Cookbook:Cuisine of Korea
The Cuisine of Korea refers to the food traditions and practices of the people of Korean Peninsula. Korean cuisine is notable for its many small side dishes, especially kimchi. Typical meals are built around the staple grain of rice and usually include at least one kimchi amongst the side dishes. Ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage. Korean cuisine can be further divided into national and regional cuisines in addition to that of the Korean diaspora.