![]() |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
---|
![]() |
Part of a series on the |
Culture of Korea |
---|
Society |
Arts and literature |
Other |
Symbols |
|
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.[1][2]
Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet.[3] Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage.
Ingredients and dishes vary by province. Many regional dishes have become national. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette.
Kimjang, which means making kimchi, is listed on UNESCO Intangible Heritage List.[4]
han-style.com
was invoked but never defined (see the help page).