The most common form of Korean meal is to have rice as the main food with a set of banchan (side dishes) that include guk (light-broth soup), jjigae (thicker stew), and a variety of vegetable or meat dishes. Because of the widespread difficulty of livelihoods and scarcity of resources, vegetables were used as main ingredients of side dishes rather than meat or fish. Protein deficiency stemming from the lack of intake of meat and fish was complemented by bean-based condiments (jang) and food such as tofu. Vegetable oils were also widely used including sesame oil, perilla oil, and soybean oil. Various methods of making banchan include grilling, simmering, stir-frying, or steaming. They may also take the form of pancakes, pickles, seasoned vegetables, or jeotgal (fermented seasoned seafood). Fermented food such as kimchi, jang, and jeotgal (fermented salted side dish or condiment) are made in the correct seasons and served all year round.

• Main Food
• Side Dishes
• Desserts
•  

Desserts

1) Tteok (Rice Cake)

Tteok is made by steaming or boiling ground grains and is always used in special ceremonies or as a holiday food.

2) Hangwa (Traditional Korean Confectionery)

Hangwa refers to traditional Korean confectionery. It can be categorized into yumilgwa (deep-fried grain flour and honey mix) ▪ gangjeong (fried dough of rice flour) ▪ dasik (kneaded rice flour and honey mix) ▪ jeonggwa (boiled and honeyed fruits) ▪ suksilhwa (boiled fruits in fruit shapes) ▪ gwapyeon (boiled sour fruit) ▪ yeotgangjeong (fried and honeyed rice flour dough) ▪ yeot (liquid or solid candy) according to ingredients or recipes used.

3) Eumcheong

Eumcheong refers to non-alcoholic beverages.