Korean cuisine in the context of Naengmyeon

Perilla oil (Korean: 들기름; RR: deulgireum) is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine. The oil pressed from untoasted perilla seeds is used for non-culinary purposes.

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in cuisines including American, British, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai.

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in cuisines including American, British, Swedish, Danish, Norwegian, Ukrainian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai.

The cuisine of Minnesota refers to the food traditions, cooking techniques, dishes, and ingredients found throughout the state of Minnesota. It is a unique type of Midwestern cuisine, made distinct by its heavy Nordic influence.

Typical Minnesota cuisine is based on Norwegian, and Swedish, with influence from German, Czech, Cornish, Italian, and Polish cuisine and minor Native American influences (mainly seen through the usage of wild rice). Since the 1960s, The Twin Cities' food scene has been influenced by the cuisines of the various immigrant and refugee groups who have settled in Minnesota; immigrant cuisines popular in Minnesota include Somali, Hmong, Mexican, Indian, Vietnamese, Korean, Ethiopian, Burmese, Laotian, and Liberian cuisine. Minnesotan cuisine also has regional variations: Fusion cuisine and New Nordic Cuisine in the Twin Cities, which is home to the inventions of the jucy lucy and the bundt cake, Italian inspired dishes are eaten and Cornish pasties in the Iron Range, more German akin dishes on the Western prairies, and lake fish on the North Shore.

Galbi-tang (Korean: 갈비탕) or short rib soup is a variety of guk, or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or "galbi", also refers to grilled short ribs in Korean barbecue while the suffix tang is another name for guk. Hence, the Korean name literally means "short ribs soup" and is also called garitang, or galitang. The clear and hearty soup is made by slowly simmering galbi in water for a long time and is eaten as a meal. It is similar to seolleongtang, a soup made from the bones of ox legs.

Historical records on galbitang are found in records on table setting for Korean royal court banquets held in the 1890s. However, galbi was assumed to have been eaten since the end of the Goryeo period (918 – 1392).

Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.

Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas or electric grill. It is one of the most popular dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean cuisine.

Kimchi (/ˈkɪmtʃi/; Korean: 김치; RR: gimchi; pronounced [kim.tɕʰi]), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used.

Sujeo (Korean: 수저) is the Korean term for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words sutgarak (숟가락, 'spoon') and jeotgarak (젓가락, 'chopsticks'). The sujeo set includes a pair of metal (often stainless steel) chopsticks with an oval or rounded-rectangular cross-section, and a long handled shallow spoon of the same material. One may use both at the same time, but this is a recent way to eat quicker. It is not considered good etiquette to hold the spoon and the chopstick together in one hand especially while eating with elders. More often food is eaten with chopsticks alone. Sometimes the spoon apart from chopsticks is referred to as sujeo.

Chopsticks may be put down on a table or on a purpose designed chopstick rest, but never put into food standing up, particularly rice, as this is considered to bring bad luck since it resembles food offerings at a grave to deceased ancestors. In various Asian cultures, burning incense at shrines and graves is a common practice to honor ancestors, deities, and the deceased. It is considered offensive to the dead and gods to put chopsticks vertically into food as it mimics this practice. The spoon may be laid down on the rice bowl, or soup bowl, if it has not been used. As food is eaten quickly, and portions are small, little time is spent in putting eating utensils down.