Dish finder in Seoul

Well-fermented kimchi simmered with pork and tofu, served bubbling with rice and side dishes. The default lunch.

Silken tofu in a chilli broth with seafood or pork; crack the raw egg in while it boils. You can choose the heat level.

Rice topped with seasoned vegetables, egg and gochujang, mixed hard before eating. The stone-pot version (dolsot) gives a crisp crust.

Thick pork belly grilled at the table, wrapped in lettuce with garlic, ssamjang and kimchi. Ordered by the portion, for at least two.

Double-fried and very crisp, plain or in sweet-spicy yangnyeom sauce, with beer as chimaek. Delivered to the Han River parks on summer evenings.

Chewy rice cakes and fish cake in a sweet chilli sauce, from street stalls and snack bars. Dip fried snacks (twigim) in the sauce.

Rice and fillings rolled in seaweed and sliced: the picnic, the hiking lunch and the quick meal on the way to work.

Glass noodles and pork blood stuffed into casings and steamed, served sliced with salt. Gwangjang Market's stalls do it well.

Chewy buckwheat noodles in icy beef broth (mul) or with chilli sauce (bibim), cut with scissors at the table. A summer dish, and the classic end to a barbecue.

A whole young chicken stuffed with rice, ginseng and jujube in a milky broth. Eaten on the hottest days of summer to fight the heat.

Korean-Chinese noodles in a thick black bean sauce, the classic moving-day delivery order. Pair it with sweet and sour pork (tangsuyuk).

A crisp spring onion pancake full of squid and prawns, shared over makgeolli rice wine, especially on rainy days.

Chicken, cabbage and rice cakes stir-fried in gochujang on a big pan at the table; fried rice is made in the leftovers at the end.

Pork spine simmered with potato, perilla seeds and greens in a spicy broth, open all night in many places.

Buddhist cooking with no meat, fish, garlic or onion: mountain greens, tofu and grains. Most ordinary dishes contain fish sauce or meat broth, so this is the reliable vegetarian meal.

A griddled pancake filled with molten brown sugar, cinnamon and nuts, from winter street stalls. Bite carefully.

Milk ice shaved as fine as snow, topped with red beans and rice cake (patbingsu), mango or injeolmi powder. A dessert for sharing in summer.