Pulla simply refers to cinnamon bun or bun spiced with cinnamon, rolled in layers of cinnamon; or round sugar-buns spiced with cardamom and sugar on top. Pulla is traditionally served with coffee. Moreover, Pulla is defined as a Finnish braided yeast bread/cake scented with cardamom. To make the Pulla, the moist yeast dough is shaped into a braid and then thickly sliced after baking. Pulla is sometimes sweetened with raisins.

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Piccalilli refers to a pickle or relish which consists chopped vegetables, usually cauliflower mixed with hot spices, usually mustard and turmeric. The vegetables which are used aside from cauliflower include tomatoes, cabbage, cucumber and any other type of vegetables. The assorment of vegetables are cut into small pieces, blanced and then mixed with mustard, vinegar, salt, sugar and other spices. Turmeric is responsible for the yellow color of Piccalilli. Piccalilli is similar to sweet pickle and is often served with sausages, eggs, toast, cheese and beer. A traditional mixed vegetable pickle, formerly known as Indian pickle. Ingredients: • 1 lb (455g) pickling (tiny) onions • 1 cucumber • 1 cauliflower • 8 oz (225g) green tomatoes • 8 oz (225g) beans • 4 oz (115g) salt • 2 oz (55g) flour, plain • 4 oz (115g) granulated sugar • 2 oz (55g) mustard powder • 1 oz (30g) ground turmeric • 5 cups (1140 ml) malt vinegar Preparation: Cut vegetables into small pieces (leave onions whole) and place in a glass or earthenware bowl. Sprinkle with salt, leave for 24 hours and drain. Mix together the flour, sugar, mustard and turmeric and place in a saucepan. Blend to a paste with a little vinegar and gradually add the rest of the vinegar. Bring slowly to a boil, stirring until thick. Add the vegetables and simmer for 3 minutes. Pack into hot jars, seal and store.

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Pyeonyuk (??) is the Korean term for "Pressed meat". It is a dish made from slices of seasoned boiled and shredded beef or pork meat that is cooked in boiling water then pressed. Pyeonyuk is served in thin slices with seasoned soy sauce.

Patsiru Dteok refers to Korea's traditional snack made from rice powder and ground red beans which are layered alternately in a Siru, a Korean earthenware steamer, and then the mixture is steamed. The red bean is believed to keep away evil spirits and bad luck. Patsiru Dteok is prepared on many occasion in Korea.

Putgochu is the Korean word for "Young green chili peppers". In Korea, Putgochu are eaten fresh, chopped and added as flavorings to stews and stir-fried dishes or made into pickles before the became ripe or turn red.

Patjuk (Rice and Red Bean Porridge) refers to Korean red bean gruel. Patjuk is usually prepared during the winter months, the best time to eat warm gruel. Likewise, Patjuk is a porridge cooked with short -grain rice and sweet red beans. In old Korean tradition, Patjuk is believed to have a mysterious power to drive evil spirits away. According to Korean traditional folk beliefs, the color "red" is a symbolic color of positive energy which can defeat negative energy. Cooking and eating Patjuk is a ritual to prevent bad luck, epidemic disease, and comes from evil spirits. Red bean gruel also called Adzuki bean gruel is also said to ward off evil spirits, hence eating it brings good luck. Juk is the Korean word for gruel or porridge Patjuk is a porridge cooked with short-grain rice and sweet red beans. In old Korean tradition, Patjuk is believed to have a mysterious power to drive evil spirits away. According to Korean traditional folk beliefs, the color "red" is a symbolic color of positive energy which can defeat negative energy. Cooking and eating Patjuk is a ritual to prevent bad luck, epidemic disease, and comes from evil spirits. Patjuk is made from short-grain rice, sweet red bean and rice ball as its main ingredients.

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