Korean's Cuisine

Korean cuisine is known as a national cuisine today as it has evolved through centuries of social and political change. From its ancient agricultural and nomadic traditions, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
All sorts of different ingredients and dishes can be found in many provinces. There are also many significant regional dishes that have been changed to both national and regional. Many dishes that were once regional have been eaten by other countries today. The Korean royal court cuisine also brought all of the unique regional specialties for their own meals too. Meals consumed by the royal family and ordinary Korean citizens have been the same as that is the culture of etiquette that is unique to Korea than the other countries.
Korean cuisine is largely cooked from rice, noodles, tofu, vegetables and meat and as for traditional Korean meals, which are being consumed by some side dishes with steam-cooked short-grain rice. Kimchi is usually served in every meal as it is a culture for them to eat it but not everyone in Korea eat kimchi for every meal. Some commonly used seasons in Korean cuisine include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Kimchi