ABSTRACT
This chapter provides the features of the Korea-diet, as well as an introduction to Korea-food and the traditions and health value of the K-diet and K-food. Moreover, this is vital to promote the cultural values of Korea by bringing together traditional principles and scientific evidence. In this sense, studying traditional Korean food, or K-diet, entails a thorough understanding of the unique tastes of Korean food. Despite the importance of food culture currently, there is a lack of funding for research on the tastes of Korean food beyond the saltiness, sourness, sweetness, bitterness, and spiciness/umami basic tastes. When defining the K-diet, various components are considered, such as raw materials or ingredients, traditional cooking methods, technology, and fundamental principles and knowledge. However, it would be preferable to establish the definition of Korean food by focusing on the preservation of traditional methods and core principles.
