Cullinary Delights of Korea (for Mata)

At the top of this photo is gimbap, rice, cucumbers, carrots, and other veggies wrapped in seaweed. These can normally be had for 1000 won, and make for a cheap and fast lunch. The sides below it are standard for anyone choosing to eat inside an Orange restaurant, the dime-a-dozen (until you find the one that you swear by) eateries that dot the streets of Korea. Most are 24 hours, and all essentially serve the same dishes.
Bibimbap is rice, seaweed, gimchi, and some vegetables meant to be mixed with a spicy red bean paste. An egg tops the dish. These pictures, by the way, were taken by Marie and reflect her tastes more than they do mine. This stuff is alright, but I prefer bokkumbap, essentially fried rice.
Omaraisa (a horribly-botched spelling job, I bet) might as well be called a rice omelette, and it makes for a good breakfast or early lunch. It's resting in some kind of gravy and is topped with 1000 Island dressing, ubiquitous in Korean food.
Samgyeopsal is a wonderfully-fattening serving of pork that is grilled in the middle of your table along with an assortment of vegetables, gimchi, garlic, mushrooms, etc. When finished, you pick whatever you want to off of the grill and wrap it in a lettuce leaf. Going out for samgyeopsal is meant to be a group affair, unless you want to start gaining the pounds at break-neck speed.
Not a big fan of Jigae, but Marie swears by it. It would best be described as a bean paste stew, and like everything else here, you have several varieties you can try out, depending on what you want the key ingredient to be. Unfortunately for this land-lubber, most of these varieties are centered around aquatic options.

Lots of questions have come up about the food in Korea, and while I have one of the least daring appetites of all the people I know, I can divulge some details. This post is mostly meant for one Joe Mata, a good friend of mine who has just recently started a job in Seoul and may or may not already know about these dishes. Most of you probably know him already, but I figured some clarification would be necessary for those that don't. Anyways, it's good to have him here, even if it is as far as you can get from me without leaving the country.