As an Asian cuisine, Korean food uses the staples of rice, fish, and spicy chili peppers. Koreans also eat spicy pickled cabbage called kimchi at every meal. It is made from Chinese cabbage, or, bok choi, treated with garlic, ginger, and spicy chili paste and fermented all winter before being enjoyed in the spring. Kimchi making is an annual tradition that is seen as an important part of Korean family life.
Korean recipes are very similar to their Japanese counterparts, though they are often distinguished 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 mixed with vegetables. This food comes from the ancient city, Jeonju, in North Jeolla province. The best Bibbimbap is still said to come from this region. It is rice covered with assorted vegetables, chili paste, and occasionally diced beef. Korean mixed rice can also be served in a searing stone bowl lined with sesame oil. The rice gets crispy, and a whole raw egg can be cracked over the rice. The heat from the stone bowl will cook the egg when it is mixed. A steaming pot full of color and savory scents is delivered to the table, and diners must mix all the ingredients together.
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