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Rice the staple food of the Korean diet is eaten at most meals Millet wheat barley corn and sorghum are also eaten especially in the north The vegetables Koreans eat include potatoes Chinese cabbage turnips and onions Garlic and red peppers are used as seasoners Kunchi pickled vegetables is a favorite dish Fish and other seafoods are the usual sources of proteins Trog or rice is a popular confectionTraditional clothing made of cotton or synthetic materials is worn only by some people in the rural areas and by others on specific occasions Loose-fitting long-sleeved jackets and oversized trousers that are tied at the waist and bound or left loose at the ankles are traditional garments for men Nearly all men in the cities and most of the farmers have adopted Western- style shirts trousers and suits Western-style shoes have largely replaced the traditional sandals which were made of various materialsThe traditional dress of Korean women includes the chima a long high-waist pleated skirt worn over a slip or loose trousers called paji The chogori a short flared blouse is worn open in front of a tight-fitting undergarment Most Koreans do not belong to an organized religion The Confucian ethnical system however has greatly influenced Korean culture Buddhism influenced from China in the 4th century has a following of about 13 million person in South Korea Confucianists number about 47 million There are about 6 million Christians mostly Protestants Chondogyo a native Korean religion known originally as Tonghak Eastern Learning had about 815000 adherents in the late 1970s It was founded in the mid- 19th century in opposition to foreign cultural influences Shamanism the superstitious worship of spirits is widespread in rural areas Religion is discouraged by the North Korean governmentKoreas artists have been strongly influenced by the cultures of neighboring nations Nevertheless they have always produced sculptures paintings and pottery that are peculiarly their own Little early Korean sculpture has survived though a few fine
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