Meat has been an important part of Korean Cuisine since the earliest days of human settlement on the peninsula. Early Koreans were hunter/gatherers who ate whatever foods were available. 
They developed agriculture and herding as they advanced from small family groups into tribes and villages, then city states and kingdoms. Food preparations advanced as well with the introduction of improved cooking implements and methods of preservation.
Earliest meat dishes were probably fire roasted, dried, or boiled. Later sizzling plates/platters and pan frying methods were developed. Koreans began seasoning their meats before cooking rather than after, and created different seasoning sauces and marinades for this purpose.
The predominant seasonings were salt, doenjang (soybean paste), soy sauce, ginger, garlic, peppercorns, and fresh or dried herbs. Sesame and perilla seeds were also used.
Trade with the west brought chili peppers to Korea and soon spicy meat dishes began to appear throughout the country.

Did You Know

Meat nearly disappeared from the Korean diet after the three major kingdoms of the time adopted buddhism. Later Mongol invasions brought meat back into the cuisine.

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