A popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
2. Kimchi Fried Rice / Kimchi Bokkeumbap (김치 볶음밥)
Kimchi fried rice in a cup topped with a fried, over-easy egg. The rice is fried with tiny cubes of ham and roasted seaweed. Variations include cheese and bulgogi.
3. Tteokbokki (떡볶이)
A popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning.
4. Bongeobbang (붕어빵)
Fish shaped bread stuffed with red bean paste. The fish signifies good luck and kids like the shape of it. These days the popular thing to do is make little fish cakes.
5. Odeng (오뎅)
Fish cake on a stick and boiled in broth. This is a wintertime favorite dish. After having the fish cake you have a cup of broth.
6. Dakkochi (닭꼬치)
This is chicken on a stick that is barbecued over a grill and basted with a spicy sauce.
7. Dragon Beard's Candy
A handmade traditional art of Ancient China. It is also a traditional Chinese sweet similar to spun sugar, which can be found in many Chinese communities. Dragon's Beard Candy was initially created in China, but soon spread in popularity and became a regional delicacy in other parts of East Asia, as well as (and more recently) Canada, Singapore, the United States, Taiwan, Hong Kong and Japan. Dragon's Beard Candy is a highly prized sweet within the Korean royal court as well.
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