Editing Korean cuisine (section)

===Three Kingdoms period===
[[File:Goguryeo-Gakjeochong-Inner life.jpg|thumb|In a mural of ''[[Gakjeochong]]'' (각저총 "Tombs of [[Ssireum|Wrestlers]]"),<ref>{{cite web |url=http://www.koreanculture.org/06about_korea/symbols/24ssireum.htm |title=Ssireum |publisher=Korean Overseas Information Service |url-status=dead |archive-url=https://web.archive.org/web/20081221142538/http://www.koreanculture.org/06about_korea/symbols/24ssireum.htm |archive-date=2008-12-21 }}</ref> a [[Goguryeo]] tomb built around the 5th century shows a Goguryeo nobleman having a meal with two ladies.<ref>{{cite web |url=http://100.nate.com/dicsearch/pimage.html?s=&i=244844002&en=244844&p_i=&a_i=&e=1 |title=Gakjeochong (각저총 角抵塚) |publisher=[[Nate (web portal)|Nate]] /[[EncyKorea]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610052233/http://100.nate.com/dicsearch/pimage.html?s=&i=244844002&en=244844&p_i=&a_i=&e=1 |archive-date=2011-06-10 }}</ref>]]

The [[Three Kingdoms of Korea|Three Kingdoms]] period (57 BCE&nbsp;– 668 CE) was one of rapid cultural evolution. The kingdom of [[Goguryeo]] (37 BCE&nbsp;– 668 CE) was located in the northern part of the peninsula along much of modern-day [[Manchuria]]. The second kingdom, [[Baekje]] (18 BCE&nbsp;– 660 CE), was in the southwestern portion of the peninsula, and the third, [[Silla]] (57 BCE&nbsp;– 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like ''[[kimchi]]''. The spread of [[Buddhism]] and [[Confucianism]] through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea.{{sfn|Pettid|2008|p=13}}

Attributed with the earliest [[kimchi]], the Goguryeo people were skilled at fermenting and widely consumed fermented food.<ref>{{cite book |last1=Park |first1=Kun-Young |last2=Cheigh |first2=Hong-Sik |title=Handbook of Vegetable Preservation and Processing |date=2003 |publisher=CRC Press |page=190 |chapter=Kimchi}}</ref>