Tofu (豆腐, tōfu), or bean curd is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

Tofu is an excellent source of high quality protein and and contains some B-vitamins. If calcium sulphate is used as coagulant then the tofu will be rich source of calcium. As all whole soya products, tofu also contains isoflavones.

Korean soft tofu stew is made with soft uncoagulated tofu. Uncoagulated tofu is produced without undergoing the process of compression, which removes the water and curdling it firmly. There is numerous variation of this dish consisting of seafood, beef, pork and/or vegetable. Plain Korean soft tofu stew is usually made with some added pieces of pork, several small clams, chopped garlic, and red-pepper powder (kochukaru) along with chopped leeks and sesame oil.

In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of Korean soft tofu stew in a ceramic bowl and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.

Galbi is a Korean meat dish made from beef short ribs. The ribs are marinated in a sauce made from fruit juice (generally Asian pear juice), rice wine, soy sauce, garlic, sesame seed oil and sugar. Most recipes contain these basic ingredients, although many variations may exist, including variations from clear marinades to spicier marinades.

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef (usually rib eye). The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.
Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang(bean paste sauce), kimchi, or other side dishes, and then eaten as a whole.

Bibimbap literally means mixed rice or mixed meal in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, red pepper sauce. Red pepper sauce is usually served separately to control its spiciness of this rice dish.

A variation of this dish, dolsot bibimbap (hot stone pot) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.

Vegetables commonly used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver. It may also contain spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sautéed, may also be included in the dish as well. Within both types of bibimbaps, all ingredients are typically stirred together thoroughly before eating.

Kimchi is a traditional Korean dish consisting of fermented red peppers and vegetables, usually based on cabbage.

Common ingredients include Asian cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar. By regional, seasonal, and ingredient variations, several types of kimchi exists including kaktugi based on radish and containing no cabbage.

Kimchi has been cited by Health Magazine as one of the world's five "healthiest foods", with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. Kimchi also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of hot pepper, which has been suggested to have health benefits as well.

Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables. It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.

Jun is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping.

The most popular jun dish is the seafood hae-mul jun, which usually consists of little bits of oysters, fresh baby clams, shrimps and even squids. It’s nothing compared to pancakes most frequently found on North American breakfast tables as a regular pan of jun is big enough to feed three hungry mouths.