Tag: Korean history

In Korea, the word for cooked rice, *bap* (밥), is often used as a greeting, with people asking 'Have you had rice?' instead of 'How are you?'. This reveals the immense cultural importance behind why Koreans eat plain rice, viewing it not merely as a side dish but as the very foundation of a meal.

According to ancient historical records, chicken farming was already common in Korea by the Proto-three Kingdoms Period (3rd to 2nd century BCE). The prominent role of eggs in Korean cuisine today is rooted in this long history and the ingredient's versatile utility, nutritional value, and evolving cultural significance.

According to Statistics Korea, while rice consumption has been steadily declining since its peak in the 1980s, it remains a fundamental component of the national diet. This deep-seated connection answers the question, "why do Koreans eat so much rice," by exploring the intricate weave of historical, agricultural, and cultural factors.

Launched in 1974 by the dairy company Binggrae, banana milk was originally conceived as an innovative solution to address calcium deficiency in South Korea. This sweet and creamy drink quickly transcended its nutritional purpose to become a national symbol of comfort, childhood, and cultural resilience.

According to a 2006 Gallup Korea poll, kimchi was cited as a national cultural symbol second only to the flag, illustrating why Koreans eat a lot of kimchi. This fermented dish is deeply embedded in the nation's history, culture, and daily life, appearing on tables from humble home meals to royal banquets.

Fermented foods have been a staple of the Korean diet for at least 5,000 years, with this long tradition shaping its national cuisine. The practice is deeply rooted in Korea's climate, history, and cultural identity, and explains why Koreans eat a lot of fermented foods today.