한국음식 만두국 총각김치, 망개떡, 비빔국수, 메밀전병, 꽃게찜, Korean food.
Tteokguk (떡국) or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok). It is tradition to eat tteokguk on New Year's Day because it is believed to grant the consumer good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat, and gim(김).
Kimchi Chonggak-kimchi (총각김치) cubed chonggak "ponytail" radish, a popular spicy kimchi Kkakdugi (깍두기)
망개떡은 멥쌀로 만든 반죽을 망개나무 잎으로 싸서 찐 떡이다. 잎으로 떡을 싸서 찜으로서 떡이 서로 달라붙지 않고, 오랫동안 쉬지 않으며, 망개나무 잎 특유의 독특한 향이 배어 있다.
Bibim-guksu (비빔국수) or spicy noodles, a cold dish made with very thin wheat flour noodles called somyeon(素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.
Jeon Byeong (煎 餠) is a food made with glutinous rice flour and flour.
Kal-guksu (칼국수; Noodle soup; literally "knife noodles") is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
Hoe (회; 膾/鱠) refers to several varieties of raw food dishes in Korean cuisine. There is record of it being consumed since the Three Kingdoms of Korea (57 BC - 668 AD), and has been a major Korean dish ever since.
Braised Blue Crab (kkotge jjim)
shrimp Soy Sauce rice
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