I'm gonna share some korean stuff:

Typical Korean Dishes:
Appetizers
Goon Mandu (Fried dumplings)
Pajon (Scallion pancakes)
Twigin (Assorted fritters)

Soups and Stews
Kimchi Jjigae (Kimchi stew)
On Myon (Noodle soup)
Soon Tubu Jjigae (Spicy tofu stew)
Tubu Kook (Tofu soup)
Wanja Tang (Meatball soup)

Salads
Beuseus Namul (Stir-fried mushrooms)
Habak Namul (Zucchini salad)
Kaji Namul (Eggplant salad)
Muu Namul (Daikon salad)
Oee Namul Muchim (Cucumber salad)
Ojingau Kyouja Seng Chie (Seafood salad)
Sang Meenari Muchim (Watercress salad)
Sigumchi Namul (Sesame spinach salad)
Sookju Namul (Bean sprout salad)

Pasta and Noodles
Jap Chae (Mixed vegetable and noodle stir fry)
Naeng Myun (Cold buckwheat noodles in broth)
Poultry
Dak Bulgogi (Barbeque chicken)
Dak Jjim (Braised chicken)

Meats
Bibimbap (Beef and rice with side dishes)
Bulgogi (Barbeque beef)
Kalbi Jjim (Braised beef short ribs)
Sogogi Jang Jolim (Shredded beef in soy sauce)
Yuk Sanjook (Grilled beef skewers)

Fish and Seafood
Gye Tang (Crab stew)
Nagchi Bokeum (Squid in spicy sauce)
Ojingau Feu (Squid with dipping sauce)
Ojingau Sooday (Stuffed squid)
Sen Saen Yang Jung Changkai (Grilled spiced fish)

Vegetables and Beans
Da Shima Twigim (Fried kelp)
Goguma (Sweet potatoes)
Hobakjon (Fried zucchini)
Tubu Choerim (Spiced tofu)
Tubu Gui (Stuffed tofu)

Rice and Starches
Bap (Steamed rice)
Bindae Duk (Mung bean pancake)
Pajon (Scallion pancakes)
Sauces
Myulchi Boekum (Dried anchovy condiment)
Yang Yeum Kaniang (Dipping sauce)

Pickles and Preserves
Baechu Kimchi (Cabbage pickle)
Kaji Kimchi (Eggplant pickle)
Kkakdugi Kimchi (Daikon pickle)


Desserts
Fresh Fruit
Beverages
Bori Cha (Roasted barley tea)
Jungjong (Korean sake)
Soju (Rice liquor)
Soo Jeung Kwa (Persimmon punch)

Breakfast
Jat Juk (Pine nut porridge)
Kangnamul Kuk Bap (Rice porridge)

Noodles
Chap ch'ae (chinese noodles with slices of vegetables)
k'alguksu ( thick noodles in anchovy broth;warm meal 4 cold days)
makkuksu (vegetable noodles ; a wholesome mixture of vegetables, light noodles and meat in chicken broth)
naengmyon (spicy cold noodles in broth, includes a slice of meat, a boiled egg, strips of pear,radish and red pepper paste.)

Snacks
Gimbap

Close up of GimbapGimbap (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, to which small amounts of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of gim, dried laver. The seasoned rice is spread on the laver, and then fried egg, julienned carrots, julienned ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed closely together on the rice, and is rolled in the manner similar to that of the Japanese sushi. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more.

Jeon

BindaeddeokMain article: Jeon (food)
Jeon is a Korean pancake like dish. Fermented kimchi (kimchijeon) or seafood (haemul pajeon) is mixed into a flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and chili pepper powder.

Pajeon (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked in a frying pans
Bindaetteok (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked in a frying pan
Kimchi jeon (김치전)
Mineojeon (민어전 民魚煎), made with croaker
Daegujeon (대구전 大口煎), made with Pacific cod
Guljeon (굴전), made with oyster
Hobakjeon (호박전), made with squash
Yeongeunjeon (연근전), made with lotus root
Gochujeon (고추전), made with chili peppers
Dubujeon (두부전), made with tofu
Pyogojeon (표고전), made with shiitake mushrooms and beef

I tried the seafood one before well and it's damn nice!!!

Bibimbap is a popular Korean dish. The word literally means "stirred/mixed rice" or "stirred/mixed meal." (It is also sometimes spelled "bibimba," "bibimbab,"b-bop" or "bibimbop").

Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.*Recommended for vegetarians*

Bindaetteok

Bindaetteok (also called nokdujeon; literally "mung bean pancake") is a variety of jeon, a Korean style pancake. It is made of ground mung beans, with green onions, kimchi, or peppers cooked in a frying pan .MY FAVE!!!

Kimchi bokkeumbap (pronounced [kimʨʰi pokɯmpap]) is a variety of bokkeumbap (Hangul: 볶음밥, fried rice dishes), a popular dish in South Korea.[1] Its name literally translates into "stir-fried rice made with kimchi". Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats.

That's all ! CYa, gd luck for EOY peeps :D