Study Korean food and you will find that as a close neighbor separated by only a strip of water from China and Japan, it closely resembles the cuisines of the two. However, over the years each country has developed its own unique style. Koreans use meat, fish, vegetables and marine products as main ingredients, adding traditional seasonings to make the dishes delicious.
Rice is the most common one, but barley, ormosia, sorghum and millet can be added to the list. A common way to prepare rice is to add potherbs, seafood, pickles and fried eggs to the rice to make Bibimbap
Koreans eat porridge as well; pine nut porridge, mung bean porridge and sesame porridge are all popular among people.
The most common soups eaten are Guk, Tang and Jjigae. Koreans use seafood, beef and vegetables as ingredients, often adding red pepper sauce, soy sauce, or black bean paste.
It is well known that Koreans consume many different kinds of pickles. One of them, Jang-ajji, refers to vegetables with soy sauce, Korean chili pepper paste and black bean sauce, and is stored until winter when fresh vegetables are rare in the market. Other kinds of pickles like Twigak and Bugak are often used as traditional wedding gifts.
Recipes of pickles vary from district to district, as do the ingredients and ratios.
Rice cake is a type of dessert known by East Asians, and is always present on the tables of Korean feasts.
The rice cake steamed in a food steamer is called steamed cake, and the cake made from rice flour is called glutinous rice cake. Koreans stress an importance on health care, so many of their desserts are not fried. “A man stays in health only if he eats right” is a well-known Korean proverb and they keep this principle in their daily lives.