Korean regional cuisine refers to the diverse culinary traditions found across the different provinces of South Korea. Each region has its own unique ingredients, cooking methods, and signature dishes, influenced by local climate, geography, and culture. For example, Jeolla Province is known for its rich and varied side dishes, while Gyeongsang Province is famous for its spicy flavors. Key components of Korean regional cuisine include staples like rice, vegetables, and meats, often accompanied by kimchi and various sauces. Popular dishes vary by region, such as Sundubu-jjigae (soft tofu stew) from Incheon and Galbi (grilled ribs) from Seoul. This regional diversity showcases the rich culinary heritage of Korea.