Korean cuisine originated from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, and has evolved through a complex interaction of environmental, political, and cultural trends.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is usually served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

The Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day Manchuria. The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like kimchi. The spread of Buddhism and Confucianism from China during the fourth century CE began to change the distinct cultures of Korea.

The Three Kingdoms were followed by the Unified Silla period (668 CE – 935 CE), during which Silla unified most of the southern region of Korea, while the Northern region was unified by refugees from Goguryeo who renamed the region Balhae. These cultures adhered to the beliefs of Buddhism with a moderate level of peaceful coexistence. During the tenth century, however, both cultures began to erode and were eventually unified under the Goryeo dynasty, which drew much of its culture from the Song Dynasty of China. It was this dynasty that introduced the peninsula to the Western world and it is from the word "Goryeo" that the country's modern name of "Korea" was derived.

During the latter Goryeo period, the Mongols invaded Korea in the 13th century. Although there was a vast loss of life in Korea, some traditional foods found today in Korea have their origins in the Mongol invasion. The dumpling dish, mandu, grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper, all have their roots in the this period.

 

A number of internal rebellions lead to the fall of the Joseon dynasty, followed by a thirty-five year (1910–1945) colonization of the Korean peninsula by the imperial government of Japan. Many of the agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the Japanese included combining small farms into large-scale farms which led to larger yields for export to Japan. Rice production increased during this period but most of it was shipped out of the country. The Koreans in turn increased the production of other grains for their own consumption.

Meals during the Japanese occupation were monotonous. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. Fulfillment rather than quality was most important. Those in the lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year was filled with cheaper grains such as millet and barley. Western food began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese colonial period ended after the defeat of
Budae jjigae, a spicy stew originated during the Korean War.

The country remained in a state 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, and the stew called budae jjigae, which makes use of inexpensive meats such as sausage and 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. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kilograms in 1961 and 11 kilograms 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 kilograms in 1997, with fish consumption at 49.5 kilograms in 1998. Rice consumption continually decreased through these years with 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.

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