Korean cuisine is clearly divided by the four seasons.

Korea has four distinct seasons, and each season has its own special foods, so the variety of food is very rich. Moreover, Korea is surrounded by sea on three sides, with cold and warm currents converging. There are also fertile mudflats along the coast, so there are many kinds of fish and shellfish. In order to wisely get through the scorching heat and severe cold, Koreans developed fermented foods like fish and shrimp sauce at an early stage. Their processing technology is highly advanced, and traditional seafood dishes are also well-developed.