Korean laborers who arrived on Sakhalin during the period of Japanese administration brought with them numerous customs — including their authentic culinary traditions. Since then, these gastronomic nuances have been passed down through Sakhalin families from mother to daughter. Originally, this was humble peasant fare. Koreans gladly foraged for whatever grew or swam nearby: fern, wild garlic, giant burdock, sea cabbage (kombu) — all seasoned with distinctive Korean-style sauces and condiments.
Russian residents of Sakhalin, appreciating the unique flavors of these dishes, readily adopted the recipes and began preparing familiar ingredients in a Korean-inspired style.

The islanders' affection for Korean cuisine is evident in the abundance of Korean restaurants across the region, as well as the wide array of traditional dishes and "flavorful specialties" available at local markets and supermarkets. Yuzhno-Sakhalinsk even hosts an annual Kimchi Festival, celebrating this sweet-and-spicy cabbage "infused with the taste of the sea."
Special attention is given to the brine, traditionally prepared using a broth of fish and kelp. Hospitable Sakhalin home cooks know at least two methods of pickling cabbage. Alongside the classic spicy version, they also serve a delicate kimchi with pear, jujube, and walnut — a refined twist on a beloved staple.