Difference between revisions of "Korean cuisine" - New World Encyclopedia

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==Traditional Korean table etiquette==
 
==Traditional Korean table etiquette==
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Although there is no prescribed order for eating the many banchan (side dishes), rice, soup, or any miscellaneous foods on the table, it is customary to dip into your individual rice or soup bowl, while the others taste the banchan (side dishes). Essentially, the elders, superiors, and/or guests must be treated with respect and have the privilege of eating first. It is also common that the best dishes are reserved for the elders, superiors, and guests.  
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Although custom allows freedom the order to eat foods on the table, customarily the Koreans eats from their individual rice or soup bowl while sharing banchan (side dishes). According to Korean tradition, elders, superiors, and guests have the privilege of eating first. Commonly, elders, superiors, and guests receive the best food dishes. Etiquette requires that the bowls stay on the table, people using the sutgarak (spoon) and jeotggarak (chopsticks) to eat. Although normally considered uncouth, picking up the bowls may be socially acceptable in casual settings. During the Joseon dynastry the [[yangban]] class had the privilege of eating from lacquered tables as opposed to peasants who at meals in the field.
  
Koreans do not pick up their rice or soup bowls from the table. Etiquette requires that the bowls stay on the table and that the sutgarak(spoon) and jeotggarak(chopsticks) are used to bring food to the mouth. Although picking up the bowls with your hands is seen as uncouth, it may be socially acceptable in casual settings. Traditionally, the [[yangban]] class had the privilege of eating from lacquered tables as opposed to peasants who were relegated to meals in the field.
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Some table manners may denote a lack of etiqute. Koreans allow wide latitude to international guests who visit Korea. Koreans hold each other to a stricter standard. The same holds true for visitors' use of honorific endings and ''[[nunchi]]''. Some examples of poor table etique among Koreans includes:
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<!--:* not finishing all of your food is very disrespectful—>
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:* Declining food or drink offered by an elder.
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:* Picking up chopsticks or a spoon and eating before the oldest person at the table does.
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:* Sticking the chopsticks or spoon straight up in the bowl, as it's reminiscent of incense burned during a funeral.
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:* Stabbing food with chopsticks and picking up food with hands with the exception of finger foods.
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:* Blowing your nose at the table.
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:* Using a spoon and chopsticks at the same time. 
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:* Using chopsticks or a spoon with a left hand; most elder citizens frown at left-handedness.
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:* Making unnecessarily noisy sounds when chewing foods or clanking a bowl with a spoon or chopsticks.
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:* Stirring rice or soup with a spoon or chopsticks.
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:* Stirring shared side dishes to select what you want to eat.
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:* Removing certain spices or ingredients from shared side dishes.
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:* Carelessly coughing and sneezing at the same table.
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:* Finishing eating much faster or slower than the others at the same table, forcing them to hurry or wait.
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:* Using toothpicks with the mouth open and leaving them on the table.
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:* Drinking while looking straight at an elder. Turn away slightly to the side while tilting your head.
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:* Accepting a drink from an elder or superior with both hands on the cup. Instead, the Korean places the left hand on the heart while the right hand holds the cup into which the liquor will be poured.
  
Bad manners include:
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Because the answer "Mm" means "yes", you may answer a question with a closed mouth while eating. Replying with one's mouth open or with food showing displays poor table etique, although you may slurp soup if servee boiling hot. Older people, and higher ranked people by profession or social status, may ignore custom while other people at the table have to follow the rules. As mentioned earlier, Koreans understand that international visitors lack knowledge of Korean customs. Though diners may leave shared food unfinished, custom requires finishing one's individual portion of rice. Eating too quickly will imply that the host provided insufficient food. At restaurants, Koreans tend to have one person pay for the entire meal although among young people paying "Dutch" by dividing up the bill has become popular. Custom permits asking for refills of [[banchan]] dishes.  
*blowing your nose at the table,  
 
*not finishing all of your food is very disrespectful
 
*declining when food or drink is offered from an elder
 
*picking up chopsticks or a spoon and eating before the oldest person at the table does,
 
*sticking the chopsticks or spoon straight up in the bowl, as it's reminiscent of incense burned during a funeral,
 
*stabbing foods with chopsticks and picking up food with hands (there are some finger foods, but picking up any prepared food from a shared banchan dish at a table is usually not a finger food),  
 
*using a spoon and chopsticks at the same time (you will have both of them in one hand),
 
*using chopsticks or a spoon with a left hand (most elder citizens frown at left-handedness),
 
*making unnecessarily noisy sounds when chewing foods or clanking a bowl with a spoon or chopsticks,
 
*stirring rice or soup with a spoon or chopsticks,  
 
*stirring shared side dishes to select what you want to eat,
 
*removing certain spices or ingredients from shared side dishes,  
 
*being careless by coughing and sneezing at the same table,
 
*finishing eating much faster or slower than the others at the same table (forcing them to hurry or wait),
 
*using toothpicks with the mouth open and leaving them on the table,
 
*drinking while looking straight at an elder (This is very very rude. To avoid this, you must turn away a little to your side and tilt your head)
 
*accepting a drink from an elder or superior with both hands on the cup (Instead, the left hand is usually placed on the heart as the right hand holds the cup into which the liquor will be poured).
 
  
In informal situations, these rules are not important. During family dinners, however, they are usually enforced for the benefit of the children, so that they learn proper table manners and etiquette. The rules are enforced less frequently as children become older and have fully learned proper table manners and proper civil behavior.
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In informal situations, Koreans usually allow latitude with those customs. During family dinners, many parents enforce the customs for the benefit of the children, to teach proper table manners and etiquette. Familes enforce the rules less frequently as children become older, having fully learned proper table manners and behavior.
 
 
Speaking with food in one's mouth is acceptable, as long one's mouth is not opened. Because one of the Korean equivalents of "Yeah" is "Mm," it is acceptable to answer someone's query with a closed mouth in a variety of ways. However, it is rude and disgusting to reply with one's mouth open or with food showing. Chewing with one's mouth open in an overtly disgusting manner is also considered bad manners. It is considered perfectly acceptable to slurp one's soup. This is because the soups that Koreans serve are often served at boiling temperatures, and thus you must slurp to stop from being scalded. Koreans will comment that a guest is very quiet during dinner if he or she does not speak, and one will not keep pace in eating with the Koreans if one stops eating to speak.
 
 
 
Another rule to remember is that older people and higher ranked people (by profession or social status) often do not have to follow the rules, and that other people at the table do have to follow the rules; the point of these rules is to show due respect to those who are above you.
 
 
 
Though diners do not need to finish all the shared food that was provided, it is customary to finish one's individual portion of rice. Eating too quickly will imply that insufficient food was given. Therefore, it is rude to eat too quickly and finish long before the others at the table. It is also rude to leave excessive amounts of leftover food because it is seen as wasteful. This is especially important at someone else's home or when eating with elders, who may comment about the past, rice was too expensive to be eaten commonly. At restaurants, Koreans tend to have one person pay for the entire meal. Unlike in Western countries where people pay "Dutch" by dividing up the bill, one person offers to pay and others repay the person by paying for a meal in the future. [[Banchan]] dishes are intended to be finished at each meal, so they are presented in small portions and replenished as they are emptied. It is acceptable to ask for refills of any of the side dishes.
 
  
 
==Korean foods and dishes ==
 
==Korean foods and dishes ==
 
[[Image:Gimchi.jpg|thumb|right|200px|[[Kimchi]]]]
 
[[Image:Gimchi.jpg|thumb|right|200px|[[Kimchi]]]]
Much of Korean cuisine consists of simple dishes. It is known for its strong and pungent flavors. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.
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Much of Korean cuisine consists of simple dishes known for its strong, pungent flavors and oders. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.
  
Certain regions are especially associated with some dishes (for example, the city of [[Jeonju]] with ''Bibimbap'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.e. "[[Suwon]] galbi").
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Some dishes (for example, the city of [[Jeonju]] with ''Bibimbap'') associate especially with certain regions, either as the place of origin or regional variety of the food. Restaurants often use those famous names on their signs or menus (i.e. "[[Suwon]] galbi").
  
 
[[Korean romanization|Romanization of Korean words]] may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably.
 
[[Korean romanization|Romanization of Korean words]] may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably.
  
 
===Main meat dishes===
 
===Main meat dishes===
[[Image:Korean.food-Galbi-03.jpg|thumb|left|200px|[[Galbi]]]]
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[[Image:Korean.food-Galbi-03.jpg|thumb|right|200px|[[Galbi]]]]
[[Image:Korean.food-Bulgogi-01.jpg|thumb|left|200px|[[Bulgogi]]]]
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[[Image:Korean.food-Bulgogi-01.jpg|thumb|right|200px|[[Bulgogi]]]]
At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thin slice of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasonings.  
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At traditional restaurants, waiters cook meats at the center of the table over a charcoal grill while the set banchan and individual rice bowls in front of each patron. Diners place the cooked meat, cut into small pieces, in fresh open lettuce leaves along with rice, thin slices of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasonings.  
  
 
* [[Bulgogi]] (불고기): thinly sliced or shredded [[beef]] marinated in [[soy sauce]], [[sesame oil]], garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." Variations include pork ''(Dweji bulgogi)'', chicken ''(Dak bulgogi)'', or squid ''(Ojingeo bulgogi)''.
 
