Thanks to four distinct seasons and well-developed agriculture, rice and mixed grains are a major part of Korean food. The peninsula is surrounded by water, and is home to plenty of marine products, as well as a variety of vegetables and aquatic plants. Naturally, cooking methods incorporating these ingredients have developed. Preserved and fermented food, such as different types of sauces, kimchi and salted fish, have also been a big part of Korean cuisine since the early days.

Korean food well represents the characteristics of the different seasons and regions, and places importance on the harmony of different tastes. A lot of devotion and effort is needed to make Korean food, thus a proper attitude and spirit are important. Not only are the nutritious aspect, color, taste and temperature of the food important, but also the harmony of the tableware and the food.

There are over 2,000 types of Korean dishes and each one is unique in taste, scent, presentation and color. Korean food also contains a variety of essential nutrients, thus helping to prolong life, maintain health and even prevent illnesses in some cases. It, indeed, is an exceptional and refined cuisine rarely found in the world.

One of the biggest features of Korean food that distinguishes it from other cuisines is the distinction between main and side dishes. Rice, or the main dish, is eaten with different types of side dishes. Rice can be divided into two types: white rice and rice mixed with different grains such as barley, red-bean, millet, beans, etc.

Side dishes include a variety of dishes, such as soup or stew, kimchi, different types of sauces and various dishes made from meat, seafood, marine plants and vegetables. Such method of eating rice along with other side dishes is quite rational in the sense that it ensures proper consumption and balance of nutrients.