Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
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(1 ) (Korean)
The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated ...
(1 ) Bi Bim Bap, Bi Bi... (Korean)
Signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped ...
(0 ) 고추장 (Korean)
Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.
(0 ) (Korean)
Frozen Persimmon is a low-calorie Korean dessert that is surprisingly tasty and simple.
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Sundae Gukbap is a hot soup with served rice, is made by noodles, red pepper and salt. Rice might be ...
Hwangpomuk is a Korean food which is a yellow jelly made from mung beans. The yellow color comes from dyeing ...
(0 ) Cold Noodles, 냉면,... (Korean)
Naengmyeon or raengmyŏn is a Korean noodle dish of long and thin handmade noodles. https://en.wikipedia.org/wiki/Naengmyeon