Korean delicacies

Hello, I asked Ned, who spent Army time in Korea some years ago, if he was familiar with Lizzie's birthday treats. The following is his response.

Bulgogi (also transliterated as Pul-ko-gi) is marinated beef strips grilled over a brazier.
http://www.asianinfo.org/asianinfo/issues/bulgogi.htm

So-ju, I seem to recall, is a medium-grade Korean rice wine. The best stuff is a clear, sake-like rice wine called chong-jung. Generally speaking, the milkier in color, the cheaper. (The dregs are pressed into rice cakes --- I forget what they're called --- and consumed by hard-core drinkers, usually poor folks.)

I'm surprised there is no mention of kim-ch'i, the national "salad," which is marinated cabbage, traditionally buried, in the fall, in an earthenware jar, and dug up in the spring. It is consumed with most Korean meals: very spicy with a durable after-breath.
http://www.kimchi.or.kr/eng/recipe/make.html