* [[Bulgogi]] (불고기): thinly sliced or shredded [[beef]] marinated in [[soy sauce]], [[sesame oil]], garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." Variations include pork ''(Dweji bulgogi)'', chicken ''(Dak bulgogi)'', or squid ''(Ojingeo bulgogi)''.
* [[Galbi]] (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean [[Barbecue|BBQ]]," and can be seasoned or unseasoned. A variation using seasoned chicken is called ''(Dakgalbi)''.
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* [[Galbi]] (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the center of the table. Sliced thicker than bulgogi, visitors often call gabbi "Korean [[Barbecue|BBQ]]." Served seasoned or unseasoned. A variation using seasoned chicken is called ''(Dakgalbi)''.
 
* [[Jokbal]] (족발): pig's feet served with a red salted shrimp sauce.
 
* [[Jokbal]] (족발): pig's feet served with a red salted shrimp sauce.
* [[Samgyeopsal]] (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as [[galbi]]. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ''ssamjjang'' and wrapped in lettuce leaves.
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* [[Samgyeopsal]] (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as [[galbi]]. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ''ssamjjang'' and wrapped in lettuce leaves.
* [[Hoe (dish)|Hoe]](Pronounced 'hweh') \hö\ (회): raw seafood dish dipped in [[gochujang]] or soy sauce with [[wasabi]], served with lettuce or sesame leaves.
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* [[Hoe (dish)| Hoe]](Pronounced 'hweh') \hö\ (회): raw seafood dish dipped in [[gochujang]] or soy sauce with [[wasabi]], served with lettuce or sesame leaves.
* [[Sannakji]] (산낙지) or live octopus. Sannakji is served live and still moving on the plate.
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* [[Sannakji]] (산낙지) or live octopus, served live and still moving on the plate.
*[[Makchang]] (막창): grilled pork large intestines prepared like ''samgyeopsal'' and ''galbi''. Often served with a light ''doenjang'' sauce and chopped green onions. Very popular in [[Daegu]] and the surrounding [[Gyeongsang]] region.
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* [[Makchang]] (막창): grilled pork large intestines prepared like ''samgyeopsal'' and ''galbi''. Often served with a light ''doenjang'' sauce and chopped green onions. Popular in [[Daegu]] and the surrounding [[Gyeongsang]] region.
*[[Gobchang]] (곱창): similar to ''makchang'' except prepared from the small intestines of pork (or ox).
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* [[Gobchang]] (곱창): similar to ''makchang'' except prepared from the small intestines of pork (or ox).
  
 
===Royal dishes===
 
===Royal dishes===
 
:{{main|Korean royal court cuisine}}
 
:{{main|Korean royal court cuisine}}
*[[Gujeolpan]] (구절판): literally "nine-sectioned plate," this very elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served only at special occasions such as weddings, and is associated with royalty.
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*[[Gujeolpan]] (구절판): literally "nine-sectioned plate," an elaborate dish consisting of a variety of vegetables and meats served with thin pancakes. Served only at special occasions such as weddings, associated with royalty.
*[[Sinseollo]] (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. It is served in a large silver vessel with a hole in the center, where hot embers are placed to keep the dish hot throughout the meal.
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*[[Sinseollo]] (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. Served in a large silver vessel with a hole in the center, burning embers placed to keep the dish hot throughout the meal.
  
 
===Soups and stews===
 
===Soups and stews===
 
[[Image:Korean food-Sundubu jjigae-01.jpg|thumb|right|190px|Sundubu Jjigae]]
 
[[Image:Korean food-Sundubu jjigae-01.jpg|thumb|right|190px|Sundubu Jjigae]]
 
<!--[[Image:Korean.food-Sundubu.jjigae-01.jpg|thumb|right|190px|[[Sundubu Jjigae]]]]—>
 
<!--[[Image:Korean.food-Sundubu.jjigae-01.jpg|thumb|right|190px|[[Sundubu Jjigae]]]]—>
* [[Doenjang]] jjigae (된장찌개): or soybean paste soup, is typically served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp and/or large anchovies. Usually, anchovies are used for preparing base stock, and are put out before adding main materials.
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* [[Doenjang]] jjigae (된장찌개): or soybean paste soup, typically served as the main course or served alongside a meat course. Contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp and/or large anchovies. Anchovies normally used for preparing base stock before adding main materials.
 
