6 DAYS 4 NIGHTS
This dish is enormously popular as a street food. Other ingredients such as fishcake, ramen, dumplings, egg, seafood and even cheese have been added, and it has become highly commercialized by small vendors and restaurants.
A staple in Korean cuisine, it is a famous traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings, including gochugaru (chili powder), scallions, garlic, ginger, and jeotgal (salted seafood).
Pajeon is a variety of jeon with scallion as its prominent ingredient, as pa means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used.
It is a hot, steaming, delicious dish that features a small chicken stuffed with rice, ginseng, garlic, and jujube.
It is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
It is the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself.