Korean cuisine is known for its spiciness, traditional Korean cuisine focuses on the use of meat, seafood, vegetables, mostly boiled, grilled, raw, cold; and the modern generation of the new Korean cuisine is particularly focused on the appearance of novelty and gimmicky, very suitable for young people to take pictures of the card, the use of cheese, frying, flour, eggs, and other close to the Western form of cuisine.

Korea is generally divided into home-cooked dishes and feast dishes, each with its own flavor, spicy taste, color and freshness, and a lot of material, no matter what kind of kimchi or kimchi-flavored seasonings are essential dishes in Korean cuisine. Traditional Korean food is often served in the form of "Jeongjae" or "rice beds," with a focus on three dishes in one sauce and a preference for barbecued meat, which influenced the cuisine of neighboring Japan during the Baeji-guk period in the Bird Age.

Tradition:

Korea has had a wide variety of ceremonial foods since ancient times, including foods for births, celebrations for the third and seventh days, centennials, anniversaries, weddings, and bride-price, as well as foods for witchcrafts, festivals, and temple ceremonies. Its cooking methods were passed down orally among temples for 21st century.

In addition, the people of Korea often prepare fish and shrimp paste, pickles, dried meat, dried fish, and other alcoholic beverages before meals, when they receive guests, and when they drink at festivals, and the various food-processing techniques developed as a result of these dishes have enriched their food culture.

Korean barbecue is mainly beef-based, beef tenderloin, steak, beef tongue, beef waist, and seafood, sashimi, etc. are delicious Korean barbecue, especially grilled beef tenderloin and grilled steak is the most famous. Its meat is fresh and tender.