Bibimbap is a staple in the Korean diet. Its literal translation is mixed (bibim) rice (bap).

Invariably, there there are infinite ways to create and serve the dish. Nonetheless, traditional Korean bibimbap is made using rice, an egg, fresh and fermented vegetables, gochujang (고추장, red chili paste), and often meat. Foreigners often liken bibimbap to a burrito bowl.

Chimaek (치맥; from Korean chikin 'fried chicken' and maekju 'beer') is a pairing of fried chicken (either plain huraideu or spicy yangnyeom) and beer, served as anju (English: food with alcohol) in the evening in many South Korean restaurants, including a number of specialized chains.

Kimchi-jjigae (Korean: 김치찌개) or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu.

A noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients.

Tteokbokki literally means rice cake (“tteok” or 떡) that is stir-fried (“bokki” or 볶이).

The rice cakes are made by steaming finely ground white rice (though you can also sometimes find rice cakes made with brown rice). They are seasoned with a little salt and sometimes some sesame oil. They are naturally gluten free. The rice cakes themselves possess chewy texture (they’re not crunchy like Western style rice cakes!), similar to mochi or gnocchi. They have almost no discernible taste, which is why they are smothered in sauce.

The spicy tteokbokki sauce is made out of three main ingredients: gochujang (Korean chili paste), gochugaru (Korean chili flakes), and sweetener. It is thus spicy, savory, and a little a sweet, a little like the sauce for your pasta arrabbiata. While traditional tteokbokki is prepared with a spicy gravy or with soy sauce, these days, you can find all sorts of inventive sauces for tteokbokki, including rosé tteokbokki, jjajang tteokbokki, and curry tteokbokki.

Dakgalbi is a popular Korean dish, specifically a spicy stir-fried chicken dish, often made with marinated diced chicken, vegetables like cabbage and sweet potatoes, and a flavorful gochujang-based sauce. It's typically cooked at the table in a large skillet or cast iron pan and is meant to be shared, often eaten with lettuce leaves for wrapping. 

In Korea odeng and eomuk refer to exactly the same thing. Odeng is the borrowed word from Japan so Koreans have been trying to phase it out. Also as a side note, in Japan oden is the dish that has fish cakes in it, it doesn't refer to the fishcakes themselves, which they call kamaboko.