be seen at the nine UNESCO World Heritage Sites in South Korea. Western architecture was first introduced to Korea at the end of the 19th century. Churches, offices for foreign legislation, schools and university buildings were built in new styles. With the annexation of Korea by Japan in 1910 the colonial regime intervened in Korea's architectural heritage, and Japanese-style modern architecture was imposed. The anti-Japanese sentiment, and the Korean War, led to the destruction of most buildings constructed during that time. Korean architecture entered a new phase of development during the post-Korean War reconstruction, incorporating modern architectural trends and styles. Stimulated by the economic growth in the 1970s and 1980s, active redevelopment saw new horizons in architectural design. In the aftermath of the 1988 Seoul Olympics, South Korea has witnessed a wide variation of styles in its architectural landscape due, in large part, to the opening up of the market to foreign architects. Contemporary architectural efforts have been constantly trying to balance the traditional philosophy of "harmony with nature" and the fast-paced urbanization that the country has been going through in recent years. Cuisine Korean cuisine, hanguk yori (한국요리; 韓國料理), or hansik (한식; 韓食), has evolved through centuries of social and political change. Ingredients and dishes vary by province. There are many significant regional dishes that 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 unique culture of etiquette. Korean cuisine is largely based on rice, noodles, tofu, vegetables, fish and meats. Traditional Korean meals are noted for the number of side dishes, banchan (반찬), which accompany steam-cooked short-grain rice. Every meal is accompanied by numerous banchan. Kimchi (김치), 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 (된장), a type of fermented soybean paste, soy sauce, salt, garlic, ginger, and gochujang (고추장), a hot pepper paste. Other well-known dishes are Bulgogi (불고기), grilled marinated beef; Gimbap (김밥); and Tteokbokki (떡볶이), 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