Much of Korean cuisine consists of simple dishes. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.

vegetables (usually baechu, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper.

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Rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot, is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl

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žUnseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.

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thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Literally means "fire meat".

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Is a noodle dish that was originally imported to Japan from China. Over the last few decades, however, ramen has become a typical Japanese dish and gained great popularity inside and outside of Japan

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Is thinly sliced, raw seafood. Many different kinds of fish (and other types of seafood) are served raw in the Japanese cuisine. Of course, the fish has to be as fresh as possible.

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Seafood and vegetables deep fried in tempura batter

This Japanese food was brought to Japan by the Potuguese. Today this is a very popular Japanese food, and as well one of the best known outside of Japan.

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Skewered grilled chicken- is grilled chicken speare All different parts of the chicken, thighs, skin, liver, etc. can be used for. The following recipe shows one of the most popular kind which is prepared with chicken thighs and leek on sticks.

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are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

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deep fried pork cutlets. This is usually served with shredded cabbage or on top of cooked rice or with Japanese style curry rice (katsu kare)

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is an alcoholic beverage highly revered in Japanese society. Originally made of rice, water, and rice mold used for fermentation

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Also known as Chinese cabbage

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Chinese appetizers which can either be steamed or fried. 

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a thick porridge from rice or barley

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A rich, brown sauce made from oysters and a little sweet compared to soy sauce.

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A fragrant spice used often in dishes cooked in soy sauce

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A combination of star anise, Szechwan peppercorns, cinnamon bark, fennel and cloves.

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