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Kimbap, also romanized as kimbap, is a Korean dish made from cooked rice, Squid, Octopus—dried sheets of seaweed.

Gyeran-mari, dalgyal-mari or rolled omelette is a dish in Korean cuisine. It is a savory banchan made with beaten eggs mixed with several finely diced ingredients,

Bulgogi is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish

Steak on Korean black ramen

A food made by stir-frying pork with a seasoning made from red pepper paste.

spicy stir-fried chicken, is a popular South Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok, and other ingredients.

The flavor of seafood is felt by adding squid and shrimp, and there are dried mussels, dried seaweed, and dried fish cakes. There are also dried green onions and dried red peppers.

Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating.

A type of spicy jjigae from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, spam, baked beans, kimchi, instant noodles, gochujang, and American cheese.

Kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.

soybean paste stew, is a Korean traditional jjigae, made from the primary ingredient of doenjang, and additional optional ingredients vegetables, seafood, and meat.

Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.

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