SOUTH KOREA
Korean cuisine is characterized by its balance of flavors – sweet, sour, bitter, salty, and umami – and its emphasis on fresh, seasonal ingredients. One of the cuisine’s unique features is the extensive use of fermentation, which not only enhances flavors but also boosts the nutritional value of dishes. Kimchi, for example, is a quintessential … 더 읽기
Historical Significance: Kimchi, a fermented vegetable dish, primarily made with napa cabbage and Korean radishes, has been a cornerstone of Korean cuisine for centuries. Its origins trace back to the era of the Three Kingdoms (37 BC-7 AD). Culinary Diversity: There are over 200 varieties of kimchi, each varying in ingredients and preparation methods. This … 더 읽기
A. Historical Context and Cultural Significance Korean traditional foods are a product of a millennia-long history, influenced by geographic conditions, historical events, and cultural exchanges. The culinary traditions of Korea have evolved through dynasties, each adding its unique flavor to the nation’s cooking pot. These foods are not just sustenance but a symbol of national … 더 읽기