* [[Cheonggukjang]] jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste
 
* [[Cheonggukjang]] jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste
* [[Gamjatang]] (감자탕, "pork spine stew"): a spicy soup with pork spine, vegetables (especially potatoes) and hot peppers.  The vertebrae is usually separated.  This is often a late night snack but is also served for a lunch or dinner.
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* [[Gamjatang]] (감자탕, "pork spine stew"): a spicy soup with pork spine, vegetables (especially potatoes) and hot peppers with the vertebrae separated.  Often eaten as a late night snack but also served for a lunch or dinner.
* [[Haejangguk]] (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to [[blood pudding]]), and vegetables in a hearty beef broth. Legend has it that soon after [[World War II]], the restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4 a.m.
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* [[Haejangguk]] (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to [[blood pudding]]), and vegetables in a hearty beef broth. Legend states that soon after [[World War II]], the restaurant that invented the stew represented the only place open in the Jongno district when the curfew lifted at 4 a.m.
 
* [[Janchi guksu]] (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
 
* [[Janchi guksu]] (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
* [[Jeongol]] (전골) : a traditional spicy Korean stew, consisting of various types of seafood and vegetables. It is generally served on a burner.
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* [[Jeongol]] (전골) : a traditional spicy Korean stew, consisting of various types of seafood and vegetables, generally served on a burner.
[[Image:Samgyetang.jpg|thumb|left|200px|[[Samgyetang]]]]
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* [[Kimchi jjigae]] (김치찌개): A soup made with mainly Kimchi, pork, and tofu. Common lunch meal or compliment to a meat course, normally in a stone pot, still boiling when served.
* [[Kimchi jjigae]] (김치찌개): A soup made with mainly Kimchi, pork, and tofu. It is a common lunch meal or compliment to a meat course.  It is normally served in a stone pot, still boiling when it arrives at the table.
 
 
* [[Maeuntang]] (매운탕): a refreshing, hot & spicy fish soup.
 
* [[Maeuntang]] (매운탕): a refreshing, hot & spicy fish soup.
* [[Samgyetang]] (삼계탕): a soup made with Cornish Game Hens that are stuffed with [[ginseng]], a hedysarum, sweet rice, [[jujube]]s, garlic, and chestnuts. The soup is traditionally eaten in the summer.  
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[[Image:Samgyetang.jpg|thumb|left|150px|[[Samgyetang]]]]
* [[Seolleongtang]] (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Sliced Green onion and black pepper are condiments.
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* [[Samgyetang]] (삼계탕): a soup made with Cornish Game Hens stuffed with [[ginseng]], a hedysarum, sweet rice, [[jujube]]s, garlic, and chestnuts. Traditionally eaten during the summer.  
* [[Sundubu jjigae]] (순두부 찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it's still boiling.
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* [[Seolleongtang]] (설렁탕): ox leg bone soup simmered for more than ten hours until milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Served with sliced Green onion and black pepper as condiments.
* [[Budae jjigae]] (부대찌개, "army squad stew"): Soon after the [[Korean War]], meat was scarce in Seoul.  Some people made use of surplus foods from [[US Army]] bases such as [[hot dog]]s and canned ham (such as [[Spam (food)|Spam]]) and incorporated it into a traditional spicy soup.  This ''budae jjigae'' is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant [[ramen]] noodles.
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* [[Sundubu jjigae]] (순두부 찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it's still boiling.
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* [[Budae jjigae]] (부대찌개, "army squad stew"): Soon after the [[Korean War]], with meat scarce in Seoul, some people made use of surplus foods from [[US Army]] bases such as [[hot dog]]s and canned ham (such as [[Spam (food)|Spam]]), incorporating it into a traditional spicy soup creating ''budae jjigae''. Still popular in South Korea, the dish now often incorporates ingredients such as instant [[ramen]] noodles.
  
 
===Mixed rice===
 
===Mixed rice===
* [[Bibimbap]] (비빔밥, "mixed rice"): rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Yukhoe (육회) is a popular version, comprising raw beef strips with raw egg and a dash of soy sauce mixed with Asian pear and gochujang. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon.
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* [[Bibimbap]] (비빔밥, "mixed rice"): Rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), comes n a heated stone bowl, a raw egg cooked against the sides of the bowl. Yukhoe (육회), a popular version, consistes of raw beef strips with raw egg, a dash of soy sauce mixed with Asian pear and gochujang stirred together in one large bowl and eaten with a spoon.
* [[Hoedeopbap]] \hweh-dup-bahp\ (회덮밥): rice topped with cubed raw fish, fresh vegetables and [[gochujang|chogochujang]].
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* [[Hoedeopbap]] \hweh-dup-bahp\ (회덮밥): Rice topped with cubed raw fish, fresh vegetables and [[gochujang|chogochujang]].
  
