Historical Korean cuisine reflects the agricultural practices and cultural influences of the Korean Peninsula. Traditionally, meals were centered around rice, vegetables, and meats, with an emphasis on fermentation. Dishes like kimchi, a fermented vegetable side dish, have been staples for centuries, showcasing the importance of preservation methods in Korean cooking. The influence of neighboring countries, such as China and Japan, also shaped Korean culinary practices. Ingredients like soy sauce and gochujang (red chili paste) became essential in various recipes. Over time, regional variations emerged, leading to a rich tapestry of flavors and techniques that define modern Korean cuisine.