Korean

Korean cuisine is not just BBQ. There’re various dishes that separates Korean cuisine from others. It is largely based on rice, noodles, tofu (“dubu” in Korean), vegetables, and meats. Traditional Korean meals come with “Banchan” (the number of side dishes) – from sweet and spicy. Korean foods are very special,exotic,and particular. The distinguish feature must be spices: red pepper, garlic, soysauce, bean paste, ginger and sesame have been combined in various ways to enhance Korean foods.

CUISINE HISTORY

Much of Korean cuisine is intensely flavored, savory, and bold. Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. In many aspects Korean cuisine is a combination of Japanese and Chinese techniques in preparing food. If compared to Japanese cuisine, it relies less on fish and seafood (Koreans eat a lot of seafood, though meat has become very popular in the last 50 or so years.); if compared to Chinese, it relies less on oil. Korean foods tend to be spicier than either Japanese or Chinese dishes. The hotness comes mainly from chili. European traders also had an impact in the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented. Most peculiar about Korean cuisine, however, is its way of pickling instead of cooking vegetables. Pickled vegetables (“kimchi”), a term for vegetables literally; but pickling is so predominant that even for the Koreans, kimchi also means pickled vegetables and they only specify the preparation if it is other than pickled. Koreans are likely to eat pickled vegetables every day of the year. In the cold Korean winter kimchi can last for many months. However, in the tropical Thai climate kimchi should be and is prepared only several days before consumption. The pickling process takes about 12 to 14 hours. Almost all available vegetables can be pickled but the most common in Korea are cabbage, turnip, and cucumber. Many of kimchi are spicy. Kimchi is usually served at every meal. The seasoning is chili, garlic, onion, ginger, oyster sauce, fish sauce, and salt. During the fermenting process the vegetables loose much of their natural flavor and instead adopt the flavor of the seasoning. The difference in texture, however, is enhanced.

MAJOR FOODS

- rice rice(“bap”), rice noodles(“chapche”)
- seafood fish, shrimp, crabs, clams, oysters, squid, and octopus
- vegetables
- meats Beef, pork

Traditional Korean meals are noted for the number of side dishes (“banchan”) that accompany steamed short-grain rice. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls, and can be anything from vegetables to meat to seafood prepared in any number of ways. Many of the side dishes are served cold or at room temperature.

Common Spices & ingredients

Sesame oil, “doenjang” (fermented bean paste), soy sauce, salt, garlic, ginger, “kochujang”(chilli pepper flakes) and “gochujang” (fermented red chili paste), red chilli and sesame.

POPULAR DISHES

Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, 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 culture of etiquette that is unique to Korea.

- Bulgogi (BBQ): The basic technique is to marinate the meat in a mixture of soy sauce, sesame oil and green onions. Traditionally this dish is served wrapped in thin lettuce (or better yet sesame) leaves. Or you can pile it up on rice. The dipping sauce you serve with Bulgogi is usually spicy, after all the literal translation of Bulgogi is “fire meat”.

- “guk”, “gook”(Korean soups) and stews (chigae, jigae, tang) for this reason, with hot and cold broths based on vegetables, fish, beef, pork, and beans: “duk gook” (Korean rice cake soup), “seollantang”(ox bone soup), kimchi stew, and “Sundubu Jjigae” (Soft Tofu Stew)

- “Chapchae” (Stir fried noodles)

- “Bibimbap”(Korean Mixed Vegetables with Rice)

- “Kimbap” (Korean Sushi roll)

- “Kimchi” (pickled vegetables)

SOCIAL CUSTOMES AND TRADITIONS

- Arrangement of the foods is also important for Koreans.

The Koreans pay particular attention to the arrangement of the food on the plates and the dishes on the table, a similarity to first-class Thai cuisine. Foods are supposed to be placed neatly in concentric circles or parallel linear columns – never in a disorderly fashion. But that’s not enough. Also the colors of the foods should alternate in a regular manner.

- No need for a knife. No separate courses – Family style

The Koreans use chopsticks. Everything, included meats, are chopped into bite size before being cooked, so there is no need for a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.A nd like in Chinese dining, dishes (except rice) are served family style with food placed in the middle of the table where every diner picks a piece of this or that. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

- Korean Table manners: Respect for elders – Politeness is the key.

It’s very important to Koreans and there is a lot of emphasis placed on sharing meals and drinks. Although some of the older traditions have relaxed in recent years, this list of Korean table manners includes etiquette still in use today.

1)The oldest person/people first!

Wait for the oldest person/people to sit down first before you take a seat at the table. And wait for the oldest person/people to lift their spoon or chopsticks first before you start eating. Always pour drinks for others first, especially for those senior to you.

2) Before you eat, especially at someone’s home, it’s polite to say that you are looking forward to the meal. In Korean, people say “Jalmukesumneda” (I will eat well).

3) During the meal, “Don’t blow your nose at the table”! Don’t hold the bowl of soup or rice (as you might do in other Asian countries like China or Japan).

4) Don’t rush or linger

Try to eat at the same pace as everyone else, especially the elders.

5) No Double dipping.

Korean meals have many communal side dishes, so don’t dig into the bowls and touch a lot of the other food while you’re taking your own.

6) Offers of alcohol

It’s not considered polite to refuse an alcoholic drink offered to you, especially from an elder.

7) Accepting dishes or drinks.

When someone senior pours a drink for you, hold out your cup with both hands to accept (this also holds true for someone passing you a side dish or something else at the table). When you pour for someone senior to you, place your other hand lightly under your pouring hand or under your opposite elbow.

Placement of utensils on table.

Don’t stick your chopsticks straight up into your bowl because that resembles traditional Korean ancestor ceremonies. When you’re done, utensils go back on the table.

9) Don’t waste food.

Don’t take so much food that you can’t finish, as that is considered wasteful.

- The Korean drink a lot.

They do love their alcohol. Visit a bar in Korea and you’ll see many boisterous people clanging mugs, glasses or some form of cup filled with some form of alcohol together and yelling, “One shot!” “Soju” is even popular here – a cheap booze made from potatoes that looks and tastes like vodka.