Taste Korea

Fermented napa cabbage with chilli, garlic and salted shrimp — served at every meal.

Chewy rice cakes simmered in a sweet chilli sauce with fish cake and boiled egg.

Thick-cut pork belly grilled at your table and wrapped in lettuce with garlic, ssamjang and kimchi.

Rice topped with seasoned vegetables, beef and egg, mixed with gochujang at the table.

Twice-fried chicken glazed in a sweet-spicy sauce — the classic pairing with beer.

Bubbling stew of aged kimchi, pork and tofu — the everyday Korean comfort meal.

Thin, shatteringly crisp fried chicken, usually ordered half plain and half sauced.

Mountain of shaved milk ice with red bean, fruit or matcha, shared with spoons.

Thinly sliced beef marinated in soy, pear and sesame, cooked on a domed pan with its own broth.

Seaweed rice rolls with egg, pickled radish and vegetables — Korea's everyday portable meal.

Noodles in a dark black-bean sauce with pork and onion; Korea's favourite delivery dish.

Marinated beef short ribs grilled over charcoal; sweeter and richer than pork belly.

Whole young chicken stuffed with rice, ginseng and jujube in a milky broth.

Bite-sized fried chicken glazed in a sticky sweet-and-spicy sauce with peanuts, sold by the cup or box.

Griddled sweet pancake filled with molten brown sugar, cinnamon and nuts.

Bibimbap served in a hot stone bowl so the rice crisps against the sides.

Silken tofu stew served still boiling, usually with a raw egg cracked in at the table.

Jeju's native black pig, grilled thick and dipped in anchovy sauce.

Chewy buckwheat noodles in icy broth, cut with mustard and vinegar. A summer classic.

Crisp Korean scallion pancake served with a soy dipping sauce.

Chicken stir-fried with gochujang, cabbage and rice cakes on a big shared pan.

Sweet potato glass noodles stir-fried with vegetables, sesame oil and beef.

Busan's pork broth rice soup, seasoned at the table with shrimp sauce and chives.

Korean-style raw fish, eaten with chogochujang and wrapped in perilla leaves.

Hand-drip and roasted specialty coffee, the drink that turned Gangneung into Korea's coffee city.

Army stew of ham, sausage, ramyeon and kimchi — a post-war dish turned comfort food.

Fish cake skewers simmered in a hot anchovy broth; the broth is free and endless.

Hand-cut wheat noodles in anchovy or chicken broth, usually served with kimchi made that morning.

Pork-spine stew with potato, perilla seed and greens; a late-night favourite.

Soft tofu curdled with East Sea water, eaten plain with soy sauce or in a gentle stew.

Cloudy unfiltered rice wine, lightly fizzy and served in a brass bowl.

Whipped toffee-sugar coffee poured over cold milk; sweet, foamy and very photogenic.

A full traditional Korean course meal — a table covered edge to edge with small dishes.

Pig trotters braised in soy and spices, sliced and eaten in lettuce wraps.

Squid stuffed with vegetables, noodles and egg, then sliced and pan-fried — an Abai Village speciality.

A spread of leaves, rice, grilled meat and a dozen side dishes you wrap yourself.

Walnut-shaped cakes filled with red bean and a whole walnut, sold warm by the bag.

Cold raw fish soup in an icy, tangy chilli broth with crisp vegetables — an East Sea summer dish.

Assorted shellfish grilled at the table over charcoal, finished with cheese or noodles.

Chilled buckwheat noodles from Gangwon-do, served either in cold broth or mixed with a spicy sauce.

Braised hairtail fish simmered with radish and chilli — a Jeju signature.

Knife-cut noodles in a rich, spicy soybean-paste broth — the Gangneung version of kalguksu.

Deep-fried honey cookie scented with ginger and sesame oil; a royal-court sweet.

Roasted multigrain powder blended with milk — nutty, filling and caffeine-free.

Soft milk bread split and filled with whipped cream, a Korean bakery staple.

Earthy green mugwort powder with steamed milk, a staple of Korea's new traditional cafes.