Fermented & Pickled Condiments in the Korean Style

This is a standard plate served at meals in our house, in Korea they do the same.  Called banchan, they are set in the middle of the table to be shared.  At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae.  Bowls of cooked rice and guk (soup) are set individually.  Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough.
This method of eating allows each person to customize their dish to with flavor, heat, and spice.
Who can guess the condiments in the photo?
I start you off with B.R. – gochujang – hot fermented chili paste
B.L. – fresh Japanese wasabi paste
Good luck!
Fermented & pickled condiments in the Korean Style