Korean is different from Japanese in that it is thinner and often served unsliced, thus eaten with a knife and fork, not chopsticks, and is served with demi-glace on top of the fried meat (or in case of fish cutlet, tartar sauce on the fried fish). Common accompaniments include shredded cabbage sprinkled with ketchup-mayonnaise mixture, baked beans, macaroni salad, sweet corn, and (yellow pickled radish). Green chili peppers and (soybean paste) or (wrap sauce) for dipping the chili peppers, (cabbage kimchi) or (radish kimchi), and rice with Korean or Japanese style soup can be served with the plate. Alternatively, bread can replace rice, in which case Western-style soup is served before the main plate as an appetizer.
