Bulgogui (Bul-ko-kee) Bulgogi is traditionally grilled, but pan-cooking is common as well. A practice common at Korean barbecue, whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten as a whole. Manuel Rodriguez

COLD SALMON Ingredients : fresh salmon, mushrooms, bamboo, cucumber, eggs, carrot and Korean radish. Ingredients : fresh salmon, mushrooms, bamboo, cucumber, eggs, carrot and Korean radish. For the sauce of tart mustard: mustard, sauce of soybean, sugar, vinegar, salt, juice of pear and oil. For the sauce of tart mustard: mustard, sauce of soybean, sugar, vinegar, salt, juice of pear and oil. Both principal manners of eating it in Korea are: to the steam served with sauce of vinegar of soybean and soup of dumplings. Both principal manners of eating it in Korea are: to the steam served with sauce of vinegar of soybean and soup of dumplings. It is in the habit of serving in winter and the New Year's Day. It is in the habit of serving in winter and the New Year's Day. Rocío Garrido

BULGOGI  Are slice barbecue meat seasoned with soy sauce and sugar.  The meaning of “bulgogi” is “meat of fire”. Is the most tipical dish in korea.  The bulgogi is prepated first time for Joseon Dynasty in Goguryeo.  The bulgogi is make in celebretions or for gest. Diary Fall

BIBIMBAP The Bibimbap is a typical dish in South of Korea. It consists of a bowl of rice with vegetables, meat and fried egg on top. By eating it should stir the ingredients and add sesame oil and gochujang (red pepper paste). It is served with a soup and another dish. There are several types of bibimbap, but the most famous is that of Jeonju. It’s a dish for lunch. It’s served with a soup and another dish. Michael Jackson tried it and made it famous. Eva Artigas

South Korea. The Kimchi The Kimchi is a typical plate of the Korean cuisine, the basical ingredient is a Chinese cabbage but other recipes used as basic ingredientradishes or cucumbers. Other ingredients are: pepperor red pepper, garlic or onions tender. Basically it's a side dish of vegetables, mainly cabbage, radish and pickled cucumber. The secret is in the marinade. It is an indispensable food in every table Koreans, not only cosumed as it is presented after processing, but that you can preparae form stews to rice blends, and tonics are rich soups. In Spain it is very difficult to find this dish, we do not find in any supermarket, and that we must go shopping in a store specializing in Korean food. It give a lot of benefits to our health raises the defenses of our body, is antioxidant and helps to remove cholesterol. Roberto Moreno Gil. 2º ESO B

기름에 튀긴 원 톤 (won ton frito) The wonton is a very thin stuffed dough. Each wonton is 10 square inches. They are made of wheat flour, water, and salt. This mass is filled with minced pork, shrimp, ginger, chopped onions, sesame oil and soy sauce. During the Chinese New Year celebration, people often put silver coins in the wontons to bring good luck. Josi Mitlej

THE MANDU The “mandu” is a stuffed dumpling with beef,mushrooms,sauted zucchini and bean sprouts. Sometimes, you use pork, chicken or fish instead of beed. It´s characterized by its simple and delicate flavour. Due to its popularity, they are serued quickly. They are pre-cooked the mandu- Jeongol(for 3 or 4 people) and mandu-Guk (single dish), wich include mandu soup, rice cakes, meat, mushrooms, etc… Jorge Ortega