Editing Korean cuisine (section)

===Colonial period to modern period===
{{Main|South Korean cuisine|North Korean cuisine}}
[[File:Korean.food-Budaejjigae-01.jpg|thumb|alt=A spicy stew in a pot|''[[Budae jjigae]]'', a spicy stew originated during the Korean War.]]
[[File:Korean chicken dish in Sydney, Australia.JPG|thumb|Korean chicken dish (Jjimdak) in Sydney, Australia]]
Japan occupied the [[Korean peninsula]] from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the [[Korea under Japanese rule|Japanese occupation]] included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the [[Empire of Japan]]'s war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption.{{Sfn|Pettid|2008|pp=19–20}}

Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year's meals consisted of cheaper grains, such as [[millet]] and [[barley]].{{Sfn|Pettid|2008|pp=29, 163}} For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after the defeat of Japan during [[World War II]].{{Sfn|Pettid|2008|p=20}}

The country remained in a state of turmoil through the [[Korean War]] (1950–1953) and the [[Cold War]], which separated the country into [[North Korea]] and [[South Korea]]. Both of these periods continued the limited food provisions for Koreans,{{Sfn|Pettid|2008|pp=19–20}} and the stew called ''[[budae jjigae]]'', which makes use of inexpensive meats such as sausage and [[Spam (food)|Spam]], originated during this period.

At this point, the history of North and South Korea sharply diverged. In the 1960s under President [[Park Chung Hee]], industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods. [[Livestock]] and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms.{{Sfn|Pettid|2008|pp=164–165}} The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6&nbsp;kg in 1961 and 11&nbsp;kg by 1979. The result of this increased meat consumption brought about the rise of ''[[bulgogi]]'' restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40&nbsp;kg in 1997, with fish consumption at 49.5&nbsp;kg in 1998. Rice consumption continually decreased through these years, from 128&nbsp;kg consumed per person in 1985 to 106&nbsp;kg in 1995 and 83&nbsp;kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.{{Sfn|Pettid|2008|p=166}} In 2009, the South Korean government launched a $77-million [[Culinary diplomacy#South Korea|culinary diplomacy]] program called "Korean Cuisine to the World" to promote its cuisine and subsequently pivoted into the markets in the United States and Muslim countries.<ref name=":1">{{Cite web |date=2015-07-02 |title=Eight Great Gastrodiplomacy Nations |url=https://uscpublicdiplomacy.org/story/eight-great-gastrodiplomacy-nations |website=USC Center on Public Diplomacy |access-date=6 June 2023 |archive-date=6 June 2023 |archive-url=https://web.archive.org/web/20230606051650/https://uscpublicdiplomacy.org/story/eight-great-gastrodiplomacy-nations |url-status=live }}</ref><ref>{{Cite book |last=Herningtyas |first=Ratih |title=Proceedings of the Third International Conference on Sustainable Innovation 2019 – Humanity, Education and Social Sciences (IcoSIHESS 2019) |chapter=Korean Gastro Diplomacy: Strategy to Enhance Country Promotion Toward Moslem Countries |date=2019 |chapter-url=https://www.atlantis-press.com/article/125919881 |language=en |publisher=Atlantis Press |doi=10.2991/icosihess-19.2019.42 |isbn=978-94-6252-813-0 |doi-access=free |access-date=6 June 2023 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140205/https://www.atlantis-press.com/proceedings/icosihess-19/125919881 |url-status=live }}</ref>