Dakgangjeong, Dak Balls for short, are bite-sized KFC (Korean Fried Chicken). Like these ones from Restaurant GaNaDaRa, they're typically glazed with a sweet and spicy sticky sauce, and tossed with sesame seeds.

Japchae is a dish made from sweet potato noodles that are stir-fried with vegetables in a sweet soy sauce. It can be topped with meat or served vegetarian like this version from SURA Korean Restaurant.

JeYuk BokkEum is a spicy pork stir-fry. Kiwa Korean Cuisine Restaurant makes a JeYuk BokkEum with fresh vegetables and serves it with all the traditional Korean fixings.

Jja Jang Myeon is a noodle dish with a thick sauce made from chunjang (black bean soy paste). Noodles are pan-fried in the sauce and tossed with meat or seafood, like this plate from Won Jung Gak.

In Korean cuisine, gui refers to a variety of grilled dishes. Galbi (full name: galbi gui) translates to grilled ribs. Just like at Won Jung Gak, galbi is made from beef or pork short ribs marinated in soy sauce and grilled over wood charcoal.

Kimchi, a staple in Korean cuisine, is cabbage that's fermented in a brine of spices, ginger and garlic as well as shrimp, oyster and fish sauces. This spicy side dish is served with just about any meal, like at Makkalchon Korean Restaurant.

Once upon a time, Tteokbokki, a spicy dish made from soft rice cake, fish cake and Korean chili sauce gochujang, was only ever sold by street food vendors. Because of its popularity among Koreans, it started popping up on menus in restaurants like Kantapia.