Korean food is some of the healthiest on earth, with an
emphasis on vegetables, meats cooked simply and without much oil,and a
near obsession with the fermented vegetable Kimchi, which can be
something of an acquired taste for non-Koreans. Much of the food that
exists in Korea today and the customs surrounding it have come from
royal cuisine and the complex customs of the ancient court. The food is
a study in balance with careful consideration given to temperature,
spiciness,colour and texture along with considered presentation. Koreans
also place great importance on the role of food as medicine, using
exotic ingredients such as dried persimmon, red dates (jujube), pine
seeds, chestnut, gingko, tangerine and ginseng in their cooking and also
in specially brewed teas.