The characteristics of Korean food
For centuries, the Koreans have eaten the products of the sea, the field, and the mountain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant. Korean foods are very special, exotic, and particular. The most distinguishing feature of the Korean food is the spiciness. The basic seasonings-red pepper, green onion, soy sauce, bean paste, garlic, ginger, sesame, mustard, vinegar, wine have been combined in various ways to enhance Korean foods.
Korean food has various side dishes. Favorite side dishes are bean paste soup, broiled beef, fish, cabbage "kimchi", and steamed vegetables. The full course Korean meal "is called "Hanjoungshik". It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice, soup, and "kimchi".
"Kimchi" is the best known Korean food. It is vegetable dish, highly seasoned with pepper, garlic, etc. It is served with every kind of Korean meals and it stimulates the appetite like pickles. Large quantities of "kimchi" are usually made in late fall or early winter for the winter.
Koreans also like meat dishes. "Pulgoki" is generally called "Korean barbecue". It is marinated in a sauce made with soy sauce, garlic, sugar, sesame oil, and other seasonings, and cooked over a fire in front of table. For the other special food, "kalbi”, the short ribs of beef or pork is also good. The recipe is similar to "pulgoki".
Soups,"guk" and "chigue" in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather. When our ancestors were short of food, they made soup with small amount of vegetables and beef bones. Also the hot soup could play a role in protecting the cold. "maeuntang" is spicy, hot seafood soup that includes white fish, vegetables, soybean curd, and red pepper powder. "twoenjang-guk" is a fermented soybean paste soup with baby clams in its broth.
Vegetable dishes are also popular in Korea. Koreans traditionally eat more vegetables with rice in main meals than meats. The vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables "namool". There are two kinds of which are "saengche”, cold and raw "namool" and "saengche”, warm and steamed "namool".
Korean table settings are classified into the 3-"chop", the 5-"chop", the 7-"chop", 9-"chop", 12-"chop" setting according to the number of side dishes served except rice, soup, and "kimchi". The average family eats three or four side dishes. When a family holds celebrations or party, a dozen or more delightful dishes are served. Korean food is shared by diners in one table, except rice and soup. All the dishes but hot soups are set out one at a time on a low table at which diners sit to eat. Chopsticks and spoons are used for eating. Different from Japanese and Chinese, Korean use thinner chopsticks made with metal, not wood.
Generally, the Korean diet uses grains and vegetables which add fiber and protein from both vegetables (bean curd, bean sprouts, bean paste, soy sauce) and meats. Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and convenience, the basic diet remains.
A diverse array of foods and dishes can be found throughout Korea.
Korea was once primarily an agricultural nation, and Koreans have cultivated rice as their staple food since ancient times. These days Korean cuisine is characterized by a wide variety of meat and fish dishes along with wild greens and vegetables. Various fermented and preserved food, such as kimchi (fermented spicy cabbage), jeotgal (seafood fermented in salt) and doenjang (fermented soy bean paste) are notable for their specific flavor and high nutritional value.
The prominent feature of a Korean table setting is that all dishes are served at the same time. Traditionally, the number of side dishes varied from 3 for the lower classes to 12 for royal families. Table arrangements can vary depending on whether a noodle dish or meat is served. Formal rules have developed for table setting, demonstrating the attention people pay to food and dining. Compared to neighboring China and Japan, a spoon is used more often in Korea, especially when soups are served.
Kinds of Traditional Korean Food
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1. Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple of Korean cuisine. Most people use sticky rice, which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Juk is thought of as highly nutritious and light. Many varieties of juk exist, for example, juk made of rice, red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, chicken, mushrooms and bean sprouts.
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2. Guk (soup)
Soup is an essential dish when rice is served. Ingredients of different soups include vegetables, meat, fish, shellfish, seaweed, and beef bones.
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3. Jjigae (stew)
Jjigae is similar to guk but is thicker and hardier. The most famous jigae is made from fermented soy bean paste. Jjigae is usually spicy and served piping hot in a heated stone bowl.
4. Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes which are prepared with vegetables and soaked in soy bean sauce, then slowly boiled together over a low flame.
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5. Namul (vegetables or wild greens)
Namul is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices.
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6. Jeotgal (seafood fermented in salt)
Jeotgal is a very salty food made of naturally fermented fish, shellfish, shrimp, oysters, fish roe, intestines and other ingredients.
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7. Gui (broiled/barbecued dishes)
When cooking gui, marinated meats are barbecued over a charcoal fire. The most popular meats of this type are bulgogi and galbi. There are also many fish dishes which are cooked this way.
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8. Jeon (pan-fried dishes)
Jeon is a kind of pancake made from mushrooms, pumpkin, slices of dried fish, oysters, unripe red peppers, meat or other ingredients which are mixed with salt and black pepper, dipped in flour and egg and fried in oil.
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9. Mandu (dumpling)
Mandu is dumplings stuffed with beef, mushrooms, stir-fried zucchini, and mungbean sprouts. Pork, chicken, or fish is sometimes used instead of beef.