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Korean cuisine

Korean cuisine is the customary cooking traditions and practices of the culinary arts of Korea. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based on ricevegetables, and (at least in the South) meats. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oildoenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochutgaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage.

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