Editing Korean cuisine (section)

===Meat===
[[File:Yayeon_(Night_Banquet).jpg|thumb|right|Koreans enjoying grilled meat and alcohol in the 18th century]]
{{see also|List of Korean dishes#Meat-based dishes}}
In antiquity, most meat in Korea was likely obtained through [[hunting]] and [[fishing]]. Ancient records indicate rearing of [[livestock]] began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.{{Sfn|Pettid|2008|p=58}}

====Beef====
[[File:Korean barbeque-Yangnyeom galbi-01.jpg|thumb|Marinated [[galbi]] before grilling]]
[[Beef]] is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (''[[Gui (food)|gui]]'') or boiling in [[guk|soups]]. Beef can also be dried into ''[[yukpo]]'', a type of ''[[po (food)|po]]'', as with seafood, called ''[[eopo]]''.{{Sfn|Pettid|2008|p=60}}

The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the [[Korean New Year|lunar New Year]]. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as [[Pack animal|beasts of burden]] and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The [[Mongol]]s dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef.{{Sfn|Pettid|2008|pp=59–60}} Only in the latter part of the 20th century has beef become regular table fare.

====Chicken====
[[Chicken (food)|Chicken]] has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of [[Kim Alji]], founder of the [[Kim (Korean name)#Gyeongju|Kim family]] of [[Gyeongju]] being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the [[gizzard]], [[liver]], and feet. Young chickens are braised with [[ginseng]] and other ingredients in medicinal soups eaten during the summer months to combat heat called ''[[samgyetang]]''. The feet of the chicken, called ''dakbal'' ({{Korean|hangul=닭발|labels=no}}), are often roasted and covered with hot and spicy ''[[gochujang]]''-based sauce and served as an ''[[anju (food)|anju]]'', or side dish, to accompany [[Korean alcoholic beverages|alcoholic beverages]], especially ''[[soju]]''.{{Sfn|Pettid|2008|p=62}}<ref>Yu Jisang ({{Korean|hangul=유지상|labels=no}})</ref>

====Pork====
[[File:Korean barbeque-Samgyeopsal-06.jpg|thumb|''[[Samgyeopsal]]'']]
[[Pork]] has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.{{Sfn|Pettid|2008|p=61}}

A number of foods have been avoided while eating pork, including [[Chinese bellflower]] (''doraji'', 도라지) and [[lotus root]] (''yeonn ppuri'', 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking.{{Sfn|Pettid|2008|p=62}} Koreans especially like to eat grilled pork belly, which is called ''[[samgyeopsal]]''.{{Sfn|Pettid|2008|p=62}}

====Fish and seafood====
{{see also|List of Korean dishes#Fish-based dishes|Jeotgal}}
[[File:Korean.cuisine-Ganjang gejang and banchan-01.jpg|thumb|A bowl of ''[[gejang]]'', marinated crabs in soy sauce and plates of various ''[[banchan]]'' (small side dishes)]]
[[Fish (food)|Fish]] and [[shellfish]] have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as [[Shrimp (food)|shrimp]], [[clam]]s, [[oyster]]s, [[abalone]], and [[Cobitidae|loach]], while [[sheep]] and hogs were reserved for the upper class.{{Sfn|Pettid|2008|p=63}}

Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include [[Mackerel (food)|mackerel]], [[hairtail]], [[Sciaenidae|croaker]] and [[Pacific herring]]. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''[[jeotgal]]''. Fish can also be grilled either whole or in fillets as [[banchan]]. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[Anchovy (food)|anchovies]] (''myeolchi'') and [[Sciaenidae|croaker]].{{sfn|Pettid|2008|p=63}} Dried anchovies, along with kelp, form the basis of common soup stocks.<ref>Marks, 8.</ref>

Shellfish is widely eaten in all different types of preparation. They can be used to prepare [[Stock (food)|broth]], eaten raw with ''chogochujang'', which is a mixture of ''[[gochujang]]'' and vinegar, or used as a popular ingredient in countless dishes.<ref name="Korea">{{cite book|url=https://archive.org/details/isbn_9781740594493 |url-access=registration |quote=shellfish korean broth. |title=Korea |author=Martin Robinson |author2=Andrew Bender  |others=Rob Whyte |date = April 2004|publisher=Lonely Planet Publications |isbn=978-1-74059-449-3 |page=[https://archive.org/details/isbn_9781740594493/page/147 147]}}</ref> Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor.<ref name="handbook">{{cite book |url=https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |title=Handbook of Vegetable Preservation and Processing |author=Yiu H. Hui |author2=Sue Ghazala |others=Dee M. Graham, K. D. Murrell, Wai-Kit Nip |publisher=CRC Press |date=2003-09-01 |isbn=978-0-8247-4301-7 |page=191 |access-date=26 October 2020 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140202/https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |url-status=live }}</ref> Salted baby shrimp are used as a seasoning agent, known as ''[[saeujeot]]'', for the preparation of some types of kimchi. Large shrimp are often grilled as ''[[Gui (food)|daeha gui]]'' ({{Korean|hangul=대하구이|labels=no}})<ref name="KTO 256873">Korea Tourism Organization</ref> or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[Octopus (food)|octopus]], [[cuttlefish]], and [[Squid (food)|squid]].{{Sfn|Pettid|2008|pp=65–66}}