Andongjebiwon Traditional Doenjang Soybean paste Food, Organic and Korean Traditional Soybean Paste, 960g and Traditional Sweet Rice Gochujang, Glutinous Rice Hot Pepper Paste Food, 960g

In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently underway.

A wide variety of fermented offerings make Korean food stand out from the cuisines of its geographical neighbors. The positive health effects of fermented foods are a fairly recent field of study. Yet a growing body of research suggests fermented foods keep our gut bacteria well-fed and in tip-top shape, resulting in improved gastrointestinal health, possible boosts to immune health, and even help with management of certain skin conditions such as eczema.

As with other Asian cuisines like Chinese and Thai food, the main landmines to watch for with Korean food are sauces high in sugar or sodium. These sauces can quickly turn an otherwise healthful dish into the nutritional equivalent of a fast food meal.

Korean food is also quite rich in red meat, which the American Institute for Cancer Research recommends limiting to 18 ounces a week. When eating at a Korean restaurant, try making a filling meal out of three or four vegetable and soy-based side dishes.