Korean cuisine has evolved through centuries of social and political change, ingredients and dishes vary by province. It is largely based on rice, noodles, tofu, vegetables, fish and meats. Traditional Korean meals are noted for the number of side dishes, banchan, which accompany steam-cooked short-grain rice. Kimchi, a fermented, usually spicy vegetable dish is commonly served at every meal and is one of the best known Korean dishes. Korean cuisine usually involves heavy seasoning with sesame oil, doenjang, a type of fermented soybean paste, soy sauce, salt, garlic, ginger, and gochujang, a hot pepper paste. Other well-known dishes are Bulgogi, grilled marinated beef, Gimbap, and Tteokbokki, a spicy snack consisting of rice cake seasoned with gochujang or a spicy chili paste. Soups are also a common part of a Korean meal and are served as part of the main course rather than at the beginning or the end of the meal. Soups known as guk are often made with meats, shellfish and vegetables. There are also other delicious food in Korea such as Bibimbap, Grilled Galbi(Seasoned ribs), Naengmyeon(Buckwheat noodles in a cold broth), Dak-galbi(Spicy stir-fried chicken), Juk(Porridge) and so on.