Editing Korean cuisine (section)

==Regional and variant cuisines==
{{main|Korean regional cuisine}}
[[File:North Korea-Kaesong-Tongil restaurant-02.jpg|thumb|A traditional meal in [[Kaesong]], North Korea.]]
Korean regional cuisines ({{Korean|hangul=향토음식|rr=hyangto eumsik|labels=no}})<ref>[http://engdic.nate.com/dicsearch/view.html?i=553835 향토음식] {{webarchive|url=https://web.archive.org/web/20110714155725/http://engdic.nate.com/dicsearch/view.html?i=553835 |date=2011-07-14 }} [[Nate (web portal)|Nate]] Korean-English Dictionary</ref> are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the [[province]]s where these food and culinary traditions were preserved until modern times.

Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into [[Eight provinces of Korea|eight provinces]] (''paldo'') according to the [[Joseon]] administrative districts. The northern region consisted of [[Hamgyeong]] Province, [[Pyeongan]] Province and [[Hwanghae Province]]. The central region comprised [[Gyeonggi Province]], [[Chungcheong Province]], and [[Gangwon (historical)|Gangwon Province]]. [[Gyeongsang Province]] and [[Jeolla Province]] Province made up the southern region.<ref name="KTO">{{cite web |url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=259623 |title=(Korean Food Culture Series – Part 7) Local Foods |publisher=[[Korea Tourism Organization]] |date=2008-02-05 |access-date=1 December 2009 |archive-date=31 May 2012 |archive-url=https://web.archive.org/web/20120531024838/http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=259623 |url-status=dead }}</ref>

Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.<ref name="Britannica">{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=&i=208146 |script-title=ko:향토음식 鄕土飮食 |trans-title=Hyangto eumsik |publisher=[[Nate (web portal)|Nate]]/[[Britannica]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610073851/http://100.nate.com/dicsearch/pentry.html?s=&i=208146 |archive-date=2011-06-10 }}</ref><ref name="EncyKorea RC">{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241864&v=43 |script-title=ko:향토음식 鄕土飮食 |trans-title=Hyangto eumsik |publisher=[[Nate (web portal)|Nate]]/[[Encyclopedia of Korean Culture]] |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610075444/http://100.nate.com/dicsearch/pentry.html?s=K&i=241864&v=43 |archive-date=2011-06-10 }}</ref>

===Buddhist cuisine===
[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|Korean temple cuisine at Sanchon, a restaurant located in [[Insadong]], Seoul.]]
{{further|Korean temple cuisine|Buddhist cuisine}}
Korean temple cuisine originated in Buddhist temples of Korea. Since [[Buddhism in Korea|Buddhism]] was introduced into Korea, [[Buddhist]] traditions have strongly influenced Korean cuisine, as well. During the [[Silla]] period (57 BCE&nbsp;– 935 CE), ''chalbap'' (찰밥, a bowl of cooked [[glutinous rice]]) ''[[yakgwa]]'' (a fried dessert) and ''[[yumilgwa]]'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of ''hangwa'', Korean traditional [[confectionery]]. During the [[Goryeo]] period, ''[[Ssam|sangchu ssam]]'' (wraps made with lettuce), ''[[yaksik]]'', and ''yakgwa'' were developed, and since spread to China and other countries. Since the Joseon dynasty, Buddhist cuisine has been established in Korea according to regions and temples.<ref name="Doosan">{{cite web |url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000875217 |title=Sachal eumsik (사찰음식 寺刹飮食) |publisher=[[Doosan Encyclopedia]] |language=ko |access-date=2015-07-02 |archive-date=23 September 2015 |archive-url=https://web.archive.org/web/20150923230223/http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000875217 |url-status=live }}</ref><ref name="Segye">{{cite web|url=http://www.segye.com/content/html/2008/05/08/20080508002244.html|script-title=ko:심신이 맑아지는 사찰음식…마음까지 정갈|publisher=Seyeo Ilbo|author=Song, Min-seop (송민섭)|language=ko|date=2005-05-08|access-date=2015-07-02|archive-date=2 July 2015|archive-url=https://web.archive.org/web/20150702232652/http://www.segye.com/content/html/2008/05/08/20080508002244.html|url-status=live}}</ref>

On the other hand, [[Korean royal court cuisine|royal court cuisine]] is closely related to Korean temple cuisine. In the past, when the royal court maids, ''[[sanggung]]'', who were assigned to ''Suragan'' ({{Korean|hangul=수라간|hanja=[[wikt:水剌間|水剌間]]|labels=no}}; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.<ref>{{cite news |url=http://media.daum.net/breakingnews/view.html?issueid=2699&newsid=20080401135025545&cp=hankookis |script-title=ko:사찰 음식, 정신을 수양하며 건강을 먹는다 |publisher=[[JoongAng Ilbo]] via [[Daum (web portal)|Daum]] News |language=ko |date=2008-04-01 |access-date=2015-07-02 |archive-url=https://web.archive.org/web/20150703012516/http://media.daum.net/breakingnews/view.html?issueid=2699&newsid=20080401135025545&cp=hankookis |archive-date=2015-07-03 |url-status=dead }}</ref>

