Meteorologists generally define 4 seasons in many climatic areas, Winter, Spring, Summer and Autumn (or Fall). These are demarcated by the values of their average temperatures on a monthly basis,with each season lasting 3 months. The 3 warmest months are by definition Summer, the 3 coldest months are Winter, and the intervening gaps are Spring and Autumn. Spring, when defined in this manner, can start on different dates in different regions. In the vast majority of northern-hemisphere locations, Spring occurs during the months of March, April and May. (Summer is June, July, August; Autumn is September, October, November; Winter is December, January, February.) The vast majority of southern-hemisphere locations will have opposing seasons with spring in September, October and November. ^[1]

Astronomically, the Vernal Equinox (usually March 20 in the Northern Hemisphere, and September 22 in the Southern Hemisphere), should be the middle of spring, and the summer solstice (usually June 21 in the Northern Hemisphere and December 21 in the Southern Hemisphere) should be mid-summer, but daytime temperatures lag behind insolation by several weeks because the atmosphere, earth and sea has thermal latency and takes time to warm up. Some cultures call the spring equinox mid-spring, but others regard it as the first day of spring.

According to the Celtic tradition, which is based solely on daylight and the strength of the noon sun, spring begins in early February (near Imbolc or Candlemas) and continues until early May (Beltane).

Unlike the other three seasons, people in relatively cool climates are likely to use the astronomical^{[citation needed]} definition for the beginning of spring in popular jargon but retain the meteorological definition for the other three seasonal turning points.

The phenological definition of spring relates to indicators, the blossoming of a range of plant species, and the activities of animals, or the special smell of soil that has reached the temperature for micro flora to flourish. The first swallow to arrive for the flowering of lilac may be the indicator of spring. It therefore varies according to the climate and according to the specific weather of a particular year.

Korean cuisine (Korean: Hanguk yori, 한국요리, 韓國料理; or Hanshik, 한식, 韓食) as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.^{[L 1][L 2]}

Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.

Korean cuisine is largely based on rice, noodles , tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.^[2] Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).