In Korea, the four distinct seasons shape a diverse culinary landscape. Summer brings heat and humidity, spring and fall offer clarity and dryness, and the long winter encourages the preservation of vegetables through drying and steaming, turning them into kimchi. This seasonal rhythm has created a rich tapestry of food cultures throughout the country, complemented by the fact that over 70% of the country is mountainous.
Surrounded on three sides by mountains and bordered by the sea, Korea's natural environment facilitates the distribution of agricultural, marine, livestock, and forest products throughout the country. This diversity becomes the foundation for a unique food culture, shaped by the topography and climate of each region. Korean cuisine therefore begins with an understanding of this distinctive background, as ingredients grown in Korea's unique environment contribute to a differentiated culinary experience tailored to each region.

Andong, North Gyeongsang Province is a landlocked town, making it difficult to obtain mackerel from the sea. In the days when people traveled by wagon, the steep mountains made it difficult to get fresh fish from the coast. Due to the difficulty of storing fish for long periods of time, the famous Andong Salted Mackerel was created. The impracticality of storing and using fish during the hot and long summers extended not only to inland areas but also to the coast, leading to the creation of various salted fish using both fish and its by-products.
Korean food culture thrives on the use of seasonal ingredients. Nutritious meals are prepared with seasonal foods, and ancestral rites are performed to honor the ancestors, contributing to a distinctive food culture. The four seasons in Korea produce a variety of seasonal foods, each of which is celebrated with specific culinary traditions. On the first day of the New Year, white rice cakes are sliced and tteokguk (sliced rice cake soup) is cooked and eaten. On the Lunar New Year, people eat five-grain rice and nine kinds of vegetables that have been dried for the year. On the first full moon of the year, rice is wrapped in seaweed or cabbage leaves to bring good luck. Chuseok (Thanksgiving) is celebrated in August with songpyeon (half-moon rice cakes), fruit, and taro soup. In November, red bean porridge is made with red beans and glutinous rice, and small glutinous rice balls made with the number of years are eaten.

The centerpiece of a typical Korean meal is rice, which is complemented by a variety of side dishes. Various meats, including pork, beef, chicken, and fish from the sea, rivers, and streams, are grilled, stewed, and roasted. All this is served on the table. Together with the soup, stew, and various kimchi, the number of side dishes increases from three to twenty.
The foundation of Korean food culture lies in Eastern philosophies such as "medicine and food come from the same source" and "yin-yang and the five elements." The belief that food is medicine and a healthy diet determines one's well-being underscores the importance of managing daily health through a diverse and nutritious diet. The balance of nutrition, taste, texture and color is harmonized through the principles of yin and yang. The colors were harmonious and balanced with red, green, yellow, white and black. Various garnishes, such as pine nuts and shredded egg crepe, enhance the beauty of the food. Colors and garnishes enhance the visual appeal, while condiments such as soy sauce, soybean paste, red pepper paste, sesame oil, and others bring out the natural flavors of food and contribute to its depth. And now, after 5,000 years of tradition, the unique Korean food culture has won the attention and love of the world. This is no accident.