Fermentation is key: Korea has a deep relationship with fermentation. There is virtually no other country in the world that matches the variety of fermented foods in Korea1.Soybeans are essential: Fermented bean paste is one of the oldest spices or condiments in Korean cuisine, probably even older than kimchi1.Rice was once used as currency: Koreans love bap or rice. It’s central to Korean cooking that it used to be seen as a luxury1.Food is medicine: In Korean food culture, it is believed that “food and medicine are grown from the same root,” thus “there is no better medicine than food”2.Harmony in food: Koreans believe that food should be harmonious. The strong belief in yin, yang, and the five elements influence the taste and presentation of food2.Variety of Kimchi: There are hundreds of different types of kimchi3.Kimchi making is a UNESCO Intangible Cultural Heritage: Kimchi is one of the things Korea is most known for. It’s so valued in Korean food culture that the process of making it (kimjang) is also a protected art2.Korean cuisine is nutritious: Hansik (한식) or traditional Korean cuisine is a healthy and well-balanced meal made of fresh and natural ingredients2.Korean food traditions: Despite historical influences from its neighbors, China and Japan, Korean cuisine has formed a solid culinary identity, with long-standing beliefs and Korean food traditions that set it apart2.Korean food is a window to Korean culture and identity: South Korea is famous for its food, largely due to the popularity of K-pop and K-dramas. But beyond the novelty it presents, there are so many reasons to love Korean cuisine. It’s mouthwatering, nutritious, and overall a great window to Korean culture and identity1.

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