Some traditional South Korean foods are jjigae, bap, bulgogi and galbi. Jjigae is slightly thick stew served in a hot stone bowl. Bap is the Korean word for rice, which is a staple accompaniment in Korean meals. Bulgogi and galbi are marinated, barbecued meats.
Several popular varieties of jjigae stew exist, including budae-jjiggae, doejang-jjiggae and kimchi-jjigae. Budae-jjigae originated during the Korean war when Koreans used leftover Spam and hot dogs from U.S. Army restaurants and other odds and ends to make their jjigae stew. Ingredients include ramen noodles, Korean rice cakes, sausages, meat and hot pepper paste. Doenjang-jjigae consists of a bean paste base with tofu, meat and vegetables and is frequently eaten throughout South Korea. Kimchi-jjigae consists of kimchi, a traditional spicy pickled cabbage dish, stewed with tofu, rice cake and meat.
Bibimbap is a popular Korean rice dish. Dolsot bibimbop is rice topped with vegetables, meats, herbs, hot pepper paste and other seasonings. The dish arrives in a hot stone bowl, and the ingredients are mixed together before eating.
Bulgogi consists of thin strips of beef that are marinated in a mixture of soy sauce, garlic, sugar, ginger and sesame oil and then grilled on a metal dish over a burner. Sliced onions, cloves of garlic and chopped green peppers may be grilled along with the meat. Galbi is a dish that consists of beef short ribs that are marinated overnight in a mixture of green onions, Asian pears, garlic, sugar and soy sauce before being grilled over charcoal or a gas flame.