Korean cuisine is based on the traditional foods and preparation techniques of Korea. From the complex, Korean royal court cuisine to regional specialties and modern fusion cuisine, their ingredients and preparation are richly varied. Many dishes are becoming internationally popular.
Korean Cuisine is based largely on rice, noodles, vegetables, meats and tofu (dubu in Korea). Traditional Korean meals are noted for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan.
Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korean is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece).
Korean cuisine varies seasonally. During the winter, traditional food usually relies on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in outdoor courtyards. Preparation of Korean food is generally very labor-intensive.
