Editing Korean cuisine (section)

===Banchan===
[[Banchan]] is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered [[banchan]]. 
[[File:Korean.cuisine-Bulgogi-01.jpg|thumb|right|''[[Bulgogi]]'', a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.]]
''[[Gui (food)|Gui]]'' are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''[[ssamjang]]'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''[[galbi]]'', the name of which was originally ''galbi gui''.

''[[Jjim]]'' and ''[[Seon (food)|seon]]'' (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in ''[[gochujang]]'' or ''[[ganjang]]'' while ''seon'' is made with vegetable stuffed with fillings.

''[[Hoe (dish)|Hoe]]'' (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to ''saengseonhweh'' (생선회, raw fish dishes). It is dipped in ''[[gochujang]]'', or soy sauce with [[wasabi]], and served with lettuce or [[perilla]] leaves.

[[File:Korean.food-Bindaetteok-01.jpg|thumb|right|''[[Bindaeddeok]]'']]

[[Jeon (food)|''Jeon'']] (or ''buchimgae'') is a Korean savory pancake made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish is typically dipped in a mixture of soy sauce, vinegar, and red pepper powder. It can be served as an appetizer, side dish (''[[banchan]]'') or accompanied by alcohol ([[Anju (food)|''anju'']]).

There are some sweet varieties called [[Hwajeon]] ({{Korean|hangul=화전|labels=no}}) which means flower pancakes.

Cooking oils such as soy and corn are used today, though technology required for producing these oils was not available during the Joseon dynasty.

[[File:Korean.food-Namul-02.jpg|thumb|''Namul'']]
''[[Namul]]'' may refer to either ''[[saengchae]]'' (생채, literally "fresh vegetables") or ''sukchae'' (숙채, literally "heated vegetables"), although the term generally indicates the latter. ''Saengchae'' is mostly seasoned with vinegar, [[chili pepper]] powder and salt to give a tangy and refreshing taste. On the other hand, ''sukchae'' ({{Korean|hangul=숙채|labels=no}}) is blanched and seasoned with soy sauce, [[sesame oil]], chopped garlic, or sometimes chili pepper powder.