Saeu jeot (Salted Shrimp) . A Korean food made of white shrimps which are salted and fermented used for making Kimchi, seasoning for stew dishes (Jjigae ) or served as a dipping sauce for boiled pork.

Sanchae Bibimbap (Mountain Vegetable Bibimbap). It is a type of Korean Bibimbap which consists of lots of freshly picked mountain shoots and leafy green vegetables. The vegetables are seasoned and the rice is mixed with red chili paste before eaten; a version of Bibimbap with wild mountain greens, herbs, sprouts, and roots toppings. It is mixed at the table with spicy Gochujang (red chili paste). Sanchae Bibimbap is a fragrant dish that is filled with the flavor of wild mountain vegetables.

Sukju-namul (Mung Bean Sprout Namul ). This is a Korean side dish from mung bean sprouts blanched in salt water and seasoned

Sangchu is the Korean word for "Lettuce" which is used to wrap meats to be eaten as appetizer or as salad dish. Temples in Jeolla-do (Jeolla Province) have Godeulppaegi kimchi (Korean lettuce kimchi) , it is a variety of kimchi made from lettuce. They also have Gat kimchi (pickled mustard kimchi), and Juksun kimchi (bamboo shoot kimchi) using a porridge of green perilla

Sseumbagwi is the Korean word for "Wild Lettuce". Sseumbagwi is a wild leafy green with edible roots and long, thin leaves that are slightly bitter. This vegetable is most commonly harvested from the mountains in the spring.

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Susu is the Korean word for "Millet" or Sorgho". Susu is one of the grains used in Korea to make wine or liquor. Korean traditional liquor is made by fermenting various grains. The fermentation process is a crucial part of the entire liquor making process for it decides the scent and taste of the final product.Traditional liquors vary greatly in the country, depending on the weather and region it is produced. Fruits and herbs can also be added in order to enhance and imorove the taste. There are Makgeolli (Traditional Rice Wine ), Soju (Korea's most well-known distilled liquor), and Gwasilju (Fruit Wine).

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