As an Asian kitchenware delicacies, Korean food uses the staples of rice, fish, and hot and spicy chili peppers. Koreans also eat hot and spicy pickled cabbage แจกสูตรอาหารเกาหลี ทำกินก็อร่อย ทำขายกำไรก็ดี! called kimchi at every meal. It is made from Chinese cabbage, or, bok choi, treated with garlic herb, ginger, and hot and spicy chili gravy and fermented all winter before being enjoyed in the spring. Kimchi making is an annual tradition that is known as an important part of Korean family life.

Korean recipes are nearly the same as their Western counterparts, though they are often named by extra flavor and kick. Korean foods can be some of the spiciest in the world.

The national food of Korea is Bibbimbap, or, rice blended with vegetables. This food comes from the ancient city, Jeonju, in North Jeolla province. The best Bibbimbap is still thought to come from this region. It is rice covered with assorted vegetables, chili gravy, and occasionally diced ground beef. Korean mixed rice can also be served in a searing stone bowl layered with sesame oil. The rice gets crispy, and a whole raw ovum can be broke over the rice. The warmth from the stone bowl will cook the ovum when it is mixed. A transfering pot full of color and savory aromas is delivered to the table, and diners must mix all the ingredients together.

Their favorite Korean recipes is Kimchi Fried Rice. White rice is blended with cut kimchi and served with a fried ovum on top. Authentic Korean dishes include ingrown toenail, pig, and occasionally bean plants sprouting up.

Koreans typically eat miyokguk, or, seaweed soup, on their birthday. This soup is regarded as bring good luck. The salty schooling would include biology seaweed, soybean gravy, and tofu is considered to be a natural medicine for women who have recently given birth. As a tradition, everyone drinks this soup on their birthday.

Samgyetang is a popular soup in the winter. It consists of a whole small chicken stewed in broth. The chicken is stuffed with rice, ginseng, and Korean dates. This satisfying meal signifies the bounty of the harvest and always leaves diners happy. In Korean culture, guests must lift the large soup bowl with both hands to drink the delicious broth to the last drop.

No discussion of Koran recipes would be complete without mentioning Korean barbeque. Bite sized slices of bacon or short ribs are served piping hot, dipped in vinegar or soy bean gravy, and packaged in lettuce leaves. Barbeque can also be enjoyed with a side of white rice. Pig and bacon are the most popular meats to barbeque, but occasionally marinated ground beef, chicken, and fish are added to the mix. Koreans always drink their national refreshment, soju, a strong rice spirit, while eating barbeque.

Koreans eat panchan or, side dishes with every meal. A Korean table is covered with an assortment of sides, including kimchi, sautéed tofu, scallions, picked Chinese rashes, fried ovum slices, and sometimes meats and fish. Typically, everyone at the table shares each of their dishes. Korean culture is very communal, and sharing is a sign of goodwill and togetherness.