Seafood is a big part of Korean recipes because of the location of Korea. Korea is on a peninsula and seafood is readily available. Meat is also served as well, like beef, pork and chicken. Grilled shellfish and raw fish are often served. Originally in the Korean culture, seafood was eaten by the poor and livestock by the wealthy. Beef ribs are very popular as well and incredibly delicious. Every part of the pig is used in the cooking, even the intestines and head. Everything is cooked in some way or another, nothing goes to waste. Most of the meat is grilled, giving it a unique charcoal flavor.
It is tradition for Koreans to preserve a lot of food and use it in Korean recipes. Pickling foods make them last longer and gives them a strong and interesting taste. Fermenting is another method of preserving foods. Kimchi is an example of a well-known and loved fermented dish. Kimchi is fermented cabbage and is generally served very spicy. There are many other types of Kimchi available though. Other popular Kimchis are made from cucumbers, radishes and scallions.
Korean restaurants are known for serving many side dishes to