반찬 galore - from www.chicagogluttons.com

top to bottom, left to right: 어목 볶음/ eomok bokkeum (stir fried fish patties), 김파래무침/ gim parae muchim (dried marinated seaweed – we’re pretty sure that’s your awesome black stuff), 콩나물 볶음 (무침???) / kongnameul muchim (or maybe bokkeum – in any case, mung bean sprouts), 호박 볶음/ hobak bokkeum (stir fried zucchini), 어떤 나물(?)/ more nameul stuff (greens! would need a closer pic to identify with more certainty), 미역철기볶음/ miyeok cheolgi bokkeum (mixed marinated kelp), 무 처림/ mu cheorim (daikon radish), 오이김치/ oi kimchi (pickled cucumber), 외도라지무침/ oi doraji muchim (cucumber and bellflower root . . .but we’re taking a bit of a leap here), 콩처림/ kong cheorim (beans in marinade), and the egg disk things are probably either some kind of jeon (friend stuff) or gyeran mari (rolled omelette) 전(?) 계란말이(?). Coming up next is 버섯 볶음/ beoseot bokkum (stir fried mushrooms), 상추김치/ sangchu kimchi (fresh pickled lettuce), 두부저림/ dubu cheorim (spicy tofu), 배추김치/ baechu kimchi(pickled cabbage), 감자 샐라드/ potato salad aka mayo with assorted starch and veggies, and what is either fresh 도라지/ doraji (bellflower root) or dried cuttlefish 마른 오징어. It’s a little hard to tell what some of the items are, but we’re confident somebody will give us grief if we’re wrong. Finally, the brown goo is called 쌈장/ ssamjang, and is a mix of fermented soy bean paste and seasoned pepper paste, and the oil is sesame oil (참기름).

WHEW!

hat tip to Zen Kimchi‘s Korean Food Journal!