What are the characteristics of Korean food?

Korean cuisine is dominated by "five colors" namely green, yellow, red, white and black, with "five flavors" namely sour, sweet, bitter, spicy and salty as its gist, and "five spicy" namely leek, garlic, garlic, ginger and onion as its spicy source. Most of them use wild vegetables from mountains and rivers or fresh food from the seashore, with grains as the staple food, using color to please diners, supplemented by fresh and spicy to stimulate appetite, and then adding special sauces to increase the taste. Korean cuisine gives people a sense of coarseness and subtlety, combining rigidity with softness, without fancy carving and complicated procedures, and it is natural and simple but has a unique flavor, which is precisely the true portrayal of Korean national spirit.