In Korea , every year as the weather gets colder, people prepare kimjang — the traditional practice of making large batches of kimchi to last through the year. Making kimchi requires plenty of ingredients such as napa cabbage , radish , and red chili powder . My family participates in this tradition as well, and I often help my parents during the preparation. When I asked where they got such fresh produce, I learned that it came from relatives and local farmers who grew high-quality ingredients. It’s a simple reminder that in Korea, people take their food seriously.   Even during my school days, meals were well-balanced with fresh vegetables and protein, and food was something we genuinely enjoyed. Today, the global popularity of K-Food is partly a reflection of Koreans’ dedication to quality and taste in everyday meals.   Koreans’ focus on healthy, high-quality food has also inspired social enterprises that combine local agriculture, environmental awareness, ...