The current global popularity of Korean foods might be propelled by Buldak instant noodles, fried chicken and tteokbokki, but the history of Korean cuisine was not always characterized by the same flavors. Instead, Korean food was traditionally driven by seasonal and regional diversity, using traditional fermentation and preservation methods over artificial additives, and favoring subtle, mild flavors as often as strong, pungent dishes. Historically there were many books focused on cooking, with the oldest dating to 1450, helping to detail the development of Korean food and gastronomy. Major department store group Shinsegae operates a food research organization dedicated to preserving and modernizing traditional Korean flavors. Led by Senior Vice President Han Hee-jung, the Korean Food Laboratory runs three consumer brands to showcase authentic Korean flavors. The Grocer of Korean Delicacies is a retailer for traditional Korean refreshments, including cooking ingredients, fermented pastes and sauces, side dishes, beverages, rice, tea and snacks. All ingredients are locally sourced and m