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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. |
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Kinds of Traditional Korean
Food
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 heartier. The most famous
jjigae is made from fermented soy bean
paste. Jjigae is usually spicy and served
piping hot in a heated stone bowl. |
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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 from 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. |
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