Namdaemun 

is Korean soup made with beef short ribs. Flavorful beef short ribs are simmered for over 1 hour among other aromatic vegetables (e.g. radishes, green onions, garlic and so on) and herbs. The result is deep, rich savory tasting soup with tender beef ribs.

Bulgogi Hot Pot has many names in Korean. Bulgogi Jeongol (불고기 전골), Yaetnal Bulgogi (옛날불고기), and Bulgogi Ttukbaegi (불고기뚝배기). They all basically refer to the same thing: bulgogi, vegetables and glass noodles that are cooked in broth right at the table or that comes boiling hot in a stone pot.

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

Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry. ... For an authentic Korean dish, there is simply no substitute for gochujang. The recipe also uses gochugaru

Ojingeo-bokkeum is a bokkeum made with dried shredded squid—called ojingeo in Korea and gochujang-based sauce. Like other dry banchan, it can be stored for a long time and retain its taste.

Dolsot Bibimbap (Korean Stone Pot Rice Bowl) is a classic Korean rice dish that’s served with various vegetable and meat topping which comes SIZZLING HOT in a stone pot. Which means..

The term "bibim" means mixing rice, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul or kimchi and gochujang, soy sauce, or doenjang.

Hoe-deopbap or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe, various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang.

Kimchi fried rice or kimchi-bokkeum-bap is a variety of bokkeum-bap, a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like spam.

Galbi-tang or short rib soup is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or "galbi" also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk.

Yukgaejang or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine.

Gukbap, hot soup with rice, is a Korean dish made by putting cooked rice into a hot soup or boiling cooked rice in a soup.

Mandu-guk or dumpling soup is a variety of Korean soup made by boiling mandu in a beef broth or anchovy broth mixed with beaten egg.

Mandu-guk or dumpling soup is a variety of Korean soup made by boiling mandu in a beef broth or anchovy broth mixed with beaten egg.

It is called dongtae jjigae (동태찌개) in Korean. Frozen Pollock is a tasty fish that you can buy, especially during the winter. The texture of the fish is a little firm and chewy and it has a very nice savory flavor to it. The spicy broth makes this a perfect winter soup to warm you up.

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

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

Sundubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochu garu.

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet. It involves cutting the pig's back center into two-to-three-centimeter-thick slices, coating them with panko, frying them in oil, and then serving with tonkatsu sauce, rice, and vegetable salad.

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet. It involves cutting the pig's back center into two-to-three-centimeter-thick slices, coating them with panko, frying them in oil, and then serving with tonkatsu sauce, rice, and vegetable salad.

Tempura udon is a classic Japanese dish of thick wheat noodles (udon) in a savory hot broth garnished with crisp pieces of fried tempura vegetables and shrimp. This recipe uses pre-made, frozen, or leftover tempura for a quick meal.

Naengmyeon or raengmyŏn is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat, potatoes, sweet potatoes, arrowroot starch, and kudzu. Buckwheat predominates.

For those who are not familiar with Korean cuisine, bibimmyeon refers to spicy Korean fried noodles that feature gochujang (spicy red pepper paste) as it's base flavor. It is typically cooked with eggs, vegetables and various choices of meat.