Korean began primarily as an agricultural
nation, and the food clearly reflects this development. Korean food is
full of grains and beans, and a great deal of importance is placed on
fresh vegetables. Rice is included in every meal, and there is almost
always a bowl of soup or stew to savor. Korean weather provides four
definite seasons each year, and as a result Koreans developed ways to
ferment and preserve many foods that would otherwise be unavailable in
the winter months. The most well known product of this practice is
kimchi, a dish many Koreans would be hard-pressed to do without.
The preparation of Korean food may seem a
little unusual, but it's designed to provide healthy meals with plenty
of taste. Koreans use a lot of naturally preserved foods, which
contribute bolder flavors to their dishes year round. Cooking oil is
also common, but it's used sparingly, leading to dishes that are lightly
pan-fried or stir-fried instead of deep-fried. Steaming and boiling are
the most common ways to cook vegetables, and many soups and stews are
left to simmer for long periods of time to intensify the flavor of the
ingredients. But it wouldn't be a Korean-style meal without rice, and
you won't find a single Korean restaurant that doesn't serve it
alongside every dish.
The typical Korean meal began as
a highly structured, ritualistic occasion, but has in more recent times
become more relaxed and informal. Long ago, very specific rules were set
out for proper table etiquette, which included a ban on picking up any
bowl, leaving before everyone was finished, and even talking! Nowadays
conversation is always welcome, and you can leave if you must, but the
bowls still stay on the table. The arrangement of the meal has also been
carried on from ancient times. The meal is served all at once, rather
than in courses; the rice bowl is always on the left, the soup bowl on
the right, and the side and main dishes are placed in the center.
A Korean meal generally includes rice,
soup, perhaps a stew, and several side dishes, particularly the mainstay
kimchi. The latter is made from fermented vegetables with garlic,
ginger and often (but not always) plenty of chili. There are said to be
some 160 varieties of this popular side dish, the most common made from
cabbage, radish or cucumber. In Seoul, you can visit a museum devoted
entirely to kimchi.
Koreans are big meat-eaters and their
barbecues are rightly renowned. You will often find yourself grilling
meat at your own table, a warming experience in the winter months.
Galbi (beef or pork ribs) are common as is bulgogi, beef
marinated in garlic, chili, sesame oil and soy sauce. For something
lighter, try pancakes stuffed with various fillings such as shredded
pork and beansprouts (pindaedokk) or green onion (pajon).
Japanese food, especially sushi and sashimi, is also
widespread
In Korea, a "hamjipark" is a
large wooden plate on which shared meals are mixed. Long ago, peasants
would carry this plate to the fields so that all of the workers could
eat together.
What is Korean Kimchi 101
Gimjang
