Korean culinary traditions are characterized by a balance of flavors, colors, and textures. Meals often include a variety of side dishes known as banchan, which accompany the main dish. Common ingredients include rice, vegetables, and meats, with staples like kimchi—fermented vegetables—playing a central role in daily diets. Cooking methods in Korea emphasize fermentation, grilling, and stewing. Popular dishes include bulgogi (marinated beef) and bibimbap (mixed rice with vegetables). Meals are typically enjoyed communally, reflecting the importance of sharing and togetherness in Korean culture.