Korean Cuisine

4. /Also known as agwijjim, is a seafood dish that consists of anglerfish braised on a bed of dropwort and bean sprout.
6. /A thick, glutinous soup with a whole stuffed chicken floating in its boiling depths.
8. /Short for “chicken, maekju (beer)” is actually not a dish, but an institution.
9. /This appropriate combination of blanched tofu, sautéed kimchi, and stir-fried pork is a threesome made in heaven.
10. /This viscous, yellow-orange juk, or porridge, gets its distinctive color and flavor from the pumpkin, its namesake and its main ingredient.
13. /Fermented red chili paste.
14. /About the pleasure of the plain.
15. /This light brown jello, made of acorn starch, is served cold, frequently with a topping of chopped leeks and soy sauce as a side dish, or as an ingredient.

1. /Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil.
2. /But this dish of oval rice cake slices, egg, dried laver seaweed, and occasionally dumplings in a meat-based broth is now eaten all year round, regardless of age or season.
3. /Most places that offers this dish are open 24 hours, because Koreans tend to crave this stew in the early hours of the morning as an alternative to hangover stew.
5. /Refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried, or grilled.
7. /This iconic red-orange street food is so popular there’s an entire town in Seoul just devoted to the steamed and sliced rice cakes, cooked with fish cakesand scallions in a sweet and spicy sauce made of chili paste.
11. /As is frequently the case with many Korean meat dishes, its core is simple: steamed pork.
12. /A type of sausage, similar in content to blood pudding, with roots in Mongolian cuisine.