Examples, other than kimchi and probably some fish sauces? Don't know much about Korean food, but I liked what I tried, the few times I ate at a Korean restaurant.
The fermentation traditions around soybeans are particularly interesting. The starting point is called meju [1] which are blocks of open air fermented soybeans in blocks.
From there you can continue to process and ferment them to produce a variety of sauces, pastes, soup bases, and so on - soy sauce is the most famous in the west, but the rest of the products have honestly mind-blowing, highly complex, tastes.
There's also a broad tradition of preserving and fermenting various seafoods, from the corvina to fermented skate (hongeo) [2].
Examples, other than kimchi and probably some fish sauces? Don't know much about Korean food, but I liked what I tried, the few times I ate at a Korean restaurant.