Jelaskan Galeri dari Masakan Korea dalam bahasa melayu

Senarai sumber sejarah masakan Korea

Lobak gaya Korea—salad lobak merah koryo-saram dibuat dengan cara yang sama seperti kimchi

Baek Un-hwa (백운화). Inje Food Science Forum (인제식품과학 FORUM), "Part 3 Status quo and prospect about the industrialization of Korean traditional beverages (제 3 주제 전통 음청류의 산업화 현황과 전망)" taken from  on 2008-06-15. pp. 75~95.

Coultrip-Davis, Deborah, Young Sook Ramsay, and Deborah Davis (1998). Flavors of Korea: Delicious Vegetarian Cuisine. Tennessee: Book Publishing Company. ISBN 1570670536. ISBN 9781570670534.

Cost, Bruce. Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perennial, 2000. ISBN 0-06-093204-X

Crawford, Gary W. (2006) East Asian Plant Domestication. In Archaeology of East Asia, edited by Miriam Stark. Wiley-Blackwell, 2006