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My favorite Korean food is San-nakji. San-nakji (산낙지) is a variety of hoe (raw dish) made with long arm octopus (Octopus minor), a small octopus species called nakji in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to teh giant octopus.

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My favourite Korean food is Jjajangmyeon. Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats.

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Japchae (잡채) is a Korean food that i like the most after Tteokbokki (떡볶이) and Gyeran-jjim (계란찜). Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (당면), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. The sesame oil is making the dish full aroma and more flavourfull.

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Kimbap is a popular Korean dish made of steamed rice and various ingredients like vegetables, meat, and eggs, all rolled in a sheet of dried seaweed (gim). It’s often compared to sushi but has its own distinct flavor, as the rice is seasoned with sesame oil instead of vinegar. Kimbap is typically enjoyed as a convenient, portable meal, perfect for picnics or quick snacks.

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Eomuk (어묵) is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking.

There are various dishes made with eomuk, including Eomuk soup which is hugely popular as street foods in Korea. This eomuk bokkeum (어묵 볶음) is a staple side dish at home and also commonly served at restaurants. It’s a stir-fried dish that’s quick and easy to prepare.

너무 좋아요❤

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Tteokbokki (Korean: 떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").[1][2]Eomuk (fish cakes), boiled eggs, and scallionsare some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form,[3] while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki)

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Bulgogi (Korean: 불 fire, and 고기 meat) is a Korean meat dish. Meat used includes sirloin or select beef parts. Bulgogi seasoning is a mixture of salted soy sauce and sugar plus other spices depending on the recipe and region in Korea. Before eating, lettuce leaves are used to wrap bulgogi with kimchi, garlic, or other seasoning. In Japan, a similar food is called Yakiniku. Compared to Yakiniku, the meat seasoning for bulgogi is made sweeter. The water on the seasoning is large enough so that the meat is not baked on an iron plate (the teppan), but rather on a flat pan

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Papeda is a traditional dish from eastern Indonesia, especially popular in the regions of Maluku and Papua. It is a starchy, porridge-like food made from sago, a starch extracted from the sago palm tree.

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Tteokbokki (Korean: 떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").[1][2] Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang(chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form,[3] while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).