1. Bulgogi (불고기): chunks of grilled beef with soy sauce, sesameoil, garlic, onion and black pepper. Bulgogi means "fire meat".Variations: pork (dwaeji-bulgogi), chicken (not-bulgogi), andcuttlefish (ojingeo-bulgogi).
2. Galbi (갈비): pork chops or beef grilled with charcoal andflavored. Thinner slices of bulgogi and referred to as Koreanbarbecue. Variation of chicken called dakgalbi, jokbal or pork legserved with clam sauce salty.
3. Samgyeopsal (삼겹살): meat, roast pork belly without / with herbssuch as how to bake Galbi.
4. Hoe (회): raw seafood dipped in chili sauce (gochujang) or withsoy sauce plus wasabi, and eaten with a lettuce leaf.
5. Sannakji or live octopus. Sannakji are usually eaten raw are stillalive on the table.
4. Hoe (회): raw seafood dipped in chili sauce (gochujang) or withsoy sauce plus wasabi, and eaten with a lettuce leaf.
5. Sannakji or live octopus. Sannakji are usually eaten raw are stillalive on the table.
6. Makchang (막창): organ meats such as roast pork servedsamgyeopsal and Galbi. Typical food of this kind of Daegu andGyeongsang provinces.
7. Gobchang (곱창): same as makchang, but with pork or veal offal
8. Gujeolpan (구절판): means "divided plate nine", is composed ofsome vegetables and meat served in pancake coating. Usually served at celebrations and weddings.
9.Sinseollo (신선로): stew soup containing vegetables and meatballsin the pan.
10. Budae jjigae (부대 찌개, "army soup"): after the Korean War,meat was scarce, so people take advantage of excess food fromthe U.S. Army military bases, such as hot-dogs and canned hamand cook it in a traditional soup. Budae jjigae very popular in SouthKorea and is often cooked with ramyon (instant noodles).
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