JiuJiePan//// I've never seen this dish in any Korean restaurant I've been to overseas, including in China, and it's an appetizer for a full Korean set meal in a higher-end restaurant. As you can see in the picture below, a wooden food box, surrounded by 8 small plates surrounded by another small plate in the center, the middle plate is made of rice flour pancakes, dumpling skin size, thin as a cicada, almost transparent, a stack of pancakes on top of some of the whole pine seed kernel. 8 small plate is a variety of shredded meat and vegetables, with bright and beautiful, very delicate. One or two shreds of shredded meat on each plate, colorfully rolled up in a small cake with a pine seed in the middle, like a fine art creation, felt cozy. Soybean paste soup/// Served in a large, thick, hot stone bowl, the thick soybean paste soup has a few small pieces of tofu, a few greens, artichokes, and occasionally a few clams; it's very spicy and flavorful, and you'll break out in a sweat after drinking it. Workers at noon a bowl of this thick soup, a few kinds of kimchi, a bowl of rice is a lunch. Watching Korean dramas, they also use this stuff for breakfast. Koreans eat frugally, my friend owns a law firm, at noon in the neighborhood restaurant to eat a similar soybean paste and chili soup "one pot cooking", just more fish or red sausage, eat at the end of the packet of instant noodles. Ginseng Chicken Soup/// Choose a good-sized chicken, dissect and clean it, stuff it with glutinous rice, ginseng, red dates and chestnuts, and cook it for a few hours beforehand, then heat it up in a stone pot and serve it to the table when it's time to eat. A good ginseng chicken soup is clear and fragrant, and the chicken meat is so tender that the chopsticks can separate the bones from the flesh. Many Chinese tourists know that the ginseng chicken soup in Myeong-dong is famous, that large-scale but low-quality to cope with tourists, the chicken soup is cloudy, the chicken meat is as old as chewing wood, it is assumed that the life of the grandmother's generation. With the soup up there is a small dish of salt and pepper, a dish of spicy radish pieces, salt and pepper used to dip the chicken to eat. Some restaurants also send a cup of ginseng soaked wine, a drink and into the cavity of the hot. Koreans like to drink ginseng chicken soup in the summer, saying that it is a great sweaty relief from the summer heat, and that they don't sweat when they go out and walk on the street again. Blood sausage// The pig's internal organs are crushed into mince, mixed with coarse vermicelli and then poured into the intestinal coating, such as sausage. When eaten steamed and sliced, the shiny vermicelli is interspersed with dark minced meat, which has a kind of unclean feeling, smells bad, and tastes bad, but it is a good accompaniment for Korean men's drinks, and is available in many small restaurants and supermarkets. Boiled Sticky Rice Cake/// Made of rice flour, it's a round, stick-shaped cake that's stir-fried or boiled with vegetables in restaurants, and it's so spicy that it makes your nose run. Boiled sticky rice cakes are a common street snack, where vendors set up a shed with woven plastic sheets and large flat metal trays to cook a pot full of red, steaming hot rice cakes, and a group of students each with a bamboo skewer gather around to eat them with fervor. No vegetables are sold on the street, just cooked in chili sauce. Raw Beef //// A more upscale food in Korean food. General restaurant is the raw beef cut into strips, the plate laying on the green vegetables up a round ball, dripping sesame oil on top, some have hot sauce, dress up the seasoning to eat, the beef dark red, the domestic food are like this. Some upscale is eaten with a Korean specialty of a pear, very sweet pear cut into thin strips of snow white, frozen beef cut into the same size thin strips of bright red. The two colors are mixed together to attract people's appetite, and the frozen beef is as crispy as the pear, melting in the mouth, so it feels like you don't have to chew the beef before it melts in your mouth. The flavor is sweet and silky. Sydney/// is one of the most popular fruits in Korea. It has a rough skin that is not suitable for eating, and it is juicy and sweet with an unattractive appearance. A small plate will come up at the checkout of a restaurant after a meal, but domestic Korean restaurants often use radish of the same color instead. They are sold individually at shopping malls for about 2 dollars each, with a large one costing 8,000 won. Koreans don't eat fruits by holding the whole fruit, but peel it and cut it into pieces and eat it with a toothpick, which is what they usually do at home. Pure fruit juice is available, but it is a bit too sweet. Other popular drinks include bottled rice juice and sweet rice soup, which is a daily drink for Koreans and has a similar status to Coke, with a good flavor. The bottled corn juice is even better.