Korean cuisine (English Wikipedia)

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Pettid 2008, p. 15. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 17. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 18–19. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 18. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 19. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 163. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 19–20. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 29, 163. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 20. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 164–165. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 166. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 33. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 34. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 58. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 60. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 59–60. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 62. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 61. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 63. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Yiu H. Hui; Sue Ghazala (1 September 2003). Handbook of Vegetable Preservation and Processing. Dee M. Graham, K. D. Murrell, Wai-Kit Nip. CRC Press. p. 191. ISBN 978-0-8247-4301-7. Archived from the original on 9 September 2023. Retrieved 26 October 2020.
Pettid 2008, pp. 65–66. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Okwha Chung; Judy Monroe (September 2002). Cooking the Korean Way. Lerner Publishing Group. pp. 13–14. ISBN 978-0-8225-4115-8. Archived from the original on 9 September 2023. Retrieved 26 October 2020.
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Pettid 2008, pp. 84–85. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 56. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 56–57. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 57. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 57–58. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
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Pettid 2008, p. 159. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 129. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 130. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 132. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 130–132. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, p. 133. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.
Pettid 2008, pp. 134–135. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023. Retrieved 22 November 2015.

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Herningtyas, Ratih (2019). "Korean Gastro Diplomacy: Strategy to Enhance Country Promotion Toward Moslem Countries". Proceedings of the Third International Conference on Sustainable Innovation 2019 – Humanity, Education and Social Sciences (IcoSIHESS 2019). Atlantis Press. doi:10.2991/icosihess-19.2019.42. ISBN 978-94-6252-813-0. Archived from the original on 9 September 2023. Retrieved 6 June 2023.
Kim, Seong-Ah; Shin, Sangah; Ha, Kyungho; Hwang, Young; Park, Young-Hee; Kang, Min-Sook; Joung, Hyojee (11 January 2020). "Effect of a balanced Korean diet on metabolic risk factors among overweight/obese Korean adults: a randomized controlled trial". European Journal of Nutrition. 59 (7): 3023–3035. doi:10.1007/s00394-019-02141-y. ISSN 1436-6207. PMID 31927671. S2CID 210135076. Archived from the original on 9 September 2023. Retrieved 30 July 2023.
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Song, Eunhye; Ang, Lin; Lee, Hye Won; Kim, Myung-Sunny; Kim, You Jin; Jang, Daija; Lee, Myeong Soo (3 April 2023). "Effects of kimchi on human health: a scoping review of randomized controlled trials". Journal of Ethnic Foods. 10 (1). doi:10.1186/s42779-023-00173-8. ISSN 2352-6181.
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Jang, Dai-Ja; Chung, Kyung Rhan; Yang, Hye Jeong; Kim, Kang-sung; Kwon, Dae Young (September 2015). "Discussion on the origin of kimchi, representative of Korean unique fermented vegetables". Journal of Ethnic Foods. 2 (3): 126–136. doi:10.1016/j.jef.2015.08.005.
Hongu, Nobuko; Kim, Angela S.; Suzuki, Asuka; Wilson, Hope; Tsui, Karen C.; Park, Sunmin (September 2017). "Korean kimchi : promoting healthy meals through cultural tradition". Journal of Ethnic Foods. 4 (3): 172–180. doi:10.1016/j.jef.2017.08.005.

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