The Korean philosophy and culture, with more than five thousand years of history, are inseparable from its cuisine, a fact that has given rise to unique gastronomy, combining diversity and the energy value of food. It is, however, a cuisine that shares some common aspects with Chinese and Japanese cuisine, although with certain differences. A couple of years ago, some of the traditional Korean dishes, like  kimchi* fermentation, were added to the UNESCO's list of Intangible Cutural Heritage of Humanity as an essential part of the country's cultural identity. [caption id="attachment_1920" align="aligncenter" width="512"]Jung Sik - Korean fine dining gastronomy Source: Jungsik Restaurant[/caption] Cuisine for healthy, energetic people According to Korean tradition, a good diet is the best remedy to prevent any illness. For the Koreans, food is truly medicine. This makes it the ideal cuisine for people concerned with healthy eating since it usually includes numerous recipes with legumes, vegetables, lean meat, fish and seafood, steam-cooked or boiled and practically fat-free. Just one fact: the life expectancy in South Korea is one of the longest on the planet -with an average of 80 years- and they don't suffer from obesity. Korean food is on its way to becoming a global trend The Republic of Korea hopes to be Asia's next gastronomic power. The organism created to promote such, The Korean Food Foundation, has managed to capture the attention of some of Spain's top chefs, Quique Dacosta and Joan Roca who, in light of this relationship, are incorporating toasted algae and fermented vegetables into some of their creations. The Seoul Gourmet conference –the showcase for Korean culinary culture– has also managed to get the world of gastronomy to view Korean cuisine with particular interest. david chang In New York, Korean chef David Chang (Momofuku Ko) has boosted the value of Korean cuisine by winning two valuable Michelin stars; a revolution which has led to the opening of more than 300 Korean restaurants in the Big Apple, proof that this gastronomy is what's hot. *The kimchi is a traditional Korean recipe made from vegetables which are mixed with condiments in pots which are then buried so they ferment. The origin of this recipe lies in the harsh climatic conditions of the country; since it's difficult to find fresh food during the coldest months of the year, they use this technique as a means of preserving food.