===Vegetarian cuisine===
[[File:Bibimbap by dizznbonn in New York.jpg|thumb|Closeup of the ingredients in ''[[Bibimbap|goldongban]]'' or ''[[bibimbap]]'']]
[[vegetarian cuisine|Vegetarian cookery]] in Korea may be linked to the [[Buddhist]] traditions that influenced Korean culture from the [[Goryeo]] dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian [[kimchi]] and [[tofu]] being the main features. ''[[Bibimbap]]'' is a common [[vegan]] dish. Menus change with seasons. Wine with the alcohol removed and fine [[Korean tea|teas]] are also served. The [[Korean tea ceremony]] is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of stainless steel oval [[chopsticks]] and a long-handled shallow spoon called together ''[[sujeo]]''.

===Ceremonial food===
{{main|Korean ceremonial food}}
{{see also|Korean Traditional Festivals}}
Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. [[The Four Ceremonial Occasions|Gwan Hon Sang Je]] ({{Korean|hangul=관혼상제|hanja=冠婚喪祭|labels=no}}), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures.<ref>Jang, J. et al. (2005). Understanding the food culture. [식생활 문화의 이해]. Seoul: Bomungak. {{ISBN|89-91060-34-X}}</ref>

For example, ancestral rites called ''[[jesa]]'' are mainly held on the anniversary of an ancestor's death. Ritual food includes rice, rice cakes, meat and fish, alcohol, and fruit.<ref>Lee Yeon-ja, "Jeongga's ancestral rites and food culture" Koreana, Vol. 24, No. 2, Summer 2010</ref>

===Street food===
{{Main|Street food in South Korea}}
[[File:Gimbap.jpg|thumb|''[[Gimbap]]'', rice (bap) and various filler ingredients, rolled in sheets of dried seaweed ([[Gim (food)|gim]])|190x190px]]
[[File:Korea-Busan-Pupyeong Market-Eomuk and tteokbokgi-01.jpg|thumb|195x195px|Korea Street Food ''[[tteokbokki]]'' ({{Korean|hangul=떡볶이|labels=no}}) and ''[[Eomuk]]'' ({{korean|hangul=어묵; 오뎅|labels=no}})]]
In South Korea, inexpensive food may be purchased from ''[[pojangmacha]]'', street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, ''pojangmacha'' ({{Korean|hangul=포장마차|labels=no}}) become small tents that sell food, drinks, and alcoholic beverages.<ref>Ho, Esther [http://www.cnngo.com/seoul/drink/pojangmacha-guide-039741 "Guide to pojangmacha: Why Koreans love drinking in tents"] {{Webarchive|url=https://web.archive.org/web/20120330010301/http://www.cnngo.com/seoul/drink/pojangmacha-guide-039741 |date=2012-03-30 }} ''CNN Go''. 23 March 2012. Retrieved 2012-04-13</ref>

Seasonal street foods include ''[[hotteok]]'' and ''[[bungeoppang]]'', which are enjoyed in autumn and winter. ''[[Gyeran-ppang]]'' and ''[[hoppang]]'' are also enjoyed in winter. 

Other common street foods include ''[[gimbap]]'' ({{Korean|hangul=김밥|labels=no}}), ''[[tteokbokki]]'' ({{Korean|hangul=떡볶이|labels=no}}),<ref>[http://www.cnngo.com/seoul/eat/best-specialty-food-carts-642173 "Best specialty food carts in Seoul"] {{Webarchive|url=https://web.archive.org/web/20111019135813/http://www.cnngo.com/seoul/eat/best-specialty-food-carts-642173 |date=2011-10-19 }} ''CNN Go''. 7 July 2011. Retrieved 2011-10-11</ref> ''[[sundae (sausage)|sundae]]'', ''[[twigim]]'', and ''[[eomuk]]''. ''[[Dak-kkochi]]'' ({{Korean|hangul=닭꼬치|labels=no}}), or skewered chicken grilled in various sauces, is also popular. ''[[Beondegi]]'' ({{Korean|hangul=번데기|labels=no}}) and ''[[dalgona]]/ppopgi'' ({{Korean|hangul=뽑기|labels=no}}) are two examples of original street foods many people have enjoyed since childhood.  [[File:Dak-kkochi.jpg|thumb|''[[Dak-kkochi]]'', Bbopki/Dalgona, Korean chicken skewers consisting of grilled small pieces of chicken.]]