Korean cuisine (韓国料理, Kankoku ryōri), is cuisine from Korea. The Korean Peninsula has a climate of extremes, with hot summers and cold winters, and as a result, spicy dishes with high salt content and plenty of garlic and chili peppers have been favored. Preserved foods such as vegetables, wild vegetables, tsukemono, dried foods, and other preserved food are widely used, and shirumono (soup) dishes are common.
Kimchi are an essential part of Korean food culture. In Japan, it is often served at barbecue restaurants and has become a familiar dish. In Japan, however, less fermented kimchi is preferred, and some are simply dressed with "kimuchi flavoring" (キムチの素), which is a kind of asazuke dish. It is easy to eat for those who are not used to eating Korean food, but not enough for kimchi lovers and Koreans.
