Rice, vegetable, and meat dishes feature prominently in Korean cuisine. Traditional Korean meals are preceded by a number of small side dishes called banchan and kimchi is served at almost every meal.  

Because of Korea’s geographic location in northeast Asia, it experiences four distinct seasons – spring, summer, autumn, and winter. This seasonality plays a significant role in the local cuisine. Some ingredients taste differently each season, resulting in a variety of flavor variation within recipes.

Sesame oil, soy sauce, ginger, garlic, gochujang (fermented red chili paste), gochugaru (pepper flakes), doenjang (fermented bean paste), and napa cabbage are among the ingredients frequently used in South Korean cuisine.