What are the characteristics of Korean food?

Historically, in the food concept of medicine and food with the original, ginger, cinnamon, artemisia, schizandra, goji berries, ginseng, eustoma, papaya, pomegranate, pomelo, ginseng and other medicinal herbs have been widely used in the Korean diet on the preparation of ginseng and chicken soup, ginseng cake, ginseng, coleslaw and other foods, as well as ginger tea, ginseng tea, papaya tea, pomelo tea, goji berries, cassia tea and other types of tea. Seasonings and spices are also used as medicine in Korea, that onion, garlic, ginger, chili, sesame oil, sesame, etc. have medicinal properties.

The daily life of Koreans is based on rice with a few dishes. The staple food is rice mixed with millet, barley, soybeans, small beans and other grains.　

The side dishes are soup, miso soup, kimchi, sauce, and food made of meat, flat fish, vegetables, and seaweed. This way of eating is not only a way to take in a variety of foods evenly, but also a way to achieve balanced nutrition.

The staple food includes rice, congee, noodles, dumplings, rice cake soup, and kimchi soup, and the side dishes include miso soup, barbecued meat, miso meat, stir-fried meat, wild vegetables, vegetables, miso fish, dried fish, pickles, stews, hot pots, and kimchee, etc. In addition to these daily meals, the Korean diet is also characterized by the use of a variety of ingredients such as meat, flat fish, vegetables, and seaweed. In addition to these daily meals, the Korean diet also includes a wide variety of cakes, sweets, tea, wine, and various fermented foods.

Korean food includes daily meals that are repeated every day, foods prepared for the major rituals that must be performed in one's life, foods prepared for the harvest festival and the fishing festival to pray for a good year and a good catch of fish, foods for the tribal festival to pray for the safety of the tribe, and foods for the festival to mourn the deceased, as well as seasonal snacks that are made according to the seasonal changes. Korean seasonal food customs are the crystallization of the wisdom of man and nature, and they are very scientific in terms of nutrition. For example, eating walnuts on the 15th day of the first month of the lunar calendar will prevent sores for the whole year. This is based on the scientific theory that supplementing fatty acids is effective in preventing skin eruption, ringworm, and eczema. And spring eat spring wild vegetables, both the feeling of spring, but also to replenish the lack of vitamins due to the winter.

Korean local food is a regional specialty based on the geographical and climatic characteristics of the region, and it is an authentic folk food made from ancestral cooking methods. The customs of the year, rituals, and life practices inherited from each region are not only characterized by the local culture, but also have a great significance in terms of nutrition.