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Children are celebrated 100 days after their birth because a child who survived that long was likely to live. This is called Baek-il (백일) and it is celebrated by placing red bean rice cakes at the four compass points of the house and in the sharing of rice cakes with family, friends, and neighbors (it is believed that the more people there are that eat the rice cakes, the longer the life the child will have).

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The use of the word ‘friend’ in Korean is actually quite complex! The term can be used much like ‘brother’ or ‘sister’ are used in Korea.

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In cities, pushing and shoving can be normal amongst strangers (those who you know will not likely exhibit the same behaviour towards you). This is done both to visitors and other Koreans, so don’t feel as though you’ve been singled out if your bumped out of the way while you’re traveling. In fact, it means quite the opposite!

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If invited to someone’s home, it is polite to bring a gift. Flowers are acceptable as is western liquor or books about your country. Gifts should be wrapped, preferably in gold colored paper. Black or white are not are not considered acceptable colors for gift wrap. It is also important to note that it is seen as rude to offer something with the left hand, especially if the person is a senior in age or rank yo you.

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Some people in Korea, especially elders in the countryside do not like having their photos taken. So it’s best to ask permission or avoid taking the photo to avoid giving offense. You also should avoid photographing anything that looks like it could be used for military purposes.

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Anyone can follow the directions on the back of the ramyeon package to boil water and sprinkle in the spice packet, but connoisseurs will add extras like canned tuna, eggs, and cheese for enhanced flavor.

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Served with lettuce, perilla leaves, sliced onions and raw garlic kimchi, it's smudged in ssamjang (a mix of soybean paste called 'doenjang' and chili paste called 'gochujang') or salt and pepper in sesame oil.

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The soft tofu -- which breaks into fluffy chunks in the stew -- holds the flavor of the clam and serves as a relief from the overall spiciness.

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Dating to the Silla Dynasty (around 2,000 years ago), kimchi is the beloved spicy sidekick at every Korean table. It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion.

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Made from a beef broth, with cabbage, bean sprouts, radish and chunks of congealed ox blood, the deeply satisfying taste does wonders to kick-start your sluggish brain in the morning.