As is usual with Korean meals, first to arrive at the table are the side dishes meant to accompany the main meal. Here we got only 3 (instead of the usual 6-8) side dishes - kimchi (square bowl on upper right) - or fermented napa cabbage, a staple of Korean cuisine; yellow pickled daikon (blue flower plate) and pink radish kimchi - a fermented radish side dish. Kimchi and yellow pickled radish are common side dishes but not the radish kimchi.
We ordered sweet and sour chicken which is essentially boneless deep-fried chicken that came on a bed of lettuce topped with onions, peppers, sweet and sour sauce and sesame seeds.
To round off the meal, we ordered jjampong, a seafood noodle soup featuring large shrimps, squid and mussels. There might've been fish slices in it as well, I'm not sure. As portions go, this is big and meant to be a serving for one person. But we asked for small bowls to portion this out. I like that the soup is spicy but I would've preferred it to have tasted (and smelled), um, a little less fishy.