K-Foods Heaven

Kimchi (김치)

Dating to the Shilla Dynasty (approximately 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. 

Feeling adventurous? Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants. Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup. 

Samgyeopsal (삼겹살)

The best part of eating in a samgyeopsal restaurant is the atmosphere -- a rollicking party punctuated by soju shots, pork strips sizzling on a grill and shouts for “one more serving, please!” 

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. 

Galbi (갈비)

Galbi, which means “rib,” can technically come from pork and even chicken, but when you just say “galbi” sans modifiers, you’re talking about thick slabs of meat marinated in a mixture of soy sauce, chopped garlic, and sugar and grilled over a proper fire. 

Of course, beef galbi can be used to make soup (galbitang) and steamed galbi (galbijjim). But these dishes, while excellent in their own right, are overshadowed by their grilled leader. 

Bingsu (빙수)

In this delectable summer dessert, sweetened red beans (pat) and tteok are served on a bed of shaved ice (bingsu). Variations will include condensed milk, misutgaru, syrup, ice cream, and corn flakes. 

Then there are, of course, the variations on the bingsu, where the pat is sometimes entirely replaced by ice cream or fruit. 

Classic patbingsu, however, is too beloved to lose ground to the newcomers -- come summer, every bakery and fast food restaurant in Seoul will have patbingsu on its dessert menu.

cr : http://travel.cnn.com/seoul/eat/40-foods-koreans-cant-live-without-054198/ with a little change.