Korea cuisine certainly does not lack variety. There is such a vast range of cooking methods that one rarely sees the same cooking method used twice on a given ingredient.
For starters, cooked rice (Bap) has countless variations; Hinbap (white rice), Jabgokbap (mixed-grain rice), and Seokkeumbap (rice mixed with vegetables or seafood).
There are over 350 varieties of Jusik (main starch dish), including Bap (cooked rice), Juk (rice porridge), Guksu (noodles), Mandu (dumpling), Tteokguk (sliced rice cake soup), and Sujebi (Korean pasta soup). There are also over 1,500 varieties of Banchans (side dishes) which accounts for more than half of all Korean dishes.