Korean budae chigae

Budae chigae is one of many favorite dishes for Koreans worldwide. Budae which translates into army in Korean and chigae meaning stew, this dish is known to have originated from the Korean War. During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples.
Much like kimchi chigae, this soup-based dish contains kimchi, tofu, scallions, onions, gochujang, and much more. Also, to add texture and volume to the soup, it can contain vermicelli as well as ramyun noodles. It is consumed along with a bowl of steamed rice, bop, to compliment its spiciness and its abundance in meat such as spam, sausages and pork.


source: https://c2.staticflickr.com/8/7259/7422407430_f71c03fec9_z.jpg

Vietnamese Steamed Rice Rolls

Vietnamese Steam Rice Rolls, also called 'Banh Cuon' is made from a very thin sheet of rice batter. It is mainly filled with ground pork, onions and minced wood ear mushroom. It can be eaten with sides such as Vietnamese Pork Loaf (Cha Lua), bean sprouts and cucumbers. Vietnamese fish sauce (Nuoc Mam) is usually poured over the dish to add extra flavour or it can be on a separate side dish. This dish is usually eaten for breakfast in Vietnam and at times for lunch, but rarely for dinner as it is a fairly light dish.

banh cuon

Source: http://www.theravenouscouple.com/2010/01/banh-cuon-vietnamese-steam-rice-rolls.html

References:
http://en.wikipedia.org/wiki/B%C3%A1nh_cu%E1%BB%91n
http://www.theravenouscouple.com/2010/01/banh-cuon-vietnamese-steam-rice-rolls.html

Korean kimichi chigae recipe

Kimchi chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock.
The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by variousside dishes.
The broth is generally made by simmering the main protein (beef, chicken, pork, seafood) in a soy sauce-based seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped rice cakes (garaetteok) are thinly sliced diagonally and boiled in the broth. Garnish is added before serving and it may vary by region and personal taste.