 
===Banchan (side dishes)===
 
===Banchan (side dishes)===

Revision as of 18:55, 7 October 2007

Hanjeongsik

Korean cuisine refers to the traditional foods and preparation techniques of Korea. From the complex Korean royal court cuisine to regional specialties and modern fusion cuisine, their ingredients and preparation richly vary. Many dishes have become internationally popular. The foods described in this article differ dramatically from Korean royal court cuisine widely enjoyed Koreans today.

Overview

Rice, noodles, vegetables, meats and tofu (dubu in Korean) make up the key ingredients in Korean cuisine. Traditional Korean meals boast abundant side dishes, (banchan), that accompany steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Banchan accompany every meal. Sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste) usually season Korean food. Before refrigeration, Koreans stored kimchi and other pickled vegetables preserved in big ceramic containers stored underground in outdoor courtyards during winter. That method continues in some rural areas of South Korea. Preparation of Korean food requires intensive labor although many Koreans living in urban areas purchase prepared traditional food in supermarkets or outdoor markets.

Royal cusine

Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, takes from a few hours to several days to prepare. The chief harmonizes warm and cold, hot and mild, rough and soft, solid and liquid, and balances colors. Served on hand-forged bronzeware or bangjjaa, the specific arrangement of small dishes alternates to highlight the shape and color of the ingredients. Restaurants that serve traditional royal cuisine can be found in select locations within the city of Seoul, charging as much as ₩240,000 (~US$265) per person. Imperial cuisine has received a recent boost in popularity due to Dae Jang Geum, a widely popular Korean television drama about a humble girl becoming the royal head chef during the Joseon period.


Korean table settings

Koreans traditionally sat on cushions at low tables with their legs crossed in a modified lotus position, although most urban Koreans normally east Western style at tables. Some traditional restaurants provide floorchairs with backs. A silver or stainless steel chopsticks (jeotgarak) and a long-handled shallow spoon (sutgarak) usually accompany meals. Sutgarak bare closer resemblence to the Western spoon than the Chinese soup spoon. The jeotgarak and sutgarak set make a sujeo (a contraction of sutgarak and jeotgarak) set, although sujeo can also mean a sutgarak. Unlike other chopstick cultures, Koreans have used spoons since at least the 5th century. Unlike the Chinese and Japanese, Koreans generally leave their rice or soup bowls on the table, eating from them with spoons. Koreans eat banchan with chopsticks.

A typical table setting consists of:

  • Steamed rice for each person in a small bowl taller than its diameter, usually with a cover (near left of the diner)
  • Hot soup for each person in a larger bowl wider than its height (to the right of the rice). Sometimes people share jjigae or other liquid foods from a large pot in the center of the table.
  • A set of silver (traditional) or stainless steel spoon for rice and soup, and chopsticks for banchan (to the right of the soup).
  • Various small bowls of shared bite-sized banchan side dishes.

Drinks may or may not be served while eating. Families usually drink chilled or iced water with meals. In resturants, waiters usually serve water or tea, usually a grain tea such as barley tea rather than actual tea. Alcohol often accompanies a traditional Korean meal. After the meal, patrons might drink a sweet refresher like soojunggwa or shikye. The type of drink might vary with the season.

Traditional Korean table etiquette

Although custom allows freedom the order to eat foods on the table, customarily the Koreans eats from their individual rice or soup bowl while sharing banchan (side dishes). According to Korean tradition, elders, superiors, and guests have the privilege of eating first. Commonly, elders, superiors, and guests receive the best food dishes. Etiquette requires that the bowls stay on the table, people using the sutgarak (spoon) and jeotggarak (chopsticks) to eat. Although normally considered uncouth, picking up the bowls may be socially acceptable in casual settings. During the Joseon dynastry the yangban class had the privilege of eating from lacquered tables as opposed to peasants who at meals in the field.

Some table manners may denote a lack of etiqute. Koreans allow wide latitude to international guests who visit Korea. Koreans hold each other to a stricter standard. The same holds true for visitors' use of honorific endings and nunchi. Some examples of poor table etique among Koreans includes:

  • Declining food or drink offered by an elder.
  • Picking up chopsticks or a spoon and eating before the oldest person at the table does.
  • Sticking the chopsticks or spoon straight up in the bowl, as it's reminiscent of incense burned during a funeral.
  • Stabbing food with chopsticks and picking up food with hands with the exception of finger foods.
  • Blowing your nose at the table.
  • Using a spoon and chopsticks at the same time.
  • Using chopsticks or a spoon with a left hand; most elder citizens frown at left-handedness.
  • Making unnecessarily noisy sounds when chewing foods or clanking a bowl with a spoon or chopsticks.
  • Stirring rice or soup with a spoon or chopsticks.
  • Stirring shared side dishes to select what you want to eat.
  • Removing certain spices or ingredients from shared side dishes.
  • Carelessly coughing and sneezing at the same table.
  • Finishing eating much faster or slower than the others at the same table, forcing them to hurry or wait.
  • Using toothpicks with the mouth open and leaving them on the table.
  • Drinking while looking straight at an elder. Turn away slightly to the side while tilting your head.
  • Accepting a drink from an elder or superior with both hands on the cup. Instead, the Korean places the left hand on the heart while the right hand holds the cup into which the liquor will be poured.

