Korean Cusine
Most people know that kimchi is Korean, made of fermented cabbage and rich in probiotics. But what might come as a surprise is how delicious Korean cuisine is, and how it is taking off all over the world.
Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes, called banchan, that accompany a bowl of steamed short-grain rice. Kimchi is almost always served at every meal.
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
There are thought to be about 250 varieties of kimchee. Commonly used ingredients include sesame oil, fermented bean paste, soy sauce, salt, garlic, ginger, pepper flakes, fermented red chilli paste and of course, cabbage.
Koreans have a custom of eating medicinal foods. Called boyangshik, a wide variety of specialty foods are prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods are consumed to restore energy, as well as physical stamina lost in the summer heat. Commonly eaten boyangshik include: ginseng, chicken, black goat, abalone, eel, carp, beef bone soups and pig kidneys.
Here are some Korean dishes that we highly recommend trying when visiting Korea.
Bibimbap
Bibimbap (Mixed Rice) is a bowl of mixed ingredients including rice, seasoned and sautéed vegetables, mushrooms, beef, soy sauce, chilli pepper paste, and a fried egg.
Bulgogi
Bulgogi (Marinated Beef Barbecue) is a juicy, savory dish of grilled marinated beef, bulgogi is one of the most popular Korean meat dishes throughout the world that has been ranked as the 23rd most delicious foods in the world according to CNN Travel’s reader’s poll. It is often grilled with garlic and sliced onions to add flavor to the meat. It is traditionally eaten with thick, red spicy paste and lettuce wrapped around the meat.
Japchae
Japchae (Stir Fried Noodles) is a traditional Korean noodle dish made of stir-fried sweet potato, thinly shredded vegetables, beef, and a hint of soy sauce and sugar.
Hoeddeok
Hoeddeok (Sweet Syrupy Pancakes) is essentially a flat, circular dough that is filled with a mixture of cinnamon, honey, brown sugar, and small pieces of peanut and cooked on a griddle.
Dining Etiquette in Korea
Dining etiquette in Korea can be traced back to Confucian philosophies. The eldest male at the table was always served first. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this tradition is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.
In Korea, unlike in China, Japan and Vietnam, the rice or soup bowl is not lifted from the table when eating from it. Each diner is given a metal spoon along with the chopsticks. The spoon is used for eating rice and soup.
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