Here is what we ate, in order.
Jeonbok jook (abalone porridge)
Medley of salad piles - Translucent mung bean noodles, pickled cucumber, threads of marinated beef and mushroom julienne, sprinkled with black-green seaweed
- Kaesung style mixed vegetable salad of bean-sprouts, radish, spinach and slices of dried persimmon
- Gold strands of jelly fish with Asian pear and cucumber in a mustard dressing served with thousand year old egg
Salad with indiscriminate creamy sauce
Bossam: steamed pork belly with cabbage and radish marinated in red chili pepper
Bossam (from previous pic) piled on cabbage; ready to be folded with chopsticks and eaten
Bindaeduk (mung bean pancake) -- served so crispy and paper-thin!
More fried thingsRight: Some sort of seafood buchim (fried pancake)
Left: Unassuming deep-fried green pepper, a common sight at street cart vendors, but...
Surprise! It was stuffed with minced pork and its own seeds. Yum.
Dragon pots of soup
From the dragon pot: clear consomme with buckwheat dumpling and rice-ball pasta from Kaesong
Ddukgalbi: rib meat that is minced, marinated, and reassembled into patties, sitting on cylindrical dduk (rice cakes)
Neobiani (royal bulgogi): marinated barbecue sirloin or rib-eye. Neobiani is cut thicker than bulgogi, no stock poured into it; traditionally no vegetables are supposed to be cooked with the beef. Delicious; didn't taste as candy-sweet as modern bulgogi. 
For shiksa (literally "meal," but referring to the starch at the end of the meal that fills you up after you've eaten all the meat) the choices were nengmyun, bibimbap, or nooloongji.I chose nooloongji (burnt rice with water), which was served with a pungent dwenjang (soybean paste)
Dessert: thawed persimmon, dubbed "nature's chocolate" by Austrian dining companion
Watermelon, yakgwa (traditional cookie), and dduk (rice cake) served with maesil cha (plum tea)