Because the answer "Mm" means "yes", you may answer a question with a closed mouth while eating. Replying with one's mouth open or with food showing displays poor table etique, although you may slurp soup if servee boiling hot. Older people, and higher ranked people by profession or social status, may ignore custom while other people at the table have to follow the rules. As mentioned earlier, Koreans understand that international visitors lack knowledge of Korean customs. Though diners may leave shared food unfinished, custom requires finishing one's individual portion of rice. Eating too quickly will imply that the host provided insufficient food. At restaurants, Koreans tend to have one person pay for the entire meal although among young people paying "Dutch" by dividing up the bill has become popular. Custom permits asking for refills of banchan dishes.

In informal situations, Koreans usually allow latitude with those customs. During family dinners, many parents enforce the customs for the benefit of the children, to teach proper table manners and etiquette. Familes enforce the rules less frequently as children become older, having fully learned proper table manners and behavior.

Korean foods and dishes

Much of Korean cuisine consists of simple dishes known for its strong, pungent flavors and oders. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.

Some dishes (for example, the city of Jeonju with Bibimbap) associate especially with certain regions, either as the place of origin or regional variety of the food. Restaurants often use those famous names on their signs or menus (i.e. "Suwon galbi").

Romanization of Korean words may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably.

Main meat dishes

Galbi
Bulgogi

At traditional restaurants, waiters cook meats at the center of the table over a charcoal grill while the set banchan and individual rice bowls in front of each patron. Diners place the cooked meat, cut into small pieces, in fresh open lettuce leaves along with rice, thin slices of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasonings.

  • Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill (sometimes at the table). Bulgogi literally means "fire meat." Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi).
  • Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the center of the table. Sliced thicker than bulgogi, visitors often call gabbi "Korean BBQ." Served seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).
  • Jokbal (족발): pig's feet served with a red salted shrimp sauce.
  • Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
  • Hoe(Pronounced 'hweh') \hö\ (회): raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.
  • Sannakji (산낙지) or live octopus, served live and still moving on the plate.
  • Makchang (막창): grilled pork large intestines prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Popular in Daegu and the surrounding Gyeongsang region.
  • Gobchang (곱창): similar to makchang except prepared from the small intestines of pork (or ox).

Royal dishes

  • Gujeolpan (구절판): literally "nine-sectioned plate," an elaborate dish consisting of a variety of vegetables and meats served with thin pancakes. Served only at special occasions such as weddings, associated with royalty.
  • Sinseollo (신선로): An elaborate dish of meat and vegetables cooked in a rich broth. Served in a large silver vessel with a hole in the center, burning embers placed to keep the dish hot throughout the meal.

Soups and stews

Sundubu Jjigae
  • Doenjang jjigae (된장찌개): or soybean paste soup, typically served as the main course or served alongside a meat course. Contains a variety of vegetables, shellfish, tofu, and occasionally small mussels, shrimp and/or large anchovies. Anchovies normally used for preparing base stock before adding main materials.
  • Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste
  • Gamjatang (감자탕, "pork spine stew"): a spicy soup with pork spine, vegetables (especially potatoes) and hot peppers with the vertebrae separated. Often eaten as a late night snack but also served for a lunch or dinner.
  • Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Legend states that soon after World War II, the restaurant that invented the stew represented the only place open in the Jongno district when the curfew lifted at 4 a.m.
  • Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
  • Jeongol (전골) : a traditional spicy Korean stew, consisting of various types of seafood and vegetables, generally served on a burner.
  • Kimchi jjigae (김치찌개): A soup made with mainly Kimchi, pork, and tofu. Common lunch meal or compliment to a meat course, normally in a stone pot, still boiling when served.
  • Maeuntang (매운탕): a refreshing, hot & spicy fish soup.
Samgyetang
  • Samgyetang (삼계탕): a soup made with Cornish Game Hens stuffed with ginseng, a hedysarum, sweet rice, jujubes, garlic, and chestnuts. Traditionally eaten during the summer.
  • Seolleongtang (설렁탕): ox leg bone soup simmered for more than ten hours until milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Served with sliced Green onion and black pepper as condiments.
  • Sundubu jjigae (순두부 찌개): a thick spicy stew made with soft tofu. Traditionally, the diner puts a raw egg in it while it's still boiling.
  • Budae jjigae (부대찌개, "army squad stew"): Soon after the Korean War, with meat scarce in Seoul, some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam), incorporating it into a traditional spicy soup creating budae jjigae. Still popular in South Korea, the dish now often incorporates ingredients such as instant ramen noodles.

