> Korean Traditional Food > Characteristics of Traditional
Korea has four distinct seasons and well-developed
agriculture, producing rich rice and diverse grains. Thus, a
variety of cooking methods have been well developed. The Korean
Peninsula is surrounded by sea and is home to plenty of marine
products as well as a variety of vegetables and aquatic plants.
Cuisines using poultry meat and vegetables are also at a
high level. With four different seasons, Korea has developed
many cooking skills using ingredients that are available seasonally.
In particular, Korean food fully utilizes the pure natural
taste retained by each material. Korean food is cooked with
sincerity and devotion. Most of Korean traditional foods are
not instant food but preserved and fermented for a certain
period, thus giving better taste and nutrition. Development
of various types of sauce, kimchi and salted fish, as well
as food storage technology, has been advanced since the early
days. Moreover, Korean food well represents the characteristics
of each season and region, placing importance on the harmony
of different tastes through rational combination of ingredients.
A lot of effort is needed to prepare Korean food, thus a proper
attitude and spirit are important in cooking. Not only are
the nutritious aspect, color, taste and temperature of the
food important, but also the harmony with the vessel the food
is served on.