Historical Development of Korean Traditional Food

Korean food is a traditional meal which based on technics and the way of cooking. Korean food is usually the base of ingredient from rice, noodle, tofu, vegetables, and meat. Making the food is very simple to mix all the material with seasoning, sauce, salt, garlic, ginger, pepper sauce, (gochujang). Korean food has kinds of type, such as cooking-meat, kingdom-beverage, soup, and mix rice, side-dish, noodle. Moreover, Korean food belongs to the light meal or snack and dessert, such as ho-tteok and tteok. This is the history of Korean Traditional Food :  
Choson Dynasty (1392-1910) was a dynasty that marked the development of Korean culinary culture.
In this time of widespread book on agriculture, research in the field of astronomy and meteorology is also grow up, and creating tools to observe celestial bodies and weather. Besides the influence of the medical field about a balanced diet makes people focus on a balanced diet. Such as rice, beans, fish, vegetables and meat. The dining table at that time were also classified into 3 types: cho'op 3, cho'op 5, cho'op 7, depending on the number of types of food. At the time of this dynasty, culinary culture experiencing big changes, because since then the food should be made by all members of the family in a home. Special technics are also needed for cooking, as well as managing a number of foods. At the time of Confucianism is also grow up. Confucianism teaches something oriented family members, the ceremonies are often do by family members, both ceremonies for the living or the dead, so the food is getting noticed for the ceremony. In those days every family will develop the food served in accordance with local and social status. As a result with the ceremonies caused the increase in the types of Korean cuisine.