Mixed rice

  • Bibimbap (비빔밥, "mixed rice"): Rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), comes n a heated stone bowl, a raw egg cooked against the sides of the bowl. Yukhoe (육회), a popular version, consistes of raw beef strips with raw egg, a dash of soy sauce mixed with Asian pear and gochujang stirred together in one large bowl and eaten with a spoon.
  • Hoedeopbap \hweh-dup-bahp\ (회덮밥): Rice topped with cubed raw fish, fresh vegetables and chogochujang.

Banchan (side dishes)

  • Kimchi (김치): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods"[1][2][3][4]. Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Interestingly research has also found kimchi to be a preventive factor to stomach cancer.[5][6][7]
  • Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).

Noodles

Mul Naengmyeon with Mandu
  • Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn), "cold noodles"): this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
  • Japchae (잡채): Boiled dangmyeon or potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar.
  • Jajangmyeon (자장면): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
  • Kalguksu (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
  • Ramyeon (라면): spicy variation of Japanese Ramen, usually cooked with vegetables and meats.

Korean snacks

Snacks play an important social role in Korean culture. In Korea, snack food may be purchased from street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, many streets are filled with small tents that sell inexpensive foods, drinks, and alcoholic beverages. Most Korean people consider the food sold there as snacks rather than a complete meal. Seasonal snacks include Patbingsu a refreshing iced treat eaten in the summer, and warm soup, gimbap, hotteok, and Bungeoppang, which are enjoyed in the fall and winter.

Gimbap

File:JJ 075.jpg
Close up of Gimbap

Gimbap (literally, seaweed-rice, 김밥) is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, to which small amounts of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of dried laver. The seasoned rice is spread on the laver, and then fried egg, julienned carrots, julienned ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed closely together on the rice, and is rolled in the manner similar to that of the Japanese sushi. Today, there are many varieties of gimbap: tuna, cheese, bulgogi, vegetable, and more.

Buchimgae/Jeon

Bindaeddeok

Fermented kimchi (kimchijeon) or seafood (haemul pajeon) is mixed into a flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.

  • Pajeon (파전): pancake made mostly with eggs, flour, green onion, and oysters or fresh baby clams cooked on frying pans.
  • Bindaetteok (빈대떡): pancake made of ground mung beans, green onions, and kimchi or peppers cooked on frying pans.

Bungeo-ppang/Gukwa-Ppang/Gyeran-ppang

Bungeoppang (붕어빵; "goldfish-bread") is a fish-shaped pastry that is usually filled with sweet red bean paste and then baked in a fish-shaped mold. It is very chewy on the inside and crispy on the outside. Gukwa-ppang (국화빵) is almost the same as bungeo-ppang, but it is shaped like a flower. Gyeran-ppang (계란빵) tastes similar to bungeo-ppang, but it has a shape of rounded rectangle. They are often sold by street vendors. (See also taiyaki.)

Other snacks

  • Ddeokbokki (떡볶이): a broiled dish which is made with sliced rice cake, seasoned beef, fish cakes, and vegetables. It is flavored with gochujang
  • Soondae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing.
  • Ho-tteok (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment. Melted brown sugar, honey, chopped peanuts and cinnamon are common fillings. Vegetables are sometimes added to the batter. Hotteok is usually eaten during the winter months to "warm up" the body with the sweet and warm syrup in the pancake.
Bossam

Anju (side dishes accompanying alcoholic beverages)

  • Anju (안주) is a general term for a Korean side dish consumed with alcohol (often with Korean soju). It is commonly served at bars, Noraebang (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of anju include steamed squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, gimbap (small or large), samgagimbap (triangle-shaped gimbap like the Japanese onigiri), sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus, as eaten on screen in the movie Oldboy). Soondae is also a kind of anju, as is samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste. However, anju are considered different from the banchan side dishes served with a regular Korean meal.

