South Korea

Ask what South Korea eats and the answer starts with this: bold fermented flavors—kimchi, gochujang, doenjang—with tabletop barbecue, bubbling stews and countless banchan. Look for Kimchi (spicy fermented napa cabbage with chili and garlic, served at every meal), Bibimbap (rice bowl of seasoned vegetables, beef and fried egg, mixed with gochujang) and Bulgogi (thin-sliced beef marinated in sweet soy, grilled or pan-cooked). UNESCO inscribed gimjang, the communal late-autumn kimchi making, in 2013; chili only entered the recipe after peppers reached Korea around 1600. This atlas has 54 South Korea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.