South Korean cuisine

South Korean cuisine is the culinary tradition of the Republic of Korea, in the southern part of the Korean Peninsula. It revolves around rice and kimchi, which accompany main dishes and the many banchan side dishes that complete the table.

History

Its roots lie in the ancient agricultural and nomadic traditions of southern Manchuria and the Korean Peninsula. Over the centuries, the natural environment and successive cultural trends, along with social and political change, shaped it into what it is today.

Delivery culture dates back to the Joseon era, and from the 18th century onward it grew into one of the most sophisticated and widely used services in the country.

Culture

Rice and kimchi form the foundation of everyday eating, and a traditional meal pairs them with side dishes and main courses such as juk, bulgogi or noodles. Soju is the best-known traditional spirit, and drinking is part of social life. Street food is regarded as part of popular culture, with classic snacks such as eomuk, bungeo-ppang and tteok-bokki, and it has enjoyed a revival in recent night markets. Scooter and motorcycle delivery, suited to a fast-paced lifestyle, is one of its most recognisable features.