Kung Pao chicken sugar, cooking oil, corn starch, and salt and pepper to taste. Also sometimes with many other vegatables, such as onion, bell pepper or carrots. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu. Kung Pao chicken Kung Pao chicken (), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables (traditionally leek only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan
South Korea Traditional Korean meals are noted for the number of side dishes, "banchan" (반찬), which accompany steam-cooked short-grain rice. Every meal is accompanied by numerous banchan. Kimchi (김치), a fermented, usually spicy vegetable dish is commonly served at every meal and is one of the best known Korean dishes. Korean cuisine usually involves heavy seasoning with sesame oil, "doenjang" (된장), a type of fermented soybean paste, soy sauce, salt, garlic, ginger, and "gochujang" (고추장), a hot pepper paste. Other well-known dishes are "Bulgogi" (불고기), grilled marinated beef, "Gimbap" (김밥), and "Tteokbokki" (떡볶이), a spicy snack consisting of rice cake seasoned with