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Corea del Sur - Comida

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Korean cuisine is based largely on rice, noodles, vegetables, meats and tofu (dubu in Korean). Traditional Korean meals are noted for the number of side dishes (banchan) that accompany the steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan. Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). While soju, a strong vodka-like liquor, and Majuang wine (a blended wine of Korean grapes with French or American wines) are the most popular alcoholic drinks, there are well over 100 different wines and liquors available in Korea. The top-selling domestic beers are lagers.These include Cass, Hite, Hite Prime, Hite Prime Max and Cafri. Taedonggang is a North Korean beer which is sold in some bars in South Korea.
Fish in a Seoul street stall	Korean alcoholic drink and snacks