Traditional food

Traditional food in Korea usually have the habit of making seasonal foods such as kimchi in the form of food-based radish, cabbage and cucumbers fermented and stored in a large vat and placed under the ground outside rumah.untuk can later be used as stock in winter .

Korean cuisine is largely based on rice, noodles, tofu, vegetables and meat given the seasoning as sesame oil, Doenjang, soy sauce, salt, garlic, ginger and chili sauce (gochujang). Korea is also known as the world's largest pengkomsumsi onions because of the many foods that use components onions. Tradisionalkorea cuisine usually comes with a large number of banchan or side dish (side dishes) are eaten with white rice and soup (broth).