The ancient Korean cuisine focused on simplicity and preservation.
The Korean people knew to plan ahead, preserving their food with spices and marinades to endure the harsh winters of the Korean Peninsula. The production of an array of dishes along with a pot of heart-warming stew from these ingredients became an art form. The Koreans also mastered the ability to harness maximum flavor from precious meat, available only on special occasions, with careful treatment of the meat and skillful use of the grill.
The modern Korean cuisine is modeled after feasts that only Korean royalty were able to enjoy: grilled meats (gogigui), stews (jjigae), grains (bap), and dozens of side dishes (banchan). The goal was to cover the table full with dishes so that one will never have to repeat a flavor during a meal. Abundance is the focus.