History of Korean cuisine

Soups & stews Banchan Tteok This article traces the history of cuisine of Korea.

The three major kingdoms, including Goguryeo, Baekje, and Silla, further diversified Korean food by spreading new ingredients and recipes to each other through intercultural exchanges.

[1] It was during the Goryeo Dynasty that the concept of Korean barbecue grilling meat at the table emerged.

Records on court food in the Joseon Dynasty can be found in the "Wonhaeng Eulmyo Jeongri Uigwe" written in 1795.

The royal table, called surasang, was served with several dishes, including rice and soup, as well as stews, hot pots, kimchi, and soy sauce.