From ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved into a complex mix of flavors and textures that reflect the natural environment and cultural trends of the region.
The cuisine is based on a few staple ingredients, including rice, vegetables, seafood, and meats (especially in South Korea). Unlike other cuisines, dairy products are not a significant part of the traditional Korean diet.
A traditional Korean meal is named after the number of side dishes served with the steam-cooked short-grain rice, and kimchi, a fermented vegetable dish, is served at almost every meal.
