Modern Korean families have, however, developed the western taste for eggs and toast. Koreans are probably the most avid beef-eaters in Asia. They like all forms of red meat that are available rabbit, lamb, venison, pork and even wild boar. Fish is, surprisingly, not as widely eaten as you might expect, given the abundant fishing waters that surround the Korean peninsula. Korean food is almost as spicy as Thai, though not so complex.
Most Korean dishes use sesame, soy, peppers, ginger, garlic and bean paste.
Kimchi will certainly appear on your table frequently if you visit Korea. It is pickled cabbage flavored with hot and spicy condiments. Not a main dish, it is used as an accompaniment to other foods and to stimulate the appetite. If you have ever visited a Korean restaurant, you may recall a small dish with red-colored cabbage that made your eyes water after tasting it. In Korea, kimchi is made from many other vegetables such as radishes, onions and turnips.