To find halal foods in Korea, is a little bit tricky.

When I was in Jeonju, I try a Korean restaurant and tasted their food.

What are they?

1. Bibimbap

Bibimbap, is a Korean dish. The word literally means "mixed rice".

Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

2. Pajeon

Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. A popular variation of pajeon is haemul pajeon, which is made with seafood. Pajeon is one of Koreans’ all-time favorite snacks or appetizers to share when gathered around the table with friends and family. Usually, a combination of seafood, such as squid, shrimp, mussels, oysters and clams.

3. Banchan

Banchan is a collective name for small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or all of them combined. The basic table setting for a meal called bansang (반상) usually consists of bap (밥, cooked rice), guk or tang (soup), gochujang or ganjang, jjigae, and kimchi. According to the number of banchan added, the table setting is called 3 cheop (삼첩), 5 cheop (오첩), 7 cheop (칠첩), 9 cheop (구첩), 12 cheop (십이첩) bansang, with the 12 cheop used in Korean royal cuisine. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.