My favorite is the shredded daikon radish, lightly pickled, a little sweet, a little tangy. Kimchi is the ferociously spicy and assertively flavored pickled cabbage that might be an acquired taste for some. The other dishes vary with availability of the vegetables, but you usually get impeccably fresh, lightly salty bean sprouts that go perfectly with everything. The lightly cooked spinach is just ever so slightly smoky flavored, relying mostly on the taste of the fresh spinach itself. If you aren't sure what one of the dishes is, I suggest you just try it and see if you like it, although I couldn't get myself to eat the tiny fresh anchovies with slivered jalapenos.
Anchovies are very tiny fish.
Even very tiny fish have eyes. Don't limit yourself to visiting Koryo for dinner. You can order off the entire menu at lunchtime, or order one of the four lunch specials. There isn't a huge amount of variety, but there is a huge amount of food. Marinated, spicy-sweet chicken, pork, beef or ribs come in lacquered, compartmentalized trays, with plenty of rice, kimchi, two or three other Korean side dishes, and a couple of dumplings.