Desserts

Tteok
  • Tteok (떡): a chewy cake made from either pounded short-grained rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding (약식, yaksik). Is is served either cold (filled or covered with sweetened mung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans, sweet pumpkin, beans, dates, pinenuts and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
    • Songpyeon (송편): chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival) decorated with pine needle. Honey or another soft sweet material, or red bean is found inside.
    • Yakshik (약식) is a dessert made with sweet rice, chestnut, pine nut, jujube and raw sugar.
    • Chapssaltteok (찹쌀떡): a kind of Tteok filled with sweetened bean paste. Similar to Japanese Mochi

Korean beverages

Non-alcoholic beverages

Sikhye
  • Insam cha (인삼차) - Korean ginseng tea
  • Saenggang cha (생강차) - Tea made from ginger root.
  • Sujeonggwa (수정과) - dried persimmon punch
  • Sikhye (식혜) - sweet rice beverage
  • Yujacha (유자차) - citron tea
  • Bori cha (보리차) - roasted barley tea
  • Oksusu cha (옥수수차) - roasted corn tea
  • Hyeonmi cha (현미차) - roasted brown rice tea
  • Sungnyung (숭늉) - beverage made from boiled scorched rice

Alcoholic beverages

A bowl of makgeolli, a type of takju

While soju (소주) is the best known liquor, there are well over 100 different beers, wines and liquors available in Korea. The top-selling domestic beers are lagers, similar to others found in Europe and Asia. These include:

  • Cass
  • Hite, Hite Prime, Hite Prime Max
  • Cafri
  • OB lager beer which adds rice to the grain base, and is also available as a dry beer.
  • Taedonggang (대동강) is a North Korean beer which is now sold bottled in some bars in South Korea.
  • Microbrewery beers and bars are growing in popularity.

Soju is a clear spirit which was originally made from grain, and is now also made from sweet potatoes. Soju made from grain is considered superior (as is also the case with grain vs. potato vodka). Soju is around 22% ABV and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.

Yakju is a refined pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made with grains, with the best known being makkoli (막걸리), a white, milky rice wine traditionally drunk by farmers.

Korean wines are generally divided into fruit wines, and herbal wines. Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular. Majuang wine (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.

Juansang - Alcoholic drinks (ju) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.

Gyojasang is a large table prepared for banquets. Alcohol beverages and a large variety of side dishes, rice cakes, confectionaries, and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served.

Contemporary innovations

Fusion food is also rapidly becoming popular. There are many Chinese, northern Italian, French, and Indian fusion restaurants all over South Korea.

Vegetarian restaurants, which were sidelined with the decline of Buddhism and advance of missionary Christianity, have had a small resurgence, and can usually be found in every city.

Korean restaurants abroad

Korean restaurants are usually available in areas with large Korean populations. Common examples include Koreatowns situated in other countries.

Restaurants run by the North Korean government have opened in China.[3]

Consumption of dog meat

Dog meat is eaten in Korea, although the practice has become controversial.[8][9] About two million dogs are consumed annually in South Korea.[10] According to a 2006 survey conducted by The Office For Government Policy Coordination (국무조정실), 55.3% of South Koreans have eaten dog meat at least once.[11] Dog meat is most commonly eaten in the summer as bosintang (spicy dog stew) by older men in rural restaurants as it is believed to enhance virility and physical stamina for the summer heat among other supposed "medicinal" properties.[12] A medicinal extract called gaeju (개주) or gaesoju (개소주),photo which is made from dog meat as well as various herbs and other ingredients (but which, despite its name, contains no alcohol), is also produced in Korea.[13]

The sale of dog meat is illegal in South Korea. However, the law is not strictly enforced. A mixed breed called nureongi (누렁이)photo is specifically raised for consumption.

See also

  • Korean royal court cuisine
  • Korean wines
  • List of Korea-related topics
  • Cooking

References
ISBN links support NWE through referral fees

  1. Health Magazine
  2. Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol
  3. Food in Korea. Asianinfo.com. Retrieved 2007-01-30.
  4. Kimchi. Tour2korea.com. Retrieved 2007-01-30..
  5. Kimchi and soybean pastes are risk factors of gastric cancer <http://www.wjgnet.com/1007-9327/11/3175.pdf>.
  6. Kim et al, Dietary factors and stomach cancer: a case-control study in Korea. International Journal of Epidemiology 1995; 24: 33-41
  7. Ahn et al. Diet and stomach cancer in Korea. Int J Cancer 1997; 10: 7-9
  8. http://theseoultimes.com/ST/?url=/ST/db/read.php?idx=113
  9. http://archives.cnn.com/2001/WORLD/asiapcf/east/11/06/fifa.skorea/index.html
  10. "Mixed fate for Korea's mutts in Year of Dog," by Jane Cooper, The Korea Herald, January 31, 2006
  11. [1]
  12. [2]
  13. http://news.bbc.co.uk/2/hi/asia-pacific/422338.stm

Cost, Bruce (2000). Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perennial. ISBN 0-06-093204-X. 

O'Brien, Betsy (1997). Let's Eat Korean Food. Elizabeth, NJ: Hollym. ISBN 1-56591-071-0. 

External links

Wikibooks
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Korean Restaurant links

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