Until modern times, Koreans lived in small farming communities
that were mainly concentrated in the few good arable parts of
the peninsula. Although Located at the same latitude as both St. Louis and
San Francisco, mountains and frigid arctic winds from the north
give Korea cold winters. Preserved and pickled foods, prepared
In Anticipation of the cold winters, are characteristics of Korean cooking.
Cold weather and farm work make for hearty food. Unlike neighboring
Japan or China, a Korean breakfast, for instance, might be a
big bowl of Tripe Soup or Beef Rib Soup with lots of rice. Its Peninsular Location gives Koreans three different
seas from which to gather fish- the Yellow Sea, the East Sea
(also known as the Sea of Japan), and the unique micro environment where
the two seas come together at the south end of the peninsula.
Seafood is a feature of Korean life and no table is ever without
a bowl of tiny dried and salted fish, even for breakfast.
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