Eating and drinking habits in Korea have continued to change over time. In the past, Korea was an agricultural society, with rice as the primary staple food, along with various side dishes and soups. In Korean cuisine, there are many fermented foods that use pickling and fermentation methods to store vegetables and fish during winter. To meet these needs, various processed foods that can be easily consumed have been developed, and foods that are difficult to prepare at home can be enjoyed when dining out. However, owing to COVID-19, Koreans have become more interested in their health, leading to an expanding trend of consuming healthy food. Moreover, even when it was difficult to go out because of self-quarantine, people were able to order a variety of foods through mobile phone apps and receive them through a delivery service. Even after the COVID-19 pandemic, the culture of eating or drinking at home has spread. In recent years, Korean culture has become globally popular, and Korean food has been introduced to foreigners. Food culture can be an important indicator of a country and era. It is necessary to adapt to rapidly changing times; however, care must be taken to preserve the core identity of Korean food.