Jap Chae/Chap Chae: is translated as mixed vegetables but nowadays, the highlight of this dish is its glass noodles (sometimes called as cellophane noodles), which is made from sweet potatoes, vegetables, and seasoned meat. This sweet and savoury dish is usually served in holidays like Christmas and New Year but can also be served in common days.

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Tteok-bokki: is one of Korean’s favorite streetfood. It is translated to stir-fried rice cake, and usually served spicy as they find comfort in this spicy rice cake. Fish cake, boiled eggs, and scallions are the common ingredients of this dish.

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Kimbap/Gimbap: is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of laver seaweed—and served in bite-sized slices. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is a popular take-out food in Korea and abroad, and is known as a convenient food because of its portability. It is usually well wrapped (traditionally with aluminium-foil, but now sometimes in paper) and does not have any liquid ingredients.

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Oden: is a one pot dish that originated from Japan. This is translated into Japanese fish cake stew. This is a one pot or simmered dish, like a hot pot and stew but a little different. It is made up of assorted fish balls, fish cakes, boiled eggs, atsuage or deep fried tofu, vegetables, and many more.

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