“Korean Cuisine” is a book that explains the history of Korean cuisine, particularly highlighting the formation and evolution of Korean cuisine through numerous exchanges from ancient times to the present. The book provides vivid descriptions of the processes by which specific foods, drinks, sauces, such as soy sauce, miso, kimchi, liquor, beef soup, kimbap, and jajangmyeon, are deeply intertwined with Korean people and culture. This book is suitable for both students and general readers who are interested in learning about Korean food culture, as well as Korean cuisine-related professionals.