The great thing about Korean food is that you can still have a great meal without doing a lot of cooking. Since most side dishes are prepared in advanced and refrigerated, all you really need is a bowl of cooked rice - and you can let the rice cooker take over that part of the cooking! Gather your chopsticks, a bowl of rice, set up your Korean side dishes, and you're all set for a quick and healthy complete meal.
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"Bibimbab" is Korean for "mixed rice." This popular dish is available in all Korean restaurants. Rice is combined with beef, mushrooms, and Korean roots, which are seasoned with sesame oil, sesame seeds, garlic, and soy sauce. Bibimbab is then topped off with a fried egg sunny-side up, and served with Gochujang (Korean hot pepper paste) and sesame oil. Mix everything up and enjoy!
_{Photo © 2007 Sugi Kolb-Schmid, licensed to About.com, Inc.}

Dates are also known as jujubes - and no, we're not talking candy here. The Korean date, which is known to alleviate stress, is often used in various Korean dishes. When the fruits are fresh, they resemble small apples and have a sweet, mild flavor. As the dates age, the fruits become wrinkled and darken to a deep red. Dried dates are used in soups, desserts, or as a dessert by itself, and are available in most Korean and Asian supermarkets.
_{Photo © 2007 Sugi Kolb-Schmid, licensed to About.com, Inc.}

Pork is widely used throughout Korean cooking. Whether it is fried, steamed, grilled or cooked in soups, the meat comes out flavorful and tender. To help rid the smell of pork when cooking, either a lot of garlic is used - especially for grilled or fried pork dishes - or when cooking or steaming, ginger, coffee beans, or even a little bit of peanut butter can be added to the water.
_{Photo © 2007 Sugi Kolb-Schmid, licensed to About.com, Inc.}

Persimmons, also known as Kaki or "Gam" in Korean, are enjoyed as a snack or dessert. The orange fruit resembles a small pumpkin, but can also be acorn-shaped depending on the type. The persimmon, which is high in glucose and protein, can be eaten fresh, but it is also very popular dried. When dried, the persimmon is sweet and chewy, and naturally develops a white coat of sugar on top.

Soo Jeung Kwa (Persimmon Punch)
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Gochujang (Korean hot pepper paste) is the base of this delicious marinade ideal for grilling, broiling, or pan-frying meats. Depending on the level of spiciness you want, mix one tablespoon of Gochujang with one tablespoon of soy sauce, one teaspoon of sesame oil, five crushed garlic cloves, one tablespoon of sugar, one teaspoon of black pepper, and a pinch of salt, to form a sauce. Marinate your meat for a bit and cook!
_{Photo © 2007 Geryn Childress, licensed to About.com, Inc.}

Also called the Nashi or Asian pear, the Korean pear is a sweet, juicy, refreshing fruit, and a bit grainy and crisp in texture. This pear, as big and round as a softball, is low in saturated fat, cholesterol, and sodium, and is high in dietary fiber, and vitamins C and K. Koreans often use grated pear for marinades and sauces, but it is mainly eaten peeled for a dessert or snack and served in slices. Give the Korean pear a try; you won't be disappointed!

Hwachae Recipe (Fruit Punch)
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Hobakchon Recipe (Fried Zucchini Slices)

A lot of Korean dishes contain eggs, but the cooking methods vary with each dish. The egg can be served sunny-side up on top of rice or noodles, or it can also be pan-fried, boiled, or steamed for other side dishes. Aside of eggs being very healthy, they also give dishes like "Kimbab" or "Japchae" a lovely color.

Sangjeok Recipe (Skewered Beef)
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"Oyi Naeng-guk" is a cold soup made with fresh cucumbers, garlic, sesame oil, vinegar, seasonings, and water. Most Korean meals come with either a bowl of soup or stew, and "Oyi Naeng-guk" is a refreshing accompaniment on a hot summer day. This healthy soup is very easy to make, and served along with rice and other side dishes.

Hwachae Recipe (Fruit Punch)

Ssaengchae Recipe (Radish Salad)
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"Sanjeok" is marinated beef skewered alternately with carrots, scallions, and large mushrooms (optional), and then pan-fried or broiled to perfection. This traditional side dish, which accompanies a lot of holiday meals in Korea, is a perfect, easy summer dish!

How to Make Japchae

How to Make Kimbab
_{Photo © 2007 Sugi Kolb-Schmid, licensed to About.com, Inc.}