Korean cuisine

Korean cuisine is probably best known for kimchi, a side dish which uses a distinctive fermentation process of preserving vegetables, most commonly cabbage. Kimchi is said to relieve the pores on the skin, thereby reducing wrinkles and providing nutrients to the skin naturally.[citation needed] It is also healthy, as it provides necessary vitamins and nutrients. Gochujang (Korean traditional sauce made of red pepper) is also commonly used, often as pepper (chilli) paste, earning the cuisine a reputation for being spicy.

Bulgogi (roasted marinated meat, usually beef), galbi (marinated grilled short ribs), and samgyeopsal (pork belly) are popular meat entrees. Fish is also a popular commodity, as it is the traditional meat that Koreans eat. Meals are usually accompanied by a soup or stew, such as galbitang (stewed ribs) and doenjang jjigae (fermented bean paste soup). The center of the table is filled with a shared collection of sidedishes called banchan. It is also usually accompanied by soju, a popular Korean alcoholic drink. Another Korean traditional alcohol is makgeolli which is made from rice.

Other popular dishes include bibimbap which literally means "mixed rice" (rice mixed with meat, vegetables, and red pepper paste) and naengmyeon (cold noodles). A common snack in Korea is kimbab, which is rice mixed with vegetables and meat wrapped with seaweed. While an increasingly wide variety of ingredients are used in kimbap, fish in either raw or cooked form is rarely used, perhaps due to kimbap's origin as a portable, packable snack and fish could quickly spoil if unrefrigerated.

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