The culinary tradition
Korean meals are built around rice and a spread of banchan, many of them fermented. Jang — soy, miso and chilli paste — provides depth, while kimchi is both a side dish and an ingredient. The grill culture of table-side barbecue is social rather than ceremonial.
Regional kitchens
Jeolla
Kimchi heartland and deep banchan culture.
Jeju
Seafood and pork from volcanic island farms.
