Koreans in North America have roots from both North and South Korea, but the majority due to prevailing political circumstances in North Korea come from South Korea. Various immigration polices (e.g United States 1965 Immigration Act) have impacted the immigration so that ten of thousands of Koreans have migrated to North America.

Many people consider the “national food” of Koreans to be Kimch’i (also spelled kim chee). Kimch’i is a kind of pickle made by combining Chinese cabbage with spices and other strongly flavored foods. It is generally served at every meal – even breakfast. Korean food is also composed of rice dishes mixed with spicy vegetables and meats such as chicken, beef, fish or pork. For special occasions, food such as kimhap, a heavily spiced version of sushi, or pulkugi, strips of marinated barbecued beef, may be prepared. Other common foods and beverages include dok (pounded rice cake), soups and barley tea. These dishes, many of which are hot and spicy, can be enjoyed at many Korean restaurants.

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