Buchimgae and jeon refer to many pancake-like dishes in Korean cuisine. Meat, seafood, vegetables and eggs are mixed with flour batter and then pan-fried with oil. Each jeon gets its name from the main ingredient used, such as pajeon (green onion pancake), kimchi jeon (kimchi pancake), and bindaetteok (mung bean pancake). The combination of jeon and makgeolli (Korean rice wine) is Koreans’ favorite meal to have on a rainy day.

Sundae is a traditional sausage made of the lining of pig intestines stuffed with a mixture of bean curd, vegetables and glass noodles. It is usually dipped in seasoned salt and in some regions, it is served with ssamjang, a mixed paste of gochujang and doenjang (fermented soybean paste). Sundae can also be made using squid instead of pig intestines or have glass noodles replaced with glutinous rice.

Twigim is the general term for deep fried food covered with a batter of flour and eggs. Squid, dumplings, potatoes, shrimp and assorted vegetables are the usual main ingredients. They taste even better dipped in soy sauce or tteokbokki sauce.

Jwipo is made of thread-sail filefish that is flattened out and dipped in a sauce then dried. Jwipo and dried squid are usually roasted over a fire before consumption to boost their chewy texture and sweet and savory flavors.

Bungeo ppang, a favorite winter snack, gets its name from its fish-like shape. This sweet snack is molded in the shape of a carp, called bungeo in Korean. The pancake batter-like shell is filled with red-bean paste, cream or cheese and then baked. Gukhwa ppang is shaped like a flower and is slightly smaller than that of the similar tasting bungeo ppang. Gyeran ppang is also made of a pancake batter-like shell, but is filled with an egg during the cooking process instead of red bean filling.