Traditional Korean food

Traditional Korean food is characterized by its vibrant flavors, balanced use of fermentation, and emphasis on seasonal ingredients. Common elements include rice, vegetables, and meats, often prepared with bold seasonings like garlic, ginger, sesame, and chili. Key dishes such as kimchi (fermented vegetables), bulgogi (marinated grilled beef), and bibimbap (mixed rice with vegetables and meat) exemplify the cuisine’s harmony of flavors and textures. Meals are typically served with an array of side dishes called banchan that enhance diversity and nutritional balance. The cuisine reflects Korea’s cultural history of fermentation, communal eating, and respect for seasonal produce.