Hot, spicy yet very healthy. This is probably the best way to describe Korea’s traditional cuisine in general.

Common ingredients in most Korean dishes are garlic, chili pepper, green onions, soy sauce and sesame seeds/oil. Most dishes are also usually paired with rice and kimchi (pickled/ fermented vegetables usually cabbage). For complete meals, soup and different side dishes (panchan) are also served.

Taken just as much as rice, Kimchi is considered by many to be a national staple food. There are many different kinds of kimchi, but it is typically made out of cabbage or radish mixed with chilli pepper, garlic and ginger and is left to ferment in salt water in large earthenware pots.

It is believed that Kimchi had its origins with early Koreans living in the Manchurian region. It is said that they became experts in pickling to preserve vegetables through the long cold winters in Manchuria.

Another Korean food that keeps for a long time is fermented soybean paste or denjang.

Some popular Korean rice dishes are:

kimbab (rice and vegetables in rolls of seaweed)
bibimbab (rice, vegetables, chilli paste and egg)
bukumbab (fried rice)

Noodle dishes:
udong (similar to Japanese noodles,the noodles are thicker than those used in other Korean noodle dishes)
ramyon (usually instant cup noodles)
naeng myon (cold noodles)

Stews (Chigae):

kimchi Chigae (very spicy)
denjang chigae (bean paste, receives mixed reactions from foreigners because of its smell)
kalbi tang (beef soup, very tasty but high in calories)
samgye tang (chicken ginseng soup, healthier alternative to kalbi tang)

Korean Dishes popular with foreigners:

mandu (meat dumplings)
omu raisu (omelette with rice)
doncasu (pork cutlet)
dokpogi (rice stick in spicy red sauce)
tiggim (battered fried food, can be found at street stalls)
bondegi (silkworm chrysalis, can be boiled or fried, popular with kids)
dongnae paejon (a cross between an omelet and a pancake with green onions vegetables and eaten with seafood side dishes)

Meat is generally not very essential to a Korean meal. When treated to a meat meal like Bulgogi (marinated beef) by a Korean host, it is a sign of hospitality and generosity. Other meat dishes are Kalbi (on the rib) and pork (dweji kalbi)

Many Koreans don't go for western type desserts. Often a chilled sweetened drink is served at the end of a meal. A fruit salad on ice with red beans and ice cream (Patpingsu) is popular during the summer months. Dok, or rice cakes are a sticky traditional sweet.