Kim chee is a generic term that consists of spicy, fermented vegetables. In the old days, each family had their own recipe. After the summer harvest, they would store the veggies in large containers underground where they would ferment. Today, almost all kim chee is mass produced. I've had different types of kim chee. Some of them are so spicy that most Mexican food taste mild in comparison.
Kal Bi (BBQ Beef Short Ribs)
Korean BBQ beef short ribs are thinly sliced cross-wise instead of along the rib. It looks like a thin pork chop except that you don't have the bone on the side. Instead, you have three cross sections of ribs near the bottom of the pork chop shape. I know this doesn't make any sense, but it was worth a try anyway. The meat is tender except between the bones themselves. The connective tissue is a bit of a challenge, but the meat closest to the bone always tastes the best.
Bul Go Gi (BBQ Sliced Beef)
BBQ sliced beef. Need I say more? Actually, I do. You can get chicken and pork cooked this way, too. They're all boneless.
Jap Chae
This consists of clear noodles with vegetables and some meat. Sometimes, this is considered an appetizer. Sometimes, it's a main dish.
Tofu
Many Korean restaurants are tofu and BBQ restaurants. Generally, you order a bowl of tofu soup with your choice of beef, pork, chicken, dumpling, or seafood. It'll come out in a hot, oven-heated stone bowl. The hot stone bowl causes the soup to boil. Your hair and clothes will smell like your meal as a result. You'll also be given a raw egg. Avoid the temptation to eat it straight out of the shell. Carefully crack the egg, and drop the contents inside the soup. Then mix, and let it cook. Throw the eggshell over your left shoulder as is customary. Mind you, throwing it over the right shoulder is an insult of monstrous proportions, so avoid that at all cost. Seriously, just put it somewhere on the table.
Side Dishes
You'll get numerous side dishes with your entree order. Generally, you can ask more without any charge.
The Stick of Gum
Every Korean restaurant I've ever visited has always offered a stick of gum for every patron when they give you the check. Usually, it's some melon-flavored, unknown brand of gum in a reddish wrapper. (Some of you would actually be able to name the color correctly, but I can barely get by with the names of basic colors). I think it's just like the pricing--they give you almost exactly the same type of gum no matter where you go. The logical side of me tells it reduces the infamous "kim chee" breath that accompanies a good meal. The conspiratorial side of me tells me that it is a subtle reminder: "We are a Korean restaurant. All prices and gum are the same. Diversification is futile...."