Editing Korea (section)

===Cuisine===
{{Main|Korean cuisine}}
{{See also|Korean tea ceremony|Korean royal court cuisine}}
[[File:Gimjang in Gaemi Village, 1 December 2012.jpg|thumb|[[Gimjang]], the process for making [[kimchi]]]]
Koreans traditionally believe that the taste and quality of food depend on its spices and sauces, the essential ingredients to making a delicious meal. Therefore, [[soybean paste]], [[soy sauce]], ''[[gochujang]]'' or red pepper paste and [[kimchi]] are some of the most important staples in a Korean household.

Korean cuisine was greatly influenced by the geography and climate of the Korean Peninsula, which is known for its cold autumns and winters, therefore there are many fermented dishes and hot soups and stews.

Korean cuisine is probably best known for [[kimchi]], a side dish which uses a distinctive [[fermentation (food)|fermentation]] process of preserving vegetables, most commonly cabbage. Kimchi is said to relieve the pores on the skin, thereby reducing wrinkles and providing nutrients to the skin naturally. It is also healthy, as it provides necessary vitamins and nutrients. Gochujang, a traditional Korean sauce made of red pepper is also commonly used, often as pepper (chilli) paste, earning the cuisine a reputation for spiciness.

[[Bulgogi]] (roasted marinated meat, usually beef), [[galbi]] (marinated grilled short ribs), and [[samgyeopsal]] (pork belly) are popular main courses. Fish is also a popular commodity, as it is the traditional meat that Koreans eat. Meals are usually accompanied by a soup or stew, such as [[galbitang]] (stewed ribs) or [[doenjang jjigae]] (fermented bean paste soup). The center of the table is filled with a shared collection of sidedishes called [[banchan]].

Other popular dishes include ''[[bibimbap]]'', which literally means "mixed rice" (rice mixed with meat, vegetables, and red pepper paste), and [[naengmyeon]] (cold noodles).<ref>{{cite news|language=fr|author=Shim Seung-Ja|title=La nourriture coréenne|journal=Revue Culture coréenne|number=61|date=August 2002|pages=17–23}}</ref><ref>{{cite news|language=fr|author=Chang Duk-Sang|title=L'étonnante cuisine coréenne|journal=Revue Culture coréenne|number=24|date=December 1990|pages=2–10}}</ref>

Instant noodles, or ''[[ramyeon]]'', is a popular snack food. Koreans also enjoy food from ''[[pojangmacha]]s'' (street vendors), which serve [[tteokbokki]], rice cake and fish cake with a spicy gochujang sauce; ''[[gimbap]]'', made of steamed white rice wrapped in dried [[green laver]] seaweed; fried squid; and glazed sweet potato. [[Sundae (Korean food)|Soondae]], a sausage made of cellophane noodles and pork blood, is widely eaten.

Additionally, some other common snacks include "[[Choco Pie]]", shrimp crackers, "bbeongtwigi" (puffed rice grains), and "nurungji" (slightly burnt rice). Nurungji can be eaten as it is or boiled with water to make a soup. Nurungji can also be eaten as a snack or a dessert.

Korea is unique among Asian countries in its use of metal chopsticks. Metal chopsticks have been discovered in archaeological sites belonging to the ancient Korean kingdoms of Goguryeo, Baekje and Silla.