 The main dishes are made from grains such as "bap" (a bowl of rice), "juk" (porridge), and "guksu" (noodles).Many Korean "banchan" rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.Certain regions are especially associated with some dishes (for example, the city of Jeonju with "bibimbap") either as a place of origin or for a famous regional variety.