Sigeumchitguk is the Korean term for "Spinach Soup", a kind of soup made with spinach in beef or clam broth.

Seolleongtang is a Korean term that refers to "beef and bone soup". This beef soup is served with rice.

Saeujeot is Korean for Salted fermented shrimp, It is also spelled Saewoojut, Saewoojeot Saeujeot is a variety of Korean Jeotgal, salted and fermented food which is a common and versatile ingredient in Korean cuisine.

Ssal is Short grain rice in Korea. Its scientific name is Oryza sativa ssp. Japonica Ssal is called also Sushi rice, Japanese rice, Japonica Uncooked short grain rice is called Ssal in Korean. It is also known as "Sushi rice" and is stickier than long grain rice, and can be found in many Asian grocery stores. It is very popular in Japan as well where it is called Uruchimai

Sagol or Subyeo is Korean for "Ox bones" . Ox bones is mostly used to make Seolleongtang (Ox bone soup) . Ox bone soup is very popular all year round and a staple food in Korea, but most especially in cold winter time. The best milky broth is achieved by simmering the ox bones for hours and hours. Sagol or ox bone is very expensive in Korea. Maneul Seolleongtang (garlic Ox bone soup) is another Korean dish which makes use of Ox bones. Sinseon Seolnongtang is a restaurant specializing in Seolnongtang (Ox-bone soup). The restaurant has gained in popularity, expanding nationwide because of their sweet and rich broth made of ox bones.

Samgyetang (Ginseng Chicken Soup). Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (Sambok) in the summer. People have Samgyetang on those hottest days to overcome the hot weather.