Korean Cuisine

It is probably true that Korean cuisine is the least well known of the Far Eastern cooking styles, featuring heavily the use of garlic chillies and fermented bean pastes.
Korea is a small peninsular attached to the eastern coast of China and separated from Japan by the Sea of Japan. Many Koreans are of Mongol descent, while both China and Japan have ruled Korea (now divided into North and South) at one time or another. Japan's rule was from 1910 to 1945 and little Japanese influence has been allowed to remain. The Chinese influence is, however, a little more noticeable in culinary terms.
As in many other Asian countries, the predominant flavourings are soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, red chillies, garlic and soya bean View the rest of this article