Fig. 2
From: Namul, the driving force behind health and high vegetable consumption in Korea
Typical structure of a table setting in traditional Korean meals. Korean food consists of bap (rice), kuk (stew), and side dishes served simultaneously. Bap is always served, while kuk, kimchi, and namuls are almost always present, and side dishes consist of several steamed dishes, roast dishes, dishes boiled in soy sauce, or stir-fried dishes, which vary in type and quantity. Source: Kim et al. [11]