The natural conditions of the land - facing the sea on three sides and having four distinct seasons - provided Koreans with a large variety of ingredients.
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| Seonam-maeul, Shaped like Korean Peninsula |
People could also harvest seasonal wild herbs and plants from the mountains and hills. Hence, Korea's culinary tradition evolved around the seasons: Patjuk (red bean porridge) for the winter solstice; piping hot soups on the three dog days of summer; and Ogokbap (five grain rice) and Namul (seasoned vegetables) to celebrate the first full moon of the year.
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| 'Namul' (seasoned vegetable) for the first full moon of the year @ Sinbustory |
The foods offered to our ancestral spirits on Lunar New Year or Chuseok (fall harvest festival, nearly same as Thanksgiving Day), are also made using the freshest ingredients in season.
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