beef or offal cooked tableside on a grill.