Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes banchan that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang fermented bean pastesoy sauce, salt, garlic, ginger, pepper flakes and gochujang fermented red chili paste. Koreans are early eaters there typical lunch times are 12pm to 1pm and dinner time starts at hrs and gets done by maximum hrs. A Korean meal table will have around 8 — 10 sides along with the main rice or meat preparation.
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