Korean food is rich and colorful. On the one hand, Koreans especially like to cook with vegetarian dishes, such as bean sprouts, cabbage, radish, tofu and so on. In terms of food nutrition, their dishes can be described as "five colors and five flavors" and are very healthy (such as the famous Jiuzhe Sakamoto). In addition, a major feature of Korean food is its love of sauces, and the taste of food is greatly influenced by seasonings. The most famous is soy sauce. The raw materials of soy sauce are soybean, salt and water, but after fermentation, it will produce a rich taste. In traditional Korean families, making delicious soy sauce is a unique skill. Because soy sauce plays an important role in Korean food. Whether it's the miso soup we eat, the sauce wrapped in raw vegetables, or the mixed dishes, it will be used. Korean food also likes to use shrimp sauce and mustard powder, the latter is fermented mustard, which Jiuzhe Sakamoto will use. Cinnamon is also a favorite condiment in Korean cuisine, such as meat, which is used to remove fishy smell and enhance flavor. Among sweets, cinnamon is used more.

In short, Koreans are convinced of an old saying: "The taste of food depends entirely on the taste of sauce". Chili sauce, soy sauce and sesame oil are all indispensable condiments in Korean cuisine. Moreover, Korean cuisine with sauce has a long history, pure technology and scientific basis. For example, soy sauce is said to have anti-cancer effect and is a mysterious food handed down from ancient times.