Korean cuisine is famous for its spicy flavor, while traditional Korean cuisine focuses on meat, seafood and vegetables, which are mostly cooked, roasted, eaten raw and cold. The new Korean dishes produced in modern times pay special attention to the novel appearance and gimmicks, which are very suitable for young people to take pictures and punch cards, and use cheese, fried, flour, eggs and other cooking forms close to the West.

South Korea is generally divided into home-cooked dishes and banquet dishes, each with its own flavor, which is spicy, fresh and rich in ingredients. No matter what kind of kimchi or kimchi-flavored seasoning is an essential dish in Korean cuisine. Traditional Korean food usually takes the form of "fixed food" or "rice bed", which pays attention to one juice and three dishes, and likes barbecue, which also influenced the cooking of neighboring Japanese asuka period during the Baekje period.

Tradition:

There are many kinds of ceremonial foods in Korea since ancient times, such as wedding gifts, witchcraft foods, ritual foods and temple ceremonial foods. Its cooking method was passed down from temple to temple in the 21th century.

In addition, before meals, Chinese people always have fish and shrimp sauce, pickles, dried meat, dried fish and other appetizers when they receive guests and drink alcohol, which has enriched their food culture.

Korean barbecues are mainly beef. Beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi are all delicious Korean barbecues, especially roast beef tenderloin and roast steak. Its meat is delicious and tender.