Korean flavors are characterized by a balance of sweet, spicy, sour, and savory elements. Common ingredients include gochujang (red chili paste), doenjang (fermented soybean paste), and soy sauce, which contribute to the rich umami taste. Dishes often feature fresh vegetables, garlic, and sesame oil, creating a vibrant and aromatic profile. Fermented foods play a significant role in Korean cuisine, with kimchi being the most famous example. This spicy, fermented vegetable dish is served with almost every meal. Other popular flavors come from grilled meats, such as bulgogi, and hearty stews like jjigae, showcasing the diverse and bold nature of Korean cooking.